OUR CONCEPT
Aaraama, showcases Cambodia’s culinary history with an assemblage of recipes ranging from Angkorian to modern days. Dishes are served in tapas-style portions for diners to explore and share. The spacious al fresco venue, surrounded by lush greenery and waterside setting, pervades a timeless charm.
- Open Everyday from 6am until 10pm
CUISINE
Explore Cambodia’s culinary history through dishes served to share in an al fresco waterside setting.
ANGKORIAN EMPIRE
THE WANDERING KINGDOM
FRENCH INDOCHINA
A PROSPEROUS INDEPENDANCE
THE PATH TO PEACE
MODERN-DAY CAMBODIA
CONTACT US
CALL US
+855 (0)99 577 077
EMAIL US
welcome@angkorvillage.com
Angkorian Empire
Angkorian food culture was a mix of locally endemic ingredients & culinary practices influenced by India, Thalassocratic Java and the Silk Road. The Angkorians consumed lots of fish from from Cambodia’s vast floodplains and coast, as well as foraged items from its lush forests such as endemic lime, ginger, coconut, green pepper and more.
GRILLED LEMONGRASS CHICKEN
Chicken skewers marinated in turmeric and aromatics, grilled and served with a tangy green mango salad.
6
BANANA FLOWER SALAD
Shaved banana blossom with chicken and lake krill in a tangy lime sauce. Southeast Asian peoples were the first known to cultivate Banana trees, whose blossoms were an accessible and nutritious ingredient for a salad.
6
FISH JUNGLE CURRY
Chicken skewers marinated in turmeric and aromatics, grilled and served
with a tangy green mango salad.
7
BLACK STICKY RICE AND MANGO PUDDING (V)
Black sticky rice and coconut milk pudding served with mango and mango sorbet. An improved version of an old classic.
5
The Wandering Kingdom
After the fall of Angkor, Cambodia was in a state of Eclipse, moving capitals back and forth between Oudong and Longvek, with little recorded history. Food was influenced by contact with European explorers, political struggles with the Kingdom of Siam, Cham migrants, Chinese traders and others. Since Angkor, food tended to include more meat from livestock as well as imported spices such as the now-ubiquitous Chili Pepper from Mexico via Portuguese traders in the 16th century.
NATAING DIP
A creamy minced pork, coconut and chili dip, served with rolled tapioca leaves and rice crackers. This dish was a favorite during community celebrations.
6
PORK AND BAMBOO SHOOT, IN A COCONUT BROTH
A dish for celebrations, showcasing the countryside’s finest: pork from livestock, foraged bamboo, and cultivated coconut.
6
FISH AMOK
An aromatic fish curry, steamed in a banana leaf, Cambodia’s most famous dish. The arrival of chili from Mexico in the 16th century made possible this version of the dish that is so popular today.
7
PUMPKIN CUSTARD (V)
A coconut cream and egg custard, steamed inside a pumpkin. This dessert has been a long-time classic.
5
French Indochina
The operation of French Indochina saw a widespread westernization of every sector of society. In agriculture, this era saw a growing appetite for beef where cows had historically been used as working animal; as well as the arrival of onions and potatoes, still commonly referred to today as “French garlic” and “French Yam” respectively. Food drew much inspiration from classical French food to create Indochinese versions of French dishes.
CHA YOH (V)
The classic fried meat or vegetable spring roll originatedin South Vietnam and was a widespread favorite in Indochina.
6
OXTAIL POT-AU-FEU
A hearty Oxtail and vegetable soup with a local twist. The French “Pot-au-Feu” was the inspiration behind Vietnam’s emblematic “Pho” soup.
6
BEEF LOK LAK
Diced beef cooked in a Kampot pepper sauce is served with a fried egg. The version popular today uses thin slices of meat with oyster sauce, yet this original version uses cubed steak and a more complex sauce.
8
CREPE COCO-BANANE (V)
A coconut milk crêpe rolled around a coconut and banana filling, served with coconut shavings and a tangy lime drizzle. This combination of a French classic with local flavor profiles made for an excellent dessert.
5
A Prosperous Independance
The period following Cambodia’s independence was one of renewed national pride and fruitful development. Cambodia boasted a regionally-high standard of living and by all metrics, was a blossoming nation due to its political neutrality. In food, this era was marked by classical Khmer cuisine with a focus on the contemporary.
FISH CAKES IN PANDAN LEAVES
Traditional fish cakes wrapped and grilled in pandan leaves, served with refreshing pickled vegetables. This recipe is detailed in ‘Le Guide Culinaire Cambodgien’ a 1950s cookbook by H.R.H Princess Rasmi Sobhana.
6
POMELO SALAD
A traditional Khmer salad of pomelo, toasted coconut, strips of pork, and dried shrimp, dressed in a lime vinaigrette. A light salad suitable for a hot day was a home cook’s go-to.
6
MEKONG PRAWN CURRY
Flavorful freshwater prawns fried and served in an aromatic curry.
8
COFFEE CREME CARAMEL (V)
A version of the Crème Caramel that includes coconut cream, and locally grown Robusta coffee.
5
The Path to Peace
Cambodia woke up to a largely dormant food culture; this era’s food was marked firstly by the Vietnamese occupation of 1979 to 1989, then by the UNTAC (United Nations Transitional Authority in Cambodia) period. Demand for accessible ingredients saw a popularization of Vietnamese street food, and simple classics.
LEMONGRASS BEEF SKEWERS
An improved version of a street food classic. Thin slices of seasoned lean beef rolls skewered on a stalk of fragrant lemongrass and grilled. Served with pickled vegetables.
6
SWEET AND SOUR FISH SOUP
Tonle Sap freshwater fish in a tangy tamarind-based tomato and pineapple broth. Commonly known as “Vietnamese sour soup” this dish is one of Cambodia’s most beloved.
6
STUFFED PORK LEG
Crispy golden skin and savory pork, vegetable, and vermicelli stuffing, served with roasted pineapple.
8
DJEIK JIEN (V)
Banana fritters served with a scoop of coconut ice cream. One of Cambodia’s best known and beloved comfort foods.
5
Modern-Day Cambodia
Today, Cambodia’s food world is more vibrant than ever before; with cuisines from around the world and Khmer chefs taking culinary innovation to the next level, food today is undergoing a complete renaissance. Here, we choose to showcase modern takes on local flavor profiles with a vegan approach.
VEGETABLE TIKKI (V)
Vegetable croquettes, golden and crispy on the outside, fluffy on the inside. Served with a chili aioli.
6
MUSHROOM TOM KHA (V)
Black mushrooms in an aromatic, coconut, lemongrass and galangal broth.
6
TOFU SATAY (V)
Tofu skewers marinated in coconut milk and turmeric, served with peanut sauce and a tangy, fresh papaya salad.
6
MANGO CRUMBLE (V)
A sweet and sticky mango crumble served with a scoop of vanilla ice cream and crème anglaise.
5