“At Romdeng, we are most passionate about reviving Cambodian cuisine, being creative with our ingredients, showing our culture and heritage to people from other countries, and importantly, providing training to young Cambodians who are learning or re-learning their cultural history.”

Grilled buffalo jerky with crickets, froglets, and pickled morning glory; Khmer Muslim beef cheek curry with potato hash; and red tree ants with beef fillet and spicy basil stir fry.

Set in a French colonial villa overlooking tropical gardens and a pool, Romdeng is a training restaurant serving creative Cambodian cuisine. It is run by instructors and students of Mith Samlanh, a Phnom Penh-based NGO which has provided lifesaving support and vocational training to disadvantaged youths, including former street children, since 1994.

Chef Kimhor Ngan has worked for the NGO since 2006. She has built longterm relationships in the local farming community and with Central Market vendors. The kitchen uses 100 per cent organic produce and wild-caught seafood, sends used cooking oil for conversion to bio-fuel, and food waste to livestock farms to be used as animal feed. The restaurant recently became plastic-free, and is in the process of building a hydroponics system to grow vegetables, herbs, and spices, along with solar-powered energy and waste recycling systems.