Khmer royal cuisine

Khmer royal cuisine or Cambodian royal cuisine (Khmer: ម្ហូបព្រះបរមរាជវាំង Mahob Preah Barom Reacheaveang lit. 'Royal palace cuisine' or simply ម្ហូបវាំង Mahob Veang lit. 'Palace cuisine') is one of the three types of Khmer cuisine, the other two being elite and rural cuisine. Khmer royal cuisine has evolved over the centuries with influences from India, China, Thailand, Vietnam and France.

The distinctions between the three culinary styles are not as pronounced as in the case of Thailand or Laos, and the main characteristics that set Khmer royal cuisine apart from the other two culinary styles are the higher quality ingredients and more elaborate cooking techniques. There has never been a special corpus of Khmer royal cuisine with specific codes, ingredients and decorum like in the case of Japanese yūsoku ryōri or Thai chaowang.