Authentic Siem Reap: Dawn, Temples, and Hidden Flavors

There’s something about arriving before the crowds, when the world is still asleep, that makes you feel like you’ve stumbled into a secret – welcome to the authentic Siem Reap

At dawn, I pedaled my way through the cool Cambodian air, the sky barely touched by light. Riding a rented bicycle toward Angkor Wat,, I felt an almost giddy anticipation. I was the first person to enter the temple that morning, and for a few minutes, I had it all to myself. The silence inside was profound—only birdsong and the faint rustle of trees accompanied me. As the sun finally rose behind the iconic towers, warm light washed over the ancient stone, bringing the past to life.

Exploring The Authentic Siem Reap Beyond the Temples

The next day, I took my bike fand drove south toward the Tonle Sap countryside. Red earth paths snaked between rice paddies and stilted wooden homes. Locals waved and smiled with easy warmth, kids shouted hello from their porches, and elders offered toothy grins and a nod. It felt a world away from the touristy buzz of central Siem Reap.

One may imagine that this the only way to discover the authentic Siem Reap. Yet I found authenticity in the city too. The Khmer markets brimmed with bright herbs, grilled river fish, and fragrant pastes. I wandered through alleyways and night markets where locals outnumbered tourists, drawn by bubbling pots and the clatter of utensils.

A Cuisine Rooted in the River

Cambodian food, much like its culture, is shaped by the rhythms of the river. Fish caught from the Tonle Sap find their way into nearly every dish. And me? Well, I was especially taken by machu kreung—a tart, herbaceous stew with lemongrass and river fish. It’s deeply comforting, especially when served steaming hot in a family-run eatery.

Another favorite of mine? Pa’ok—river catfish that is enriched with purple sticky rice. It’s pungent, funky, and absolutely addictive if you love bold flavors. And prahok ktis, a creamy dip made with fermented fish, minced pork and coconut milk, was a surprise hit—salty, rich, and incredibly aromatic.


You can check out a great recipe for Prahok Ktis here.

Then there’s num banh chok, often called “Khmer noodles.” It reminded me of Thai kanom jeen nam ya gati (which you can read more about on my latest post from Phuket, with its coconut-fish curry ladled over cold rice noodles and fresh herbs. The taste was nostalgic yet distinct—an echo of flavors I’ve known, but in a voice unmistakably Cambodian.

Why Siem Reap Stays With You

Sure, this town is a tourist hotspot. But dig just a little deeper, and you’ll find something real – the authentic Siem Reap. Sunrise over Angkor Wat is unforgettable—but so is sitting on a tiny plastic stool, eating an ancient Khmer fish dip by the roadside. The beauty of this place lies in that contrast: awe-inspiring ruins one moment, humble home cooking the next.

If you’re hungry for both wonder and flavor, Siem Reap serves both in generous portions.