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6 Delicious Dishes in Siem Reap

September 24, 2014


Our abridged meal-by-meal guide to where to eat now. By Lara Dunston.

Published on Sep 24, 2014

 

1. BREAKFAST
Bai sach chrouk (pork and rice)
at Psar Chaa stalls

Siem Reap's top chefs can be found at the market's busiest food stalls tucking into Cambodia's quintessential breakfast—sweet, sticky grilled pork, slowly barbecued over charcoal, sliced up and spread across a generous mound of white rice. Psar Chaa (Old Market), Pithnou St.

Bai Sach Chrouk

2. LUNCH
Amok trei (fish soufflé)
at Sugar Palm

Cambodian-New Zealander Kethana Dunnett makes a superlative version of the national dish at her atmospheric eatery. Snakehead fish from the Tonlé Sap is steamed in coconut milk, lemongrass, galangal, turmeric, kaffir lime leaves and chili, and served in a coconut shell. Taphul Rd.; +855 6396 4838; thesugarpalm.com.

Amok Trei

3. SNACK
Sach ko ang (grilled beef skewers)
along Wat Damnak Street

Late afternoon, fragrant smoke fills the air at the simple spots lining Wat Damnak Street, where the skewers are drawn from their palm sugar, soy and kreung marinade and spread out onto clay grills. Try them with pickled radish and cucumber, and chili sauce on a buttered baguette. Wat Damnak St.

Sach Ko Ang

4. DINNER
Mekong langoustine in crab curry
at Cuisine Wat Damnak

One of Cambodia's best chefs, Joannès Rivière is renowned for his refined authenticity. His traditional rice paddy crab brain soup is served with the welcome addition of fresh coconut milk and sweet, meaty Mekong langoustines.Wat Damnak Market St.; +855 6396 5491; cuisinewatdamnak.com.

Mekong langoustine in crab curry

5. DESSERT
Num plai ai (rice dumplings)
at Psar Wat Po Lanka

Sprinkled with sesame seeds and fresh grated coconut, rice balls stuffed with palm sugar syrup burst delightfully in the mouth. Khmer women call these pre-packaged desserts "killing husbands" because of the chance they could lodge in their drunken spouses' throats. Psar Wat Po Lanka, Upper West River Rd.

Num Plai Ai

6. FOR THE FLIGHT HOME
Palm Sugar
at Psar Chaa stalls

Juice collected from local palm tree flowers is boiled to produce the buttery palm sugar ubiquitous in Cambodian cuisine. Formed into round tablets and wrapped in eco-friendly palm leaves, these travel well and make pretty presents. But be sure to store them in a cool dry place. Psar Chaa (Old Market), Pithnou St.

Palm Sugar

 

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Palm Sugar, Siem Reap dish
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