Luu Meng

The Climb

Training at Chinese Tong Hoa School gave Luu Meng his start before the service line. He then moved through trainee cook at Sofitel Cambodiana in Phnom Penh, Cambodia (1993–1995), sous chef at Sofitel Cambodiana in Phnom Penh, Cambodia (1995), executive chef at Sunway Hotel, and chef at Sofitel Angkor Phokeethra Golf & Spa Resort in Siem Reap, Cambodia (2002). Since 2004, Luu Meng has been chef of Malis, while also serving as CEO of Almond Group, director of Thalias Group, president of Cambodia Tourism Federation, president of Cambodian Hotel Association, and president of Cambodia Chef Federation.

Today

At Malis in Siem Reap, the work is framed through Cambodian dishes Luu Meng researched across the country. His own account is direct: “I took that knowledge back to Phnom Penh with me and, with the advantages of a modern kitchen and modern techniques, adapted those recipes to suit modern tastes.” Those responsibilities do not sit apart from the kitchen. Luu Meng also serves as CEO of Almond Group and director of Thalias Group, while his roles as president of Cambodia Tourism Federation, president of Cambodian Hotel Association, and president of Cambodia Chef Federation place restaurant practice in contact with the country’s wider hospitality trade.

Signature

Luu's signature dishes include Amok Fish.

In Their Words “That said, certain principles remain the same, and with Cambodian cuisine it is the freshness, vitality and seasonality of the ingredients that intimately links each dish with its cultural and geographical origins.” “We started from scratch, and my research took me all over the country, where I met and talked to the people who were making the best versions of their local dishes.”

Recognition

Luu's honors include Asia's Top Chef award and Order of Agricultural Merit.