Cambodian Cuisine: Asia’s most underrated?
Posted: Mon Nov 04, 2019 1:17 pm
13 June 2019
Michelin-starred chef David Thompson explains his growing love for Cambodian cuisine
(Heavy Aqua Mekong promotion)
Many great cuisines of the world can be traced to an illustrious past, and Cambodian cuisine, with its Khmer roots, is no exception. During the illustrious era of the Khmer empire from the early 9th century to the 15th century, the culture that gave us the Angkor Wat also developed a cuisine with origins from India (the Khmer was also a Hindu society before Buddhism spread across the Mekong in the 13th century).
Not only were the Khmer great builders, decorating the Mekong landscape with monumental temples, the food was also larger-than-life. Through centuries of trial and error, the Khmer people established a subtle yet well-rounded flavor profile accented by spices and often providing intriguing contrasts such as salty and sour, sweet and bitter, as well as fresh and cooked.
If the description of fish amok sounds like Thai cuisine (arguably the most popular Southeast Asian cuisine in the world), that’s because many elements of today’s Thai cooking was influenced by Khmer cooking techniques and principles perfected over centuries.
Today, Cambodian cuisine is in the middle of a reconnaissance, with a clutch of fine dining restaurants — such as Embassy and Mealea Restaurant — making waves in Phnom Penh and Siem Reap and honoring the Khmer culinary heritage. Recently, refined Cambodian cuisine has also made its way out of the cities and onto the legendary Mekong river, on board the luxury 20-suite Aqua Mekong cruise ship.
After all, a truly memorable Khmer cultural experience needs to engage all the senses. “When the ship sails into Cambodia or embarks from Cambodia, and the guests spend the day discovering the rich culture of the Mekong on excursions, it’s important that their cultural experience doesn’t just end with returning to the ship”, says Chef Thompson.
To make this happen, the chefs of the Aqua Mekong begin each day on the right foot. “There are some really superb quality and special ingredients in the lower Mekong basin like the breadfruit, which we pick and choose when either Sophal [Aqua Mekong head chef] or I visit the local market every day when we cruise, sometimes with guests if they wish to come along,” he adds.
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