Cambodia

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Eating in Siem Reap

Khmer cuisine is a curious thing, as it sits on the crossroads between Thai and Vietnamese dishes, though the dishes are slightly more sweetish, minus the stomach-burning heat yet still bursting with flavour with the abundance of herbs used in each one. Steven, our guide for the local food tour that we are taking of Siem Reap—and an ex-Scottish chef in a previous life—thinks that the cuisine in this region generally evolved at the same time, only with slight but distinct regional variations as national boundaries changed over the years. The tuk-tuk we pile on goes around the corner from where we stay and into a fairly large shop where...

When the dust settles in Siem Reap

Siem Reap’s – quite literally meaning ‘Siamese Defeated – name is a (smug) testament to its history of conflict that Cambodia has always been embroiled in one way or another. And it isn’t a place that the travel companion (TC) and I actually envisioned visiting at all. But the idea the Angkor Wat Complex simply grew too big to contain. Knowing that the year end week-long holidays offered the opportunity to do just that, we booked our tickets still feeling uncertain, and that was that. If November – April is Cambodia’s driest and coolest period, the day we arrived proved the contrary. The sweltering heat and humidity meant the insects were...