Add some culinary tradition to your trip to Cambodia. Learn the tricks and get some tips by joining a cooking course at Cambodia Cooking Class.
In it's centuries old history Khmer cuisine has incorporated foreign influence, like curries from India and noodles from China. However, it is still a very distinct cuisine with its own flavor, recipes and traditions. Read What makes Cambodian cuisine different?
See some of the traditional Khmer dishes below (click to enlarge, dishes marked with * are included in one of our courses):
Noodles & Shrimps Salad
Rice noodle salad in lime vinaigrette with shrimps and fresh herbs.
Sticky Rice & Mango*
Sticky rice and mango, with shredded coconut and palm sugar syrup.
A classic Khmer dish: coconut fish steamed in banana leaves.
Saik ko tirk krote
Spicy fried beef with crisp lettuce and tangy, sweet orange sauce.
Saiong Jayk mien snoul*
Deep fried chicken & pork sausages in banana blossom.
Beef chunks in gravy on tamatoes and onions, topped with a fried egg.
Whisked eggs, coconut milk and jackfruit in a scooped out pumpkin.
Kampot Pepper Crab
Stir fried crab with the famous fresh pepper from Kampot province.
Salad of shredded pomelo, lemongrass, coriander and peanuts.
Saich Moan Char Trop
Stir fry of savory chicken breast and charcoal grilled eggplant.
Trey Bom Poung
Fried fish fillets, lettuce, sliced carrot and tomato in a sweet & sour sauce.
Crispy spring rolls, vegetarian or with chicken or beef.
an activity of frizz restaurant
traditional, genuine Khmer food
“It’s not just cooking,
it’s a cultural experience!"
(Phnom Penh Post - 7 Days)
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