Khmer food is one of the great overlooked cuisines of Asia, and Siem Reap is a fine place to discover it, especially after dark when the markets fill with grills, noodle stalls and fruit sellers. Cambodian cooking balances sour, salty, sweet and bitter, built on fish sauce, the pungent fermented fish paste called prahok, fresh herbs, lemongrass and the spice paste kroeung, and it is lighter and less fiery than Thai food. A guide helps you order what locals eat and explains what you are tasting. This page links to an evening food tour on Tiqets run by Siem Reaper Travel. It picks you up from your hotel and takes you through Siem Reap’s night markets for Cambodian barbecue, spring rolls and, if you are game, barbecued snails, tarantulas and other insects, stops at a favourite hidden bar for cold beer and ends with a tasting at Sombai, a local producer of infused Cambodian rice spirits. Groups are capped at eight, so it feels like a night out with a well-connected friend.
How it works: the tour starts at 17:00 with pickup from your hotel and lasts about five hours, with an English-speaking guide and transport between stops included. Food tastings, local wine, water and hotel drop-off are included; personal extras are not. The operator emails within 24 hours of booking to arrange the pickup, and free cancellation runs until seven hours before. It has only a handful of reviews so far, but they are excellent.
What you eat: expect a mix of market snacks and sit-down dishes, which may include grilled meats with dipping sauces, fresh and fried spring rolls and other Khmer favourites. The insects are optional, and the guide can steer around allergies or dietary needs if you mention them when booking. The evening ends at Sombai, where you learn how the hand-painted bottles of rice spirit are infused with fruit and spices.
Making the most of it: come hungry and skip a big lunch. The tour makes an ideal first evening, since the guide can recommend restaurants and markets for the rest of your stay, and it pairs well with a temple day, starting after the heat has gone.
What to expect
The experience
A small-group evening with hotel pickup, tasting stops at night markets and local eateries, a hidden bar and a rice-spirit tasting to finish.
Best time
Your first or second evening in town, so you can use the guide’s tips for the rest of the stay.
How long
About five hours from the 17:00 pickup.
Tips
Skip a big lunch, mention allergies when booking, and bring small notes for any extra drinks or souvenirs.
Quick picks
- Best for
- Food lovers and first-timers who want to understand Khmer cooking and eat where locals eat.
- Families
- Older children with adventurous palates will enjoy it; the late finish is long for little ones.
- Couples
- A relaxed, sociable night out with good food, cold beer and a nightcap.
- Pair with
- A morning at Angkor Thom and an afternoon rest, then the food tour after the heat fades.
- Time needed
- An evening.
Good questions
Is hotel pickup included on the food tour?+
Yes, hotel pickup and drop-off are included, and the operator emails within 24 hours of booking to arrange it. Be ready ten minutes before the agreed time.
Do I have to eat insects?+
No, the barbecued snails, tarantulas and other insects are entirely optional. There is plenty of everyday Khmer food on the tour.
Are drinks included?+
A local wine tasting, water and a rice-spirit nightcap at Sombai are part of the evening. Extra drinks at the bar are usually paid for yourself.
How big are the groups?+
Groups are limited to eight guests, which keeps the evening relaxed and lets the guide adapt to the group.
Can the tour handle dietary needs?+
Mention allergies or dietary needs when you book so the guide can plan around them. Khmer food uses a lot of fish sauce and fermented fish paste, which is useful to know for vegetarians.
