A Cambodian culinary experience : Cooking Master Class, discover and learn to prepare Amok, Cambodia’s signature dish

I started to cook at an early age, my first experience in a kitchen in the year 2001 in Sofitel Siem Reap, then continuing in several five-star hotels kitchens in Siem Reap, before getting my international five-star experience in Grand Hyatt Dubai in 2005.  After that, I moved to the Caribbean St. Lucia for another year. I came back to Cambodia in 2009 being in charge of several reputable food establishments in Siem Reap and Phnom Penh. In 2014 I have started my own restaurants and accommodation business including Hot Stone Restaurant, Mahob Khmer Cuisine Restaurant, and Isann Lodge. In  2018 I created this Lum Orng Farm to Table Restaurant, in Khmer this word means ‘pollen’, a grain that fertilizes and gives life. My farm-to-table philosophy is rooted and focused on seasonality and sustainability, it’s a symbol of growth and regeneration, and a metaphor for my journey as a chef who is as passionate about preserving Cambodia’s culinary traditions as well as exploring new directions with care. By sharing all this knowledge and experience I have contributed to so many cooking classes for both our local and international tourists who travel to Cambodia, especially Siem Reap. All of them are so happy and excited about learning and exploring Cambodian culture with my culinary cooking skills.

Lum Orng also represents a “first” for me as a chef in terms of my desire to develop an inventive Cambodian Cuisine that reflects Cambodia’s long rich culinary history and at the same time the expansion of my farm-to-table philosophy and commitment to sustainability with the establishment of a Restaurant & Cooking Class with herbs growing in the garden and a farm across the road.