Cambodia is a nation heavily marked by a tragic recent past, yet it remains a place of profound beauty and cultural resilience. In the very first season of A Cook’s Tour (2002), a freshly minted television host named Anthony Bourdain ventured into this complex country, resulting in a two-part exploration that was as raw and unfiltered as the destination itself. This early expedition wasn’t just a culinary journey; it was a confrontation with the stark realities of a nation still recovering from trauma. Bourdain’s itinerary in Cambodia was a study in extremes. He moved from the surreal experience of a shooting range that offered beer and snacks to the bustling, sensory overload of the Central Market in Phnom Penh. He contrasted the gritty street-level dining with the refined elegance of a royal Cambodian meal in Siem Reap, and even explored the cross-border influences of Thai cuisine in the provincial town of Pailin. It was a fascinating, sometimes jarring look at a food culture fighting to reclaim its identity. Here are the locations that defined his initial, eye-opening trip to Cambodia.
When Anthony Bourdain visited Cambodia – Phnom Penh, Siem Reap and Pailin – on his show A Cook’s Tour, he and his crew picked many restaurants. Here are all the addresses and the dishes showcased in a convenient list.
This is A Cook’s Tour, season 1, episodes 5 and 6. It first aired on January 29, 2002 and February 5, 2002.
READ MORE: THE GUIDE TO EATING INSECTS IN CAMBODIA
DISH – Beer and Snacks – Anthony Bourdain Cambodia
WHAT IS IT?
Anthony Bourdain ate Cambodian snacks and beer.
“This is no ordinary eatery. Sure, you can order drinks and snacks but the specialty of the house is firearms and artillery.” -Anthony Bourdain
WHERE IS IT?
Phnom Penh Shooting range Cambodia
National Road Number 4 Kompong Speur, 05252, Cambodia
Phnom Penh, Cambodia
DISH – “Cambodian Market Food” – Anthony Bourdain Cambodia
WHAT IS IT?
Anthony Bourdain visited the Central Market which is located in Phnom Penh, Cambodia.
First: Fried chicken Cambodian style with salt, pepper and lime.
Second: An unnamed dish. Anthony describes it as a gelatinous kind of food that tastes like jellied green tea.
Third: Steamed tripes with lemongrass.
WHERE IS IT?
Central Market
Phnom Penh, Cambodia
READ MORE: ANTHONY BOURDAIN CAMBODIA : ALL OF THE RESTAURANTS PICKED ON NO RESERVATIONS
DISH – “Royal Cambodian Meal” – Anthony Bourdain Cambodia
WHAT IS IT?
First: Beef, crushed peanuts, black mushrooms and minced sweet basil in a fresh rice paper wrapping.
Second: Pumpkin and lemongrass soup with coconut milk.
Third: Beef sauteed in garlic, peppers and soy sauce served in a banana leaf and garnished with deep fried threads of ginger, turmeric, potato and taro.
Fourth: Steamed grouper with shiitake mushrooms topped with red pepper, cilantro, scallions and fresh ginger and finished with hot oil and chili sauce.
“A really good meal, beautifully presented and truly inventive use of local ingredients creating rich and textured dishes.” -Anthony Bourdain
WHERE IS IT?
Raffles Grand Hotel d’Angkor
Khum, 1 Vithei, Charles De Gaulle, 17251, Cambodia
Siem Reap, Cambodia
READ MORE: ANDREW ZIMMERN PHNOM PENH: ALL OF THE RESTAURANTS PICKED ON DELICIOUS DESTINATIONS
DISH – “Thai Cuisine” – A Cook’s Tour Cambodia
WHAT IS IT?
Anthony Bourdain visited Hang Meas Hotel & Restaurant located in Cambodia.
First: Spicy Thai chicken with curry, peanuts, salt, sugar and scallions all stir fried.
Second: Traditional Thai soup called Tom Yam made with lemongrass, ginger simmered in chicken broth, boiled shrimp, coconut milk and soup is finished with chili oil and fish sauce.
“Although Cambodian and Thai cuisine have a really nice balance of sweet, sour, salty and bitter, it’s Thai food that brings the heat.” -Anthony Bourdain
WHERE IS IT?
Hang Meas Hotel & Restaurant
Street 11, Peam Ro District, Prey Vêng, Cambodia
Pailin, Cambodia
READ MORE: THAILAND: ALL OF THE RESTAURANTS PICKED BY ANTHONY BOURDAIN ON PARTS UNKNOWN
These early episodes in Cambodia are crucial viewing for understanding the evolution of Anthony Bourdain as a traveler and storyteller. It was here that he began to refine his signature approach: acknowledging a country’s dark history without letting it entirely eclipse the beauty of its people and its food. By juxtaposing the surreal elements of post-war Cambodia with the elegance of its traditional cuisine, he painted a complex, unflinching portrait of a nation in recovery. His deep appreciation for the bold, herbaceous flavors of the local markets set the stage for his lifelong love affair with Southeast Asian cuisine. When you visit Cambodia, ensure you explore the vibrant local markets to truly taste the country’s enduring spirit.
