Nataly Lee News Today

The rattan-like woven vine quality of Kvay Samnang’s deer, peacock and cow – now on display at Borey Chankiri by Urbanland – make the sculptures seem organic but the copper metal they are cast from gives them a definite permanence and presence in the room that impresses.

The rattan-like woven vine quality of Kvay Samnang’s deer, peacock and cow – now on display at Borey Chankiri by Urbanland – make the sculptures seem organic but the copper metal they are cast from gives them a definite permanence and presence in the room that impresses.

Explore Cambodian flavors with this bold and easy recipe from Nhum, a cookbook by Rotanak Ros and Nataly Lee.

Share New Nhum cookbook celebrates millennia of Cambodian cuisine Mon, 26 April 2021 Ros Rotanak was visiting family in Siem Reap province one year when she ate something so delicious it changed her life. The village elders had gotten together and cooked a duck and lemongrass sour soup with palm fruit and it was so good that she remembers every detail of it to this day. The villagers had spent several hours just on that one soup, from catching and slaughtering the duck to digging up the fresh v...

Part historical record, part how-to for cooks, Rotanak Ros’s “Nhum” pieces together recipes from a time before the country’s genocide.

A chef’s quest to preserve Cambodia’s lost flavours

The book "Nhum" "We believe that Khmer cuisine is an art form that sits proudly with Cambodias rich cultural artistic heritage," said Chef Nak. "Through books, teaching, TV and film, social media and exclusive private dining experiences, we hope to show the world the art of traditional Khmer living." Nhum: Recipes From a Cambodian Kitchen The tragic political history of Cambodia is well known – Angkor Wat, and the Killing Fields – but few outside Cambodia have ever experienced its ancient a...