A traditional Khmer wooden house is the scene for some of the country’s most ingenious Cambodian food.
Chef Sothea Seng honed his culinary vision in restaurants across Cambodia, along with stints at luxury hotels in Dubai and the Caribbean. This range of influences presents itself in his food, which often provides a modern take on classic dishes. This is best demonstrated by Mahob’s incarnation of beef lok lak, which eschews the normal stir-fried method in favour of a grilled cut of prime beef, served with watercress and Kampot pepper.
Tel: +855 (0)70 926 562 mahobkhmer.com