"I love nothing more than creating original dishes, taking inspiration from Cambodian cuisine and my own organic produce, and using the best local suppliers to ensure my guests have an exceptional dining experience every time."

Rice coated crispy frog's legs, coated with crispy rice flakes, ripe mango and Ratanakiri avocado emulsion, house-made sweet chilli plum sauce; local beef tenderloin, organic tree red ants, lemongrass puree, with baby watercress and Kampot black pepper emulsion; and Sandai fish fillet, lemongrass paste, young peppercorn sauce, sweet potatoes and turmeric veloute.

“Mahob” means “food” in the Khmer language and Chef Sothea Seng offers creative modern renditions of traditional specialities in the renovated old traditional wooden house that serves as his restaurant.

Seng owns a small organic farm on the city outskirts where he employs villagers to tend the garden and his chefs use traditional methods to dry, pickle, and preserve herbs, fruit, and vegetables which they make into jams, soup bases, spice mixes, and teas, sold at the restaurant.

What Seng can’t grow he buys from organic growers Happy & Co Farm. Chicken is free range, fish comes from the rice paddies, rivers and lakes, honey is sourced from a local beekeeper, and Seng forages for wild herbs, leaves, and edible flowers.

“Mahob khmer. The name translates as ‘food,’ and if it’s mahob you’re after this is an excellent choice.” Fodors guidebook