Cambodian cooking boasts a fusion of strong and vibrant flavours. Many dishes draw inspiration from China and India, with the Chinese legacy of stir-frying and the Indians introducing a variety of dried spices.
Fish is a popular ingredient, while prahok, a fermented fish paste, is another staple that gives the cuisine its unique flavour.
Khmer snacks includes a variety of insects, as you’ll discover at Bugs Café, Siem Reap’s first and only specialists in insect-based cuisine. Will you be adventurous enough to try crickets, tarantulas, silk worms, and a variety of other creepy crawlys cooked with a surprising amount of flavour?!
Khmer Gourmet offers you a choice of real traditional Khmer dishes, from their a la carte or degustation menus. It’s located in the quiet pedestrian area
of Alley West.
For authentic Khmer cuisine at reasonable prices, try The Sugar Palm on Street 27, whose menu ranges from curries to satays, soups to salads.
Also in the Wat Bo area, Viroth’s is a well established Khmer midmarket dining venue, with well-prepared plates served in a stylish, modern setting.
Cambodian food is also easy for vegetarians – Chamkar on The Passage and its newer branch on Airport Road do an excellent job of preparing veggie dishes.
The Kitchen offers a discovery tour of Khmer cuisine with set menus for two featuring numerous exquisite dishes to sample and share.
HUNKAAR Table & Lounge boasts some delectable contemporary Khmer fusion creations – the ideal place to discover new flavours and aromas.
Chi Restaurant serves innovative Khmer cuisine. Signature dishes include Braised Lamb Shank Curry Saraman and Royal Seafood Amok, comprising squid, tiger prawns, Khmer spices and coconut milk.
For contemporary Cambodian dishes inspired by traditional Khmer recipes, try Bakong Restaurant, whose dishes include Wild Banana Beef Salad and Prawn Chilli with Cucumber Relish.