Performance Schedule

last updated 11/18/08

The Angkor Dance Troupe performs at numerous school-based and private functions throughout the year. Below are listed those performances that are open to the general public.

Special Programs

last updated 11/18/08

Angkor Dance Troupe board president and owner of Modern Catering, chef Sophy Suon, brings her in-depth knowledge of Cambodian ingredients, cooking, culture and customs to you, through a series of intimate, family-friendly workshops. (For a glimpse of what we do, take a look at these photos from our August series.)

March 2009 Cooking Class Series

• Where: Lowell, MA
• When: Sunday afternoons, 2 - 4 p.m. See below for specific dates.
• Cost: The cost for each two-hour workshop is $20/adult; $15/child; or $35/family. Registration for the complete March series is $50/person or $95/family – a savings of $15 for the series.

Space is limited. To register, please call (978) 275-1823 or contact Lydia Breckon.

March 15 - "Cambodian Cuisine 101"

Do you wonder what these Asian vegetables and herbs are? Come and shop with Sophy at an Asian market, and she will show how to prepare them. She will teach you how to make an appetizer and a stir-fry dish:

• Chicken Wings - Deep-fried chicken wings marinated with a touch of Asian spice.
• Stir Fried (chicken/beef) - Choice of meat sautéed with garlic, sweet chili basil sauce topped with scallions and fresh basil.

March 22 - "Health Conscious?"

Learn two variations of Cambodian-style salads for your health. We will show you two salads for your taste buds and yet it won't change your waist size.

• Beef Salad (Loc Lac) - Grilled sliced beef, served with cucumber, tomato, onion, and lettuce. Served with a lime dressing on the side and jasmine rice.
• Chicken Salad (Yom Sach Maun) - Chicken salad with shredded cabbage, red and green bell peppers, red onions, clear vermicelli, Asian basil topped with crushed roasted peanuts and dressed with homemade sweet sauce.

March 29 - "French Influence"

Cambodians have adopted the French crepe, but instead of using flour and eggs we use coconut milk and scallions to give them our own twist. Come join us and learn to master how to make these traditional Southeast Asian crepes, filled with chicken/shrimp or pork or any combination, scallions, and bean sprouts; served with green leaf lettuce, mint, basil, cucumber and homemade sweet sauce topped with crushed peanuts.

Rate Card

For information about performance rates, please contact Mr. Tim Thou or call the dance troupe office at (978) 275-1823.

Thank you.

Click here for our technical rider.