Cambodia Launches Nouvelle Cambodian Cuisine

- The "Nouvelle Cambodian Cuisine" movement is largely centered in Siem Reap, Cambodia's historic province and gateway to the Angkor temples. Here, a new generation of chefs are reimagining traditional Khmer recipes with modern culinary techniques and artistic presentation. - Key figures in this movement include chefs Kimsan Pol and Kimsan Sok, known as the "Kimsan twins," who trained with Michelin-starred chefs and are celebrated for their innovative approach to authentic Khmer flavors at their restaurants, Embassy and Sombok. - This culinary evolution often incorporates high-quality, locally sourced ingredients, with some chefs even foraging for fruits, flowers, and other elements near Siem Reap to use in their dishes. - The social media buzz around this movement is driven by food enthusiasts and influencers on platforms like Instagram and YouTube, where visually striking dishes often gain significant attention. - Amy Poon's new restaurant at Somerset House is a revival of her family's renowned Poon's brand, which first opened in London's Chinatown in 1973 and earned a Michelin star in 1980. - The menu at Poon's at Somerset House focuses on "classic Southern Chinese, with soft, clean flavours," featuring signature dishes like claypot rice and wind-dried meats made from a family recipe. - The restaurant's design is intended to feel like a welcoming living room rather than a traditional Chinese restaurant, with murals adorning the walls. - Amy Poon's venture has garnered attention from food critics and has been featured in publications, with OpenTable recognizing it in its inaugural London restaurant awards.