Say Wat? Is Siem Reap the next cocktail hotspot?

In Siem Reap, cocktail culture may still be relatively emergent with Indigenous flavours and forgotten Khmer culinary traditions but it is also the perfect spot for crafted blends and a lively atmosphere, writes Tejashee Kashyap

Blinding neon lights, sizzling grilled skewers, EDM spilling from nearby clubs — Siem Reap’s famous Pub Street pulsates with energy. I veer into a quieter lane where tuk-tuks have become makeshift bars decked with lights, colourful seating, and sound systems — almost mimicking those bustling bars. The street brims with surprises and character as I browse the menu of a quieter tuk-tuk bar. With beers just for a dollar and classic cocktails for two, my Singapore Sling didn’t disappoint — it was boozy and the distinct flavours were well-balanced. Over the next few days, as I explored more bars and drinks, I found myself in the midst of one of Asia’s evolving and exciting bar scenes, poised to captivate the global mixology world.

A new cocktail centre

Indeed, established Asian hubs like Tokyo, Singapore, and Hong Kong have only recently made their mark on the world cocktail map but now stand shoulder-to-shoulder with their Western counterparts. They are known worldwide for their progressive bars and innovative, culture-specific mixology. Yet, in Asia’s cocktail culture, Cambodia might not be the first destination that springs to mind.

Many times, Siem Reap may come close to having a nightlife, but not the sophisticated kind. 

Known for the historic Angkor Wat, there are a few bars on Pub Street and around the city with the potential to put these cocktails on the global map for all the right reasons. They might be affordable, but their bold flavour profiles make them stand out.

Here, the bars exude a hidden charm on the verge of discovery — though not for long. Take BAR43 on Pub Street with a laid-back, effortlessly cool vibe and an inviting ambience. With a retro-chic design, the elegant space is where you go for conversations over exceptional drinks. They even have a French-inspired café-style outdoor seating, where you can sip a cocktail and maybe, engage in people-watching. The bartender wastes no time introducing me to their bestseller, Holy Water, a blend of vodka, aloe vera, lemongrass syrup, lime juice, and coconut
water. Next came Sunshine, another signature featuring gin, Kampot pepper, and kaffir lime. The drinks are boozy yet light for easy drinking; exotic yet refreshing.

There’s more creativity at ROAD6, a bar and lounge inside Anantara Angkor Resort. The cocktail menu is designed as the iconic highway connecting Phnom Penh to Angkor Wat. The drinks come with a thoughtful blend of storytelling and a mixology of local ingredients. Named after the remarkable 12 temples of Siem Reap, this drink has vodka with traditional Cambodian herbs, Kaffir lime leaves and basil. Their Halloween-special drink, Daredevil features rum and Aperol with cinnamon and Kampot pepper for an extra kick.

Just beyond the bustle of Pub Street, Miss Wong is a bar lounge featured on the world’s 50 Best Bar Discovery list. Its interior evokes the charm of a vintage Chinese home, with a colourful mix of crimson walls and leather booths. Their ingredient-forward cocktail list is captivating — the Indochine Martini, a bestseller, has vodka, ginger cognac, and pineapple juice. True to its intimate vibe, the drinks are a sultry delight. From trendy hotspots to mini tuk-tuk bars, my drinking spree revealed a common thread: cocktails here are bold, adventurous, and deeply rooted in local ingredients. Think Kampot pepper, sticky rice syrup, passion fruit, or even subtle hints of curry — flavours that are as refreshing as they are daring. With cities like Phnom Penh and Siem Reap filled with modern cocktail bars, the younger generation is reshaping the narrative with drinks that make the unexpected approachable.

Elevated side bites

Ingredients in Cambodia are steeped in history — and even the bar nibbles have a long legacy. Once limited to street food, insect delicacies — typically dipped in flour for a tempura-like coating, grilled or deep-fried — have now found their way to cocktail stardom. In a nod to the country’s back-alley insect food carts, Cambodians may have unlocked a protein-rich, healthy snacking alternative with a gourmet twist.

Insect cuisine is not an uncommon sight in Southeast Asian countries but in Cambodia, it carries a deeper cultural significance. It’s a country that has emerged from the shadows of civil war and the brutal Khmer Rouge period just over 20 years ago. In a period marked by violence and poverty with little to no food available, Cambodians turned to insects out of necessity for survival. Famine and devastation were widespread and insect life became a critical source of protein. Today, these nutrient-packed insects are part of everyday life for protein and micronutrient intake. It’s common to see people picking up bags of crickets or frog legs, just for a quick snack to munch on. My first tryst with insect cuisine happened at ROAD6 when the bartender asked if I’d like to try some crunchy tarantula spiders for snacks. Initially startled, I decided to give it a try. Soon, I found myself staring at a plate of deep-fried tarantulas, cheesy silkworms, and sautéed crickets. Encouraged by their enthusiasm, I cautiously took a bite of a tarantula leg and to my surprise, it was crispy, pleasantly flavoured, and oddly satisfying. Before I knew it, I found myself going for more. The silkworms tasted like meaty sweetcorn. And just like that, I found myself feasting on grubs alongside a great cocktail in Siem Reap. But, it’s not just the cocktails or the bar nibbles that catch your attention — even the barware stands out; you’re compelled to admire your glass from every angle before taking a sip. Traditionally, cocktails come in large jugs and are shared with shot glasses, making drinking a communal experience. At Rachana on Pub Street, the ingredient-driven, flavour-forward cocktails shine, but it’s the silver-finished glassware with intricate designs that make you feel like you’re doing a ceremonial toast.

With its variety of seasonal ingredients, Cambodia’s cocktails hold great potential. While Siem Reap’s cocktail scene may not have made major waves just yet, it is being discovered — but hopefully, by you, before the world catches on!