Luu Meng, a well-known Cambodian chef, has overcome obstacles for more than 30 years in the food industry, both domestically and abroad.
Identity is important for every nation because it binds its citizens together and differentiates it from others through its unique mix of foods, traditions, cultures and languages.
Why would a couple from as far away as London and Barcelona choose to produce high end spirits right here in Phnom Penh? The simple truth is the unique flavours of the local ingredients.
Pailin longan wine has come a long way since its owner’s first attempts to produce the wine in 2008. It was only in 2018 that Vuoch Thuch sold some farmland – and even his car – to finance his first run of 2,000 bottles, produced in 20 litre plastic containers.
Located to the east of Tuol Tompoung Market, a location popular with foreigners, Nutty Bakery serves western-style sandwiches with a variety of in-house baked bread, including cricket bread.
Several current and former Cambodian migrant workers in South Korea have combined their capital and expertise to launch Veha juice – a new enterprise which aims to process locally grown fruit into preserves and canned drinks in a bid to promote the Kingdom’s farmers and introduce local products to
Officials at the JICA Grassroots Project noticed some glaring deficiencies in Cambodia’s rice wine industry – low incomes for the producers due to a lack of quality control over their products – as evidenced by the tragic mass-poisoning incidents that have occurred time and again over the past
With over 20 years of international culinary experience in top hotels and resorts both in Cambodia and abroad, chef Sing Sopheak Mongkol has returned to open the restaurant Changkran Khmer and serve Khmer food in order to contribute to the promotion of Cambodian culture
Yann Chat stands near a bamboo fence with one hand holding a basket and the other picking fresh blue flower from green vines growing on nearby trees. She is picking butterfly pea flowers – also known as blue tea – before bringing them to dry in the sun as they are the key ingredient in butterfly
When he was an agriculture student and learning about all of the potential crops for each province, Bo Sopheak noticed that passion fruit from Mondulkiri province were somehow different from any other source he’d come across.