Things to do

* The temples of Angkor are the main draw to the country.
* Phnom Penh offers traces of the colonial past and shocking reminders of the brutality of the Khmer Rouge era.

* Laze on the beach in Sihanoukville.

When shopping be sure to look for businesses that display the Heritage Friendly Business Logo. Heritage Watch has launched a campaign that aims to encourage support for Cambodia's arts, culture, heritage and development. Businesses that are giving back to the community are certified as Heritage Friendly by the independent organization and permitted to display either a gold or silver Heritage Friendly logo. Look for the logo to ensure that you are supporting socially responsible corporate citizens!

Khmers are by and large not the hardcore hagglers that their Vietnamese neighbours are, so it's important to be respectful when haggling over something in the market or with your motodop. Most vendors will not "high ball" you with an asking price that is many multiples higher than the real market price - unless of course you are at a very popular tourist attraction. However, keep in mind that paying too much more than the customary price is not necessarily helpful to locals either in that it can encourage rent-seeking behavior and over-dependence on tourism.

The Cambodian riel is the official currency, but US dollars are universally accepted in Cambodia. While there are sufficient ATMs in the major tourist areas of Sihanoukville, Siem Reap and Phnom Penh which dispense US$ it may be wise to bring your own supply of US$1, $5, $10 and $20 bills to avoid problems changing larger denominations of $50 or $100 notes. US dollar coins buy nothing but confused looks.

The exchange rate is fairly stable at 4000 riel to the US$, and it's not uncommon to receive change in a mix of the two. Near the Thai border (especially Battambang, Koh Kong, and Poipet) Thai baht is also accepted; further east (including Siem Reap) baht can easily be exchanged, but cannot be spent - except at uncompetitive rates. Likewise Euro can easily be exchanged, but cannot be spent - except at uncompetitive rates. Banks give the best rates, avoid money changers at markets or on the street. Torn foreign currency notes can be difficult to exchange. It's acceptable to check each note and ask to have them changed if you aren't happy with the quality, even in banks.

If you're planning on heading out off the beaten track, you need to take enough US dollars to get you back to a point where you can get more.

In many of the larger towns one or more of the local banks operate as Western Union Money Transfer agents.

ATMs can be found in Phnom Penh, Siem Reap, Battambang, Sihanoukville, and Kampot; both debit card withdrawls (Maestro, Cirrus, Plus, VISA) and cash advances on credit cards are possible. For the rest of the country it's best to stick to cash or traveller's checks (in US$).

VISA and JCB are the most widely accepted credit cards; MasterCard and American Express cards are slowly becoming more widely accepted.

Note that ATMs will dispense US$ in varying denominations. If you receive bills in poor condition(especially $50 or $100) from an ATM attached directly to a bank try to change it there immediately as it may be difficult to change later.

Please note that ATMs throughout most of Asia only accept a 4-digit PIN. If your PIN is more than 4 digits, best to take care of that at home before you need cash and find yourself out of luck.

Traveller's checks, like credit cards, are accepted in major business establishments, such as large hotels, some restaurants, travel agencies and some souvenir shops; American Express (in US$) are the most widely accepted flavour. However, competitive rates are only usually found in banks in Cambodia's larger cities (guesthouses in heavily touristed areas may offer similar services but at horrendous rates). The usual fee for cashing traveler's checks is 2% and US$2 minimum.

While not as spicy or as varied as food from neighbouring Thailand, Malaysia or Vietnam, Khmer food is tasty and cheap and is invariably accompanied by rice (or occasionally noodles). Thai and Vietnamese characteristics can be found in Khmer food, although Cambodians love a stronger sour taste in their dishes, especially through the addition of prahok, the famous Khmer fish paste (although for most foreigners this is most definitely an acquired taste!). In addition to Khmer food, there are large number of Chinese restaurants, especially in Phnom Penh and large provincial centers.

Typical Khmer dishes which are palatable to westerners include:

* Amok - The most popular Cambodian dish with travellers. A coconut milk curry dish less spicy than those found in Thailand. Amok is usually made with chicken, fish, or shrimp, plus some vegetables. It is sometimes served in a hollowed-out coconut with rice on the side. Quite delicious.
* K'tieu (Kuytheav) - A noodle soup generally served for breakfast. Can be made with pork, beef or seafood. Flavorings are added to the customers taste in the form of lime juice, chili powder, sugar and fish sauce.
* Somlah Machou Khmae - A sweet and sour soup made with pineapple, tomatoes and fish.
* Bai Saik Ch'rouk - Another breakfast staple. Rice (bai) with pork meat (sec trouk) often barbequed. Very tasty and served with some pickled vegetables.
* Saik Ch'rouk Cha Kn'yei - Pork fried with ginger. Ginger is relatively commonly used as a vegetable. This tasty dish is available just about everywhere.
* Lok lak - Chopped up beefsteak cooked quickly. Probably a holdover from the days of French colonization. Served with lettuce and onion, and often with chips.
* Mi / Bai Chaa - Fried noodles or rice. Never particularly inspiring, but a good traveller's staple.
* Trey Ch'ien Chou 'Ayme - Trey (fish) fried with a sweet chili sauce and vegetables. Very tasty. Chou 'ayme is the phrase for "sweet and sour".
* K'dam - Crab. Kampot in the south is famous for its crab cooked in pepper. A very tasty meal.

Don't forget Khmer desserts - Pong Aime (sweets). These are available from stalls in most Khmer towns and can be excellent. Choose from a variety of sweetmeats and have them served with ice, condensed milk and sugar water. A must try is the Tuk-a-loc, a blended drink of fruits, raw egg, sweetened condensed milk and ice. There is also a wide variety of fresh fruit available from markets. The prices vary according to which fruit is in season but mangoes (around Khmer New Year, with up to 9 varieties on sale) and mangosteen (May/June) are both superb. Other popular Khmer foods which are less palatable to westerners include pregnant eggs (duck eggs with the embryo still inside), Prahok (a fermented fish paste) and almost every variety of creepy or crawly animal (spiders, crickets, water beetles) as well as barbecued rats, frogs, snakes, bats and small birds.

Source:http://wikitravel.org/en/Cambodia