លង្វែក · 1431–1863

The Longvek & Oudong table

The capitals move south to the rivers. Chinese junks bring noodles, the wok, and soy — Khmer cooking absorbs all three.

Samlor & Soups · 65 min · Intermediate

Samlor Mchou Kroeungសម្លម្ជូរគ្រឿង

A sour lemongrass soup thick with yellow kroeung and prahok — the everyday Battambang samlor that turns a little pork and a lot of herbs into dinner.

Samlor Ktis — Coconut Lemongrass Soup with Lake Fish

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Samlor & Soups · 55 min · Intermediate

Samlor Ktis — Coconut Lemongrass Soup with Lake Fishសម្លខ្ទិះ

A gentle coconut-and-lemongrass soup of the Tonlé Sap: freshwater fish and pineapple simmered in kroeung-scented coconut cream, sour-sweet and soothing.

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Amok, Curries & Stir-Fries · 195 min · Advanced

Kari Saramanការីសារ៉ាម៉ាន់

A slow Cham Muslim beef curry of the Mekong — dry-roasted spices, coconut, and a fistful of pounded roasted peanuts, cousin to Malay massaman.

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Grills & Street Food · 40 min · Advanced

Nem — Fermented Pork Parcelsណែម

Battambang's famous soured pork — lean meat pounded with toasted rice and garlic, wrapped in banana leaf, and left to ferment tart in the warm air.

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Sweets & Drinks · 60 min · Intermediate

Num Plae Aiនំប្លែអាយ

Chewy rice-flour balls hiding a molten palm-sugar center, rolled in fresh grated coconut and salt — the Khmer sweet that pops when you bite it.

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Noodles & Breakfast · 50 min · Intermediate

Mee Kolaមីកុឡា

Battambang's vegetarian rice-noodle plate, born with the Kola community — thin noodles, garlic chives, crushed peanuts, and a sweet-savoury dress.

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Noodles & Breakfast · 280 min · Intermediate

Kuy Teav Phnom Penhគុយទាវភ្នំពេញ

The pork-bone noodle soup that runs Phnom Penh before dawn — a clear, patient broth over rice noodles, brought to Cambodia by Teochew hands.

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