Food & Culture

Khmer food is having a moment. Championed by Cambodian chefs like Rotanak Ros (known as the Iron Chef of Cambodia) and celebrated by food critics globally, traditional Khmer cuisine is finally getting the international recognition it deserves.

Essential Khmer Dishes

Fish Amok — Cambodia’s national dish. Fresh river fish steamed in coconut milk with kroeung (lemongrass paste) in a banana leaf cup. Subtle, aromatic, unforgettable.

Lok Lak — marinated beef stir-fried with lime, pepper, and egg. Order it at any Cambodian restaurant and you’ll understand why it’s loved.

Bai Sach Chrouk — pork and rice, a simple Cambodian breakfast served from carts from 6–10 AM. The best version in Phnom Penh will cost you $1.50.

Kuy Teav — Cambodian noodle soup, eaten for breakfast across the country. Add lime, chilli, and fresh herbs to taste.

Nom Banh Chok — Khmer noodles with fish-based green curry sauce, topped with fresh vegetables and herbs. Often called “Khmer breakfast.”

Kampot Pepper

Kampot pepper holds a Protected Geographical Indication (PGI) status — the first Cambodian agricultural product to receive this EU certification. Grown in mineral-rich volcanic soil near the Elephant Mountains, genuine Kampot pepper (black, white, red, and green) has a complex flavour profile that has earned it acclaim from chefs including Joël Robuchon and Ferran Adrià.

Markets to Visit

• Phsar Tmei (Central Market), Phnom Penh — Art Deco masterpiece, best for produce and street food
• Russian Market, Phnom Penh — local food stalls, best sampled at the edges
• Old Market (Phsar Chas), Siem Reap — evening food stalls with every Khmer dish imaginable
• Kampot Market — small but brilliant, best for fresh pepper and durian season

Cooking Classes

Taking a Cambodian cooking class is one of the most rewarding experiences in the country. Most classes begin with a guided market tour before cooking 3–5 dishes. Highly recommended in both Siem Reap and Phnom Penh.