January 12, 2023
Phnom Penh – Claire Nelson traveled from New York to Phnom Penh for business and finally arrived at Chef Nak’s home after a long journey.
Following Khmer tradition, guests remove their shoes upon arrival and wash their feet and hands with bergamot orange before entering the home.
For the first time in her life, the businesswoman enjoyed hospitality and a meal in a traditional Cambodian wooden home, surrounded by greenery, listening to the birds singing and the gentle breeze blowing through the verdant leaves.
“It was my first experience and each dish was carefully and lovingly prepared using contemporary ingredients. The food was absolutely beautifully presented, delicious and healthy. Both the food and drink were an unforgettable experience,” she said.
Located in Prek Luong Commune (now Ari Kusat Town), Cusak Kandal District, Kandal Province, approximately 7km from Kampong Chamroeng Svay Chulum ferry, Home Dining serves domestic and international tourists, offering a historical, cultural and artistic experience.
Chef Nak said this is not a restaurant, what she does is unique in Cambodia and she just aims to be a great place for visitors to feel at home.
“That means that we will only personally accept one group per day, even if it is just one person or a maximum of 70 people. We will prepare all our services just for them,” she added.
Although the country-style home is spacious, the chef doesn’t host large groups of guests at one time because he wants his guests to feel special.
Chef Nack also mentioned that having a large group of guests makes it difficult to keep the guests focused because attention has to be split between each group and every dish has a story the chef has to explain.
The chef also learns about each guest, where they come from, what they like and don’t eat, so that he can easily prepare the food that the guest likes and avoid making the guest feel uncomfortable.
“We mainly target guests who value experiences and cultural arts, not just ordinary food. We have built two traditional wooden Khmer houses in Siem Reap and Battambang provinces.”
“This is more than just eating. It represents our history, culture and art. And every time we have guests, we have a concert during the meal,” Chef Nack said.
Guests can also learn to cook directly from the chefs and go grocery shopping with them to purchase ingredients.
Chef Ross Rottanak (his real name) said he had planned to open the homey restaurant and guesthouse earlier this year but postponed it due to a drop in tourism. However, he said he has seen a steady stream of bookings from guests and is gradually welcoming group guests from October 2022.
Located in the new town of Ali Ksat, the restaurant aims to create an atmosphere not too far from town (30 or 45 minutes to get there) yet still make you feel like you are dining in a village or on a farm, with the sounds of crickets and crows and the experience of being on a river boat.
She said Siem Reap has many similar options to offer guests, but it’s actually Phnom Penh that lacks options for dining in a traditional setting.
“In Phnom Penh, if you want to go on holiday you have to go far away to get the same feeling, but in Siem Reap holidays are very close at hand,” she added.
Chef Nak said she is proud that foreign guests come to experience Khmer cuisine and then promote it to more friends around the world, but what she needs most are Cambodian guests who are willing to spend money for the experience.
She said that before the pandemic, 80% of visitors were foreigners and 20% were Cambodians. Now, domestic visitors make up 60% and international visitors make up 40%.
“Our people want something special and private. We try to do something that comes from our heart and do our best to win their hearts,” she said.
Smart CEO and CFO Lee Sophalin organized two trips to Chef Nak’s restaurant for the company’s board of directors, one pre-COVID and one post-COVID. The multi-ethnic board of about 30 people all enjoyed the Khmer food on offer.
“Not only foreign visitors, but local Cambodians are also interested in traditional hospitality, especially food that reminds them of the old days. Dishes such as fried shrimp and flavored ice cream can still be found in other places, but Chef Nak’s house is very unique and reminds us of our childhood,” Sophalin said.
She acknowledged that Chef Nak’s home cooking is pricey, but the chef offers more than just food; he explains each dish, including its history and origins.
“Chef Nak explains the history of the dishes before we start eating, so we are transported to the era of each dish, which our international guests find very interesting,” she added.
Speaking of the Khmer chef’s culinary service and great hospitality, Chef Nak admitted that her food is not cheap.
According to her, Cambodians who love cooking and have the opportunity to learn how to cook did not choose to make Khmer food because they thought they could earn more by specializing in Western or Chinese cuisine.
“I don’t think so. I sell at a high price and I tell my customers that the food we eat every day but overlook can also sell at a very high price. This comes from us being willing to do it for our customers.”
“A good meal for two people costs $700. I want to tell people that Khmer food is not frugal. If we think we are frugal and continue doing that, we will remain frugal. Our food is just as good, but we just don’t have the confidence to make it,” she said.
For two dining together, Chef Nak will provide five dishes ranging from finger foods to main courses, soups and desserts.
For food-loving tourists, Chef Nak also offers a homestay program focusing on the art of Khmer cooking.
The chef also opened the Chef Nak Culinary Arts Centre, which features a food laboratory and is a place to research and experiment with new Khmer dishes and ingredients, such as vinegar, palm juice, banana vinegar and paak (a fermented fish product like prahok, but less known internationally).