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On the basis of a subsistence culinary tradition inherited from the most rural population of Southeast Asia, the Cambodian or Khmer gastronomy has a marked gastronomic influence from China and India and moves between the flavors of the Vietnamese and Thai cuisine.
The Khmer tradition dictates sitting in a lotus position on a rug where all dishes are placed and usually using the hands to eat. Often, the Cambodians abstain from breakfast, enjoying only two main meals throughout the day: a first between 10 and 11 in the morning and another in the form of a dinner around 5 in the afternoon. There is a large variety of ingredients in the traditional Khmer kitchen, often using lots of spices, herbs, curries and spicy dressings. Among the ingredients of their most typical dishes, you can find a wide variety of foods, although the preferences of Cambodians is most often for sour and acidic flavors.
“It was terrific; all arrangements good, hotels good, trips good, guides good.”
“The highlights for me were the Ha Long Bay cruise, the Angkor Wat temples and surprisingly the rickshaw ride through the busy streets of Hanoi. Although having said that I loved it all. There was such a variety included. ”
“We were very pleased with the organisation, standard of tours and accommodation.”
“The hotels were all excellent and the guides very knowledgeable, helpful and efficient. In fact our group mentioned that we wanted to go to the new Golden Bridge while in Central Vietnam and this was promptly arranged as an extra excursion for those that wished to go.
“The original party of 18 that started in Laos got on so well and enjoyed the hotels, excursions and places we visited.”
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