While the cuisines of Thailand and Vietnam have become widespread across the world, the food of their neighbor Cambodia is just beginning to emerge on the global culinary stage. With influences from its neighboring countries and traders from India and China, Portugal and France, Cambodian cuisine is a true melting pot of flavors and cooking techniques. Join Soy Dara as she takes you on a culinary exploration by making a mok (catfish curry, made with kroeung (Khmer curry paste) and steamed banana leaves); beef lok lak (beef stir-fried with garlic, soy, and oyster sauce, and served with vegetables); and accompanied by prabok ktis (dipping sauce made with yellow curry paste, minced pork, and coconut cream) and steamed jasmine rice.

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.