Your class covers a hands-on introduction to Cambodia’s signature flavors*, guided step-by-step by our Executive Chef:
- Fish Amok, Cambodia’s national dish, a steamed coconut curry with kroeung (Khmer spice paste) and fresh fish
- Lok Lak, stir-fried marinated beef served with a lime-pepper dipping sauce, a Khmer classic
- Khmer Red Curry (Kari Sach Moan), a milder, coconut-based curry showing the French-Khmer influence on the cuisine
- Nom Banh Chok: Cambodia’s traditional rice noodle dish, if time and market ingredients allow
Step into our main restaurant kitchen and cook alongside our Executive Chef, who walks you through the ingredients and techniques behind classic Khmer dishes, the spice blends, the balance of sour-sweet-salty flavor, and the local produce that defines Cambodian cooking. It’s hands-on from the first chop.
The best part comes after: enjoy the dishes you’ve just prepared in the setting of your choice, whether that’s a table at the restaurant, your villa terrace, or a private spot on the beach. A memorable, tactile way to spend a few hours that goes deeper than a normal meal.
(*) Of course the recipes are entirely at the Chef’s discretion, as we need to work with available products from the market.