What’s Battambang got that’s worth the visit?
Make sure Battambang is on your map
You’re most likely to choose Battambang if you’ve been visiting the small Cambodian islands in the Gulf of Thailand and are on your way to visit Angkor Wat in the north. It’s a natural place for an over-night stop between Sihanoukville on the coast and Siem Reap – the gateway to the many Wats (temples) dating back to the Khmer Empire. Angkor Wat is the most well-known but there are many more worth visiting.
Battambang is also the starting point of the small-boat river journey through the swollen Tonlé Sap and its tributaries – undoubtedly the most interesting way to reach Siem Reap.
Once you’ve decided to stop at Battambang, the second largest town after Phnom Phen, how long will you stay? Just for one night? or two? Unless you’re rushing (and let’s face it, you should take your time exploring Cambodia) – make it two. There’s enough to fill a day of exploring and be ready for the boat trip early the next morning.
The main attraction is the Bamboo Train. It’s a good half day trip if you take your time at O Sra Lav, and the journey time is indeterminable – but I’ll let you figure out why! Wat Tahm Rai (white elephant temple) is worth a visit if you have time, as well as Wat Gahndahl and Wat Samrong Knong.
And once you’ve done that – visit the best noodle cafe in town. I call it ‘the best’, which is always subjective, but on this visit, on this day, it was hands-down excellent! Haute cuisine it is not; but it marked high on the ‘tasty, quick, fresh’ scale. And the experience was …well it was an experience!
On first glance you wouldn’t notice the small kitchen counter just beyond the rusty light blue expandable security doors. A smudged glass screen faces the quiet street and behind that, the gas burner designed to cradle the giant wok. Plastic garden chairs in a variety of colours, shapes and sizes huddle around a handful of Formica-topped tables. Plastic tubs full of bent spoons and forks, chop sticks and thin paper napkins sit on each table.
The owner/chef makes the noodle dish to order so it’s always fresh and hot. He tosses in the selection of vegetables and meat (if that’s what you’ve ordered) into the sizzling hot wok, then slides it onto a translucent glass plates to serve to your table. It is an experience. And the noodles really did taste good,
