Food
The most commonly heard description of Khmer food is that it is similar to Thai, but not so big on the spices. There is some truth in this considering many of the same ingredients are used - coriander, chillis, lemongrass, coconut, ginger. But Cambodian food has been influenced by other cuisines in the region, most notably Laotian, Vietnamese, Chinese, along with a few flavours from its French colonial past. Rice and noodles remain the staples, along with, incongruously, French baguettes, often served with pate.

Khmer meals consist of rice, samla, (a fish soup that comes in several varieties), and chicken, beef, pork or freshwater fish cooked in one of several ways. In the coastal areas, seafood tends to replace the meat and freshwater fish dishes. Khmers season their food with prahoc (a bottled fish sauce), along with dried chillis and ground peanuts. Cooking tends to be kept simple for the most part. Frying (deep and stir) and grilling are the most common methods of cooking. Whole grilled fish garnished with coriander are a safe order in this country where you can't always be sure of cleanliness and quality.

Specialities
Although admittedly Cambodian cuisine has a heavy debt to the surrounding nations and often shares the same core ingredients, there are some distinctive dishes that you'll find all over the nation. If seeking more local flavours common dishes feature rice or noodles as accompaniments to chicken, beef, pork and fish dishes. Normally Cambodian cuisine is relatively innocuous, and chillies are only added on request, or by the diner themselves from a small side dish. However, when a dish requires the addition of chillies into the cooking process, chefs rarely spare them.

Desserts are usually based on any of the many fruits that grow in abundance in the country. Papaya, mango and durian are just three commonly available. Nice as they are you may find yourself rather more tempted by the French influenced waffles and crepes that are sold from street stalls pretty much everywhere.

Drink
In Cambodia's tropical climate regular intake of water is vital, and it should be bottled. At restaurants and hotels catering to tourists, the drinking water should be fine, but anywhere else - forget about it. Your stomach will thank you. The same goes for ice. Stay away from it unless it is served at one of the more 'upmarket' establishments. Canned soft drinks can always top up fluid intake if necessary, and most of the well-known ones are sold around the country.

Beer-lovers will have a fine time checking out the region's brews. Not only are Cambodian beers such as Angkor, Angkor Stout and Bayon widely available, but neighbouring countries promote their beers too - Beer Lao, Anchor, Tiger and Singha. A reasonable selection of wine appears on many drinks lists and wine is great value bought directly from the supermarket. Local wines are produced but, with the questionable promise of delivering increased strength and virility, are best avoided. Most of the well-known spirits can be bought in major supermarkets too, including whisky, gin and vodka - but quality varies. Mekong whisky tends to be sweeter than scotch. In the provinces it is a fermented palm juice that locals indulge in - try this moonshine if you dare.

The abundance of fruit in Cambodia means great juices. Mango, papaya, pineapple, watermelon and starfruit all make delicious drinks, and some less well-known tropical fruits like mangosteen, durian, rambutan and tamarind beg to be tried. Don't miss the opportunity, but do take care at roadside vendors and remember the "ice advice". Another drink not to be missed is the local coffee. You can thank the French for this. The legacy of good coffee from the colonial da