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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.

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