The glow of sunset fades from the courtyard of the rustic French villa, the last rays striking the tops of surrounding palms. The waiter has brought a bowl of bright yellow curry and the sharp scent of lemongrass rises reminding you of Thai and Vietnamese dishes, along with slices of a fresh baguette and skewers with a tangy paste called kroeung. An aromatic kaffir-flavored rice cooked in crab juice, stir-fried Chinese style with pungent Kampot peppercorns and a French-style crepe, though crispier and served with a pile of herbs and sauces, is also placed on the table. At the next table, you spot mango slices and other exotic fruits served within a white cream.
At the dining tables of Cambodia, taste the variety influences on Cambodian cuisine, from the complex flavors of traditional regal Khmer dishes to modern dishes. Discover the freshness of lake and seafood creations, including classic fish amok. Cambodian cuisine is experiencing a renaissance with modern Cambodian cooking pulling together all of these influences in world-class dining venues such as Cuisine Wat Damnak in Siem Reap. Immerse into Khmer cuisine with our personalized dining recommendations and arrangements, from mouth-watering street food to renowned temples of gastronomy, or for those with deeper interest, join iconic local chefs for interactive Khmer cooking classes.
Lemongrass—the grassy zesty herb is native to the region and while most commonly known for use in popular Thai dishes, such as green curry or Vietnamese favorites, such as Lemongrass Chicken (bun ga nuong), is an essential herb in Cambodian cuisine. Lemongrass can be dried and powdered, or used fresh, featuring a clean but mild citrus flavor that is subdued enough to build into in complex exotic flavors. Lemongrass is an essential component of Cambodian spice pastes, including yellow kroeung, which gets its color from the turmeric and lemongrass stems, and is used as a foundation in many classic Khmer and Cambodian dishes such as fish amok.
Kaffir lime and leaves—In Cambodia cooking, the rind of Kaffir fruit is used while very aromatic Kaffir lime leaves are also often used as a seasoning to provide a fresh citrus notes in many traditional dishes, especially in soups and curries. The leaves are also an essential ingredient in kroeung.
Kampot Pepper—Now widely known and exported, is a special cultivar of black pepper (piper nigrum) grown and produced in the Kampot Province, an area which offers perfect climate and soil conditions for growing the pepper. The pepper is used in Cambodia sauces and dishes such as stir fried crab and Cambodian beef salad.
Basil—Both Thai basil and Holy basil are used in Cambodia dishes with Thai basil being similar to Italian basil, but more pungent, savory, spicy, and anise-like. Thai basil is often used in soups and salads, mostly served as a side dish together with assorted green leaf herbs to add at the last moment like with Vietnamese dishes. Spicy and bitter Holy basil is used for cooking, such as with Khmer Stir Fry Pork.
Turmeric—Part of the ginger family and used in savory Cambodian dishes such as fish amok and curry, imparting a bright yellow color.
Tamarind— is a dark, sticky fruit used for souring, simmered in curries, stirred into drinks, made into sauces, and also reduced into a sweet and spicy dessert paste.
Galangal—often called "blue ginger," is a close cousin of ginger, but with a sharp citrus and pine flavor, used extensively in marinades, soups, and stir-fries. It's also another essential component pounded in a pestle with other herbs and spices to create kroeung paste.
Star anise—Aromatic native and popular in China and used in caramelized meats. Star anise has a slightly peppery scent that is also reminiscent of licorice and is used in Khmer curry and soups.
Cardamom—grows wild in the mountain range of the same name in southwest Cambodia.
Other common spices in Cambodian cooking include coriander, mint, garlic, cinnamon, cloves, cilantro, ginger and palm sugar.
Cambodia cuisine is less known than popular neighbors Thailand and Vietnam, but also features similar complex, bold and exotic flavors. Like much of Southeast Asia, Cambodia's cuisine has been influenced not only by these close neighbors during trade, war, and occupation, but also Indian traders who first traveled to the region in the 6th century, Chinese migrants, and most recently, French colonialists. Cambodian cuisine is a melding of indigenous plants and animals with classical European technique.
Because of the country's riches of waterways, including the Mekong, Sap and Bassac Rivers, not to mention a massive lake, Tonlé Sap, freshwater fish and prawns are especially popular in Cambodia cuisine—in addition to which plenty of fresh seafood is also available from the Gulf of Thailand.
A lasting French colonial influence means the Cambodians, like the Vietnamese, eat more bread than almost every other country in Asia—generally French-style baguettes but also buns and other baked goods, like the Vietnamese do. Red curry, for example, is often served with bread – another legacy of the French era. Cambodian cuisine also features fish sauce widely in soups, stir-fried cuisine, and as dippings as the Vietnamese do. Coconut milk is the main ingredient of many Khmer curries and desserts and curry dishes known as kari, reflects its ties to Indian cuisine.
In Phnom Penh and Siem Reap, you will find French restaurants featuring liberal use of Thai and Vietnamese sauces and dishes (sometimes more easily than you can find authentic Khmer food).
And what is a typical Cambodian meal? Primarily, it consists of fried or steamed rice mixed with pieces of salted, dried, or cooked fish, seasoned with fresh chilies and/or garlic, often accompanied by a simple spicy or sour soup. Cambodian food staples are rice and fish, of course and, surprisingly for an Asian country, bread. In Khmer, niam nay is the phrase for eating—the real meaning, aptly, is "eating rice." Rice, like much of Asia, is paramount to Cambodia dining with almost every meal eaten with a bowl of rice. Cambodia has the regular aromatic rice, but also a delicious glutinous style that every traveler becomes quickly addicted to, commonly known as sticky rice.
Cambodian cuisine, though uniquely Khmer, has an often repeated generalization—which is nevertheless pretty accurate—likens Cambodian food to Thai food, but without the spiciness and curries. However, these are not completely absent and Khmer cuisine draws heavily on the traditions of its Thai, Vietnamese and Chinese neighbors and residents. To understand Khmer food, it is necessary to refer to the history. Once an Indianized kingdom located on the Mekong delta, in 1432, the civilization of "Kampuchea" widened its borders into Burma and Vietnam before the Vietnamese started to colonized the delta in the 18th century and Siam squeezed in from the west. It is in this historical setting that the Kampuchean kitchen is influenced by Thai, Vietnamese and indirectly, Chinese cooking.
Popular dishes include an sam chruk, a roll of sticky rice filled with soybean cake and chopped pork, and khao phoun, a noodle dish with a coconut sauce. Freshwater fish comes from Lake Tonle Sap; seafood is also found in the Gulf of Thailand at Sihanoukville. Fish comes grilled (trey aing), steamed whole (trey chorm boy), or fried with vegetables (trey chean neung spey). Somla machou banle is sour fish soup; somla machou bangkang is spicy prawn soup.
Special dishes not to miss include amok, which is fish in coconut, wrapped in a banana leaf. In former times, "royal Cambodian cuisine," known as Khmer cuisine, was developed in the service of the king are there are chefs in Cambodia who have mastered this culinary art, but restaurants serving this kind of food are rare. Many of the variety of herbs and spices used in Khmer cuisine were originally brought in by traders from India, almost two thousand years ago and is reflected primarily in Cambodia curry dishes.
A thousand years later, the Chinese brought noodles and introduced stir frying into Cambodian cooking. Conversely, during the ascendance of the Khmer Empire at Angkor, Cambodia dishes and culinary into Laos, Vietnam, and Indonesia, Thailand, greatly influencing the royal style of cooking in the latter. Spice pastes (kroeng) are also a main part of Cambodia cooking, with liberal use of the bold and salty fermented fish paste (prahok), and also palm sugar (khaw), as well as a wide variety of herbs (right). Like other Southeast Asian cuisines, Cambodian food is a balance of sweet, bitter, sour and salty flavors, although it’s markedly less spicy than Thai and Laotian food.
Some Khmer dishes may remind you of Thailand. Indeed, contemporary Cambodian cuisine, including ubiquitous fish amok, sour fish soup, and coconut-based curries, are all very similar to central Thai cuisine, but less use sugar and chilies, and applying a greater use of other spices. Those shy of hotter Thai curries, which always contain chilies, will be happy in Cambodia where curries are milder and may not even have chilies and when used are a milder variety than used in Thailand.
Kampot Pepper has become a prestige spice, but it's nothing new in history. The Chinese explorer Tcheou Ta Kouan wrote of Cambodian pepper cultivation as early as the 13th century during the Angkor period, noting peppers popular use in cooking, and later, found in Chinese villager and trader's records from the 1800s in Kampot area. During French Indochina period nearly a century long, by the 1920s almost all the pepper consumed in France—2,600 tons—comes from Indochina, with Kampot variety of unique flavor and strength made it the finest pepper in the world, the premier spice in the top kitchens in Paris.
For fearless eaters and whom seek try anything once, what you've heard is true—Cambodia will meet you head-on with such specialty dishes as fried tarantula (below), cooked scorpions, and grilled snake. In country with decades of malnutrition insects provide a cheap but rich source of protein and nutrients. Cambodians favorite insects include spiders, crickets, ants, locusts, grasshopper, and roaches which are prepared by washing then dipped in flour to fry into a tempura or grill. Insects are popular street and markets food, but also in finer and luxury hotel restaurants.
For the timid, we recommend the unique and delicious chaa angrong sach ko—red ants stir fried with thin slices of beef, ginger, lemongrass, garlic, lemongrass, and shallots. A light sourness, secreted by the ants, compliments the beef. Fried tarantulas? They taste like chicken, of course.
Cambodia epitomizes our approach to exploring the treasures of cuisine. We think that food should be part of the everyday experience in every country you visit as it often most reflects its culture. The experiences layer on top of each other, food one element of learning about culture and history. Even when the day’s focus is temples and sightseeing, we’ll have carefully planned out where to have lunch and dinner, before offering a range of delicious Khmer and Cambodian ethnic dining. Also see our culinary activities below, including cooking classes, or full tours focused on food.
By custom, dinner is included with most hotels and we will arrange for at least your arrival day dinner for convenience. Let us know if you do not wish to have this inclusive to your Angkor trip. Don't underestimate your hotel's restaurants and cafes, especially if you are tired—some have the top restaurants in their respective locations, such as La Residence in Siem Reap and the Raffles in Phnom Penh, serving up tasty Cambodia dishes such as minced pork with sweet basil.
Private Dining in AngkorEnjoy an exotic lunch or dinner in private wooden villa surrounded by jungle
MalisLegendary Phnom Penh's newer branch in Siem Reap is a "temple of Cambodian cuisine" in an elegant central building
EmbassyFamed Kimsan twin sister chef's highest-level Khmer Gastronomy featuring modern Khmer cuisine with French influences
Jungle DiningEnjoy an exclusive private dining experience within the closed jungle compound within town. Perfect for families.
We can arrange a variety of cooking classes and activities that offer a delightful break from touring the temples, from preparing traditional Cambodian cuisine, visiting local farms and markets, cooking in a private sala (villa) within the temple complex (above), to visiting a local village for a private farm tour and lunch. If you're interested in learning more and our current dining recommendations for Siem Reap please contact us for our Cambodia dining list (updated each season).
It's not all about the temples—our Vietnam and Cambodia culinary and food tours have been organized for over twenty years. Discover why not only the legendary cuisine of Vietnam is a highlight when traveling there, but in Cambodia, with equally delicious street food and now, world-class fine dining. Contact us to arrange a private culinary-focused trip for you are your family or friends.
In addition to our private trips, we're proud to partner with Atlas Obscura on one-of-kind culinary and cultural trips to Vietnam & Cambodia. This popular 9-day trip is the ultimate foodie adventure in Vietnam and Cambodia and takes in the most interesting of Cambodia's arts, crafts, culinary, nature, and of course, magnificent temples park (click below).
Everything you've heard is true, Vietnam and Cambodia are not only some of the most thrilling places on the planet, but the food is arguably the best. Find out what captivated Anthony Bourdain in Vietnam on this food adventurers ultimate culinary journey through The Land of Nine Dragons and nearby Cambodia
On this nine-day journey, explore the country through its unique cuisine, tasting our way across north, central, and south Vietnam by way of steaming pork belly meatballs in Hanoi’s Old Quarter and the white rose dumplings of Hoi An. Along the way, learn from local chefs in hands-on cooking classes, kitchen and food market visits, sample street eats, and savor freshly caught seafood. Between bites, meet with artists, authors, veterans, and make local friends to learn about the history of these different regions. Come with an eager palate, an empty stomach, and, possibly, a flexible return ticket—once you’ve had a taste of this place, it’s difficult to say goodbye and as many of our travelers have said, it was the experience of a lifetime.
Learn about Cambodian herbs, spices, and preparing traditional Cambodia dishes with a local market and farm visit, then enjoying a half-day private cooking class with a master chef in a beautiful private sala (traditional wooden home) situated within the Angkor temple park. The sala, decorated with hand-carved wooden furnishings, traditional Khmer silk, as well as traditional art and handicrafts from Cambodia, is surrounded by lush jungle foliage.
After a visit to a local market to learn about and gather ingredients, spend the morning under the instruction of a skilled chef, preparing popular Cambodian favorites hands-on using authentic cooking methods and fresh locally-sourced ingredients. Learn to prepare classic dishes including fish amok, steamed fish with coconut, chili and lemongrass in banana leaf, and also preparation of rice and side sauces.
An exclusive private dining and events venue on the banks of Sra Srang within the Angkor Temple complex. For the ultimate exclusive experience to celebrate a wedding, honeymoon or anniversary, enjoy a private catered dinner at one of the majestic temples of Angkor such as Thommanon or Prasat Kravann. You will experience a private temple all to yourselves where you will be welcomed to a unique evening worthy of the ancient Khmer kings.
On arrival at the beautifully lit temple, guests are welcomed with jasmine garlands and Cambodian cocktails. By candlelight, under the stars, guests will dine on royal Khmer cuisine and witness the ancient dance of the Apsaras which dates back to the time of Angkor and the royal court. Experience the art of Cambodian classical dance with a performance from one of the leading dance troupes in the kingdom. This is an unforgettable evening that a fitting finale to a few days exploring the temples of Angkor.
Nestled opposite Srah Srang Baray, just a stone's throw away from Wat Kdei and the other magnificent Temples of Angkor, the sala offers a true taste of traditional Khmer cuisine. From the moment you step into this charming restaurant, you are greeted by the warm and sala kdei best Khmer cuisine only restaurant in Angkor temples park in front of the temples hospitable staff educated in the «Hanuman Group philosophy» (managing the fabulous hotel Montra Nivesha and further restaurants in Siem Reap), and the enchanting setting that transports you to a bygone era.
Our lunch experience was nothing short of extraordinary, with Chef Bunthoeun's expertly crafted dishes showcasing the depth and diversity of Khmer cuisine. We began our meal with expertly cooked «Bouk Mean» whole marinated chicken. A classic starter that perfectly encapsulated the flavors of the region. The Bouk Mean chicken, a popular Khmer recipe that features tender chicken simmered in a fragrant and flavorful sauce of coconut milk, galangal, lemongrass, and kaffir lime leaves, was a true delight for the palate. The dish was served with crispy and golden spring rolls, filled with fresh vegetables and fragrant herbs, providing a perfect contrast in textures and flavors.
Next up was the «Broher Soup»: a comforting and nourishing soup, that is a staple in Khmer cuisine. The soup featured Tonle Sap Smoked Fish, which added a distinct smoky and savory flavor to the broth, along with vegetables, herbs, and spices that rounded out the flavors. The soup was the perfect complement to the Bouk Mean chicken and spring rolls, and left us feeling warm and satisfied.
For our main course, we opted for the «Steamed Fish Fillet Wrapped in Cabbage», a dish that showcased Chef Bunthoeun's creativity and attention to detail. The dish consisted of a tender and flaky fish fillet, delicately steamed and wrapped in a bed of crisp and fresh cabbage leaves. The dish was served with a side of fragrant jasmine rice, which soaked up the flavors of the fish and the accompanying sauce.
Finally, we indulged in our preferred dish of the day, the «Sweet Banana Tapioca Pearl in Coconut Milk». This dessert was a true highlight of our meal, featuring tender and chewy tapioca pearls, served in a rich and creamy coconut milk, along with sweet and succulent slices of banana. The interplay of textures and flavors was a true masterpiece, and left us feeling completely satisfied and content.
Throughout our meal, we enjoyed refreshing sips of Aqua Panna water, which perfectly complemented the flavors of the dishes. We also tried the Hanuman Beer, a locally brewed beer that was crisp and refreshing, with subtle notes of citrus and spice.
Sala Kdei is a must-visit for anyone looking to explore the rich and diverse flavors of Khmer cuisine in one of the most unique archaeological sites in the planet. Chef Bunthoeun's sappy and eye catching dishes, combined with the warm and hospitable service, and the enchanting setting, make Sala Kdei one of the most noticeable and atypical restaurant which we visited this year. Highly recommended for a romantic dinner al fresco.
Average bill is 50 USD per person. Wine is very affordable (well chilled white Chapoutier "Laciboise", France, at 6.50 USD by the glass, is a perfect option). Khmer and international cocktails are available in the same range of price.
Note well that this is not a walk-in restaurant: advance booking is mandatory. It can be privatized for private parties, celebrations... or honey-moon.
Enjoy a traditional Khmer-style picnic lunch in a beautiful wooden Khmer home just outside Siem Reap. If we are visiting the earliest capital in the !ngkor area, Hariharilaya (now known as Roluos) after a morning spent traveling back in time with a visit to the giant pyramid Bakong, the earliest of the temple mountains which later became the signature of Khmer kings we can also arrange a Khmer-style picnic lunch at the beautiful wooden home of one of the country’s foremost archaeological experts.
Designed by renowned Khmer architect Hok Sokol from the Center for Khmer Studies, where he worked as a co-leader of a three-year study program funded by the Rockefeller Foundation, this two-story house is a striking contemporary take on the traditional Khmer house and is located near the rural town of Roluos. A picnic lunch will be provided as you rest and relax, admiring the pleasant setting and learn about Khmer traditional architecture as well as history of the temples themselves.
Enjoy a thrilling twilight dinner inside the magnificent !ngkor complex, with live traditional dances against the backdrop of the jungle and temple while a traditional Cambodian cuisine is served. The dinner and dance performance takes place at the 1,100 year-old Prasat Kravan, one of the first temples in the city of !ngkor It is a Hindu temple, dedicated to the god Vishnu with five brick towers featuring unique brick bas reliefs, the only ever created by Khmers artists.
Drums announce your arrive at the stunning candlelit setting directly in front of Prasat Kravan, met by traditional costumed escorts who will guide you by torch to the dining area. The atmospheric open-air dining is accompanied by an amazing light show followed by a variety of five dances including the most graceful of traditional dances—the Royal Apsara dance.
This unique culinary adventures follows Gordon Ramsay Cambodian culinary journey.
Explore the exotic local culinary scene during this half-day exploration and unique cooking class that follows in the footsteps of the infamous television chef Ramsey. After breakfast, journey far into the countryside around town to explore the local market in Roluos, a small town well away from any other tourists. With your culinary expert chef and learn and shop for ingredients in the market. Afterwards, move to the sublime setting in a stylish traditional wooden house or sala where Gordon Ramsay learned to cook stuffed frog with kreung paste, a delicious dish made with lemongrass, turmeric, garlic and chili. We may substitute other ingredients such as chicken or tofu for vegetarians by preference. Learn to prepare this dish at a professional level under the careful guidance of your chef and guide.
Anthony Bourdain also visited Cambodia for his No Reservations show and from that episode we will also learn how to make delicious fresh spring rolls as he did during filming. Finally, we'll mimic Rick Stein’s Far Eastern Odyssey show, learning to cook Cambodia's famed fish amok, preparing a mild baked fish in curry and banana leaf.
Experience the romance and elegance of the French Indochine era with a private luxury safari camp within the !ngkor temples. During your touring of the temples, take a midday break and refresh with your loved ones in a private camp we've arranged in the temples complex, relaxing to refreshments and a sumptuous and fresh picnic lunch banquet prepared by a top local restaurant. We can also arrange for a professional photography to capture your moments in !ngkor
The famed Phnom Penh restaurant that introduced modern Khmer dining in Cambodia opened this Siem Reap branch in 2016. Set within a stunning six thousand foot elegant white building designed by Vivoath Yan with inspiration from the Angkorean temple, Prasat Kravan, the new "temple for cuisine" features massive spaces with high ceilings, bold wooden finishes, polished sandstone walls, with views of a central water garden and courtyard where Apsara dances are held. The interior is beautifully decorated with artworks from the non-profit cooperative Artisans D’!ngkor Located in a lush area by the river, surrounded by towering ancient trees, Malis offers a spacious and sublime setting.
Executive chef Luu Meng responsible for the new venue, states the ambition of Malis Siem Reap is to offer “living Cambodian cuisine” – dishes renewed after years of research into Kingdom’s culinary heritage, which was nearly erased by war and foreign influences. Malis Siem Reap serves dishes unlike their restaurant in Phnom Penh, and based more on what is produced by local farms. Set menus from $33-66 with ala carte menu as well (below).
Signature dishes include Bang Kang river lobster marinated in a prahok and chili paste, traditional fish amok, Kampot Crab fried rice, and Prahok Ktis, a fermented fish dish with kroeung, minced pork, pea eggplant, chili and coconut milk and served with fresh crispy vegetables and rice crackers. However, the best entrée at Malis is the succulent Baked Goby Fish accompanied by Young Mango Dip. This masterpiece features a whole fish, enveloped in a salt crust and infused with aromatic lemongrass and garlic, ensuring a delicate and moist fish. A delightful dish with only a touch of heat from the tangy and slightly spicy green mango chili dip.
Dessert offerings include a unique Kampot Pepper Brulee, palm fruit in coconut, and favorite Malis Mousse.
Our take: A not-to-miss elegant outdoor dining within a large space in a tranquil and convenient location in Siem Reap. Don't miss starting your dinner with scallops and green peppercorns, the Gulf of Thailand scallops are pan fried with garlic and fresh, pungent Kampot green peppercorns.
Hours: Malis Siem Reap is open for breakfast, lunch, afternoon tea, and dinner everyday from 6:30 AM to 10:30 PM. Happy hour runs from 5-7:00 PM each evening.
Cambodian culinary legendary Kimsan Twins—Kimsan Pol and Kimsan Sok—are the founding executive chef sisters of the gourmet Khmer cuisine at Embassy. It's a wonderful story, with Pol making her way early on to France for culinary training and work, eventually rising to work at the 3-Star Michelin Regis et Jacques Marcon in Saint Bonnet le Froid, France. Pol has also been featured in an episode of of “10 Exceptional Cambodians” about Cambodian cuisine on ABC. Ask us to arrange a greeting with the Kimsan sisters if you are traveling with us.
Like other organizations founded by younger Cambodians, the Kimsan twin's restaurant pays homage to traditional Cambodian recipes and cooking methods that were lost during the genocide, but with influences from Pol's French experience. Embassy's "three-star gastronomic experience" is a multiple-course set menu curated by Pol, showcasing a modern Khmer take on traditional cuisine and flavors. Her “Active Menu” is regularly changed, at least on a monthly basis, so diners may discover new dishes. French-influences also expressed in desserts and an extensive wine list—a wine pairings of 4 glasses are poured with the gastronomic set menu.
The luminous dining room is pleasant, though casual space. The set menu features local, seasonal ingredients with recent dishes including "fresh water river lobster from Takeo farm,” grilled on charcoal mixed with crunchy vegetables and sweet and sour dressing, a main course offering of Pan-seared Sihanoukville sea bass fillet with fermented soya bean and ginger sauce, served on pumpkin puree, and for dessert, temple-inspired Banteay Srey soursop fruit mousse with roasted coconut ice cream.
Our take: A more intimate and causal fine dining experience in Siem Reap with delightful and attentive, all-female staff.
Hours: Embassy Siem Reap is open for dinner everyday from 6:00-11:00 PM.
For many years consistently cited and awarded one of the top restaurants in Asia, Cuisine Wat Damnak combines fresh Cambodian flavors and French culinary style in a completely unique cuisine. Chef Joannès Rivière’s innovative menus are inspired by the food traditions of Cambodia, when each day’s dishes created from herbs and vegetables cultivated in the family garden and sourced from nearby farms with fish and game from surrounding waters and villages,and regional specialties, including seafood from Koh Khong, European-style vegetables (such as strawberries and sweet onions) from the heights of Mondulkiri, and freshwater fish from the Tonle Sap Lake and Mekong River.
Housed in a traditional Cambodian wooden house in the center of the town's Wat Damnak village, Cuisine Wat Damnak offers dining in three distinct spaces: The ground floor is a modern dining room, a stylish, air-conditioned space decorated with local artwork and handicrafts; The pleasant upstairs dining space is fan-cooled and retains the wooden house’s traditional Cambodian country style, with an ambiance that complements the dishes; Outside, the softly lit garden is an atmospheric place to appreciate balmy, tropical Cambodian evenings, surrounded by lush tropical greenery and local Cambodian herbs.
The menu changes often, reflecting each seasons, chef Rivière’s skill and creativity, and the terroir of Cambodia, for a dining experience unlike any other with exquisite dishes. A recent menu featured a delightful lemongrass-marinated prawn salad with herbs, ambarella fruit, rice and coconut, while a black sticky rice porridge with quail, turnip, homemade oyster sauce and Siem Reap sausage was inspired by breakfast porridge bobor.
Hours: Cuisine Wat Damnak Siem Reap is closed on Mondays and only open from 6:30-9:00 PM.
The Amansara is not our top recommendation in Siem Reap for several reasons, foremost traffic noise. But if you are an "Aman junkie" the art deco mansion, built for a Cambodian prince in 1962, offers a spacious compound for pleasant dining experience. The all-day menu includes both traditional Khmer and Western dishes.
The Amansara offers an extensive wine list. Arrive early for drinks on the rooftop terrace surrounded by tall trees of the property's boundary. The Roof Terrace also offers a seasonal Cambodian cuisine for private dinners. Contact us for details.
Only with Indochina Travel: An exceptional and exclusive dining experience in a hidden small family-run hotel compound along the river in Siem Reap. Enjoy delicious Cambodia and Western dishes. The setting magical, is within a large high-walled jungle-like area filled with tropical plants and trees.
Signatures dishes include green mango salad, Grilled eggplant caviar sauté with shredded pork, and stir fried chicken with ginger and spring onions. Vegetarians are easily accommodated.
One of only two establishments in the country that is permitted to serve Royal Khmer Cuisine, the other being its sister Raffles Hotel Le Royal in Phnom Penh. Cambodia’s most storied hotel wrote yet another chapter last month when it unveiled a new fine-dining restaurant following a landmark refurbishment.Named after the Raffles Grand Hotel d’ !ngkor’s year of opening, ‘1932’ launched on November 22 at an invite-only dinner for 50 guests who were treated to a parade of traditional Khmer specialties with a contemporary twist. Located on the ground floor of the hotel’s Heritage Wing next to the Conservatory and behind the celebrated Elephant Bar, this elegant venue is the successor to the previous Restaurant Le Grand, which had stood since the hotel’s inception. ‘1932’ inherits the honor of being one of only two establishments in the country that is permitted to serve Royal Khmer Cuisine, the other being its sister Raffles Hotel Le Royal in Phnom Penh. These recipes were passed on by royal decree to the hotels from the King’s own kitchen.
The Royal Khmer Menu brings together an array of textures and tantalizing treats, such as mango and prawn salad, spicy and sour lobster consommé, grilled lamb chops in ginger sauce, red chicken curry in coconut, and for dessert, pumpkin custard. Raffles Grand Hotel d’ !ngkor’s Executive Chef Angela Brown, originally from Brisbane, Australia, earned her chef stripes in a number of Sofitel kitchens around the world including London and Bangkok. Having lived in Siem Reap for nearly three years, Brown has a deep appreciation for local culinary techniques. “Khmer cuisine is a combination of refined, simple, delicate flavors,” she said. “The dishes are much subtler than, say, Thai recipes. Khmer flavors pop out, but don’t knock you over.” Chef Angela aims to craft traditional Khmer recipes with a modern approach. “Not fusion, but dishes that can be adapted to the Western palate,” she added. One of her new signature dishes is the melt-in-your-mouth Beef Cheek, served with a local aromatic herb known as ma-om and quail egg curry. Other highlights include the Chateaubriand-style lok lak, a Wagyu beef strip loin with grape puree. “The refurbishment of the restaurant has brought it up to date with freshness and light, while retaining the sense of traveling back in time,” said Hotel Manager Vincent Gernigon. “The new look of the restaurant perfectly complements the exciting menus being created by Chef Angela, and adds a new dimension to Khmer cuisine.”
Arguably Indochina's finest luxury hotel. Located on a quiet street on embassy row, the renowned historic property with 170 guest quarters divided among an Old World main building and low profile wings overlooking a tree-lined courtyard and 80-foot swimming pool. The Landmark Room and the Personality Suites (actually junior suites), are more atmospheric and named after the hotel's famous guests and distinguished by period artworks and antique furnishings.
The most exciting addition to the Siem Reap aged luxury hotel scene in awhile. Called Phum Baitang (Green Village), it is very much in the same style as the Six Senses hotels. Designed by the same team responsible for the renowned Nam Hai and Six Senses Con Dao. We think of it like a 5 star+ version of authentic, local style Sala Lodges. The elegant hideaway is set within eight acres of lush gardens and paddy fields, Phum Baitang or "green village" offers the first Six Senses style resort in Siem Reap. The architectural design has been inspired by traditional Cambodian wooden housing, comprising forty-five spacious villas, twenty-five with private terrace and twenty with private plunge pool. The wooden and stilted villas and interiors are reflect traditional Cambodian design, offering guests a unique experience in Siem Reap.
During the day, guests can enjoy a light meal or sample a refreshing homemade juice at the Pool Bar. For elegant dining, Phum Baitang’s two restaurants, one locally-inspired and the other offering international cuisine, serve delicious meals using fresh organic herbs and vegetables from the resort’s own gardens. At the Cigar/Cocktail Lounge, guests can sip a cocktail while watching the sun set over lush paddy fields. A luxurious and tranquil Spa Temple offers seven treatment rooms, a sauna, steam room and relaxation area. A yoga pavilion, fully-equipped fitness room and 50m outdoor infinity pool complete the resort’s leisure facilities.
Impressive, stunning villas on islands situated in a bucolic marine national park. Cambodia's first world-class beach resort has opened off the southern coast from the city of Sihanoukville (thirty minutes from the airport, then another forty-five minutes by boat). The resort's 27 one- and two-bedroom villas, perched over water, on the beach or in the jungle, all provide uninterrupted views of the dramatic sunsets, seascapes and starry evenings that are commonplace for the region. In addition, all villas feature king-sized beds, exquisite bathrooms complete with twin basins, oversized baths, indoor and outdoor showers, private pools and natural finishes which seamlessly bring the outdoors in. For those guests in search of a discrete island hideaway, the two-bedroom Royal Villa offers exceptional privacy with its own jetty for arrivals and departures. Song Saa is an everything is 'on demand' in the resort, including unlimited in-villa fine dining.
The Song Saa, along with the Nam Hai (now Four Seasons), now offers two world-class beach properties to compliment travel in Vietnam and Cambodia, rather than the typical side-trip south to the Thai islands. The Song Saa offers a dramatic setting similar to Maldives properties. Getting to the Song Saa can be a bit out of the way, but once on the island, it is hard not to be impressed by the stylish villas, stunning setting, and the general atmosphere.
Note: Consider if you travel falls within the wet season which may have an impact on your visit when daily rainstorms are a regular feature of the wet season (during the months from May to October). Downpours the sea can get pretty rough, making for an uncomfortable crossing, particularly for families with young children. And once on the island, heavy rainstorms can dampen the spirits and limit the choice of activities available.