Bai Sor has swiftly established itself as a standout in Phnom Penh’s vibrant culinary scene. What sets this restaurant apart is its commitment to preserving the authenticity of traditional Khmer flavours while introducing modern techniques that align with the ever-evolving global food landscape.
Since it threw its doors open last December, Bai Sor has remained steadfast in rediscovering and celebrating traditional Khmer dishes and ingredients without losing their Khmer authenticity. Drawing inspiration from neighbourhood restaurants across the Kingdom, the menu refines classic dishes with precision and technique — without veering into fusion or fine dining territory.
While many establishments in Phnom Penh experiment with contemporary takes on local dishes, Bai Sor stays true to the essence of Cambodian cuisine. The restaurant focuses on techniques and ingredients that honour the past while maintaining the highest standards.The restaurant is a place where the Kingdom’s rich culinary heritage comes to life in a way that somehow feels both nostalgic and refreshingly new.
One mans’s vision
Head Chef Tim Pheak’s goal has always been to rediscover and celebrate the flavours of Cambodia that have been overlooked over time. His meticulous research and dedication to recreating these dishes ensure they are served in a way that respects their authenticity.
“Bai Sor is more than just a restaurant; it’s a stage for Cambodia’s rich culinary heritage, our open kitchen is the performance space for our artists; the chefs. We focus on showcasing lost Khmer recipes and celebrating Cambodian flavours with a deep respect for tradition,” he tells The Post.
The core of his philosophy is finding a harmonious balance between traditional recipes and modern culinary techniques.
“For our menu, we’re using traditional techniques like fermentation, cooking over charcoal and clay pot roasting. Unlike many restaurants that adapt Khmer food to fit international tastes, we embrace the depth and complexity of authentic Khmer cuisine, sourcing local, seasonal ingredients directly from farmers and fishermen,” he adds.
The restaurant’s open kitchen concept offers guests an immersive and transparent dining experience. Customers can watch as Chef Tim and his team skilfully prepare each dish with precision, showcasing the techniques that bring the flavours to life.
“We welcome a wide audience; young and old, families and business people, whether they’re looking for a quick, flavourful lunch or an extensive, impressive dinner. The restaurant’s design reflects this balance: deeply rooted in tradition yet full of energy, creating an atmosphere that is both inviting and dynamic,” explains the passionate young gourmand.
“Cambodia’s food culture is incredibly diverse, yet many traditional dishes have faded from everyday life. Bai Sor was born from a passion for bringing these flavours back to the table. Inspiration comes from childhood recipes, travels across Cambodia, tasting and hands-on cooking,” he continues.
Shaped by the Kingdom
“Our menu is shaped by Cambodia’s regions, each with its own unique flavours and traditions. Pepper and crab from Kampot, and seafood from Kep’s coastline. Battambang provides rice and specialties like Kantuy Hes, a vegetable crudité and from Takeo we serve frog and river prawn. Kampong Chhnang is where local potteries craft the clay ovens we use,” he proudly explains.
Chef Tim notes that just as in the markets across the Kingdom, every moment of the day brings something worth coming back for.
“Start the morning with Bai Such Chruk, a comforting Khmer classic of pork and rice. For lunch, clay oven-roasted free-range chicken. Dinner is to celebrate with crab fried rice and stuffed frog, dishes meant to be shared. And throughout the day, there’s always room for pandan pudding with sesame cracker served from our Nom Nom Dessert Canteen,” he suggests.
Growing up surrounded by the country’s rich food traditions, he draws inspiration from childhood meals, street food vendors and the ever-changing seasons that shape Khmer cuisine.
His time at mindful luxury nature resort Shinta Mani Wild – favoured by eco-minded international celebrities – sharpened his ingredient-driven approach, immersing him in Cambodia’s untamed nature and deepening his respect for hyper-local sourcing. Now, at Bai Sor, he brings that same philosophy to an urban setting, working closely with farmers, fishermen and foragers to ensure every dish reflects the true flavours of Cambodia’s terroir.
He offers his Snakehead Fish stew as a perfect example; a staple of Cambodian river cuisine, it emphasises a connection to the land and rivers.
Sharing culture, exchanging values
“Beyond ingredients, we also collaborate with chefs who bring fresh perspectives to Cambodian cuisine. Our most recent event with guest chef UK-based Tom Geoffrey was a huge success, proving that Khmer flavours have endless potential when put in the right hands,” he notes.
Chef Tom was inspired to explore Khmer cuisine after visiting Cambodia and engaging with local chefs.
“In 2017 I visited Cambodia for the first time, and on that trip I fell in love with the food, culture and people. I remember watching the street chefs in Siem Reap and Phnom Penh, observing their techniques and flavour. It was at this point that I wanted to explore Cambodian cuisine even more. I’m now on my 4th visit to this wonderful country, and I’m delighted that I’ve been able to use this time in which to connect further with the food here and also with Chef Tim and the team at Bai Sor,” he tells The Post.
He also explains some of the obstacles that he encountered as a foreigner – including understanding the intricacies of traditional Khmer cooking – and how he overcame them.
“The main challenges have been around access to information, as there are very few Cambodian recipe books available. The best way to overcome any of this is to actually visit Cambodia and to spend time here with the people who know best. For me, this is the most inspiring way of learning the true details and intricacies of their cuisine,” he adds.
Hyper-local sourcing
Bai Sor has also formed valuable partnerships with local farmers, distillers and artisans, further advancing its mission to promote Khmer cuisine.
Chef Tim outlined some of the restaurant’s ongoing projects.
“We’re currently working with a Phnom Penh-based coffee roaster to highlight the natural-processed Canephora from Mondulkiri. Soon, we will launch a Khmer honey blonde ale, as part of a collaboration with local microbrewery Botanico.
By working closely with local suppliers, Bai Sor not only supports the Cambodian economy but also contributes to the ongoing evolution of Khmer culinary traditions.
The journey of Khmer cuisine is ever-changing, but by always taking care to look back with love and respect, Bai Sor is leading the way.
