Forget prahok. If there's one Cambodian dish capable of throwing off even adventurous eaters, it's nhoam sdao — a salad built entirely around bitterness, made with the young leaves and flower buds of the neem tree, known in Khmer as sdao. Unlike amok or lok lak, this dish never tries to charm you on first taste: it has to be learned. And that's exactly what makes it one of the most revealing dishes in Khmer cuisine.

Grilled at a street stall, dried on a rural market table, or simmered into a sour soup, snake has long been part of the diet for some Cambodians, particularly around the Tonlé Sap. But behind this quiet culinary habit lies one of the largest wildlife harvests on the planet — and mounting pressure on a resource scientists increasingly consider unsustainable.

There are towns that serve seafood, and there is Kep. Long before the phrase "farm to table" entered anyone's vocabulary, Kep's fishermen were already living it — hauling in blue crab and mackerel at dawn, selling it still glistening at the market by the water an hour later.

From the rice paddies of the Tonlé Sap to the smoking stalls of Skun, all the way to the fine-dining tables of Siem Reap, Cambodia has cultivated a singular relationship with insects for centuries. Neither a sideshow curiosity nor a mere relic of famine, Khmer entomophagy tells a story of resilience, craft and, increasingly, science. A deep dive into a tradition that may yet help feed the future.

Raffles Grand Hotel d'Angkor's celebrated restaurant 1932 has unveiled four new Khmer tasting menus, crafted by Executive Sous Chef Dorn Doeurt and Executive Chef Memo Hernandez. Spanning royal history, 1960s glamour and a Latin American-Khmer fusion, the new menus build on the property's Khmer tasting menu programme first launched in 2023.

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.

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.

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.

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.

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.

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

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

Founded in 2023 by chef Phila Lorn and his wife Rachel Seng in the historic South 9th Street Italian Market, Mawn is much more than just a restaurant. It embodies a story of resilience. Phila Lorn's parents, survivors of the Khmer Rouge regime, immigrated to the United States in 1985 after spending years in refugee camps.

The Bistrot at the Institut français du Cambodge has just unveiled its menu for the week of March 16 to 21, 2026, and it's shaping up to be a true culinary journey through the classics of French gastronomy.

Malis Siem Reap reinvents Khmer gastronomy with a sparkling menu, faithful to its heritage while daring contemporary boldness. This 2026 spring menu celebrates Cambodian local products in a harmony of tangy, spicy, and velvety flavors.

It’s a house that has seen kings, explorers, and Hollywood stars pass through. Since the 1930s, the Raffles Grand Hotel d’Angkor has stood watch over Siem Reap like a sentinel of colonial elegance. Today, to write the next chapter in its culinary legend, the institution has chosen a citizen of the world.