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Simon N. Ostheimer reveals how one chef is bringing Cambodian cuisine back to life

“When you dine at Malis, not only are you savoring the very best of Cambodian cuisine, you are also consuming an important story,” says Malis’ Director Loumpheany Preap.

She explains that during the country’s dark 1970s period under Khmer Rouge rule, many of Cambodia’s traditional recipes, which had been passed down verbally for centuries from generation to generation, were forgotten and vanished from local kitchens. “Malis was born out of the desire to restore Cambodian cuisine to its former glory, and put the country back on the global map as a culinary destination, by combining passion, history and creativity.”

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