Thai & Cambodian (Khmer)

Thai cuisine is renowned for its balance of five fundamental flavors: sweet, sour, salty, bitter, and spicy. It emphasizes fresh ingredients, aromatic herbs, and a harmony of tastes and textures that reflect the country’s rich cultural heritage and regional diversity.

Cambodian cuisine, also known as Khmer cuisine, features a harmonious balance of sour, sweet, salty, and bitter flavors, drawing heavily on fresh herbs and spices native to the region. It emphasizes fresh ingredients and subtle use of spices, with an important role played by fermented fish paste and rice-based dishes.