អង្គរ · 802–1431

The Angkor table

The greatest city on earth eats from the lake. Zhou Daguan writes it all down in 1296 — much of it is still on the table.

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Grills & Street Food · 55 min · Intermediate

Grilled Snakehead Fishត្រីរាស់អាំង

Trey ros ang is a whole snakehead grilled over charcoal in a jacket of salt, split open and eaten with rice paper, herbs and a fiery lime dip — lake feast.

Amok Trey — Fish Amok Steamed in Banana Leaf

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Amok, Curries & Stir-Fries · 70 min · Intermediate

Amok Trey — Fish Amok Steamed in Banana Leafអាម៉ុកត្រី

Cambodia's national dish: freshwater fish folded into coconut and yellow kroeung, steamed to a custard inside a banana-leaf cup. The Siem Reap way.

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Noodles & Breakfast · 95 min · Beginner

Bobor Sach Moanបបរសាច់មាន់

Silky chicken rice porridge simmered soft, then dressed at the table with bean sprouts, fried garlic, herbs, and a squeeze of lime — Cambodia's dawn bowl.

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Samlor & Soups · 55 min · Intermediate

Samlor Machu Treyសម្លម្ជូរត្រី

Samlor machu trey is the sour freshwater fish soup of the Tonlé Sap — bright with tamarind and lake herbs, built around a whole fish and a clear broth.

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Foundations · 30 min · Intermediate

Kroeung — The Master Spice Pasteគ្រឿង

Kroeung is the pounded lemongrass-and-galangal paste under half of Khmer cooking. Learn the yellow, green, and red kroeung from Siem Reap's kitchens.

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