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Lum Orng has a picturesque setting, nearby Siem Reap in a beautiful village. Tourists who want to visit the Angkor Wat temples can start after a hearty breakfast at Lum Orng, and people who need to gain some strength after a long day sightseeing will replenish their energy with the fresh, delicious meals at Lum Orng. That’s because Lum Orng is a pioneer Cambodian restaurant when it comes to farm-to-table restaurants.
This restaurant’s owner is a famous Cambodian Chef, Sothea Seng, who knows that mouth-watering meals require fresh and quality ingredients. That’s why Mr Seng uses carefully grown seasonal items from his personal farms, as well as fresh, succulent ingredients from the local market.
Lum Orng translates as pollen, and Sothea Seng chose this name for his restaurant because his philosophy centres on sustainability, which can’t exist without seasonality. Growth and regeneration are part of life’s natural cycle, but they’re also a symbol of Sothea Seng’s journey.
Sothea Seng worked at the Mahob Khmer restaurant where he gained a stellar reputation, but he felt that opening his own venture is a better way to preserve the culinary heritage of Cambodia. After the Khmer Rouge Regime in the 1970s, Cambodia’s culinary culture was in danger of being forgotten. Sothea Seng set forth to become a guardian of Cambodia’s cuisine. He has his own organic gardens and farms at Beng Malea, just across the road from the restaurant, where he harvests fresh, sustainable products for the clients of Lum Orng.
Sothea Seng is a pioneer of the New Mekong Cuisine, which gives a modern twist to traditional Khmer favourites. Chef Sothea reinvented authentic delicacies like Prahok Ktis or Saraman Curry because he incorporates ingredients and cooking methods from Vietnam, Thailand, and the Mekong Delta, territories where you can find traces of traditional Cambodian cuisine. With its wooden decor, eerie statuettes and lush palm trees in front, Lum Orng boasts an authentic design that enhances the experience of enjoying Chef Sothea Seng’s New Mekong Cuisine.
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