AN INTRODUCTION
Cambodian food is naturally very healthy – it’s light, tasty and full of nutrients. Authentic Khmer food relies heavily on fresh herbs and spices to create flavour without the use of fats and meats. Dishes are seasoned with flavoursome herbs and spices including lemongrass, galangal, finger roots and kaffir lime leaves.
Meals typically consist of multiple shared dishes that contrast flavours, temperatures and textures. Rice is a part of every meal.
The hallmark of Khmer cuisine is Prahok – a fermented fish paste, and ka-pee – a fermented shrimp paste.
AMOK, our namesake, is a must-try Cambodian dish. This mild, thick coconut milk fish curry is a staple in Cambodian culinary culture and a dish that is loved by many.