Best restaurants and what to eat
Cambodia
Siem Reap is one of Cambodia’s most compelling food regions, where temple-town markets, countryside ingredients, and classic Khmer cooking meet. The local cuisine is defined by freshwater fish, aromatic kroeung pastes, fermented flavors, tropical produce, and rustic dishes that are often balanced with herbs, lime, palm sugar, and prahok.
Cambodia’s signature fermented fish paste, intensely savory and deeply aromatic, with a salty funk that underpins many Khmer dishes. In Siem Reap it is central to home cooking, often paired with rice, raw vegetables, and grilled meats for a pungent, addictive edge.
A fragrant Khmer spice paste built from lemongrass, galangal, turmeric, kaffir lime, garlic, and shallot. It provides the aromatic backbone for soups, curries, and grilled dishes, giving Siem Reap cooking its vivid herbal depth.
The classic Cambodian fish sauce, lighter and less briny than many Southeast Asian versions, with a clean salty savoriness. It is used as a seasoning, dipping sauce base, and table condiment throughout the region.
A delicate fish preparation wrapped and steamed in banana leaf with kroeung, herbs, and coconut milk. The result is silky, perfumed, and gently sweet, with the fish absorbing the flavors of the paste and the leaf.
A luxurious steamed fish curry and one of Cambodia’s most celebrated dishes, with a mousse-like texture and rich coconut fragrance. In Siem Reap it is often served for special meals, balancing mild heat, kaffir lime, and custardy creaminess.
Thin fermented rice noodles traditionally served with a green fish curry sauce, herbs, bean sprouts, and fresh vegetables. Light yet complex, it is a beloved breakfast staple that shows off the region’s love of freshness and herbal brightness.
Traditional Cambodian rice spirit, usually locally distilled in small quantities and valued for its raw grain character. In rural areas around Siem Reap it is often served informally and can be infused with herbs or fruit.
A Siem Reap specialty of infused rice spirits made with tropical fruits, spices, and botanicals, producing a sweeter and more polished profile than plain local spirits. It is often served chilled as an after-dinner drink or tasting pour.
Fresh palm juice tapped from sugar palms, lightly sweet with a soft floral and caramel-like note. It is a beloved countryside refreshment, usually sold fresh and best enjoyed cold.
Tamarind drink with a tangy-sweet profile and a refreshing, slightly earthy acidity. It is commonly sold as a cooling street beverage in Cambodia’s hot climate.
Mango drink made from ripe tropical fruit, bright and fragrant with a lush sweetness. In Siem Reap it is enjoyed fresh, sometimes blended into a simple juice or shake.
A sour herbal or fruit-based local soft drink that delivers a sharp, thirst-quenching edge. It is valued for its ability to cool the palate in hot weather.
A silky steamed fish curry scented with kroeung and coconut milk, often served in a banana leaf cup. It is elegant, aromatic, and one of the region’s defining ceremonial dishes.
Fish wrapped in banana leaf and steamed with herbs, coconut, and spice paste, producing a moist and fragrant result. The leaf imparts a subtle vegetal perfume that deepens the dish’s sweetness and savoriness.
A breakfast noodle dish with fermented rice noodles topped by a green fish curry, herbs, banana blossom, and fresh vegetables. It is light, layered, and intensely fresh, with a satisfying interplay of creaminess and crunch.
Rice served with thinly sliced grilled pork that is marinated until sweet-savory and lightly caramelized. Usually accompanied by pickles and broth, it is simple but deeply comforting.
A beloved beef dish featuring tender cubes of meat stir-fried with onions and tomatoes, then paired with a vivid lime-and-pepper sauce. Its appeal comes from the balance of richness, acidity, and fresh crunch.
Chargrilled beef scented with lemongrass and garlic, often served as street food or a shared meal. The smoky crust and aromatic marinade make it a crowd-pleasing centerpiece.
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