Trivento wine dinner with chefs Luu Meng & Maximiliano Ortiz @ Uy Kuyteav BKK
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Luu Meng named Asia’s top chef
Bennett Murray | Publication date 25 November
2014 | 00:00 ICT
Dato’ R Rajendran presents Luu Meng with his award on Thursday night in Kuala Lumpur. Chhim Sreyneang
Cambodian cuisine scored a double victory last week when local chef Luu Meng was declared Asia’s best chef in Kuala Lumpur on Friday, a day after it was announced that the Kingdom’s rice was named the world’s best. Meng’s award, issued by Malaysia-based business and lifestyle sister magazines Top10 of Malaysia and Top10 of Asia at its second annual corporate ball, was given to Meng for being the “best of the best” in the Asian culinary world. “We researched, studied and compared [to find] the top people from every industry,” said Dato’ R Rajendran, chief executive officer of Top10 parent company RHA Media, adding that Meng was the only chef honoured at the ball. Hak Lina, president of the Cambodian Restaurant Association and general manager at Topaz restaurant, said Meng’s victory in Kuala Lumpur is a step forward for Cambodi…
Dato’ R Rajendran presents Luu Meng with his award on Thursday night in Kuala Lumpur. Chhim Sreyneang
Cambodian cuisine scored a double victory last week when local chef Luu Meng was declared Asia’s best chef in Kuala Lumpur on Friday, a day after it was announced that the Kingdom’s rice was named the world’s best. Meng’s award, issued by Malaysia-based business and lifestyle sister magazines Top10 of Malaysia and Top10 of Asia at its second annual corporate ball, was given to Meng for being the “best of the best” in the Asian culinary world. “We researched, studied and compared [to find] the top people from every industry,” said Dato’ R Rajendran, chief executive officer of Top10 parent company RHA Media, adding that Meng was the only chef honoured at the ball. Hak Lina, president of the Cambodian Restaurant Association and general manager at Topaz restaurant, said Meng’s victory in Kuala Lumpur is a step forward for Cambodi…
‘Sevensea’ Sails to the High-water Mark
Top: Maguro and Mekajiki Shoyu Zuke. Center: Braised Abalone with Wild Black Rice.Darren Gall
Sevensea is the latest culinary concept of Cambodia’s most accomplished and celebrated chef, Luu Meng. Its aim is to combine popular Asian cooking styles with the finest seafood available.
Specializing in Cambodian, Chinese and Japanese seafood, the restaurant recently opened at the new Almond Bassac Hotel, which sits in a quiet street on the south-west back corner of the Sofitel Hotel property, on the banks of the Bassac River, just before you cross the Rainbow Bridge to Koh Pich.
I must confess here to being friends with Luu Meng – we have a shared interest in developing the hospitality industry in Cambodia. He explains that the curious spelling of the name has something to do with getting the business registered in time. However, it does indeed refer to the legend of “The Seven Seas,” as sailed by Odysseus, Jason and his Argonauts, and Sinbad.
The “bahr al-sin” – “Sea of China”…
Sevensea is the latest culinary concept of Cambodia’s most accomplished and celebrated chef, Luu Meng. Its aim is to combine popular Asian cooking styles with the finest seafood available.
Specializing in Cambodian, Chinese and Japanese seafood, the restaurant recently opened at the new Almond Bassac Hotel, which sits in a quiet street on the south-west back corner of the Sofitel Hotel property, on the banks of the Bassac River, just before you cross the Rainbow Bridge to Koh Pich.
I must confess here to being friends with Luu Meng – we have a shared interest in developing the hospitality industry in Cambodia. He explains that the curious spelling of the name has something to do with getting the business registered in time. However, it does indeed refer to the legend of “The Seven Seas,” as sailed by Odysseus, Jason and his Argonauts, and Sinbad.
The “bahr al-sin” – “Sea of China”…
