Marum

"Try creative Cambodian at this training restaurant You can graze on creative, contemporary Cambodian tapas, including delights such as red ant fritters served with prahok sauce (my favorite), in the gorgeous courtyard garden at Marum, a hospitality training school restaurant that educates, employs and trains disadvantaged youths. Much of the menu features the innovative small sharing dishes (some of which work, some don't), but there are also more traditional Cambodian dishes offered as mains. Try the rich Seafood Amok or hearty Kor Ko (vegetable stew). The desserts are also delicious (I love the coconut tart with chilli ice-cream) and the cocktails are very good (I love the pineapple and chilli margarita). Symbols on the menu indicate which are the most traditional dishes if you're not tempted by the cutting-edge. Do ask staff for their recommendations also, as they need to practice their English. But do be patient. The t-shirts the staff wears indicate who the students and instructors are, so get the attention of an instructor if you need help rather than get angry with a shy young person who is working in a restaurant for the first time. This is a lovely spot for lunch or dinner. There's also a Friends 'n' Stuff boutique on site where you can buy cool gifts made from recycled materials. Profits go to Friends International, which runs the restaurant. If you're heading to Phnom Penh, book a table at Romdeng, their superb training restaurant there."

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