"The Cambodian American culinary landscape is evolving alongside a new food movement in Cambodia itself. Siem-Reap based food writer, Lara Dunston, calls it the “New Cambodian Cuisine Movement.” She points to chefs like Sothea Seng of Lum Orng, Pola Siv of Banlle Cafe, Mengly Mork of the now-closed Pou Restaurant, who are “consciously experimenting and endeavoring to create a new kind of cuisine.”"
