Chef Mengly brings a new vibrancy to Siem Reap Culinary art.
He started his career in the kitchen of his family’s home, assisting his mother whenever possible. By using fresh ingredients from their own farm.
In 2012, he completed his apprenticeship at the famous Paul Dubrule cooking school in Siem Reap, an ASEAN registered college for hospitality, supported by ACCOR hotel group.
He has developed his culinary skills to an elite level under a compelling list of hotels and restaurants in Siem Reap such as a training at the well-known Amansara Hotel, the Pages Cafe, and Rambutan Resort for about 3 years and learnt from experienced chefs. In 2016, he contributed as a trainer to the set up of Spoons Restaurant, belonging to Egbok NGO where he created new menus full of inspiration.
Chef Mengly has travelled to Vietnam as one representative of Cambodian Chefs for the 2014 Asian Annual Food Festival, in Hue. He also attended the Myanmar international cooking completion in Yangon. In April 2017, he undertook a seven day research trip to Singapore to experience Michelin street food to get additional inspiration.
Recently, he won the ‘Street Food Festival of Siem Reap’ which both an innovative and contemporary style Cambodian menu and many iconic street dishes as a fusion shuffle.
Chef Mengly has developed a unique culinary view that great food should be fun yet sophisticated, innovative yet familiar and expressive. Chef Mengly’s approach to the Pou Restaurant and Bar which menu was one of simplicity with an injection of freshness and adventure. He is renowned for his innovative dishes featuring high quality produce, beautiful herbs and vegetables. This has allowed his out of the box flavor combinations and artistic plating to present a far more approachable style with rustic dining. A laid back friendly kind of a guy, Mengly says the two greatest things about his job are working with his awesome partner and team, plus mentoring young and upcoming chefs.