This dessert only appears after sunset. Not because it is rare, but because its place is the evening, when the heat lingers and the city slows just enough to sit, talk, and cool down.

With over twenty years of experience in tourism and gastronomy development, Arnaud Darc has been observing from Phnom Penh the evolution of a sector vital to the national economy. In his analysis of 2025, he makes a clear assessment: Cambodian tourism hasn’t undergone a collapse, but a brutal exposure of its structural fragilities.

The ‘Khmer Can Do’ fair was in full swing at the vast Koh Pich exhibition centre, where the rhythm of Cambodia's self-assertion was in full swing. At the crossroads of innovation and tradition, this event was conceived as a showcase for the world, a snapshot of a country that aims to cultivate the art of combining memory and modernity.

Three decades of shaping Cambodia’s culinary landscape — guided not by trends, but by trust, clarity, and care.