In the Bay Nui area of An Giang Province, three Khmer dishes are very popular with visitors. Beef hotpot with 'chuc' leaves, roasted chicken, and pounded papaya salad are called the signature foods of the region.

The beef hotpot uses thin slices of beef from cattle that graze on natural grass along the foothills. The meat is firm and lean, and the broth is made with fresh coconut water, lemongrass, shallots and 'chuc' leaves, which give a mild, fragrant, non‑bitter taste.

Roasted chicken comes from free‑range birds raised on the hills. After cleaning, the chickens are marinated with lemongrass, garlic, bird’s eye chilies, honey, fish sauce and 'chuc' leaves. They are then roasted in a clay or aluminum pot, creating a crispy skin, sweet meat and a special aroma.

Young visitors especially like to explore Tri Ton’s mountain scenery, take photos, and taste these dishes. Both locals and tourists say the food is delicious and a main reason to come to Tri Ton.