Where to Eat in Cambodia

Cambodia's dining culture is a vibrant tapestry woven from centuries of Khmer traditions, French colonial influences, and neighboring Thai, Vietnamese, and Chinese culinary practices. The foundation of Cambodian cuisine rests on freshwater fish from the Tonle Sap Lake and Mekong River, aromatic herbs like lemongrass and galangal, fermented fish paste (prahok), and the distinctive Kampot pepper that grows exclusively in the country's south. From bustling street food stalls serving steaming bowls of num banh chok (Khmer noodles) at dawn to family-run shophouses offering bai sach chrouk (grilled pork with rice), dining in Cambodia remains deeply communal, with dishes shared family-style and meals serving as social anchors. The contemporary scene blends traditional wooden-bench eateries with modern air-conditioned restaurants, particularly in Phnom Penh and Siem Reap, where young Khmer chefs are revitalizing forgotten royal recipes alongside time-honored street food traditions.

• Prime Dining Districts: Phnom Penh's Riverside area (Street 178 and Street 240) offers concentrated local eateries and cafes, while Siem Reap's Pub Street and Old Market areas provide tourist-friendly Khmer restaurants alongside street food vendors. In Phnom Penh, the Russian Market (Toul Tom Poung) neighborhood features authentic local dining at lower prices, and BKK1 (Boeung Keng Kang 1) has become the hub for contemporary Cambodian cuisine. Battambang's riverside strip showcases regional Khmer specialties in a more relaxed provincial setting.
• Essential Khmer Dishes: Amok trey (steamed fish curry in banana leaves with coconut milk and kroeung spice paste), lok lak (stir-fried beef with black pepper served over lettuce with lime-pepper dipping sauce), kuy teav (pork and rice noodle soup eaten for breakfast), nom banh chok (rice noodles with fish-based green curry gravy, the national breakfast dish), and samlor machu (sweet and sour soup with fish or chicken). Don't miss prahok ktis (fermented fish dip with minced pork and coconut milk) and bai sach chrouk (grilled marinated pork with broken rice and pickled vegetables, a breakfast staple).
• Price Expectations: Street food meals cost 4,000-12,000 Cambodian Riel (1-3 USD) for dishes like num banh chok or bai sach chrouk. Local restaurants charge 12,000-32,000 Riel (3-8 USD) per main dish, while mid-range Khmer restaurants in tourist areas cost 20,000-60,000 Riel (5-15 USD) per person for a full meal. High-end Cambodian fine dining experiences in Phnom Penh or Siem Reap range from 80,000-200,000 Riel (20-50 USD) per person. Fresh coconuts cost 2,000-4,000 Riel, and draught beer runs 2,000-8,000 Riel depending on location.
• Seasonal Dining Considerations: The ra