In this half-day cooking class with a local chef, learn the nuances of Cambodian cuisine as you prepare delicious dishes for lunch. At one of Siem Reap’s best-known cooking schools, you’ll discover classic Khmer specialties such as the coconut curry fish ‘amok’ — a tasty custard that’s also the national dish. Start your culinary experience with a visit to the Old Market and end by sampling your humble creations. There’s nothing like a hands-on cooking lesson to bring you closer to another culture!
Once you’re picked up from your hotel, begin with a short trip to Siem Reap’s Old Market, a traditional Cambodian marketplace. Follow your guide among the various stalls, where vendors sell fragrant herbs, spices and produce like mangoes and bananas. After about 20 minutes exploring the market and purchasing ingredients with help from your guide, head to your nearby cooking class.
Upon arrival at the renowned cooking school, an expert chef explains the fundamentals of Khmer cuisine. Learn about the typical base of rice with pork, chicken and fish, as well as the culinary extras — such as lemongrass, chilies and limes — that give Cambodian dishes their spicy and savory flavor.
Then put on your apron and get to work whipping up a mouthwatering meal that includes spring rolls and traditional Khmer amok. Prepare your curry paste with a mortar and pestle, pounding shallots and garlic with lime leaves and turmeric powder. Then watch the thinly sliced fish steam along with a delectable coconut curry sauce simmering in the saucepan, and serve it up in a bowl or banana leaf.
Following a few hours of cooking, sit down to sample your creations with your fellow food lovers over lunch before you’re transported back to your hotel by private vehicle.
The cooking class was a lot of fun. The chef was very good at explaining each step in creating our meal. The food was amazing and we were given spices as gifts when the class was over.
Review by: Dawn E D, August 2014
This was a very nice relaxed asmosphere. We started with a trip to the market before getting to work makiing spring rolls, amok, and a banana dessert. Our chef and driver who picked us up from the hotel were extremely hospitable and friendly. Come hungry as we ate each course as we made it.
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