Cambodia is a country of staggering beauty and enduring resilience, a place where the shadows of a dark history constantly intersect with a vibrant, forward-looking culture. In the seventh season of No Reservations (2011), Anthony Bourdain returned to Southeast Asia to explore a nation still rebuilding its identity, finding that its culinary traditions are as complex and compelling as its past. This episode wasn’t just about ancient ruins; it was a deep dive into the everyday flavors that define modern Cambodian life. Bourdain’s journey bypassed the typical tourist polished experiences, opting instead for the chaotic energy of the local markets and the provincial towns along the coast. He sought out the comfort of a steaming bowl of morning noodles in Phnom Penh, the legendary, world-class peppercorns of Kampot, and the remarkably fresh seafood of Kep. He also indulged in the notorious “happy pizza” culture, capturing the sometimes surreal contrast of life in the country. Here are the notable spots that provided a genuine taste of Cambodia’s diverse and resilient culinary landscape.
When Anthony Bourdain visited Cambodia on his show No Reservations, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is No Reservations, season 7, episode 2. It first aired on March 7, 2011.
READ MORE: MEKONG RIVER CRUISE: EXPLORING THE TREASURES OF CAMBODIA AND VIETNAM
DISH – “Cambodian Breakfast”
WHAT IS IT?
Anthony Bourdain had Ka Tiew or pho-like noodle soup with chicken, pork meatballs, and greens in a broth.
“Always the expressway to my heart.” -Anthony Bourdain
WHERE IS IT?
Cambodia Central Market
Phnom Penh, Cambodia
NOTES
In this episode, Anthony Bourdain did not tell exactly the name and location of the restaurant therefore, its name and location is unknown.
DISH – “Traditional Cambodian Dish” – Anthony Bourdain Cambodia
WHAT IS IT?
Anthony Bourdain had a spring rolls made of shrimp, herbs, radish and potato and also a noodles with pork skin, rice noodles, mint, cucumber and salad greens, and for dessert he had sticky glutenous rice coconut.
“Look at this, really fresh, incredibly delicious spring rolls in the middle of freaking nowhere.” -Anthony Bourdain
WHERE IS IT?
Somewhere between Angkor Wat and port city
Cambodia
NOTES
In this episode, Anthony Bourdain took a quick stop to eat some spring rolls but unfortunately the exact location and name of the restaurant is unknown.
READ MORE: PHNOM PENH: ALL OF THE RESTAURANTS PICKED BY ANDREW ZIMMERN ON DELICIOUS DESTINATIONS
DISH – “Cambodian Lunch” – Anthony Bourdain Cambodia
WHAT IS IT?
They had Kampot rivercrab made of garlic, sauteed peppercorns and fresh rivercrab.
WHERE IS IT?
Ta Eou Restaurant
J57G+C7M, Krong Kampot, Cambodia
Krong Kampot, Cambodia
READ MORE: THE GUIDE TO EATING INSECTS IN CAMBODIA
DISH – “Cambodian Seafood” – Anthony Bourdain Cambodia
WHAT IS IT?
They had crabs, shrimp and kampot pepper with lime as condiment.
“Oh that’s good. I don’t think it needs anything, it’s so sweet and it’s kinda lobster-y, buttery kind of a thing going on that I’m loving.” -Anthony Bourdain
WHERE IS IT?
Bahia bar de kep cocktails maison et bieres les pieds dans l’eau
at corner road 33A and 2308, Krong Kaeb, Cambodia
Krong Kaeb, Cambodia
NOTES
Unfortunately, this restaurant has since closed its doors.
DISH – “Special Pizza” – No Reservations Cambodia
WHAT IS IT?
Anthony Bourdain had a “happy pizza” which had a powerful herbal component inside as described by him.
“It’s the pizza that makes you insane in the membrane.” -Anthony Bourdain
WHERE IS IT?
Happy Special Pizza
J54H+HV6, Osapear village, Kompong kandal commeu, Kampot city, ផ្លូវលេខ ៧៣៥, Krong Kampot 13205, Cambodia
Krong Kampot, Cambodia
READ MORE: ANTHONY BOURDAIN CAMBODIA : ALL OF THE RESTAURANTS PICKED ON A COOK’S TOUR
Bourdain’s return to Cambodia highlighted his enduring fascination with Southeast Asia and his commitment to showing a country beyond its historical tragedies. By focusing on the incredibly fresh, flavorful dishes—like the world-renowned Kampot pepper crab—he showcased a culinary heritage that is both unique and deeply tied to the land and sea. The episode underscored his belief that the heart of a culture is best understood through its street food, its bustling markets, and its provincial towns, rather than polished tourist centers. His willingness to embrace all aspects of the culture, from traditional noodle soups to the infamous “happy” pizzas, painted a complete, unvarnished picture of a nation in transition. If you find yourself in Cambodia, make sure to seek out the local markets and coastal towns for a truly unforgettable meal.
