The Ministry of Education, Youth and Sports and the UN World Food Programme (WFP), with support from the Korea International Cooperation Agency, organised a cooking competition in Kampong Chhnang province to embolden the volunteer chefs who dedicate their time to prepare meals for students
Many people feel pressure to adhere to the standards seemingly demanded by modern society.
Cambodian “lort cha” (stir-fried rice pin noodles) and Nom Kacchay (leek rice cakes) are two of the Kingdom’s most popular street foods.
The humble banana is considered one of the most traditional foods in Cambodia. As one of the most popular fruits in Khmer society, they can be used in a multitude of ways – they can be eaten raw or fried or added to rice dishes.
Luu Meng, a well-known Cambodian chef, has overcome obstacles for more than 30 years in the food industry, both domestically and abroad.
Identity is important for every nation because it binds its citizens together and differentiates it from others through its unique mix of foods, traditions, cultures and languages.
Why would a couple from as far away as London and Barcelona choose to produce high end spirits right here in Phnom Penh? The simple truth is the unique flavours of the local ingredients.
Pailin longan wine has come a long way since its owner’s first attempts to produce the wine in 2008. It was only in 2018 that Vuoch Thuch sold some farmland – and even his car – to finance his first run of 2,000 bottles, produced in 20 litre plastic containers.
Located to the east of Tuol Tompoung Market, a location popular with foreigners, Nutty Bakery serves western-style sandwiches with a variety of in-house baked bread, including cricket bread.
Several current and former Cambodian migrant workers in South Korea have combined their capital and expertise to launch Veha juice – a new enterprise which aims to process locally grown fruit into preserves and canned drinks in a bid to promote the Kingdom’s farmers and introduce local products to