(By Arnaud Darc)

Khmer cuisine, the heart and soul of Cambodia, is a culinary treasure trove that reflects the country’s rich history and cultural diversity. It’s a cuisine that resonates with flavors, textures, and aromas that tell stories of ancient traditions and modern innovations. As you explore the streets of Phnom Penh or the vibrant markets of Siem Reap, the essence of Khmer food invites you to indulge in a sensory journey unlike any other.

A Glimpse into History

Khmer cuisine dates back to the age of the Angkor Empire, around the 9th to 15th centuries. The royal chefs of Angkor Wat, the largest religious monument in the world, were known for their elaborate feasts that combined local ingredients with exotic spices brought in by traders. The influence of Indian, Chinese, and Thai cuisines is evident, yet Khmer food has managed to carve out its unique identity.

One of my fondest memories is visiting the bustling Psar Chas (Old Market) in Siem Reap. The market, a cacophony of sounds and sights, offers a true taste of Cambodia. From the rich, aromatic curries to the crisp and tangy salads, every stall tells a story. I remember being captivated by the vendor preparing Amok, a traditional fish curry steamed in banana leaves. The creamy coconut milk combined with fragrant kroeung (a spice paste) was a revelation – a perfect harmony of flavors that danced on my palate.

Characteristics and Singularities

Khmer cuisine is characterized by its bold flavors and the use of fresh, local ingredients. Rice is a staple, often accompanied by an array of dishes that showcase the country’s agricultural bounty. Fish and seafood are prominent, thanks to the abundant waters of the Mekong River and Tonle Sap Lake.

One of the defining features of Khmer food is the use of prahok, a fermented fish paste that adds a distinctive depth of flavor to many dishes. It might be an acquired taste for some, but once you get past the initial pungency, it opens up a world of umami richness.

Unlike its Thai neighbor, which is known for its fiery heat, Khmer cuisine tends to be milder, focusing more on the balance of flavors. The sweetness from palm sugar, the sourness from tamarind and lime, the saltiness from fish sauce, and the bitterness from certain herbs create a complex but harmonious palate.

Unique Dishes

Among the many unique dishes, a few stand out as quintessentially Khmer:

• Amok Trey: This iconic dish is a must-try. The fish is marinated in kroeung and coconut milk, then steamed in banana leaves. The result is a delicate, custard-like consistency that melts in your mouth.

• Samlor Korko: Often referred to as the “stirring pot,” this hearty soup includes a mix of vegetables, meats, and kroeung. It’s a comforting dish that showcases the versatility of Khmer cooking.

• Bai Sach Chrouk: A popular breakfast dish, it features thinly sliced pork marinated in coconut milk and garlic, grilled to perfection and served with rice and pickled vegetables.

Differentiation from Neighbors

While Cambodian food shares similarities with its Southeast Asian neighbors, it stands out in several ways. Thai cuisine is known for its liberal use of chilies, while Vietnamese dishes often feature fresh herbs and clear broths. Khmer cuisine, on the other hand, focuses on creating depth and balance with fewer ingredients.

A stroll through the night markets of Phnom Penh offers a culinary adventure that highlights these differences. You might find Lok Lak, a stir-fried beef dish served with a tangy lime and pepper dipping sauce, which reflects French colonial influences. Nearby, you can savor Nom Banh Chok, a beloved breakfast noodle dish with a green fish curry that is distinctly Khmer.

Malis Restaurant: A Modern Tribute

Malis Restaurant in Phnom Penh and Siem Reap plays a crucial role in preserving and innovating Khmer culinary traditions. Helmed by Chef Hong in Phnom Penh and Chef Chansokha in Siem Reap, Malis is dedicated to reviving lost recipes and celebrating the rich heritage of Cambodian cuisine, thanks to the inspirational efforts of Chef Luu Meng.

Dining at Malis is an experience that engages all your senses. The ambiance, with its elegant decor and serene atmosphere, sets the stage for a memorable meal. Each dish is a work of art, meticulously crafted to honor tradition while embracing modern techniques.

I recall a visit to Malis in Siem Reap, where  Chef Chansokha introduced me to a modern twist on the traditional Samlor Machu Kroeung, a sour soup made with tamarind and kroeung. The balance of flavors – sour, sweet, and spicy – was impeccable, and the presentation was simply stunning.

A Culinary Journey Worth Taking

Khmer cuisine is more than just food; it’s a journey through Cambodia’s history and culture. It’s a celebration of flavors, from the bustling markets of Phnom Penh to the refined elegance of Malis Restaurant. Each dish tells a story, each flavor a piece of the Cambodian heritage.

At Malis, we are committed to preserving this legacy and inviting you to explore the rich tapestry of Khmer cuisine. Whether you’re a seasoned food lover or a curious traveler, the culinary delights of Cambodia are sure to leave a lasting impression.

So next time you find yourself in Phnom Penh or Siem Reap, take a moment to savor the flavors of Khmer cuisine. Let the aromas, tastes, and textures transport you to a world where tradition meets innovation, and every meal is a celebration of Cambodia’s culinary heritage.