Siem Reap

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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...

Templed Out

Coming to see the Angkor temples was my primary objective in visiting Siem Reap and doing it during the cooler months from November – March sounded like a bloody good idea. Unfortunately, it seemed as though the whole world thought the same thing. Still, the best thing you can do is to plan…and plan well, just to avoid jostling shoulders with the huge crowds of Chinese tourists as much as possible. There are several ways to go about it: hire a tuk-tuk for a day or go with a tour operator, though choosing which one is probably imperative. A good guide makes all the difference and the stories he tells...

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...