Culinary Tour of Burma & Cambodia

Testimonials

We joined chef Irene Khin Wong of Saffron 59 Catering on an unusual yet unforgettable tour of the senses, and cooked our way through Burma and Cambodia on this unique tour organized by Snow Lion Expeditions in collaboration with Ms. Wong.

Designed for people who love and appreciate Asian culture and cuisine, this tour was relaxed, with leisure time interspersed between sightseeing, visits to markets and tastings of local delicacies. The deluxe accommodations had a wonderful native quality that enhanced the character of each area.

What better way to immerse yourself in countries where the very air is perfumed than to peruse local markets and mingle with shopkeepers while choosing the right ingredients for a truly sumptuous dinner?

We visited the Burmese cities of Yangon, Bagan and Inle Lake where we initiated our taste buds to the prevalent flavors of lemongrass, ginger and tamarind and savored the aromas of gourmet cooking beneath the shadows of ancient pagodas. We continued to Siem Reap in Cambodia for lessons in traditional Khmer cuisine coupled with tours of the World Heritage Site of Angkor. Our tour concluded in Burma’s sister country, Thailand, with a relaxing day at the spa and, appropriately, truly delicious Thai food.

Burmese & Khmer Cuisine

We discovered regional Burmese cooking and its many subtle tastes and textures. A variety of cuisines have left their mark on Burmese cooking, from the Chinese-influenced rice and noodle dishes in the Shan State to dishes in Rangoon influenced by Thai and Indian cuisine. Lemongrass fish soup is the national dish of Burma. One of the signature features of Burmese cuisine is the ubiquity of salads, including young ginger salads.

Traditional Khmer cooking is known for its intriguing textures, complex aromas, and fresh exhilarating flavors, creating a distinctively light and delicate cuisine. Rice is a sacred component of Khmer culture, as are the fish and shellfish that are indigenous to the Mekong and Tonle Sap Rivers. We explored the royal cuisine and witnessed the Khmer people’s passion for art and beauty as reflected in the presentation of royal dishes.