Traditional Khmer Cuisine is one of detail – small amounts of ingredients with intriguing textures, complex aromas and fresh exhilarating flavors create distinctly light, delicate and healthy cuisine. Rice is nearly a sacred component of Khmer Culture, along with fish and shellfish, both fresh from Mekong and Tonle Sap rivers.
Start 10.00 am
The participants will be welcomed with fresh Cambodian herb drink at the Conservatory and discuss with the chef the program.
The groups will take tour to Siem Reap morning market. Our chef will advise the group and guide in discovering the Cambodian fruits, vegetables, fishes without forgetting the multi color spices and herbs.
Arrival back in the hotel where refreshing drinks and cold towels are waiting for you. Let’s move on to the theory class!
COOKING CLASS AND THE ROYAL KHMER CUISINE TOUR
Theory class: The instructor explains the ingredients used for cooking; including a demonstration of the dishes that you will prepare. Each participant receives a cooking book with recipes of the most favorite dishes in Royal Khmer Cuisine as well as a white memorable apron with Raffles Grand Hotel d’Angkor logo.
Time to put your hands on cooking utensils: each student has his/her own table and stove. Assisted by our chef, you will learn and experience the culinary technique of Royal Khmer Cuisine including appetizer, soup, main courses and dessert; which six dishes in total.
Lunch time: Now you can taste and enjoy your own culinary discovery. The waiter will serve the food, course by course, accompanied with a glass of our house wine at your table
* Transportation to the market and the cooking school.
* Market tour, shopping in a local market.
* Introduction to Cambodian herbs, spices & other ingredients for cooking
* After preparing each dish, you have time to relax and enjoy your culinary creations
* Colourful 16-page recipe booklet, with pictures and descriptions of ALL dishes in our courses.