"We aim to use solely the freshest Khmer seasonal ingredients that are locally available, our complete kitchen team is vegan trained, and we are also aiming to reduce the use of plastic along the supply chain, requesting our suppliers to abolish plastic and deliver produce in linen bags, as an example. We are aiming to be 100 per cent plastic free and are currently at ninety-five per cent."

Stir-fried beef with red tree ants and fresh watercress; braised pork belly with grilled aubergine and with brown rice; and homegrown mango with chicken and snake beans.

Chef Tim Pheak creates some of Cambodia’s most restrained contemporary Khmer cuisine at elegant Jaya House River Park boutique hotel. Pheak grows herbs, lemongrass and mangoes in the hotel garden and buys from organic growers and ethical suppliers. Aiming to be completely plastic-free, the hotel buys bamboo straws made by landmine victims, filters water in-house for guests, and offers reusable aluminium bottles by Refill Not Landfill, started by de Boer, which has prevented millions of plastic water bottles from being discarded. The hotel does daily river clean-ups, has planted 502 trees along Siem Reap's river banks, donates $5 of every room to local NGOs. It also hired the city’s first female tuk-tuk driver.