Flavors across borders reveal the tastes of Cambodia and China

As the "Cambodia-China Tourism Year" unfolds, it offers more than just a chance to explore scenic landscapes – it's also a golden opportunity to savor the rich flavors of two distinct culinary traditions.

Cambodia's beloved Fish Amok is a fragrant coconut curry steamed in banana leaves, known for its creamy texture and subtle spices. On the Chinese side, Peking duck is a crispy-skinned delicacy with centuries of imperial history, often served with pancakes and sweet bean sauce. Both of these dishes are must-tries that speak to their countries' culinary roots.

Khmer red curry brings warmth without overwhelming heat, often cooked with coconut milk, chicken and local spices. In contrast, Sichuan hot pot is a bold, fiery experience loaded with chili peppers and numbing peppercorns. While Khmer curry invites a gentle warmth, Sichuan hot pot is an adrenaline rush for the taste buds.

Cambodian spring rolls, filled with fresh herbs and vegetables, offer a crisp bite and light refreshment. Dim sum – with its wide range of dumplings, buns and rolls, – showcases the finesse of Cantonese cooking. Both dishes are bite-sized, perfect for sharing, and reflect the importance of community at the dining table.