The Culinary Art of Cambodia is a glossy blue tome with a royal feel to its design and printing, which is more than appropriate given that it has a portrait of Princess Norodom Rasmi Sobbhana on its cover framed in gold. It even comes with its own slipcase.
Kuwaiti businessman Jassem Buabbas has spent years breeding “superworms” for animal feed and now hopes the creatures will find their way into the diets of Gulf citizens.
Kungfu Kitchen opened its first branch in Phnom Penh’s Boeung Keng Kang I commune early last year with the ordinary purpose of serving food like any other restaurant does, but hoping to do so in a way that embodies the values of the Chinese martial arts form for which they are named.
Guatemala’s Pacaya volcano has been erupting since February, keeping local communities and authorities on high alert.
From faux-chicken satay to imitation beef rendang, a high-tech Singapore laboratory is replicating popular Asian dishes with plant-based meat alternatives to feed the region's growing appetite for sustainable food.
Ros Rotanak was visiting family in Siem Reap province one year when she ate something so delicious it changed her life.
Italian gourmets celebrating on April 6 one of the country’s classic pasta dishes – carbonara – had a simple message for foreigners: keep it simple, and don’t betray the tradition.
When the sun goes down the south parking lot of one of the capital’s busiest traditional markets, Orussey, is completely transformed into a street food court serving affordable Cambodian favourites from barbecue skewers to rice dishes.
Located at #146 Street 155 to the east of Tuol Tompoung market, Oun Ouk Master Tea is a great place to sip a drink and unwind in a comfortable seat under soft lighting and surrounded by a colourful interior design.
If the Covid-19 pandemic has you stressed out and exhausted lately and you’re looking for a sweet escape, consider indulging in some traditional Asian desserts with boba balls made from tapioca or creamy puddings.