Author(s): Joannes Riviere, Dominique De Bourgknecht, David Lallemand & Maja Smend

Regional / National

You may already think you're familiar with all the exciting flavours that Asia has to offer. Many countries, from China to Vietnam and Thailand, have long shared their national and regional cuisines. Cambodia, however, is unknown territory for most of us. Thanks to the influence of other countries, Cambodian cooking has been enriched and expanded over the centuries. China introduced the steaming method and the use of soy and noodles, India introduced curries, and the French introduced bread to name a few examples. These influences contribute to the particularly wide range of flavours that surprise the palate and stimulate the taste buds. Salty and sweet, downright bitter and sour go hand in hand or are blended subtly, sometimes within a single dish, to create a deliciously harmonious and original result.