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Learn Khmer cooking from market to table in Siem Reap: a guided market tour followed by a hands-on cooking class where you make spring rolls, Fish Amok, and banana in palm sugar.
Learn Khmer cooking from market to table in Siem Reap: a guided market tour followed by a hands-on cooking class where you make spring rolls, Fish Amok, and banana in palm sugar.
You arrive before the heat and the market is already waking up: wooden stalls, baskets of green peppercorns and long stalks of lemongrass, and a chef who points out the bitter leaf and the fragrant kroeung paste you'll use in Fish Amok.
Verified experiences and guided adventures in the surrounding area.
Operated by Angkor Wat Shared Tours · Siem Reap, Siem Reap Province
You arrive before the heat and the market is already waking up: wooden stalls, baskets of green peppercorns and long stalks of lemongrass, and a chef who points out the bitter leaf and the fragrant kroeung paste you'll use in Fish Amok.
The experience begins with a short guided market tour where fresh fish, herbs and Khmer staples are explained in plain terms — what to use, why and how local cooks balance sweet, salty, sour and bitter. The class moves to a purpose-built garden pavilion a short drive from central Siem Reap, a shaded room with workstations where groups of up to eight get hands-on guidance preparing a starter (spring rolls), a national favorite (Fish Amok steamed in banana leaf) and a simple dessert (banana with palm sugar and coconut cream).
Cultural context is part of the lesson: Cambodian food’s links to Tonle Sap’s fisheries, Chinese and Thai influences, and how palm sugar and coconut shape desserts. Practical tips are woven through the session — rice texture, spice levels, and how to plate for home cooks.
Expect three hours total with hotel pickup included, all ingredients and equipment provided, and a friendly, low-pressure atmosphere suitable for beginners and families. Bring a small appetite: you eat what you make. For planning, aim for a morning slot to visit the cooler market and avoid late-afternoon rain during the monsoon months.
Yes — the tour includes private pickup from most Siem Reap accommodations; provide your hotel details when booking.
Yes — notify the operator at booking for vegetarian, vegan or allergy-friendly menu adjustments.
Classes are typically conducted in English; instructors are used to international groups and use clear, practical instruction.
Yes — the market tour and cooking session are family-friendly; activities and tasks are adapted for younger participants.
Angkor Wat Shared Tours operates guided outdoor trips and adventures with an emphasis on safety, stewardship, and memorable experiences.
You arrive before the heat and the market is already waking up: wooden stalls, baskets of green peppercorns and long stalks of lemongrass, and a chef who points out the bitter leaf and the fragrant kroeung paste you'll use in Fish Amok.
You arrive before the heat and the market is already waking up: wooden stalls, baskets of green peppercorns and long stalks of lemongrass, and a chef who points out the bitter leaf and the fragrant kroeung paste you'll use in Fish Amok.
The experience begins with a short guided market tour where fresh fish, herbs and Khmer staples are explained in plain terms — what to use, why and how local cooks balance sweet, salty, sour and bitter. The class moves to a purpose-built garden pavilion a short drive from central Siem Reap, a shaded room with workstations where groups of up to eight get hands-on guidance preparing a starter (spring rolls), a national favorite (Fish Amok steamed in banana leaf) and a simple dessert (banana with palm sugar and coconut cream).
Cultural context is part of the lesson: Cambodian food’s links to Tonle Sap’s fisheries, Chinese and Thai influences, and how palm sugar and coconut shape desserts. Practical tips are woven through the session — rice texture, spice levels, and how to plate for home cooks.
Expect three hours total with hotel pickup included, all ingredients and equipment provided, and a friendly, low-pressure atmosphere suitable for beginners and families. Bring a small appetite: you eat what you make. For planning, aim for a morning slot to visit the cooler market and avoid late-afternoon rain during the monsoon months.