Founded in 2023 by chef Phila Lorn and his wife Rachel Seng in the historic South 9th Street Italian Market, Mawn is much more than just a restaurant. It embodies a story of resilience. Phila Lorn's parents, survivors of the Khmer Rouge regime, immigrated to the United States in 1985 after spending years in refugee camps.

The Bistrot at the Institut français du Cambodge has just unveiled its menu for the week of March 16 to 21, 2026, and it's shaping up to be a true culinary journey through the classics of French gastronomy.

Malis Siem Reap reinvents Khmer gastronomy with a sparkling menu, faithful to its heritage while daring contemporary boldness. This 2026 spring menu celebrates Cambodian local products in a harmony of tangy, spicy, and velvety flavors.

It’s a house that has seen kings, explorers, and Hollywood stars pass through. Since the 1930s, the Raffles Grand Hotel d’Angkor has stood watch over Siem Reap like a sentinel of colonial elegance. Today, to write the next chapter in its culinary legend, the institution has chosen a citizen of the world.

In the ever-evolving hospitality landscape of Cambodia, few figures stand out as prominently as Lina Hak, the Director of Operations at Thalias Hospitality. With a career spanning nearly two decades, Lina has been instrumental in shaping the identity and success of some of Phnom Penh’s most acclaimed dining and hotel experiences. Today, we delve into an exclusive interview with Lina Hak to explore her journey, leadership philosophy, and vision for the future of Thalias Hospit

The White Mansion Hotel, located in the heart of Phnom Penh, welcomed Sara Duong and Cindy Nguyen, the two columnists—good-living and full of energy—who regularly contribute to the Tourism and Gastronomy sections of Cambodge Mag.

In the capital Phnom Penh, an unexpected product is making waves: Crottin de Phnom Penh, an artisanal goat cheese now available at Khéma Pasteur. Inspired by French cheesemaking traditions, this crottin is proudly made in Cambodia, on Koh Dach island, in small batches to ensure exceptional quality.

Cambodians are proud of their Num Banh Chok, which is both the name of their rice noodles and the extremely popular dish in which they are used. Num Banh Chok can be found in all villages in all provinces of the kingdom, and many of them have their own version of this dish, which can be eaten for breakfast, lunch, or as a snack.

Native to Southeast Asia, the santol (Sandoricum koetjape)—known locally as kâmping reach, bâmpenh reach, or loh—has carved a niche in...

In Phnom Penh, where the Mekong’s whispers meet the city’s vibrant pulse, Topaz Restaurant unfurls its most seductive offering yet—a Valentine’s Day menu designed to kindle the flames of passion through exquisite and artistic fusion.

Eating in the street in Cambodia is part of the daily landscape and habits of many Asian cities. While the exotic experience is tempting for tourists and residents alike, the recurring question is: what are the risks of eating from the many street stalls and mobile vendors so abundant in the capital?

By Sara Duong: I savored the Lotus Set during a lunch at Malis Phnom Penh. This signature tasting menu, inspired by ancestral Khmer techniques, highlights lotus leaf cooking to infuse dishes with subtle, smoky aromas.

At the new international terminal of Phnom Penh’s Techo Airport, inaugurated in September 2025, Malis KTI has distinguished itself in recent weeks as a refined gastronomic enclave.

An easy yet delicious recipe, with many ingredients that are easy to find locally. Preparation and cooking time: about twenty minutes.

The aroma of warm bread and freshly ground coffee has now found a home at GO Artisan Bakery & Café, recently opened within BVM Petroleum BK. More than just a place to eat, this new establishment presents itself as a true ode to gourmet craftsmanship—a space where every bite celebrates the baker’s know-how and the friendly spirit of a neighborhood café.

Consumed by Cambodians for centuries, Num Ansorm and Num Kom are far more than simple rice-based snacks: they are said to carry a particular spiritual and sexual symbolism.

This dessert only appears after sunset. Not because it is rare, but because its place is the evening, when the heat lingers and the city slows just enough to sit, talk, and cool down.

Khmer cuisine, rich in heritage and cultural depth, is more than just a collection of dishes — it is a language in motion, rooted in centuries of daily life, agricultural practice, ritual observance, and regional exchange.

In Phnom Penh, Topaz Restaurant unveils its Festive Tasting Menu, a seven-course culinary odyssey blending French elegance with Cambodia’s terroir treasures. Priced at 140 USD per person, this refined holiday journey fuses timeless classics with exceptional local produce.

The festive season in Phnom Penh finds its epicurean highlight in the exquisite Christmas menu offered by all Khéma restaurants—a celebration of refined flavors, seasonal elegance, and culinary artistry crafted to enchant every palate.

This holiday season, Malis Restaurants in Phnom Penh and Siem Reap invite you to indulge in a culinary celebration crafted for the sophisticated palate. Their Christmas menu, curated by Chef Sopheak, offers a modern Cambodian fine dining journey that harmoniously blends tradition with refined innovation.

Sam Tharoth, the acclaimed Bokator star and martial artist celebrated for her recent triumph in winning the 2025 Women of the Future Sports Award in Southeast Asia, recently indulged in the exquisite Siena Christmas tasting menu alongside her friend Arya.

Cambodia’s revered cookbook series, The Taste of Angkor (volumes 1 and 2), has soared to culinary stardom, securing the prestigious “Best of the Best – Cambodia” award at the Gourmand Awards Best of the Best 1995-2025, held amid the vibrant Saudi Feast Food Festival in Riyadh.

Transforming its 28th-floor venue into a lively, thematic celebration, Khéma Flatiron infused this edition of “Wine and Dine” with a festive Halloween spirit. The evening attracted an impressive turnout, with guests drawn equally by the restaurant’s culinary excellence and the staff’s creative seasonal decorations.