In Cambodia, the sandan tree, also known as Garcinia cochinchinensis in Latin or false mangosteen, has long been treasured. Its sour fruit is traditionally savoured either pickled or boiled with betel nut to achieve a radiant hue.
Corn, known around the world for its delicious taste and rich nutritional benefits, has long been a favourite food staple. It’s a versatile ingredient, equally suited to main courses or tasty snacks.
Delighting the palate and satisfying the appetite, traditional Khmer cakes such as num ansorm, num korm, and num bort, all traditionally wrapped in banana leaves, hold a special place in Cambodia’s culinary landscape.
In the heart of Central America, the Zophobas morio, a species of darkling beetle, is often associated with its larval stage.
Stepping into the world of business requires diligent financial management and a clear vision, such as demonstrated by a successful fried banana chips business owner.
Banana Leaf Rice, a progressive restaurant brand, is capturing foodies’ hearts with its compelling eco-friendly approach to packaging and dining. However, the journey to its current triumph has not been without its hurdles.
Once a minefield, now the pinnacle of sake and shochu excellence, Sora Khmer is savouring the taste of success. T
In the bustling heart of Phnom Penh, the richly diverse flavours of Cambodia’s ethnic minorities are being simmered to life.
In a remarkable fusion of nature and ingenuity, a retired English teacher has gained recognition from Cambodia’s Ministry of Industry, Science, Technology, and Innovation for turning imported dates into a luscious, well-rounded wine.
A large number of businesses were shuttered during the Covid-19 pandemic, while others saw the quit period as a time to re-gather their resources and prepare to meet the demands ofthe inevitable economic recovery.