Techo International Airport

Techo International Airport, which opened in 2025 to replace the aging Pochentong facility, was designed with Cambodian culinary pride baked right into its terminal layout. The main departures hall features a dedicated local food zone where travelers can grab a bowl of kuy teav — the silky rice noodle soup that Phnom Penh locals swear by every morning — alongside bai sach chrouk, the beloved pork-and-rice breakfast plate that tastes exactly as good at 6 a.m. before a flight as it does on a riverside street stall.

Beyond the quick-bite counters, the mid-terminal dining corridor offers a handful of sit-down spots where you can linger over amok trey, Cambodia's signature coconut-steamed fish curry served in a banana leaf cup, or a proper Khmer beef lok lak with pickled greens and a fried egg. Several outlets are run by well-known Phnom Penh restaurant groups, so the quality holds up even in an airport setting — a genuine rarity in Southeast Asian airports at this price point. Pair your meal with a cold Angkor beer or a fresh sugar-cane juice pressed to order.

For those with a sweet tooth before boarding, the dessert and snack counters near the gate lounges stock num ansom chek — sticky rice and banana wrapped in banana leaves — along with imported-chocolate shops and local coffee roasters serving single-origin beans from the Mondulkiri highlands. If you have a longer layover, the premium lounge on the upper level serves a rotating menu of Cambodian-French fusion small plates, a nod to Phnom Penh's enduring Francophone culinary thread. Either way, Techo makes leaving Cambodia feel, at least at the table, like the trip isn't quite over yet.