Perched over the seasonal lake, Stung Takeo features a seafood-heavy menu full of traditional flavour such as squid and Kampot pepper. But the main reason to come here is for giant freshwater lobster (otherwise known as crayfish), which mature between October and December in the lake (US$45 per kilo). At other times smaller specimens are available (US$30 per kilo).
Those prices are not typos – lobster has gotten expensive in these parts, so watch your bill. The lakefront here is lined with lobster joints if you want to shop around.
