A New Chapter at The Garden
Yi Sang: Cantonese Heritage Meets Cambodian Soil
Under the soft lights of Yi Sang The Garden in Toul Kork, 170 distinguished guests gathered last Tuesday evening for the unveiling of...
Cambodia's Living Cuisine
Chef Luu Meng
There is a saying in Cambodia that the Khmer people were born of the Naga, the seven-headed serpent of legend who rose from the sea when the gods married a...
Lo Bak Go: The Golden Cake That Crossed the Sea
Chinese Fried Radish Cake (蘿蔔糕)
Few dishes tell a story quite as quietly, or as completely, as lo bak go. To look at it on the...
Tasting Clouds
Char Siu Bao 叉烧包 steamed BBQ pork buns
When feasting on dim sum, there is always that brief, exciting little moment of anticipation when the lid of the steam basket is gently lifted, and...
The Crystal Dumpling
Har Gow 虾饺, those plump purses full of chopped shrimp, often called the queen of dumplings, are one of the ‘Four Heavenly Kings’ of dim sum, along with Siu Mai 燒賣 (pork...
Kuy Teav: A Morning Ritual in a Bowl of Phnom Penh Noodles
As the first light of dawn touches the confluence of the Tonle Sap and Mekong rivers, Phnom Penh stirs to the sound...
Bright and Clear Skies
As someone who has used Phnom Penh’s airport to depart and return every couple of weeks for most of the last twenty years, I was as pleased and proud as any...
The River of Sapphire
Cambodia’s celebrated master chef, Luu Meng is looking lean and relaxed as we meet for an early morning chat, I have not seen my good friend for a little while...
