In Temple Town, most tourist restaurants serve up the same tired story and menu: beef lok lak, fish amok, and green curry. But take a closer look—you won’t see many locals eating there. In fact, the chefs are often enjoying something entirely different behind the scenes. Millions of visitors come to Siem Reap and miss out on what Cambodian food truly is. That’s why we went beyond the city—spending months on tiny boats, wading through muddy fields alongside water buffalo, and visiting remote villages where real Cambodian food is part of daily life. This journey isn't just about eating; it’s about understanding where the food comes from and the people who make it. We’ve built deep connections with the local community—farmers, cooks, and servers—who bring every dish to life. What we offer is more than a meal. It’s an authentic experience rooted in tradition, made with ingredients grown in Siem Reap and recipes passed down since the era of the God-Kings.

Kula Cuisine: Visit the only restaurant in town serving cuisine from this small ethnic minority group originating in northwest Cambodia. You’ll love their use of local herbs and homemade pickles to create a unique flavor.

Get transported to a different world where water buffalo roam the rice fields and locals pick lotus seeds for a snack. We'll visit Brother Vet and his stilted home for a meal in a village older than Angkor. Eat seasonal ingredients where civil war, God Kings, and European trading envoys passed for centuries.

If a street food stall can turn into a restaurant, it means they made it. It also means that this bbq shop is one of the oldest in town. Come find out why it’s our go-to for beef skewers and what we eat ’em with!

There are plenty of sweet treats in Cambodia, but one stands above the rest. We’ll visit our favorite spot for made-to-order pancakes from a wife-husband duo with a special story. Finish the night with an in-house cocktail that highlights local ingredients, or grab an ice-cold pint of Cambodia beer, at a fun hidden hangout.