Eat like a Siem Reaper
There are many ways to interpret what it means to experience Siem Reap like a local. I had the chance to hang out with several performers from Phare Circus, and they took me to so many places I probably would never have discovered on my own.
Riverside
At night, the riverside teems with food carts selling fresh juices, ice cream, snacks, barbecue and every kind of street food. One stall I visited was, rather ironically for an article about Siem Reap, serving Janang, also written as Chanang, a traditional dish from Ratanakiri.
Roundabout
The roundabout is the place for late-night food. Everything is fresh, ridiculously good and exactly what you need when you are still out at two in the morning and suddenly realise you have to eat something. I had a delicious basil fried rice here: simple, fragrant and immensely satisfying.
Address for the basil fried rice
Late-Night Porridge
As I write this, I cannot help noticing that most of these recommendations are for night owls or anyone searching for a very late dinner to soften the effects of a drunken night. Ha!
Late-night rice porridge, however, is not simply a modern after-party meal. According to the local stories shared with me, people were gathering to eat it late at night long before the war. Warm, comforting and wonderfully restorative, it is exactly what you want after a long evening.
But do not worry, early risers: I will get to Siem Reap’s breakfast spots soon, especially for those mornings when you are awake at 5 a.m. to catch the sunrise over the temples.
A Few of My Favourite Spots:
Morodok Restaurant
Rumduol Restaurant is one of the best places to sample local delicacies, it’s a bit on the higher end prices but definitely daring menu, I took a raw river shrimp salad, with the iconic khmer Somlor Machu Kroeung (A thick broth of herbs with beef).
Bok Lahong Rumduol
Bok lahong, Cambodia’s version of green papaya salad, is fresh, crunchy and full of bold flavours. This is my Phare friend’s favorite spot.
Buriram roasted Duck
Another personal favourite is the buriram roasted duck fat rich, succulent and well worth seeking out, the dish is made from ethnic khmers living in the province of Buriram in Thailand.
Prahok Restaurant
For a deeper introduction to Cambodian flavours, Prahok Restaurant is an excellent stop. Prahok, Cambodia’s distinctive fermented fish paste, appears in many traditional dishes and brings an unmistakably savoury intensity to the meal. I got a grilled fermented fish cake and honey grilled chicken with banana flower, absolutely delicious.