I got this note from our man in Shanghai, Myrick of Newfoundland aka Asiapundit. He is working very hard to find good beer in Asia and sends a link from a blog from Cambodia:

The initial aroma wafting from my Khmer smelled as if it had been created with moldy bread strained through a sock. A sock that Satan himself had been wearing on a particularly loathsome day in the sulphur mines. The rotten egg notes continue through to the flavour, where they seem to cut through the mouth-puckering sourness and overwhelm anything else in this beverage. The brew has a slight natural effervescence which only serves to make things worse. Alcohol by volume was listed as 4.5%, so there wasn't much hopes that a few swift gulps could anaesthetise my tastebuds into submission.