Cambodia Rises as a Leading Gastronomy Tourism Hub

Cambodia is fast becoming a gastronomy tourism hotspot as government support, new international F&B investments and infrastructure upgrades attract food travellers and Japanese dining brands — an opportunity for B2B travel agents, consolidators and airline partners.

Why B2B travel pros should care: a new tourism pillar is rising

Cambodia’s tourism playbook is expanding beyond temples and beaches — food is moving to the front of the stage. The Ministry of Tourism and industry partners are actively positioning the Kingdom as a gastronomy tourism destination, backed by policy support and inbound investment. 

For travel agents, corporate travel managers and airline route planners, this means new product angles — culinary itineraries, F&B-focused MICE events, and packages targeted at high-yield food travellers and cultural-curiosity segments

Recent signals: investment, events and diplomatic backing

On November 18, 2025, the Cambodian-Japanese joint venture KYŌ Shabu marked its second anniversary and launched a Koh Pich branch in Phnom Penh in a ceremony attended by Minister of Tourism Huot Hak and Japan’s Ambassador Ueno Atsushi — an example of how diplomatic ties and private capital are combining to grow the dining scene. 

Ambassadorial and investor comments at the event highlighted that Japanese operators increasingly view Cambodia as an “investment-friendly” market and a second home — a clear signal to other international brands considering expansion. 

Scale and flavour: Japanese cuisine’s rapid growth in Phnom Penh

A recent embassy survey cited at the inauguration found nearly 300 Japanese restaurants operating in Phnom Penh — a striking datum that illustrates how quickly international cuisines are embedding into the local market. For B2B partners, that scale creates opportunities for themed culinary trails, group dining partnerships, and long-stay incentives for repeat visitors. 

Government action and infrastructure: laying the foundations

Cambodia’s tourism strategy is not just promotional rhetoric. The Ministry has actively supported culinary showcases and trade events to raise standards and visibility for the hospitality sector. These policy moves aim to convert investment into higher service levels and new tourism products. 

Crucially, transport capacity is catching up: the new Techo International Airport — opened in 2025 with multi-runway capacity — strengthens Phnom Penh’s connectivity and increases inbound seat capacity, making it easier for airlines and tour operators to scale food-centric itineraries. Improved infrastructure materially reduces a key barrier for growth in gastronomy tourism. 

Economic and operational impacts for travel businesses

• Revenue diversification: Gastronomy tourists typically spend more on dining and experiences — useful for hotels, tour operators and local suppliers.

• Product development: Create culinary packages (street-food trails, chef tables, cooking classes, market visits) and sell them as add-ons to standard circuits.

• Partnerships: Co-brand experiences with international restaurant chains entering the market — profitable for consolidators who can bundle dining experiences into B2B offers.

• Workforce and training: Rising demand creates a need for skilled hospitality staff; agents working with DMCs should confirm staffing and quality standards when designing premium culinary experiences.
  
  
  

Practical product ideas travel agents can launch now

1. Phnom Penh Japanese-Cuisine Circuit — capitalise on the 300-restaurant cluster with curated evening crawls, chef meet-and-greets and B2B F&B networking dinners.

2. Farm-to-Fork Rural Add-On — pair temple sightseeing with regional Khmer cooking classes and market tours to extend length of stay.

3. Culinary MICE Events — sell F&B-led incentives to corporate clients: pop-up dinners, local product sourcing tours, and thematic food awards.

4. Airline+Hotel+Dining Bundles — leverage Phnom Penh’s upgraded airport capacity to create short-break packages promoting weekend foodie escapes.

Risk factors & what to monitor

• Reputation & safety: Any rise in tourism must be matched by consumer-safety messaging and due diligence; agents should vet local partners thoroughly.

• Overcrowding and seasonality: Culinary hotspots can become congested — stagger experiences and diversify locations to preserve quality.

• Regulatory shifts: Keep an eye on visa rules, investment policies and food safety standards that could affect tour design and costs.

Quick checklist for B2B travel sellers (actionable)

• Audit local F&B suppliers for quality and compliance.

• Build a flexible culinary add-on catalogue (half-day to multi-day).

• Negotiate exclusive dining experiences with new foreign entrants.

• Align marketing to high-yield segments: foodies, cultural travellers, corporate incentives.

Conclusion — the takeaway for travel industry sellers

Cambodia’s push into gastronomy tourism is more than a PR line — it’s a converging set of signals: policy support, high-profile international openings like KYŌ Shabu, rapid growth of foreign dining brands, and upgraded transport infrastructure. Together these create a fertile environment for B2B travel businesses to design differentiated, higher-value products.

For travel agents, consolidators and airline partners, the near-term play is clear: prototype culinary packages, form partnerships with incoming F&B brands, and position Phnom Penh (and wider Cambodia) as a culinary add-on to your existing Southeast Asia portfolio. Move quickly but prudently — vet suppliers and design experiences that scale with quality.

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