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Siem Reap Cook in a Tuk Tuk (Cooking Class)

Siem Reap, Cambodia
12

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Free Cancellation
up to 24 hours in advance
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icon3 hours  (Approx.)
Hotel pickup offered
Mobile ticket
iconOffered in: English
Good for avoiding crowds

Keeping you safe during COVID-19
What you can expect during your visit
Face masks required for travelers in public areas
Face masks provided for travelers
Hand sanitizer available to travelers and staff
Social distancing enforced throughout experience
Transportation vehicles regularly sanitized
More questions?
(888) 651-9785

Overview

Rather than just eating Khmer cuisine, master the art of Cambodian cookery during a class in Siem Reap, a cultural experience that’s ideal for food lovers. Choose from a morning or afternoon start time and take a tuk-tuk to a market to get local insight into ingredients before learning to prepare dishes in an air-conditioned kitchen. During your class, you’ll receive personalized attention from a guide in a small group limited to 12 people.
  • Learn the basics of Khmer cuisine during a cookery class
  • A hands-on cultural experience that's ideal for food lovers
  • Receive personalized attention in a small group limited to 12 people
  • Hassle-free hotel pickup and drop-off are included
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Starter
Spring Roll
Transportation in a tuk tuk
Hotel pickup and drop-off
3-course lunch or 3-course dinner (your own cooked dishes)
Small-group cooking class (max. 12 students)
Shopping at the local market
Drinks
Gratuities
Insurances

Departure Point

Traveler pickup is offered

Departure Time

  • Morning class (pick up at 7:40 am), class start at 8 am
  • Afternoon class (pick up at 1:40 pm), class start at 2 pm
  • Confirmation will be received at time of booking
  • Not wheelchair accessible
  • For safety reason children must be above 12 years old to participate Advance booking requested
  • Introduction to Cambodian Cuisine
  • In Khmer “Niam Bay” is the word for eating but the real meaning is “eating rice” showing how important rice is in Cambodia. Almost every meal is eaten with a bowl of rice. A big variety of rice seeds are grown and displayed at the local markets.
  • Cambodian food is a over thousand-year-old tradition and has expanded its variety thanks to the influence of its neighbors. The steaming method and noodles have been brought by China whereas the curries come from India. And the delicious baguettes are a legacy of the French.
  • The two rivers of Cambodia – the Tonle Sap and the Mekong – provide abundant fresh fish. Fish prickled in wine, salt fish, dried and smoked fish are also widely available to provide essential proteins all year around.
  • Coconut milk is the main ingredient of many Khmer curries and desserts. Cambodian cuisine also widely uses fish sauce in soups and stir-fries cuisine.
  • Cambodian dishes have a unique and distinctive taste rather mild compared to neighbors Vietnam and Thailand.
  • Essential Khmer Ingredients
  • is a Cambodian staple dish of fermented fish with a strong cheesy flavor. It is used in many Khmer dishes and can also be eaten alone with raw vegetables.
  • is widely used as an herb in Asian and Caribbean cooking. It has a citrus flavor and can be dried and powdered, or used fresh. The stalk itself is too hard to be eaten, except for the soft inner part. However, it can be finely sliced and added to recipes. It is also suitable for poultry, fish, and seafood.
  • have a strong citrus flavor and is mainly used in soups.
  • have a slightly bitter flavor and are used in Cambodia’s famous amok dish.
  • is a part of the ginger family, which is native to tropical South Asia. It needs temperatures between 20 and 30 degrees Celsius and a considerable amount of annual rainfall to thrive.
  • is a rhizome with culinary and medicinal uses. A mixture of galangal and lime juice is used as a tonic in parts of Southeast Asia. It is said to have the effect of an aphrodisiac, and act as a stimulant.
  • has dark green leaves and a strong peppery flavor. It is used in stir-fries and soups.
  • is a green leafy herb with a very distinctive flavor and scent. It is used in soups and salads.
  • looks like bean shaped brown fingers. Its flesh has a sweet and sour taste and is used in soups, sauces and also drinks.
  • Not recommended for travelers with back problems
  • No heart problems or other serious medical conditions
  • This tour/activity will have a maximum of 12 travelers
  • OPERATED BY Green Era Travel

For a full refund, cancel at least 24 hours in advance of the start date of the experience. Learn more about cancellations.

The answers provided below are based on answers previously given by the tour provider to customers’ questions.
Q:
What is the policy on face masks and attendee health during Siem Reap Cook in a Tuk Tuk (Cooking Class)?
A:
The policies on face masks and attendee health are:

  • Face masks required for travelers in public areas
  • Face masks provided for travelers
See all safety measures taken by Siem Reap Cook in a Tuk Tuk (Cooking Class).
Q:
What is the policy on sanitization during Siem Reap Cook in a Tuk Tuk (Cooking Class)?
A:
The policies on sanitization are:

  • Hand sanitizer available to travelers and staff
  • Transportation vehicles regularly sanitized
See all safety measures taken by Siem Reap Cook in a Tuk Tuk (Cooking Class).
Q:
What is the social distancing policy during Siem Reap Cook in a Tuk Tuk (Cooking Class)?
A:
The policy on social distancing is:

  • Social distancing enforced throughout experience
See all safety measures taken by Siem Reap Cook in a Tuk Tuk (Cooking Class).
Q:
What is the maximum group size during Siem Reap Cook in a Tuk Tuk (Cooking Class)?
A:
This activity will have a maximum of 12 travelers.

See all safety measures taken by Siem Reap Cook in a Tuk Tuk (Cooking Class).

Product code: 39527P49

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