Life in Cambodia

Nom cheung chrouk, or pork trotter cake, is a crispy Cambodian rice cake with Teochew roots, blending glutinous rice and...

René Piot’s 1922 tempera and gold‑leaf “Danseuse cambodgienne” celebrates the grace of a Cambodian apsara dancer, glowing like a living...

Crisp Cambodian bitter melon salad with shrimps, lemongrass, beansprouts, and fresh herbs, celebrating Khmer home cooking, market flavors, and the...

A 12th-century Bayon-style Prajnaparamita, carved in sandstone, returns from Denver to the National Museum of Cambodia, embodying Khmer heritage, memory,...

Crispy Na Taing rice crackers with coconut curry at Kraya Angkor in Phnom Penh, showcasing classic Cambodian flavors, textures, and...

Yama sits in sandstone on Angkor Thom’s Terrace of the Leper King, a quiet guardian of death, justice, and Khmer...

Golden Tunisian brik at Kilimandjaro Siem Reap — tuna, runny egg, capers — tastes exactly like childhood, when my mother...

Wonders of Cambodia's weekly photo highlights for May 11–17: garden blossoms, Phnom Penh flavors, Bayon carvings, and everyday beauty.

Bilimbi fruit ripens in the gardens of Phnom Penh’s Royal Palace, blending Khmer culinary tradition, tropical flavor, and royal serenity...

From the Old Market’s morning rush to lantern‑lit night stalls, the main markets in Siem Reap reveal how the city...