• Corn Chowder
    A hearty soup to welcome the fall season while fresh corn are still available.  It is naturally sweet and creamy with deep warmth from white Kampot peppercorns. 
  • Beet Soup
  • Nothing Like Fresh Ingredients!
    Had a little photo shoot of ingredients of Cambodian cuisine yesterday! What flavors/ingredients in particular do enjoy using in your cooking? Bitter melon, curry leaves, Fresno chili, cilantro, lemongrass, kabocha squash, shallot, turmeric, makrut lime leaves, galangal, bird’s eye chili, garlic, long bean, Japanese eggplant, 
  • Cambodian Curried Fish with chef Channy
    Join chef Channy for a culinary journey to Cambodia to learn how to cook fish fearlessly and how to use common Cambodian condiments and pantry staples, like makrut lime leaf powder, palm sugar and lemongrass paste. Signup via eventbrite If you’re interested in fish cooking, 
  • Cambodian Mango Rice
    Cambodian style Mango Rice with roasted mung beans for that special texture and flavor. The mung beans are like tiny roasted coffee beans burst with flavor in every byte.