Halal high quality ribs, seasoned with lemon grass and southeast asian herbs and Khmer prahok, wrapped in a banana leaf, and vacuum cooked in a special commercial pressure pot. It is served with jasmine rice and home made lychee puree to give it a soft meat texture of both lemon, spice, and natural fruit sweetness.

Out of the ashes and into the smoke. Even fruit was cooked or smoked in historic Angkor times to kill off bacteria. However, in this dish, we use banana syrup with dry ice to create an aromatic puff of fragrance that combines elegantly with a chilled dessert bowl consisting of pandan jelly, glass jelly, jackfruit, basil seeds, pam seeds, coconut, and longan fruit to give both your nose and mouth a treat. We hope to make you feel like you are in Southeast Ancient Asia without a time machine.

Chef Ma has been perfecting this salad for many years, and it goes without saying that the health benefits from the fresh laphet gives off metabolic and antioxidant richness in a nutritious and rich flavor that you can only get from her dish. Some chefs douse this salad with peppery spices taking away from the natural organic flavor of the tea and its sides. You don't need Sriracha with this. One of the historically passed down dishes that really represent the kingdom of Myanmar.

French cuisine like crepes, cheeses, and potatoes have always delighted the Khmer community. However, I plan a twist on this cuisine with something colorful and flavorful at the same time. We deep fry in extra virgin oil, home made potatoes with cheeses and herbs, pumped with a sweet L’peou filling. The sauce we pair with this is a home made kalamata olive lemon garlic aioli that is sure to give you a subtle tartness to balance this dish out with multiple flavors in one.