The 2024 Cambodia-China Tourism Year is stirring international interest not only for its showcase of iconic landmarks but also as a platform for cultural dialogue through food. As travelers flock to Angkor Wat and the Great Wall, a quieter yet equally vibrant exchange is happening in kitchens and markets where chefs and food artisans collaborate to celebrate shared culinary heritage.
In Phnom Penh, a recent fusion food festival highlighted dishes like Cambodian Fish Amok reimagined with Sichuan peppercorns, while Beijing restaurants now offer ‘Num Banh Chok’ (Khmer rice noodles) alongside Peking Duck. "Food is our universal passport," remarked Chef Sok Lyna, whose pop-up dinner series in Guangzhou sold out within hours. The initiative coincides with new agro-trade partnerships streamlining the export of Kampot pepper to the Chinese mainland and Yunnan mushrooms to Cambodian markets.
For diaspora communities, the culinary focus offers nostalgic connections: third-generation Chinese-Cambodians in Melbourne recently launched a cookbook blending Teochew and Khmer recipes. Meanwhile, tourism operators report increased demand for cooking workshops in Siem Reap, where visitors craft dumplings and ‘Bai Sach Chrouk’ (pork rice) under expert guidance. As one participant noted, "Tasting these flavors side by side helps you understand how cultures grow together."
