Salt and pepper
June 9, 2026 - Salt on the breeze at Six Senses Fiji. Pepper in the air at Six Senses Krabey Island. Two adventures seasoned by sailing catamarans and spice trails, with our chef’s recipe to recreate the magic of true Kampot pepper at home. Chnganh!
One journey follows the tides. The other the spice trail. Both bring adventure to the table, leaving you wanting more.
Salt on the breeze in Fiji
The ocean is part of Fijian life, where the tides and breeze carry the rhythm of the islands. Tropical Malolo Island, home to Six Senses Fiji, is a playground for the overwater adventurer. Set sail for your very own deserted island, Modriki, the location for the movie Cast Away starring Tom Hanks (and Wilson the volleyball) or relax over sundowners and DJ sets at Cloud 9, Fiji’s famous floating bar in the South Pacific.
Closer to home, private charters aboard the Cagimalua or Maravu Mai sailing catamarans offer the freedom to explore watery wonders at your own pace. Snorkel nearby reefs, drift across sandbars that emerge with the changing tide, or simply let your mind wander on a comfy bean bag surrounded by open blue horizons. Stone oven pizzas and mixed-grill barbecues arrive when you like, alongside seasonal fruits, chilled soft drinks, or a bottle of bubbles between refreshing dips. With a dedicated crew on board, plans can stay loose until time starts to feel pleasantly irrelevant.
Pepper tells a story in Cambodia
There’s more to pepper than the old pepper pot in your kitchen. Join the SpiceTrail at Six Senses Krabey Island and head into the mineral-rich countryside around Kampot and Kep, home to one of the world’s most celebrated peppers.
The road winds through lush rice fields, stilted wooden houses, and the banks of Brateak Krola Lake, part of a protected wildlife reserve, before arriving at La Plantation for a Kampot pepper lunch with the Bokor Mountain Range as a backdrop. There’s adventure too, with a stop at the prehistoric cave at ‘Rhino’ Mountain, which you can explore alongside professional rock climbers, before the day slows again with a stroll through Kampot’s market streets and old-world charm.
Kampot pepper is a signature ingredient in many of the resort’s Khmer recipes. As Chef Rath Sovanna says, it’s a flavor so iconic that Cambodian cuisine feels incomplete without it: “Adding Kampot is not simply about heat. Its floral aroma, delicate sweetness, and natural fragrance pair beautifully with Crab Amok, making the dish more layered. The pepper is cured, which enhances the richness and deepens the complexity as it captures the essence of the pepper vine across the changing seasons.” He adds, “Green pepper tastes fresh and herbal, black pepper warm and woody, while red peppercorns develop a subtle fruity sweetness. Chnganh!”
Chnganh! A taste of Cambodia
Guests at Six Senses Krabey Island quickly learn that chnganh means “delicious” in Khmer. It also happens to be the title of the resort’s beautiful recipe book, which brings together local interpretations of the Eat With Six Senses philosophy through vibrant, ingredient-led Khmer cooking. Chef Rath Sovanna has shared his Crab Amok recipe below so you can bring a little taste of Cambodia into your own kitchen. And of course, if you find yourself struggling to recreate the magic of true Kampot pepper, you know where to find us.
Mud Crab Amok
Ingredients (serves 1)
- 50 g mud crab meat
- 1/2 tbsp finger root powder (ground galangal)
- 4 tbsp amok paste
- 1 tbsp palm sugar
- 3 tbsp coconut cream
- 1 pinch of salt
- 50 g noni leaves, julienned
- 1 1/3 tbsp fish sauce
- 2 whole eggs, whisked
Method
- Steam and clean the mud crab meat. Set aside the shells for serving
- In a bowl, combine the crab meat, amok paste, julienned noni leaves, whisked eggs, coconut cream, and finger root powder. Stir until evenly mixed.
- Add the palm sugar, salt, and fish sauce, adjusting the seasoning to taste.
- Pour the mixture into the crab shells and steam at 80°C for 6 to 8 minutes, or until just set.
- Serve hot with steamed rice or enjoy on its own