A nuanced cuisine, less famous than Thai or Vietnamese neighbours, but just as rich. Fresh herbs, coconut milk, galangal, and Kampot pepper among the world's finest. Time to eat.
Market visit, spice learning and cooking 4 dishes — the best souvenir you can't lose on the plane.
See classes →Num banh chok for breakfast, kuy teav in local canteens, charcoal skewers at night — how to navigate Cambodian markets and streets.
See the guide →One of the world's finest peppers, with protected geographical indication. Plantation visit, tasting, and how to buy direct from producers.
See the guide →The widest choice of cooking classes, Psar Chas market for authentic street food in the morning. Many restaurants reinterpreting Khmer cuisine.
The must: Kep crab with fresh green pepper (8–15 USD), eaten with your feet in the sand. And visit a pepper plantation in Kampot — a half-day that changes everything.
The country's most sophisticated food scene. Street restaurants around Psar Thmei, NGO training restaurants like Friends and Romdeng — with social impact.
