AKP Phnom Penh, June 19, 2025 --

The Taste of Angkor 2, published by the Ministry of Foreign Affairs and International Cooperation, received the “Special Award of the Jury” at the 30th Gourmand Awards, held during the Cascais World Food Summit on June 18-22, 2025 in Lisbon, Portugal, with hundreds of participants from approximately 200 countries.

The cookbook was officially launched on Mar. 3, 2025 by H.E. Prak Sokhonn, Deputy Prime Minister, Minister of Foreign Affairs and International Cooperation, to further promote and enhance the legacy of Cambodia's gastronomy as part of its culinary diplomacy efforts and the implementation of the Economic Diplomacy Strategy.

The second edition follows the success of inaugural edition of "the Taste of Angkor, which has won four prestigious international Gourmand Awards, including "Best Asian Cookbook in 2021”, "Best Asian Cuisine Book" and "Heads of State/Food" in 2022, and "Best Television Awards in 2023.

The Taste of Angkor 2 features 38 Khmer dishes and desserts commonly enjoyed by Cambodian people nationwide. The cookbook also highlights Cambodia's rich agricultural heritage and renowned Geographical Indication (GI) products such as Phka Romduol Rice, Kampot Pepper, Kampot-Kep Salt, and Kampong Speu Palm Sugar.

Mr. Edouard Cointreau, Chairman of the Awards Committee, states that the extensive efforts undertaken in recent years by the Cambodian Ministry of Foreign Affair have allowed the world to rediscover the Khmer people through a perspective seldom explored before: the refinement of their gastronomy. This second volume completes a captivating study that honors Cambodia's illustrious past, celebrates the effective strategies of the present, and looks forward to the country's promising future."

This award adds to the list of achievements of the Royal Government of Cambodia in its ongoing efforts to contribute to elevating national prestige and realising Cambodia's vision of becoming a high-income country by 2050, through leveraging Khmer's rich history, culture, and tradition.

By Heng Panha