Travel Tips

e-Visa: The Cambodian government has a simple online application for an e-visa. It is a straightforward procedure and your visa is delivered electronically to you after around three days and costs $30 plus a $7 administration fee (total $37).
You will not have to wait at the immigration desk and can proceed directly to passport control on arrival. This is the fastest and most efficient method, and what we recommend.  The e-visa is currently valid at Phnom Penh and Siem Reap Airports, as well as Poipet, Bavet (Sveireang) and Koh Kong (Chenyien) border crossings.

CLICK HERE TO APPLY ONLINE
FOR YOUR TOURIST VISA 

Visa: Citizens of most countries can apply for a visa online or get one on arrival in Cambodia. Citizens of the following countries should arrange a visa before travel, from their nearest Cambodian Embassy: Afghanistan, Algeria, Saudi Arabia, Bangladesh, Iran, Iraq, Pakistan, Sri Lanka, Sudan, and Nigeria.

Visa On Arrival: You can obtain a Visa on arrival at your port of entry. Fill in the arrival documents which you will receive in on the plane or at the border and provide one passport-size photograph. The fee is currently US$30 paid in cash and is valid for 30 days. You can extend the visa once you are here if necessary.

Cuisine: Cambodian food may not have garnered the same fame as neighboring Vietnam or Thailand, but there are subtleties to the dishes that set it apart. South East Asian cuisine is famous for the intense flavors and liberal use of chili, while Cambodian classics such as lok-lak and amok have caught the attention of chefs due to their reputation for wonderfully subtle and aromatic attributes. The fried spiders and bugs for which Cambodian cuisine is also famous offer another dynamic not found in Thai or Viet dishes.

As a still developing country, being careful about what one eats and drinks here is important. While tap water in Phnom Penh and Siem Reap is treated and safe, aging pipes ensures that bottled water is the safest option, and the only one in rural settings. In restaurants catering to tourists all food preparation is undertaken using bottled or treated water, and hygiene is of a high standard.Ice throughout the country is produced using treated water and should be safe. Drinks other than water are widely available – from freshly made sugar cane juice, to coconuts and fruit shakes to the ubiquitous Angkor Beer.

Fish amok, making use of two of the most popular ingredients – fish and coconut – is a tourist favorite (often available with chicken or tofu to suit all tastes). Lok-lak, traditionally made with beef, features pepper as its main spice. Cambodia’s Kampot pepper is world famous, and is integralto Kep’s premier dish of crab and fresh green pepper corns.

Cambodian Produce: Tweak your itinerary to take in some of the best produce that Cambodia has to offer, from the eclectic to the mainstream. Learn how rice paper rolls or the fragrant prahokfishpaste is made in Battambang, visit the famous Kampot pepper farms on the south coast (and the local salt farms as well as the not-so-famous Durian farms nearby), go fishing yourself or see how a variety of snakes, fish and shellfish are captured for the plate. More important is to sample some of the local produce: while the fried tarantulas of Skuon are not to everybody’s taste, seafood lovers will adore the crab of Kep (perhaps cooked with fresh Kampot peppercorns), and numerous roadside snacks and treats cater to all possible tastes. Owing to a rich agricultural heritage and a climate perfect for growing the produce the tropics are famous for, it’s unsurprising that the best of Cambodian cuisine rivals that of its Southeast Asian neighbours, and even its contemporaries across the world, albeit with a very different culinary focus. Fertile plains, aided by the rains of the green season allows the country’s farmers to grow a wide variety of foodstuffs, most notably rice, corn and beans.