Enter the Cambodian kitchen and you will learn that fine food comes from simplicity. Essentials consist of a strong flame, clean water, basic cutting utensils, a mortar and pestle, and a well-blackened pot or two. Cambodians eat three meals a day. Breakfast is either kyteow or bobor. Baguettes are available at any time of day or night, and go down well with a cup of coffee. Lunch starts early, around 11am. Traditionally lunch is taken with the family, but in towns and cities many workers now eat at local restaurants or markets.
Dinner is the time for family bonding. Dishes are arranged around the central rice bowl and diners each have a small eating bowl. The procedure is uncomplicated: spoon some rice into your bowl, and lay 'something else' on top of it.
When ordering multiple courses from a restaurant menu don't worry -don't even think - about the proper succession of courses. All dishes are placed in the centre of the table as soon as they are ready. Diners then help themselves to whatever appeals to them, regardless of who ordered what.