Siem Reap Cooking ClassesCook a 3-course Cambodian meal
A well-being oasis
Cook your own 3-course Cambodian meal at Baby Elephant Boutique Hotel with Head Chef Hoyha.
NEW: We have just added an extra all-vegan cooking class menu for our vegan visitors!

Eat & drink with usto explore Siem Reap
Discover why Cambodian cuisine is becoming celebrated around the globe!
Visit a local market to select seasonal local produce before returning to the hotel to learn how to prepare a sumptuous three-course Cambodian meal. Then sit down, relax and enjoy the delicious food you have made yourself!
Classes begin at 9.00am and run for approximately three hours, followed by lunch at around midday.
To book this bespoke experience please email ilana@babyelephant.asia at least 48 hours in advance.
Cooking Class Inclusions
- Welcome drink & cold towels
- Cooking counter in our tropical garden
- Chef’s cap and apron for use during cooking class
- Canapés during class
- Certificate of completion
- Recipe book to take home
- Equipment for cooking during class
- Free-flow iced water during cooking class
- Complimentary Angkor draft beer or soft drink during lunch
Cooking Class Price
Cost per person | US$35 |
---|
Class Program
[Duration: Approx. 3 Hours + Meal]
9am | Welcome and introduction Go to a local morning market with Chef Hoyha to experience how Cambodians shop. See some of the local ingredients. While discovering Cambodia’s fruits, vegetables, fishes and meats, learn about some of the spice mixes and ingredients that make Cambodian cuisine special. |
10am | Arrive back at Baby Elephant, where refreshing drinks and cold towels will be waiting for you. Take a seat while our chef prepares our gorgeous tropical garden cooking area. You will prepare three full courses under professional guidance. |
12pm | Enjoy a lunch of dishes prepared during the class, in a gorgeous tropical garden gazebo. |




Cooking class menuChoose from 3 options
Appetizer: Green Mango Salad with Fresh Prawn & Smoked Fish
Main: Cambodian Yellow Chicken Curry
Dessert: Nom Plae Ai – (Sticky Rice Ball with Palm Sugar Centre)
Appetizer: Cambodian Fresh Rice Paper Rolls – with Fresh Vegetables & Dipping Sauce
Main: Steamed Fish Amok in Banana Leaf Boat
Dessert: Chek Khtis (Banana & Coconut Sago Pudding)
Appetizer: Green Mango Salad – with Tofu Bacon and Lemongrass Dressing
Main: Cambodian Tofu & Veggie Curry
Dessert: Nom Plae Ai (Sticky Rice Ball with Palm Sugar Centre)