Inside Vietnam: Cambodia Laos
The art of Khmer cooking

The art of Khmer cooking

Impress your friends when you get home by learning to cook some fabulous Khmer food with the talented chef Kethana Dunnet.

This morning, discover the secrets of authentic Khmer cuisine with a half-day cooking class run by Mrs Kethana Dunnet. Based in a village near Banteay Srei Temple, you'll be meeting your host at her beautiful country home.

Kethana is the owner and founder of the Sugar Palm restaurants in Siem Reap and Phnom Penh, and is known for her work with celebrity TV chefs - including Gordon Ramsay and Luke Nguyen. She grew up in Cambodia before moving to study in New Zealand, where she met her now husband, Bruce. Living abroad she developed a keen understanding of Khmer cuisine and how it can work in the West, where ingredients are harder to come by. Since 2002, Bruce and Kethana have been living in Cambodia, and today they will host you for a cookery class par excellence!

Over the course of the morning you'll learn to make various dishes served at Sugar Palm and gain an understanding of the differences between Khmer and other regional cuisines. Kethana is particularly good at explaining how you can adapt traditional Cambodian dishes to be prepared at home.

The class lasts about three hours, and at its conclusion you will get a chance to sit down and appreciate the fruits of your labours: a four-course meal prepared entirely by you.

The art of Khmer cooking

located in Siem Reap

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Interested in this Experience? It is included in this tour:

  • This tour takes in the highlights of two fascinating countries whose histories have intertwined throughout the centuries.

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    Our 14-day exploration of Vietnam and Cambodia picks out the highlights of these two contrasting but equally fascinating and beautiful destinations, tracing the common bonds that link them together to form such a remarkable pair.

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    This tour takes in the highlights of two fascinating countries whose histories have intertwined throughout the centuries.

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