A Palatable Adventure

Even though your palate might recognize hints of Thailand and Vietnam, Khmer cuisine has its own distinct—and sometimes shocking—flair. Red tree ants with beef and basil, fried tarantulas and snake-infused wine are all items you will find on the menu; for those with weaker sensibilities, the rice-noodle soup kyteow or some red curry, sans the fierce chillies of its Thai counterpart, might be safer options. Tying the cuisine together is prahoc, a potent fermented fish paste forming the cornerstone of Khmer cuisine. Cosy hole-in-the-wall joints, quaint bistros and stylish cafés in Phnom Penh and Siem Reap are all ways to enjoy these epicurean delights. Food tours in Siem Reap and cooking classes in Battambang are also things to try out.