Regional Specialties
Discover the foods and ingredients that make different parts of Cambodia unique. Explore regional specialties, local products, traditional dishes, and the stories behind Cambodia’s diverse culinary traditions
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Kampong Speu Palm Sugar: Cambodia’s GI-Certified Sweet Treasure
Before it reaches your morning coffee or sweetens a traditional Khmer dessert, Kampong Speu palm sugar travels from the crown…
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Chanang Soup Ratanakiri: The Mysterious Black Soup of Cambodia’s Kreung People
Deep in the highlands of northeastern Cambodia, a mysterious black soup called chanang soup Ratanakiri has been simmering in Kreung kitchens for…
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Kampot Pepper: The World’s Best Pepper and Its Comeback Story
Kampot pepper is more than just a spice — it is a symbol of Cambodian resilience, a culinary treasure, and…
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Takeo Crayfish: Cambodia’s Most Expensive Freshwater Delicacy
In Cambodia, a single kilogram of freshwater crayfish can cost more than a night in a Phnom Penh hotel. Welcome…
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Mekong Food in Cambodia: How the Great River Shapes Local Cuisine
Mekong food in Cambodia is more than a category of dishes—it is a story of a river and the people who…
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Why Battambang Became Cambodia’s First UNESCO City of Gastronomy
For Cambodians, the answer to “What’s delicious in Battambang?” is simple: everything. The legendary singer Sinn Sisamouth crooned exactly that…
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