- Leonardo Da Vinci
Cambodian food has been perceived 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. However, the adventurous can still try local delicacies such as fried crickets, ant soup, or fried rat!
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.