Delicate slices of barracuda carpaccio circle the plate, crowned with crisp lettuce and nutty shavings of cheese, a vibrant tableau of Italian-style freshness in Phnom Penh. A drizzle of olive oil and briny capers lift the sea-sweet fish, balancing richness and acidity in each translucent bite. At O’Fun, this barracuda carpaccio captures the city’s evolving food scene, where Mediterranean flavors meet Cambodian conviviality around the table.
