When Luu was a boy, he helped his mother in her noodle shop in Phnom Penh, Cambodia. That’s where he learnt about noodles, flavourings and how to make a broth. She and his grandmother, a chef in the royal palace, gave Luu his love of cooking. Luu went to cookery school in Thailand before working in Singapore and Malaysia, but he was drawn back to his roots. Luu travelled Cambodia, exploring regional dishes and lost recipes. Luu wanted to revive and refine traditional Khmer cuisine. Modern Cambodian food is a combination of native Khmer traditions infused with French, Indian and Chinese influences.
