What it’s like to open a restaurant in Cambodia

Opening a restaurant at all is pretty brave, never mind doing it across the ocean in a foreign land. South African chef Timothy Bruyns tells us how he made it in the growing culinary scene of Cambodia.

The leap:
After obtaining his culinary degree at The Hurst Campus in Paarl and spending two years cooking at Buitenverwachting in Constantia, Timothy made his way to Cambodia in 2011.



He earned his stripes and some acclaim at the country’s most exclusive private island resort, Song Saa, and then decided it was time to reintegrate into society and go out on his own, opening his first restaurant in the capital, Phnom Penh, in 2013. The Common Tiger excited diners and gourmands both in the city and around the world, and had correspondents from The New York Times, Travel and Leisure, Secret Retreats, The Financial Times and many other international media singing his praises.

Continue reading: http://www.eatout.co.za/article/like-op ... -cambodia/



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like hell, but cooler