Khmer Cooking Class in Siem Reap | Market & Food Experience

Discover Cambodia through its flavours with a hands-on Khmer Cooking Class at The Riverfront Central Hotel. Guided by an experienced Cambodian chef, guests learn how fresh herbs, aromatic spices and traditional cooking techniques come together to create authentic Khmer dishes.

Depending on the selected programme, the experience may include a local-market visit, ingredient introduction, step-by-step cooking class and shared meal featuring the dishes you prepare.

No professional cooking experience is required. The class is designed for beginners, food lovers, couples, families, private groups and travellers looking for a meaningful cultural activity in Siem Reap.

Experience at a Glance

• Location: The Riverfront Central Hotel, Siem Reap

• Recommended duration: Two to four hours

• Class style: Hands-on Cambodian cooking

• Suggested group size: Two to twelve guests

• Larger private groups: Available by arrangement

• Difficulty: Beginner-friendly

• Language: English and Khmer

• Best time: Morning or late afternoon

• Estimated price: From approximately USD 25 per person

• Advance reservation: Recommended

• Dietary options: Vegetarian, vegan and selected allergy-friendly menus by advance request

Understanding Khmer Cuisine

Khmer cuisine reflects Cambodia’s tropical climate, agricultural traditions, waterways and long cultural history.

Rice is central to Cambodian meals and is accompanied by vegetables, herbs, fish, meat, soups, curries, relishes and fresh or fermented ingredients.

Many Khmer dishes use aromatic ingredients such as:

• Lemongrass

• Galangal

• Turmeric

• Kaffir lime leaves

• Garlic

• Shallots

• Fingerroot

• Chilli

• Tamarind

• Coconut milk

• Palm sugar

• Fresh herbs

One of the foundations of Cambodian cooking is kroeung, a fragrant paste traditionally prepared by pounding herbs, roots and spices together.

Another important ingredient is prahok, a fermented fish paste used to create savoury depth in many Cambodian dishes. Guests who do not eat fish can request an alternative menu in advance.

The Cambodian Ministry of Tourism describes Khmer cuisine as diverse, flavourful and closely connected to the country’s culture and locally available ingredients. 

What You Will Experience

Welcome and Introduction

The class begins with a warm welcome and an introduction to Cambodian food culture.

Your chef will explain:

• The selected menu

• Essential Khmer ingredients

• Cooking equipment

• Food-safety practices

• Preparation techniques

• How flavours are balanced

Guests can ask questions and tell the chef about dietary restrictions before cooking begins.

Local-Market Visit

Selected classes may begin with a guided visit to a Siem Reap market.

The market experience introduces travellers to:

• Seasonal vegetables

• Tropical fruits

• Fresh herbs

• Rice varieties

• Cambodian noodles

• Local spices

• Palm sugar

• Coconut products

• Fish and meat ingredients

• Traditional sauces and condiments

The market visit is educational rather than a shopping challenge. Ingredients required for the class should already be arranged to ensure quality and availability. Guests should wear suitable footwear, keep valuables secure and ask permission before photographing vendors.

Ingredient Preparation

Back at the cooking area, participants wash, cut and prepare ingredients under the chef’s supervision.

You may learn how to:

• Slice herbs correctly

• Prepare vegetables

• Make fresh coconut milk

• Balance sweet, sour, salty and savoury flavours

• Fold banana-leaf containers

• Prepare dipping sauces

• Pound a traditional kroeung paste

• Plate food in a Cambodian style

Hands-On Cooking

Each guest receives practical guidance throughout the class. The chef demonstrates every important step before participants prepare their own dishes or work in small teams.

Cooking activities may include stir-frying, simmering, grilling, steaming, pounding spices and preparing fresh salads.

Enjoy the Meal You Prepared

At the end of the class, guests sit together and enjoy their completed dishes. This shared meal creates an opportunity to discuss Cambodian food traditions, ask the chef questions and take photographs of the finished menu. Participants may also receive printed or digital recipes to recreate the dishes at home.

Suggested Khmer Cooking Menu

Menus should rotate according to ingredient availability and dietary requirements.

Starter Choices

• Fresh Cambodian spring rolls

• Fried vegetable spring rolls

• Green mango salad

• Banana-blossom salad

• Green papaya salad

• Khmer vegetable soup

Main-Course Choices

• Fish amok

• Chicken amok

• Vegetarian amok

• Beef lok lak

• Chicken lok lak

• Khmer red curry

• Cambodian chicken curry

• Lemongrass chicken

• Stir-fried vegetables with Khmer spices

Dessert Choices

• Banana in coconut milk

• Pumpkin custard

• Sticky rice with mango

• Steamed banana cake

• Fresh tropical fruit

• Palm-sugar and coconut dessert

A typical class should include one starter, one main course and one dessert.

Fish Amok

Fish amok is one of Cambodia’s best-known dishes. It commonly combines freshwater fish, coconut milk, egg and kroeung—a fragrant paste containing ingredients such as lemongrass, turmeric, galangal, shallot and kaffir lime. The mixture may be steamed in a banana-leaf container until it develops a rich, custard-like texture.

Recipes vary between regions, families and chefs. The cooking class presents the hotel chef’s interpretation rather than claiming that one version is the only authentic recipe.

Vegetarian or chicken versions can be prepared when arranged in advance.

Beef Lok Lak

Lok lak is a popular Cambodian dish made with pieces of marinated beef cooked quickly over high heat.

It is commonly served with vegetables, rice and a dipping sauce made from lime juice, salt and pepper.

During the class, participants can learn about:

• Marinating

• High-heat cooking

• Texture control

• Cambodian pepper

• Sauce balance

• Traditional presentation

A plant-based version may be available using tofu, mushrooms or another suitable substitute.

Khmer Curry

Khmer curry is typically aromatic and mild rather than intensely spicy. Depending on the recipe, it may include coconut milk, kroeung, vegetables, meat or tofu. It can be served with steamed rice, rice noodles or bread. Guests learn how to build flavour gradually and adjust the balance according to personal preference.

Cooking-Class Options and Estimated Prices

The following rates are recommended selling estimates based on current Siem Reap cooking-class prices. The hotel should confirm its final menu, costs and minimum group size before publishing a guaranteed rate.

Khmer Cooking Discovery

Duration: Approximately two hoursEstimated price: USD 25 per personSuggested minimum: Two guests

Includes:

• Welcome drink

• Ingredient introduction

• Hands-on preparation

• Two Khmer dishes

• Shared meal

• Drinking water

• Recipe card

Market-to-Table Cooking Class

Duration: Approximately three to four hours

Estimated price: USD 35 per person

Suggested minimum: Two guests

Includes:

• Guided local-market visit

• Transportation between the hotel and market

• Ingredient introduction

• Three-course cooking class

• Shared meal

• Drinking water

• Recipe card

Private Chef Experience

Duration: Approximately three hours

Estimated price: USD 45–65 per person

Suggested minimum: Two guests

Includes:

• Private chef instruction

• Customised three-course menu

• Personal cooking station

• Welcome drink

• Shared or private dining setup

• Recipe collection

• Certificate of participation

Family Cooking Class

Duration: Approximately two hours

Estimated adult price: USD 25–30

Estimated child price: USD 15–20

Suggested age: Six years and above

Includes:

• Child-friendly preparation

• Two simple Khmer dishes

• Dessert activity

• Meal and drinks

• Recipe card

Children must remain under adult supervision.

Private Group Cooking Class

Group size: Approximately 10–30 guestsEstimated price: USD 20–35 per person

Suitable for:

• Tour groups

• Company activities

• Team building

• Family gatherings

• Educational groups

• Private celebrations

Menu, seating and pricing can be customised according to the number of guests.

Recommended Morning Programme

• 8:00 AM – Meet at the hotel lobbyWelcome and introduction from the chef or guide.

• 8:15 AM – Local-market visitExplore Cambodian vegetables, herbs, spices and traditional ingredients.

• 9:15 AM – Return to the hotelEnjoy a welcome drink and prepare for the class.

• 9:30 AM – Cooking demonstrationLearn about kroeung, flavour balance and preparation techniques.

• 10:00 AM – Hands-on cookingPrepare a starter, main course and dessert.

• 11:30 AM – Shared mealEnjoy the dishes you prepared.

• 12:00 PM – Recipes and photographsReceive your recipes and complete the experience.

Recommended Afternoon Programme

• 3:00 PM – Welcome and ingredient introduction

• 3:20 PM – Prepare kroeung and fresh ingredients

• 4:00 PM – Cook the selected dishes

• 5:15 PM – Plating and photography

• 5:30 PM – Enjoy your Khmer dinner

• 6:00 PM – Complete the class

Schedules may change according to menu, group size and whether a market visit is included.

What Is Included

Depending on the selected class:

• Professional Cambodian chef

• English-language instruction

• Cooking ingredients

• Use of equipment

• Apron during the class

• Welcome drink

• Drinking water

• Prepared meal

• Recipe card or digital recipes

• Market visit

• Local transportation

• Certificate of participation

• Hotel service and assistance

What May Not Be Included

Unless stated in the booking confirmation:

• Alcoholic drinks

• Additional menu items

• Personal market purchases

• Private transportation outside the programme

• Professional photography

• Tips

• Travel insurance

• Special premium ingredients

• Takeaway containers

• Hotel accommodation

Dietary Requirements

Vegetarian, vegan, halal, gluten-free and dairy-free menus may be possible with advance notice.

Guests must inform the hotel about:

• Food allergies

• Seafood allergies

• Nut allergies

• Gluten intolerance

• Religious dietary requirements

• Vegetarian or vegan preferences

• Sensitivity to chilli

• Ingredients they cannot eat

Cambodian sauces, curry pastes and seasonings may contain fish sauce, prahok, shrimp paste, soy, gluten, peanuts or other allergens. Although the team can adapt recipes, a shared kitchen may not be able to guarantee a completely allergen-free environment. Guests with severe allergies should discuss their requirements before booking.

Food and Kitchen Safety

Participants must follow the chef’s safety instructions throughout the class.

• Wash hands before handling food.

• Tie back long hair.

• Wear closed or secure footwear.

• Use knives only as demonstrated.

• Keep fingers away from blades.

• Do not touch hot pans without protection.

• Turn pot handles away from edges.

• Avoid running in the cooking area.

• Inform the chef immediately about spills.

• Keep raw and cooked ingredients separate.

• Do not taste food with shared utensils.

• Supervise children continuously.

• Notify staff of injuries immediately.

• Do not operate equipment without instruction.

Guests who have consumed excessive alcohol should not participate in cooking activities involving knives, heat or electrical equipment.

Local-Market Code of Conduct

A Cambodian market is a working commercial space.

Visitors should:

• Stay with the guide.

• Keep walkways clear.

• Ask permission before photographing vendors.

• Avoid touching food unnecessarily.

• Do not handle raw meat or fish without permission.

• Speak politely.

• Do not aggressively bargain over small amounts.

• Keep valuables secure.

• Avoid blocking customers.

• Do not distribute money or gifts to children.

• Carry reusable shopping bags where possible.

• Follow the guide’s hygiene advice.

What to Wear

Choose comfortable clothing suitable for a warm kitchen:

• Lightweight shirt

• Comfortable trousers or shorts

• Closed or secure shoes

• Hair tie for long hair

• Minimal jewellery

Avoid:

• Loose sleeves near flames

• Open high-heeled shoes

• Heavy perfume

• Valuable jewellery

• Clothing that may be damaged by food stains

Aprons should be provided during the class.

Is the Class Suitable for Beginners?

Yes. The programme is designed to be accessible to guests without professional cooking experience. The chef demonstrates each technique and provides step-by-step support. More experienced cooks can ask detailed questions or request a private advanced session.

Is the Class Suitable for Children?

Yes, with appropriate supervision and an age-appropriate menu.

Children can help with:

• Washing vegetables

• Mixing ingredients

• Rolling spring rolls

• Decorating desserts

• Shaping banana-leaf containers

• Plating completed dishes

Knife work, hot oil and cooking over flames should only be performed when the chef considers it safe.

Accessibility Information

The hotel-based class can generally be adapted more easily than an outdoor activity.

Guests with mobility needs should request:

• A seated workstation

• Accessible table height

• Assistance with the market visit

• Private hotel transportation

• Reduced standing time

• An adapted cooking role

The market portion may involve uneven surfaces, narrow aisles and crowds. Guests can choose a hotel-only class if the market is unsuitable.

Responsible Food Tourism

A responsible cooking class should celebrate Cambodian cuisine while benefiting local people.

The experience can support:

• Cambodian chefs

• Market vendors

• Local farmers

• Traditional ingredient producers

• Food-culture education

• Responsible sourcing

• Reduced food waste

Guests should respect that Cambodian dishes vary between families and regions. Avoid describing unfamiliar food as strange or inferior, and ask questions with genuine curiosity.

Only prepare the amount of food the group can reasonably eat. Suitable leftovers should be stored safely or managed according to hotel food-safety procedures.

Photography and Social Media

Guests are welcome to photograph their cooking experience when permitted.

• Ask before photographing chefs or market vendors.

• Keep phones away from raw food.

• Do not block cooking stations.

• Avoid filming other participants without consent.

• Never place cameras near heat or water.

• Credit the hotel and chef when sharing recipes or demonstrations.

• Do not publish another guest’s child without parental permission.

Frequently Asked Questions

Do I need cooking experience?

No. The class is beginner-friendly, and the chef guides participants through each stage.

How many dishes will I prepare?

A standard class normally includes two or three dishes. The exact menu should be confirmed when booking.

Can I choose my dishes?

Private classes may offer menu selection. Group-class menus are normally fixed to simplify preparation and accommodate all participants.

Is a market visit included?

It is included only in selected programmes. Check your booking confirmation.

Can vegetarian or vegan guests participate?

Yes, with advance notice. The chef can suggest suitable alternatives based on ingredient availability.

Is the class suitable for people with allergies?

Some allergies can be accommodated, but the kitchen handles multiple ingredients. Guests with severe allergies must consult the hotel before booking.

Can children participate?

Yes. Age-appropriate activities and continuous adult supervision are required.

Do we eat the food we cook?

Yes. Guests normally enjoy their completed dishes together at the end of the class.

Are recipes provided?

Printed or digital recipes may be provided depending on the programme.

How long does the experience take?

Allow approximately two hours for a hotel-only class or three to four hours for a market-to-table experience.

What language is used?

English and Khmer instruction should be available. Other languages may require an external guide.

How far is the class from the hotel?

The cooking component takes place at The Riverfront Central Hotel. Only guests selecting the market experience need transportation away from the property.

Our Recommendation

For most travellers, we recommend the Market-to-Table Khmer Cooking Class.

It offers a complete cultural experience combining:

• A guided market visit

• Fresh local ingredients

• Khmer food history

• Hands-on cooking

• Three traditional dishes

• A shared meal

• Recipes to recreate at home

Couples and special-occasion guests may prefer the Private Chef Experience, while families can select a shorter child-friendly programme.

Book Your Khmer Cooking Class

Learn the flavours of Cambodia in a welcoming hotel environment guided by an experienced Khmer chef. After the class, relax beside our saltwater swimming pool or enjoy cocktails in the peaceful surroundings of our newly built riverfront hotel in central Siem Reap.

Telephone: +855 85 812 588 | +855 10 381 258

Telegram: 085 812 588

WhatsApp: +855 10 381 258

Email: info@riverfrontcentralhotel.com

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