Our roots trace back to Cambodia; guided by an immense desire to reconnect with the motherland, Panya and Sophea, are honored to reveal to you-the buried Cambodian culinary gems saturated in Cambodian farmers’ care, pride, expertise, sweat and craftsmanship.
Born and raised in Cambodia, Panya’s earliest and fondest memories of food come from licking boiled caramelized, sticky palm sugar off his fingers. The comfort of family and food emerged from sitting with his family around a meal of fragrant soup, and steamy, tantalizing aromatic white jasmine rice, cultivated by his parents on the family’s land in Kom Pong Speu, Cambodia.
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