Cambodians don't usually eat meals with their hands. They use a spoon and a fork. Meats and vegetables are usually served cut up in sufficiently small pieces, so you won't need a knife.
Despite widespread backpackers and travel forums' beliefs, we don't traditionally eat maggots, spiders and cockroaches. But it does make for a good story when you go back home to tell people that Cambodians eat spiders.
The locals seem to be enjoying street food all over Cambodia, so what's the harm? Well, your taste buds might agree with the local taste, but your stomach might disagree with the local bugs.
The Siem Reap restaurant and food scene is replete with casual eats for the locals and tourists traps for visitors. We seldom have our meals on Pub Street and it's a way too loud for our regular beer gatherings. For Khmer food, as elsewhere in Cambodia, the best stuff is home cooked.
Cambodian diet is based on seafood and freshwater fishes and crustaceans. We are fish-eaters, we love dried fish and rice, fish sauce and rice, and if we have the money we eat crabs and shrimps and rice.
Let us introduce you to some alcoholic beverages that are popular in Cambodia so that you can taste local drinks when you are visiting Phnom Penh, Siem Reap and Angkor: Cambodian beer, Cambodian palm wine and Cambodian rice wine!
Kralan, a typically Cambodian savoury snack, which consists of sticky rice cooked in coconut milk black eyed peas or bean stuffed in bamboo. The cooking is a lengthy and fuel consuming process. The eating is fast and easy.