If you want to delve into Cambodia’s best dishes, take a look at the following house recommendations which are easily acceptable to your palate.

• Khmer Curry - A dish that is sweet and not too spicy bursting with flavors including garlic, turmeric, lemongrass and kaffir lime leaves.
• Amok Fish - Deemed as the national dish by many Cambodians, the fish is cooked in a creamy and thick coconut sauce with “kroeung”, a combination of spices that includes saffron, lemongrass and garlic.
• Cambodian Barbecue - This meal has a heavy pot filled with burning coals placed at the center and a metal dome is on top, rubbed with fat and butter. The person selects meat or fish to be grilled.
• Palm Sugar – You can find this sold at the market stalls. Palm sugar is a tasty confection made from boiled palm juice.
• Samlor Machou Yuon - A delicious sour soup belonging with the whole Khmer sour soups genus.

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The Bunn Corporation, their manufacturer, has earned a giant reputation for quality and great style, and arguably the Bunn-o-Matic machines have turned into the world’s most loved coffeemaker brand. With a range of models to select from and to accommodate most tastes, more and more folks are finding Bunn to be their coffee machine of choice. Here are some of the more popular Bunn coffee machines, reviewed for you.

Among these, one of the most popular and most recommended is the NHBW brewer, which we have checked out ourselves. This is a slick model with a great look and feel and a top of the line feature set, its water container being stainless steel that enables maintaining a near constant temperature for extended intervals. This machine’s water spray head is constructed in such a way as to specifically enhance the flavor and taste for each cup delivered. The warming plate is of porcelain, which helps keep things are a more or less constant temperature.

Bunn let us have a free NHBW brewer when we agreed to review it (and no, they did not ask for a positive review). But now we keep this appliance around our office, and it’s the best coffee we have had here in years.

The Khmer empire has been obsessed with sour tasting soups. Samlor Machaou refers to the whole family of sour tasting soups of the Cambodian table. These are usually soured by the use of tamarind and may include ingredients like chicken, sea vegetables, fish, tomatoes, herbs, lotus roots and edible sea animals. When you put a spoonful of Samlor Machaou in your mouth, tamarind’s sourness touches the edges of your mouth at the same time accentuating the taste of vegetables and meat in the soup. If you are a salad person like I am, you will definitely love Bok L’hong which is green papaya hand crushed and made into a salad.

The Cambodian main course can be baffling. More often than not, I have been stuck at Cambodian restaurants with the menu in my hand for several minutes on end. The Cambodian cauldron has a tad bit too much to offer! Perhaps the best loved main course dish is the Amok which is flavored fish wrapped in banana leaves and steamed. An Amok is a tasteful as well as a pretty sight. I love the way you have to open up the banana leaves before eating the dish, it’s almost like opening a secret stash to discover a treasure!

For the side order of your main course, you have a lot more variety than the Italian and French standard of monotonous breads. Bai Cha is the Cambodian version of fried rice. I also love Ansom Chek which is rice wrapped in banana leaves and steamed with little pieces of banana in it.

When I began my tryst with the Cambodia pantry, I had thought it to be deficient in the dessert department. Time has proven me wrong and Sankya Lapov has gained ground as my favorite all-cuisine dessert. A far cry from the cakes and pastries that we are subjected to, Sankya Lapov consists of an actual slice of pumpkin hollowed and filled with coconut custard.

Cambodian food tastes better than it sounds. If you ever have the chance of visiting Cambodia, don’t let yourself to be distracted by the ancient temples and beautiful stretches of land for Cambodian food is one of the best in the world!

Onya is probably the most authentic noodle bar in the entire city. Located across 143 East 47th Street, Midtown East, it is steadily capturing the attention of noodle lovers. Talking about authenticity, it is hard not to mention Woorijip in the same breath. Situated on 12 West 32nd Street, Murray Hill, it is the place to visit to enjoy some steaming hot Korean food at seriously affordable prices. One of their strong points is the delectable ‘kimchi’.

If you are a fan of Japanese cuisine, head straight to Soba-ya (229 E 9th Street, East Village). The noodle bar offers some of the best ‘soba’ and ‘udon’ in town. The best part is that both vegetarian and meat noodles are equally tempting.

Yogee Noodle is another worthwhile noodle bar to enjoy some authentic and cheap Chinese food. Lovers of Chinese noodles are sure not to be disappointed by the amazing beef stew arranged nicely over flat rice noodles. Eat it steaming hot and you will find it difficult to resist the temptation of ordering some more!

Noodle Bar is the best hangout place to enjoy different Asian cuisines. Furthermore, it also guarantees some of the best Asian fusion delicacies. It has two locations; the first one at 172 Orchard Street, Lower East Side, while the second one is located at 26 Carmine Street, West Village. On the other hand, if you’re keen to try out authentic Vietnamese noodles, go for the Bo Ky Restaurant, which is the ultimate place for some pho.

Finally, Lan Zhou Handmade Noodle and Ippudo NY are two other restaurants you can ill-afford to miss. While the former is known for its spicy beef noodles and is certainly not for the faint hearted, Ippudo NY is considered as the best Japanese ramen in the city. Although it does have a longer waiting time than others, the amazingly delicious noodles will make you forget about your wait in a hurry!

These are some of the many popular noodle bars in New York City.

If we explore the tasty history of Cambodian food, we’d find that Khmer cuisines were unanimously considered to be superior to their Thai counterparts. It is ironical that very few Cambodians are aware about the cooking processed followed by Khmer connoisseurs as most of them were murdered during Khmer Rogue’s regime.

Cambodian cuisine draws inspiration not only from Thai, Vietnamese and Indian civilizations, but also from France mainly because it belonged to the ‘French Indochina’. In fact, the French bread or ‘Baguette’ has almost become like national bread. Similarly, the use of cinnamon, cardamom, nutmeg and fennel was borrowed from the Indians and lent a Cambodian touch by mixing local seasonings like garlic, lemon grass, lime leaves, galangal and shallots. Meanwhile the Chinese left their influence by way of rice noodles. They are also credited with the introduction of a beef noodle soup known as ‘kuytheav’.

One of the most popular food items of Cambodia is the ‘Prohoc’, which may be quite repulsive to foreigners. This is because it is made from rotten fish that is fermented until it becomes a paste. It is subsequently eaten with rice. To the Cambodians, even a normal cheese must taste like a paste of rotten fish. Also, coconut milk is extensively used in Prohoc to provide a distinctive flavor.

Other popular Cambodians cuisines include Babar wherein rice porridge is served with pork or chicken; Amok which comprises of fish and thick coconut milk; Banh chiao wherein yellowish crepe is filled with meat and bean sprouts; and Nom Banhchok, which is a kind of noodles that is served with lemon grass and fish.

Chicken and beef are generally grilled, stewed or fried whereas pork is used to make sweet sausages. Meanwhile duck is roasted in a typical Chinese manner, and is used primarily during festivals. Cambodians are also very fond of eating sweet desserts made from rice and fruit.

Another noteworthy feature about Cambodian food is the wide-ranging popularity of betel nuts which render a dark-reddish tinge to the teeth. Dark teeth are considered beautiful by local inhabitants.

Cambodian delicacies can be hard to recreate. We as westerners won’t even know the names of most of the ingredients of Cambodian cooking let alone know how to use them. To begin with, try striking a rapport with the Asian spices. Khmer food incorporates cardamom, star anise, cinnamon, ginger, turmeric and nutmeg along indigenous ingredients like lemongrass, garlic, shallots, cilantro, kaffir lime and lemongrass. Cambodian cooking is still very close to its primitive forms. This means that you will not require hi-tech kitchen equipment like steamers, microwaves, blenders and mixer etc to cook. These dishes can be made by using a simple gas stove, bamboo basket steamer, ladles, mortars and other inexpensive equipment.

Cookery classes for Cambodian food are not as popular as classes for Chinese or Italian cooking. However, if you have caught the bug of Cambodian dishes, you would not let this fact stand in your way of learning how to cook them. Try finding a detailed Cambodian cookery book, preferably written by a native author. The internet has several forums and websites dedicated entirely to Cambodian cooking. These are great places for finding new recepies and discussing fallbacks with like minded people. Many Asian spices may not be available in your area. Such websites help you by providing methods of sourcing the spices or by suggesting substitutes. Video sharing websites like YouTube has several videos showing detailed procedures of cooking Khmer dishes.

Another great way of learning Cambodian cooking is by enrolling in native classes when you visit the country. The capital city of Phnom Penh has a few culinary schools dedicated to passing the tradition of Cambodian delicacies to tourists. These schools take into account the fact that most of the travellers are pressed for time and gladly tailor a course to suit your needs. The restaurants in the Cambodia are largely friendly and if you find a small place with a friendly owner, you most probably will be able to learn a thing or two about their cooking from them.

Begin with simple dishes like soups and rice, gradually advancing to more elaborate dishes like steamed rice, pudding and curries. Learning anything is a journey in itself and the same applies to Cambodian cooking. As you progress, you will notice that certain herbs do not go well with certain ingredients while certain ingredients bring out the taste of certain herbs. A few disasters later, you will eventually arrive at a made to perfection Cambodian piece of culinary art.

1 Viroth’s at No.246, Wat Bo Street, Siem Reap

Perhaps the best of Siem Reap’s Cambodian restaurants, Viroth’s is a reasonably priced and beautifully decorated place. The guests are seated outdoors under a thatched roof with silk screens to separate eating areas. The service is quick and the dishes too reasonably priced. The in house bests are the papaya salad Bok L’hong and Amok. What makes this place a hit with my family is that the staff, which comprises of locals is very friendly and helps the guests in choosing the best of Khmer food.

While in Siem Reap, you may also like to visit Chamkar, The Blue Pumpkin and The Abacus which are equally good.

2 K’Nayan at Street 268, Phnom Penh

Being a vegan means you will miss the most of Cambodian food. K’Nayan comes to the rescue of all vegan foodies with it’s sans meat dishes. The restaurant is nestled in a garden full of ginger (K’Nayan in Khmer) plants. The menu has enough for vegans as well as non-vegans. This one steals the show for its vegan food and elaborate drink list.

Romedeng and Friends restaurant are other favorites among foodies in the historic city of Phnom Penh.

3 Rikitikitavi Restaurant and Bar in Kampot

The best of Cambodian food, altered slightly for the tourists can be found at the Rikitikitavi in Kampot. Don’t miss on their Cambodian Saraman Curry and the Pork starters. The service is efficient and the place clean. However, you may eventually exhaust the few Cambodian offerings on the menu.

Kampot has westernized its restaurant scene with more and more of bars and international cuisine serving places coming up. Rikitikitavi may be the only commercially advertised place that you can visit for Cambodian food.

There are not many organized restaurants for Cambodian food in the city of Kampong Thom and Kampong Chom (can visit Lazy Mekong Daze) but if you are willing to take a walk along the coasts, you will find numerous shanty eateries that serve good Cambodian seafood.

But, if you really press me for a favorite I’m going to have to go with Amok Trey.  I mean, you know I’m going to love anything with coconut milk anyway, but when you throw in a bit of kroeung and a tasty fish, you’ve got me for sure.  Bai cha would have to be a close second.  I love the combination of soy, garlic and fried rice.  If it were for so many carbohydrates I’d eat rice all day long, especially served like this.  I’m not a big dessert eater, but I can’t recall ever turning down Sankya Lapov in recent memory.  What can I say, sometimes I’m just a sucker for the sweet stuff.