- Anthelme Brillat Savarine
Cambodian food has earnt a reputation in the west as the poor relation of Southeast Asian cuisine and lacking in intense flavours, particularly with the spread of Thai and Vietnamese cuisine. As chefs search for exotic influences and ideas however, Cambodian classics such as lok-lak and amok have gained a reputation as wonderfully subtle and aromatic dishes, and the fried spiders and other oddities become less important.
Cambodia has an international reputation for
As with much of the developing world, food safety should not be ignored. Tap water is not safe to drink (bottled water is widely available), but we've found in restaurants catering to tourists all food preparation is undertaken using bottled or treated water, and hygiene is of a high standard. Street stalls exist in Cambodia also which often serve excellent food, but hygiene may not be as high on the agenda. Drinks other than water are widely available - from sugar cane juice and ice that you will see Khmers drinking out of bags with straws, to the ubiquitous Angkor Beer.
For those who are inspired to try and recreate their favorite Cambodian dishes at home, we can arrange
Peerless service standards and local positioning have made us the tour operator of choice by international luxury travel groups and discerning independent travellers to Angkor Wat, Cambodia and Southeast Asia.