AEON’s second floor is chock-full of restaurants – local and foreign – all trying to stand out. The one that truly catches your eye, however, is Miam Miam, a Singaporean café chain specialising in French-Japanese fusion. But it doesn’t stand out just because of the food.

Here, orders don’t get scrawled on a slip of paper and handed through a service window to the kitchen. They get uploaded to the internet cloud, where the high-tech kitchen equipment reads them, ensuring orders are transmitted correctly and immediately.

The revolutionary ordering system’s arrival in the country is the result of cooperation between Miam Miam and Cambodia’s largest restaurant group, CBM Corporation, which is 100 per cent locally owned.

CBM director Kuoch Sokly says he decided the time was ripe to open a modern fusion restaurant like Miam Miam to cater to the Kingdom’s increasingly sophisticated diners.

“What is wonderful is that Miam Miam brings new technology that can host a menu in the cloud,” Sokly explains. “The strength of Miam Miam is combining high technology with the finest dining experience, the best use of raw materials and ingredients from Singapore and unique dishes made with secret recipes.”

Miam Miam has already proven to be a successful concept. Apart from its original locations in Singapore, the chain has expanded into Malaysia, Indonesia and Australia – and now Miam Miam is impressing local and foreign gourmets with unconventional fusion food in increasingly tech-savvy Cambodia. The cloud system still amazes Sokly, too.

“The inclusion of a menu in the cloud is a revolution for the restaurant business. We are going through a change from the old POS [point of sales] system to the newest BOS [business operation system],” he says. “The new system makes it easier for time-pressed customers to order food before arriving at Miam Miam, to place an order in advance or to book a priority table.”

And this new intelligent menu system doesn’t only make life easier for customers. It also allows stocks to be monitored in real time and compiles a range of daily and hourly business reports. This, Sokly says, makes it easy to measure and compare the performances of different Miam Miam restaurants.

The cloud-connected system is the fruit of time-consuming and costly research and development by Miam Miam and software developers, with an eye to establish their new way of ordering as a global BOS standard across the hospitality industry.

For Sokly, the cloud menu will already be the standard BOS in all of his restaurants – including The Asian Kitchen – by the time of ASEAN integration in 2015. On that subject, he adds, a new branch of the Singaporean restaurant chain is set to be opened by next year.

The cloud menu will soon come to the three Asian Kitchen branches that are already open, letting customers order some kung pao chicken or a bowl of hot and sour soup with a few taps on their smartphone.

Through this kind of digitalisation, Sokly seems sure to – as he puts it – “bring the company trademarks and products into the world market”.