Why Siem Reap is Southeast Asia’s newest foodie destination (and where to eat) - SilverKris

"A feel‑good restaurant with substance, this hospitality‑training project for disadvantaged Cambodian youth run by Friends International occupies a lovely teak mansion whose tables spill into a large garden strung with fairy lights. The menu mixes small plates of creatively Cambodian ideas—lotus seed, jackfruit and coriander hummus with toasted baguette—with more traditional flavors; chef Toun Saren favors refined presentation but “true taste,” pushing it with ingredients like fried silk worms tossed through a spicy green mango salad and red tree ants that sour the silky sauce cloaking slices of stir‑fried beef over crunchy water spinach. I left feeling I’d had a tiny peek at a new facet of Cambodia’s under‑appreciated cuisine." - SilverKris