When the sun goes down the south parking lot of one of the capital’s busiest traditional markets, Orussey, is completely transformed into a street food court serving affordable Cambodian favourites from barbecue skewers to rice dishes.
Located at #146 Street 155 to the east of Tuol Tompoung market, Oun Ouk Master Tea is a great place to sip a drink and unwind in a comfortable seat under soft lighting and surrounded by a colourful interior design.
If the Covid-19 pandemic has you stressed out and exhausted lately and you’re looking for a sweet escape, consider indulging in some traditional Asian desserts with boba balls made from tapioca or creamy puddings.
If you visit The Ann Coffee and stand under the soft neon lighting and look inside their fancy glass cabinet you’ll find an array of appealingly colourful snacks and treats like mini macaroons, salted egg cake, cookies and tiramisu
If you visit The Ann Coffee and stand under the soft neon lighting and look inside their fancy glass cabinet you’ll find an array of appealingly colourful snacks and treats like mini macaroons, salted egg cake, cookies and tiramisu that will trigger your cravings to indulge your sweet tooth.
A baby raccoon to stroke while you sip your skinny latte? Or a snake to coil around you after your cappuccino?
Dog cafes – businesses where dog owners are welcomed and even encouraged in bringing their pets along with them – are a relatively new concept in Cambodia and the latest entrant into the nation’s burgeoning pet market is unique in that it also incorporates a hotel for our four-legged friends.
Slow-cooked honey-barbecued free-range chicken with fire ants as a condiment and water mimosa salad with herbs and peanuts was once served daily at Cuisine Wat Damnak on a tranquil street behind the eponymous Siem Reap pagoda.
Located behind the National Paediatric Hospital on Russian Federation Boulevard, a small restaurant offer diners a comfortable way to enjoy sea food while dropping etiquette.
After the pandemic torpedoed his chance to work at a Michelin-starred New York restaurant, Lim Wei Keat returned to his roots by becoming a Singapore street-food chef cooking local fare.