Cambodian-Canadian chef Chanthy Yen returned to the Kingdom as a guest chef in Siem Reap, before moving to Phnom Penh. Hong Raksmey
In May 2020, amidst the global Covid-19 pandemic, a story of inspiration emerged from the culinary world: Cambodian-Canadian chef Chanthy Yen.
Yen opened what was almost certainly Canada’s first Khmer fine dining restaurant, Touk. By that time he had already worked in some of the world’s finest kitchens, including the three-Michelin starred El Bulli, where he worked under legendary chef Ferran Adria.
At the time, Yen told The Post, “I would be happy to return to Cambodia and showcase a menu from Canada. It would be a great way to tie in our worlds and I will continue to work my hardest to try and do so”.
Although Touk was a success, Yen wasn’t finished there, going on to receive the Michelin Bib Gourmand award in 2022 and 2023, and even finding time to spend a stint as personal chef to Canadian Prime Minister Justin Trudeau.
In 2024, he became a household name in Canada, emerging as the overall winner of Top Chef Canada season 11.
With each dish, Chef Yen showcases the expertise that won him Top Chef Canada in Season 11. Hong Raksmey
He claimed victory on Top Chef – winning $100,000 and multiple other prizes – by boldly incorporating his Cambodian heritage. Yen was the first contestant of Southeast Asian heritage to win the show.
“I do feel like Cambodian food is underrepresented throughout Canada," Yen told the Windsor Star in December 2024.
Despite his brush with celebrity, he remained true to his 2020 word.
Chef Yen recently returned to the Kingdom.
He commenced his Cambodian tour as a guest chef at Raffles Grand Hotel d'Angkor in Siem Reap, where he offered a unique gastronomic experience.
He also visited EHT Paul Dubrule and Sala Bai Hotel and Restaurant School, sharing his culinary journey and inspiring the next generation of chefs.
Yen could often be seen sourcing local and sustainable ingredients at local markets, demonstrating his commitment to authentic and fresh produce.
Following his successful spell in Siem Reap, Yen moved to Phnom Penh, where he is serving as a guest chef at Restaurant Le Royal until March 21.
He offers diners an extraordinary culinary journey.
The lunch menu, priced at $36 features a 3-course set lunch with optional wine pairing at $32.
Diners may choose between duck tartare or shrimp ceviche for starters, followed by duck bolognese with fresh pasta and Khmer spices or grilled red snapper with local market vegetables for the main course.
The dishes subtly incorporate Khmer ingredients and herbs, reflecting Yen's culinary identity. The meal concluded with a coconut pound cake with roasted rice, white chocolate cream and compressed fruits, featuring a hidden watermelon slice.
For those seeking a more extensive experience, a 5-course set dinner is available at $82, with wine pairing options starting from $32++.
Yen occasionally emerges from the kitchen to greet diners personally, demonstrating his Khmer fluency and humble demeanour.
Born and raised in Ontario, Canada, Yen was heavily influenced by his Cambodian grandmother, Thonn Phan, who passed down family recipes.
“The food always smells good with essences of Kroeung [spices], citrus, and fresh and pickled vegetables to accompany each dish,” he told The Post.
Yen is passionate about showcasing the strength of Khmer food and evoking nostalgic memories for those who experienced these dishes in their ancestral land.
“One day, I hope to collaborate with chefs in Cambodia to see how our food has evolved; which ingredients we still commonly use and which ones are rarely used,” he noted.
With his strong connection to his ancestral cuisine, there is high anticipation for the release of his upcoming cookbook, which will highlight his Cambodian heritage and be published later this year.
