While a plate piled high with hairy, palm-sized tarantulas is the stuff of nightmares for some, these garlic fried spiders are a coveted treat in Cambodia, where the only fear is that they may soon vanish due to deforestation and unchecked
Along a row of food carts inside the sparkling compound of CUPS Coffee on Street 337 in Tuol Kork, an extension of a Kampot favourite has recently set up shop in the capital.
On a popular Phnom Penh strip, lined with the usual Khmer street food offerings – chicken feet, fried noodles, palm sugar juice – a bright red food cart stands out.
With its subtle flavour and compact packaging, kralan seems like a simple but satisfying snack, but making it is a laborious process for those who stake their livelihoods on it.
Around 7 in the morning, at the newly opened second branch of Bagel & Bakery Sancha in Russian Market, owner Mariko Okuda is behind the counter in a chef’s hat and apron alongside two of her local staff members.
On Sunday, some of Phnom Penh’s top chefs were initiated into the newly formed Cambodian chapter of the international culinary association Disciples d’Escoffier – in a ceremony that included sashes with miniature copper saucepans, t
Cambodians traditionally adjust their diets and recipes to capture the freshest and tastiest seasonal ingredients the country has to offer.
From its rolling hills in the east to the fertile plains of the west and the pristine coastline of its southern flank, Cambodia’s topography is as varied as its cuisine.
The government has issued operating licenses over 2,000 restaurants across the country as part of its effort to ensure the quality and hygiene of food outlets that serve not Cambodians but also some 5 million tourists who visit the
Do Forni is recognised as one of the capital’s most authentic Italian restaurants.
Cambodians traditionally used hundreds of different native plants in their cooking. Today, just a few dozen are found in their kitchen.