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| A chef shows a roasted duck during the Cambodia-China Gastronomy Week (Photo by Sao Khuth/Xinhua) |
Food lovers from around the world gathered in Siem Reap, Cambodia, last weekend for the inaugural Cambodia-China Gastronomy Week, a two-day event showcasing the rich culinary traditions of both countries. Held at the heart of Cambodia's cultural capital, the festival highlighted the diverse and vibrant flavors of Cambodian and Chinese cuisine, attracting thousands of food enthusiasts eager to explore this cross-cultural culinary exchange.
With the theme "Good Food for All", the event featured over 100 food stalls offering an exciting blend of authentic dishes from Cambodia and China. Among the standout offerings was the famous Hainan chicken rice, prepared by a team of chefs from Hainan Province in southern China. Known for its delicate flavors and simple preparation, this iconic dish was just one of the many culinary delights on display throughout the weekend. Visitors also enjoyed Cambodian specialties such as amok (a fragrant fish curry) and num banh chok (rice noodles with green curry), providing a rich, flavorful journey through Southeast Asia's gastronomic landscape.
At the opening ceremony, Cambodian Minister of Tourism Huot Hak emphasized the significance of the event in strengthening ties between Cambodia and China, particularly in the context of the Cambodia-China People-to-People Exchange Year 2024. He highlighted how the festival aimed not only to promote the rich gastronomic traditions of both nations but also to create new tourism products and foster innovation in the culinary arts.
"This event is an opportunity to showcase the values of Cambodian and Chinese gastronomy," said Minister Hak. "It is a celebration of culture, civilization, and the culinary traditions that define our nations. Through such events, we can attract both domestic and international tourists, create opportunities for entrepreneurship, and continue to promote the art of cuisine."
The event was also part of Cambodia’s broader efforts to strengthen tourism ties with China, a rapidly growing market for Cambodian tourism. According to the Minister, Cambodia received over 4.3 million international tourists in the first eight months of 2024, marking an impressive 22.5% increase compared to the previous year. Of these, 538,834 were from China, a 47.7% rise. Looking ahead, Cambodia is on track to welcome 7 million international tourists in 2025, including over 2 million Chinese visitors, with Chinese tourism playing a central role in the country’s future tourism development.
"Cambodia’s tourism growth is closely linked to the influx of Chinese tourists and investors," Minister Hak remarked. "Their growing interest in Cambodia is an important opportunity to further develop not only our tourism sector but also other industries, creating new investment avenues and strengthening our economic ties."
The success of the Cambodia-China Gastronomy Week also signals a growing recognition of the potential for culinary tourism to boost local economies. The event brought together local chefs, food producers, and entrepreneurs alongside international visitors, fostering an exchange of ideas and sparking collaborations that could lead to future culinary ventures. For many, it was a reminder of how food can serve as a bridge between cultures, telling stories of tradition, innovation, and shared human experience.
As Siem Reap continues to grow as a global tourist destination, events like the Cambodia-China Gastronomy Week are not just about food—they’re about fostering cultural understanding, creating lasting partnerships, and shaping a future where tourism can benefit all. With Chinese tourism set to rise even further in the coming years, Cambodia is poised to become an even more important player in the region’s vibrant tourism and hospitality scene.
Whether you're a seasoned foodie or a first-time visitor to Cambodia, the Cambodia-China Gastronomy Week offers a tantalizing taste of what’s to come—where food, culture, and people meet in the most
delightful ways.
*Web editor: Zhang Kaiwei, Zhong Wenxing
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