The Temples of Angkor are among the greatest of Asia’s historic treasures and one of the world’s great monuments. These great temples and plazas were part of one of the greatest civilisations South East Asia has known, sprawling among forest and jungle, with Angkor Wat towering above the canopy; and the Bayon and Ta Phrom hidden among verdant jungle.
Siem Reap is the base for exploring Angkor, with a profusion of hotels of all levels, restaurants and lively bars. And close to town it’s possible to see Tonle Sap lake and small villages seemingly untouched by the modern world.
The best times to visit are in the winter months from November to March, when temperatures are cooler and generally drier. This does mean that it’s also the busiest time, so shoulder season March or October is an option though you may have the occasional downpour.
April to September can be hot and humid, but visiting the temples early and late in the day with time to cool off between is a quintessential Indochina experience.
Khmer food, the food of Cambodia, is influenced by other South East Asian cuisines, as well as some French influence and uniquely Khmer touches. Think spicy curries, rice and stir fry dishes; fish from Tonle Sap lake and the Mekong, and delicious fresh tropical fruit.
For a snack, have a baguette with beef or pate, something left by the French along with a taste for coffee. Angkor beer is the refreshing local brew. Due to visitors from around the world staying in Angkor, international food and drink is easy to come by and there’s plenty of choice of what and where to eat.