Fine fusion cuisine from the Khmer twin chefs

The talented chefs Pol Kimsan (left) and Sok Kimsan (right).

Siem Reap is a food heaven where visitors, locals and expats can try everything from traditional Cambodian food, Indian food to fine French cuisine.

I was very happy I was introduced to two very talented Khmer (Cambodian) women who have worked their way up to become executive chefs at Embassy restaurant, one of the nine restaurants in the Angkor W Group of Restaurants.

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Pol Kimsan and Sok Kimsan have humble backgrounds and have worked hard to integrate their experience working at hotels, restaurants and Michelin Star training in France to create a unique fine dining experience at Embassy.

They first met when they worked at the five-star Victoria Hotel in Siem Reap and have been together through the development of their skills, food experimentation and running the Embassy kitchen.

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I went with friends to experience their five-course menu and was very impressed with the incredible and unique flavours they created. We listened to a personal introduction of each dish by staff before indulging in each of them.

I feel honoured to have had a chance to sit with these inspiring women so they could tell me about their journey first-hand.

Pol Kimsan

Pol Kimsan moved from Kampot to Siem Reap in 2002 and studied at Paul DuBrule hospitality training school for nine months. Her mentors and former colleagues pushed her to challenge herself and her skills.

“I’m from Kampot in the countryside and when I finished high school, I didn’t know what to do and applied to be a teacher. I came to Siem Reap because people said there are lots of tourists. So my uncle brought me here and sent me to Paul DuBrule school where I studied kitchen.

I came and learned English for one year and it was very difficult for me. I got a lot of experience when I trained at the hotel.

After I finished school, I came to work at Victoria Hotel cold kitchen to make things like salad. When I studied, I wanted to be bakery chef because around the world, women chefs cannot become an executive chef. My family is from the countryside so they don’t have a strong opinion on it or know what it is to be an executive chef.

The executive chef at Victoria told me to learn more about cooking food and transferred me from cold kitchen to hot kitchen and I learned a lot from him. When I work with him, I can follow everything that he taught me and he pushed me to make French food.

After I resigned at the hotel, I became the head chef at Champey and controlled the kitchen for another restaurant and got a lot of experience from the owner.

He is one of my mentors and he thought that me and Sok could create our own menu.”

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How did you choose which dishes would make the menu?

The restaurant opened on December 6, 2014 and we invited 15 customers from different backgrounds to try our food. We wanted to keep the traditional Cambodian flavours but with a Western twist. We tried different things but we just had to finally make decisions on the menu.

What message do you have for this next generation of Cambodian women?

We want to grow the young generation of cooks. We want Cambodian women to be a chef like the man.

Sok Kimsan

Sok Kimsan’s culinary skills were developed in Sala Bai training school and she also spent two years at the Grand Hyatt in Dubai. Her family grew up in the Siem Reap province.

Before I did not think I would be a chef. I never wanted to be a chef when I was young. But everybody said if you are a cook it’s better.

I just started learning at Sala Bai and I learned myself. They showed us many kinds of skills, provided training at the hotel and a cooking show in the kitchen. We worked in many difference places to get experience.

I was working in Dubai for two years at Grand Hyatt. It’s good for business but I prefer to live in Cambodia and came back in 2008.

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What message do you have for this next generation of Cambodian women?

My boss is very kind and it is only him to push and he pushed me when my family didn’t. I try to share my experience and teach what I know for the new generation and I tell them to work hard. They have to have confidence in themselves. I want women to be leaders. Women have many ideas.

Both women are part of the chef Association, which aims to promote Khmer food and encourage more Cambodians to go abroad and gain ideas.

When you are in Siem Reap, experience the twins’ fantastic fusion of flavours for yourself and the culmination of all of their culinary experience will be reflected in their food and presentation.

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