This unique cooking class follows in the footsteps of the famous and infamous television chefs that have passed through Cambodia on their global culinary journeys. This course takes us deep into the Cambodian countryside around Siem Reap where we visit the local market of Roluos, a traditional town far removed from the tourism industry around Angkor. After browsing the local market for some fresh ingredients, we travel to the beautiful wooden house of Sala Roluos, contemporary take on a traditional Cambodian design. This was the location where Gordon Ramsay learnt to cook stuffed frog with kreung paste, a delicious Cambodian dish involving lemongrass, turmeric, garlic and more, as part of his Gordon's Great Escape series. Guests will learn this dish in the same surrounds, but with a more traditional meat such as chicken. Other celebrity chefs have passed through Cambodia and we will take inspiration from their journeys. Kitchen Confidential chef Anthony Bourdain visited Cambodia for his No Reservations show and we will learn how to make delicious fresh spring rolls as he did when in Cambodia. Finally we will look to Rick Stein's Far Eastern Odyssey for inspiration and learn to cook amok, Cambodia's national dish involving a mild baked fish curry in banana leaf. Note that the menu can be varied to take into account dietary requirements or individual tastes.