Come evening, wicker baskets and steaming pots show up on nearly every street corner in Phnom Penh. Inside: duck eggs that aren't quite what they seem. Pong tia koon tends to catch visitors off guard — but for most Cambodians, it's just a good evening snack, nothing more dramatic than that.

Behind the great classics of Khmer sweets — num ansom, num kom, kralan — hides a quieter dessert whose story reaches back to a Chinese imperial envoy sent to observe the Khmer Empire at its height. Ta guan, a pudding of yellow mung beans served in a clear tapioca syrup, appears in no tourist guide. It passes on quietly, kitchen to kitchen.

From Kyoto to Boeung Keng Kang, ceremonial Japanese green tea powder has taken over Phnom Penh's trendiest cafés in just a few seasons.

Four chefs, four courses, and a run of Penfolds' best-known labels — that was the shape of “Le Terroir Retrouvé” at Topaz in Phnom Penh. The idea was simple enough: build each dish around what a specific wine does on the palate. What came out of it, guests said afterward, felt less like a wine dinner and more like two very different terroirs finally getting a chance to talk to each other.

Far from restaurant tables and dishes reserved for special occasions, one soup captures Cambodian home cooking at its most everyday. Samlor machu trey, a sour-and-savoury fish soup, is made across the country using whatever the day's market has to offer.

On Pasteur Street, at the corner of Streets 51 and 228, Khéma Pasteur occupies the ground floor of the Arunreas Hotel as though it had always been there. Between the clink of glasses, the smell of melted butter drifting out of the kitchen, and the quiet bustle of the waitstaff, the place has been quietly pursuing its mission for well over a decade now: keeping the spirit of the French brasserie alive in the heart of Phnom Penh, without ever settling for a postcard-pretty déco

Two of Southeast Asia's most iconic hotel bars are joining forces this summer for a project as rare as it is bold: sending their finest bartenders across borders, shaker in hand.

On Phnom Penh's historic Post Office Square, inside a restored colonial building, a restaurant rewrites, plate after plate, a postcard of a life lived elsewhere.

Topaz Restaurant, a landmark of French gastronomy on Norodom Boulevard, is preparing for an exceptional evening. On Thursday, 16 July 2026, starting at 7:00 PM, the restaurant will host L'Art du Partage, a tasting dinner bringing together four acclaimed chefs around a single ambition: to celebrate the dialogue between French culinary craftsmanship and the richness of Cambodia's terroir.

The express bakery-café network of the Thalias group sets up in the southeast of the capital, within a BVM Petroleum station.

There are meals you forget as soon as dessert is served. And then there are those that stay with you long after the last candle has gone out. Chef Phyra's Tasting Menu is one of the latter.

Citrus fruits are plentiful in Cambodia: oranges, limes, tangerines and mandarins can be found in abundance on market stalls and supermarket

Prahok is a type of fish paste that has been used in Cambodian cuisine for a very long time. It is made by fermenting the fish, and it has a strong taste. Prahok is considered as the most important ingredient in Khmer cuisine.

Foie gras, grilled barramundi, palm fruit… This month, Topaz composes a seasonal menu that transforms the midday break into a complete gastronomic experience.

This research draws from Zhou Daguan's Memoirs on Angkorian society at the end of the 13th century and their contribution to social and cultural anthropology.

When a Cambodian from the French diaspora sits at the table of the Kingdom's most awarded chef, three plates become three lessons, and the cuisine transforms into a return to one's roots.

On Thursday, April 30, 2026, Mouhot’s Dream restaurant at the Sofitel Angkor invites its guests to a singular evening, suspended between matter and taste, between artisanal gesture and culinary creation. An exceptional dinner signed by two Erics, two artisans of excellence: Eric Stocker, master lacquerer, and Eric Berrigaud, the hotel’s executive chef.

A simple, fresh, and flavorful recipe, perfect as a side dish or light starter. Serve chilled or at room temperature according to your preference. This classic of Khmer cuisine pairs the sweet richness of ripe mango with the heat of chili and the brightness of fresh cilantro, for a result that is both delicate and bold.

On the stalls of Cambodia’s bustling markets, the mangosteen, sometimes referred to locally as the “queen of fruits”, is a culinary treasure

Local cuisine is a pillar of regional tourism, declared His Excellency Sok Lou, governor of Battambang province, during a visit to the culinary exhibition stands as part of the Sankranta 2026 festivities on Wednesday.

Cambodian cuisine offers a vibrant array of desserts that reflect the country's rich cultural heritage and its blend of Asian influences. Th

The banana flower, or more precisely the banana inflorescence (ត្រយូងចេក [trâ-yông chék]), is widely used in tropical Asia as a vegetable. Its taste vaguely evokes the flavor of banana. It is especially appreciated for its crunchy texture. In Cambodia, it is mainly consumed in soup or salad.

A Simple Yet Astonishing Recipe by Chef Nite Yun, Elevating a Wild Southeast Asian Herb

Last Saturday, the Novotel Phnom Penh hosted the first edition of Tastin’ France in the country, bringing together 15 French producers to explore a market that is still young but experiencing strong growth.