About Mean Heng
Khmer Cuisine
Cambodian cuisine balances sour, sweet, salty, and bitter flavors, built on fresh herbs, fragrant kroeung pastes, and rice at the heart of every meal. It reflects centuries of Khmer culture — from temple offerings to family gatherings — passed down through generations of home cooks.
Food Philosophy
We cook the way Khmer families have for generations — fresh herbs pounded by hand, broths simmered slowly, and every dish made to order. Nothing rushed, nothing pre-made.
Our Values
Tradition
Recipes rooted in generations of Cambodian home cooking.
Quality
Fresh, carefully sourced ingredients in every dish.
Hospitality
Warm Cambodian hospitality for every guest, every visit.
Community
A gathering place that celebrates Khmer culture and connection.
Traditional Ingredients
Kroeung
An aromatic paste of lemongrass, galangal, turmeric, and kaffir lime that forms the base of many Khmer dishes.
Prahok
Fermented fish paste, a foundational umami ingredient in Cambodian cooking.
Palm Sugar
Harvested from sugar palms, used to balance the sour, salty, and spicy notes typical of Khmer flavor.
Kaffir Lime
Its fragrant leaves and zest brighten soups, curries, and stir-fries.