After Thai, Chinese, Malay and Indonesian, the mischievous little band of ghosts dreamed up by Editions Gope now speaks Khmer. A new step for this bilingual children’s collection that turns language learning into a game — and this time, it speaks directly to young Cambodian readers.

Raised within the walls of Angkor Wat, in the pagoda where her grandfather was Grand Abbot, Akim Ly grew up amid prayer, chores and resourcefulness. After thirteen years building businesses in Vietnam, she returned to Siem Reap to found Adventures Cambodia, a private tour company owned and run by women. A childhood at Angkor, a restaurant opened at sixteen, a commitment to preserving temples and supporting remote schools: a portrait of a woman for whom Cambodian hospitality i

Every spring, all across Cambodia, high school seniors and young graduates open an account on the Études en France platform, fill in their choices, gather their bank statements, and wait — sometimes for months — for an answer that will decide their university year. Yet in Campus France's official statistics, Cambodia doesn't even appear among the top 25 countries of origin for international students in France

Every evening, between the Tonlé Sap and the Mekong, an entire street vanishes behind its stalls. Neither quite a market nor quite a fairground, the riverside Walking Street has become Phnom Penh's liveliest stage — a concentrated version of the city that only reveals itself once the heat has broken.

Cambodian Reaksmey Chhorpon achieved a dream that once seemed impossible. She wanted to become a scientist. Today, as founder of HathKal Lab, she uses chemical engineering to turn Cambodian crops into a range of pure essential oils.

In Cambodia, festive meals almost always include a dish made with fresh rice vermicelli (នំបញ្ចុក [nom bânh-chok]), served with plenty of raw vegetables (អន្លក់ [ân-luk]) and accompanied by a fairly thick, coconut-milk-based soup, most often containing flaked freshwater fish and seasoned with numerous spices. The soup resembles a liquid curry. One of the most popular versions of this dish is called "nam-ya" (ណាំយ៉ា) or "nam-ya curry" (ការីណាំយ៉ា).

At the beginning of the 20th century, Pierre Loti's travelogue ‘Un pèlerin d'Angkor’ (A Pilgrim at Angkor) played a major role in the French imagination, offering a poetic and melancholic immersion into the mystery of the ruins of Angkor.

Nestling in the heart of splendid green spaces, the natural charm of the RiverTree hotel complex lures guests away from city life for a...

Since we published our first article on this portrait, a controversy has erupted online: several Thai commenters have disputed our conclusions, claiming the woman in the photograph was in fact Siamese, not Khmer. After a fresh review of every available source — the museum's own archive, genealogical research, an independent encyclopedia entry, and costume scholarship — the conclusion holds: this claim simply isn't supportable.