In a landmark event celebrating Cambodian gastronomic excellence, Queen Mother Norodom Monineath Sihanouk hosted an audience with Ros Ratanak, a celebrated figure widely known as Chef Nak in the food world and the author of the award-winning cookbook “SAOY – Royal Cambodian Home Cuisine”.

This January 15 meeting underscores the chef’s role in preserving Cambodian culinary ancestry.

“I am very pleased and honoured to have had the opportunity to meet Her Majesty the Queen Mother. This recognition motivates me to continue showcasing our unique traditions on the global stage,” says Chef Nak.

The celebrity chef is a culinary trailblazer, playing a key role in revitalising traditional Cambodian cuisine, especially focusing on royal dishes. Her contributions have not only enriched the food landscape of Cambodia but also brought global attention to its rich gastronomic history.

Chef Nak emphasises the importance of her work in promoting Cambodian cuisine both locally and internationally.

She highlights Cambodian cuisine’s deep roots in the nation’s heritage, an integral part of their identity for centuries, evident in the ancient bas-reliefs of the Bayon Temple within the Angkor Archaeological Park.

The Queen Mother, an advocate for cultural preservation, commends the chef for her dedication to reviving traditions that were once at risk of being lost. Her recognition highlights the importance of Chef Nak’s work in maintaining the Kingdom’s identity through its cuisine.

SAOY is a masterpiece that encapsulates the essence of royal Cambodian cuisine, which sets itself apart with its use of lavish ingredients and integration of foreign influences. The cookbook, filled with recipes and stories, is a testament to her commitment to preserving Cambodia’s culinary roots.

“I aim to showcase images, designs and recipes that truly capture the essence of Khmer cuisine,” Chef Nak tells The Post.

The cookbook’s significance is further elevated by its historical connections. Most recipes are drawn from Princess Norodom Rasmi Sobbhana – a “favourite” aunt of the late King Father Norodom Sihanouk – a revered proponent of women’s rights. 

A notable inclusion in the book is a photograph of the princess with slain US President John F Kennedy, showcasing her international influence.

Royal dining rediscovered

“Saoy means ‘to eat in a royal setting’, and covers a number of dishes that were consumed at the royal court. They were researched and recorded by Princess Sobbhana in the 1950s and 1960s,” says the chef. 

The Queen Mother described her recent encounter with Chef Nak as family-like, drawing parallels between the chef’s passion for cooking and the late King Father and Princess Norodom Ket Kanya’s love for the culinary arts.

Khiev Sovann Reaksmey, the layout designer of SAOY, expresses his pride in contributing to the project, emphasising the deliberate design choices that highlighted the beauty of the nation’s history. 

“Creating the book was a work of passion and endless devotion. Each page was deliberately designed to highlight the beauty of our history. I’m pleased to have been a part of this wonderful effort,” Sovann Reaksmey says.

Samnang Heng, the book’s editor and translator, says that writing and documenting these recipes was an incredible experience. Every dish taught him something new, including previously unknown stories. 

Heng says he is honoured to help preserve and promote the Kingdom’s heritage, while the cookbook’s photographer, Min Ly, shared his gratitude for the recognition, stating that it is a tremendous privilege to have met the Queen Mother. 

“This recognition generously reflects our dedication and efforts,” he says.

The Queen Mother acknowledges the remarkable accomplishments of these young individuals, highlighting their role in shaping national identity while expressing joy in witnessing the flourishing of Cambodian cuisine alongside those of other nations.

“It means everything to me to meet the Queen Mother; I’ve only seen her on television. I’m overjoyed that she admires our work. I will be inspired to accomplish more,” says Serey Sot, the cookbook’s artist and designer. 

Flavours and traditions unveiled

Chef Nak’s work goes beyond the kitchen. It’s a cultural movement, connecting Cambodia’s past to its present and future. 

Her efforts in sharing Cambodian flavours, stories and traditions through SAOY and her dining experiences contribute significantly to the narrative of the nation’s unique, diverse and savoury identity. 

The recognition from the Queen Mother not only honours the chef’s achievements but also serves to inspire future generations to cherish and promote their rich cultural heritage.

“At our home dining experience and in crafting this cookbook, we aim to share with the world our flavours and how we eat and live,” Chef Nak explains.

“Our food is fresh, seasonal and regional, with ingredients that come with stories, showcasing our diversity,” she tells The Post.

Her journey with SAOY has garnered international recognition, culminating in winning the “Best of the Best” award  in the Books Publishers (B02) category at the 29th Gourmand World Cookbook Awards in Riyadh, Saudi Arabia, on November 29, 2023. This accolade not only honours her flavourful skill but also places Cambodian cuisine on a global stage.

“We did it! Our cookbook was named the best in the world for 2023,” she says.

She represented Cambodia and showcased its cuisine at the awards ceremony as part of the Saudi Feast Food Festival. 

Hun Many, president of the Union of Youth Federations of Cambodia (UYFC), expresses his support for the team’s presence in Riyadh, aiming to contribute to their success. 

“I am glad that the UYFC and I are able to contribute in however small a capacity toward their overall success,” he says.

The chef envisions a future where Cambodian cuisine gains global recognition. This vision is achieved through unique culinary experiences like luxury home dining, private cooking classes, home stays and restaurant consultancy. 

Additionally, she focuses on publishing cookbooks and engaging in media promotion, all with the goal of preserving and promoting Cambodia’s gastronomy.