From Phnom Penh to Kampot
Cambodia is a relatively small country but with notable gastronomic diversity depending on the region. The Mekong delta in the east, the forests of the north, the Kampot coast in the south and the capital with its contemporary fusion. We work with producers from the most representative regions to bring you the greatest possible authenticity.
Phnom Penh — The capital
Centre of contemporary Cambodian cuisine. The country's finest beef kuy teav, lok lak, bai sach chrouk and the Franco-Khmer influence of the colonial years still evident in the baguette and the coffee.
Kampot and Kep — The southern coast
The country's most gastronomic region. PDO pepper, Kep crab stir-fried with fresh green pepper, Gulf of Thailand seafood and the most relaxed atmosphere in the kingdom.
Siem Reap — Angkor Wat
The temple city produces high-quality jasmine rice, Tonle Sap palm sugar and the country's most authentic fish amok, made with banana leaves and yellow kroeung.
Battambang — The breadbasket
The country's second city and agricultural heartland. High-quality red wholegrain rice, tropical fruits (rambutan, durian, mangosteen) and the prahok most prized by Cambodian chefs.
