Yakitori-Style Skewers. Photo: Jean-Francois Perigois

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Chef Loick Le Roux (left) is setting the bar high for Phnom Penh’s culinary scene. Photo: Jean-Francois Perigois

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Braised Slow-Cooked Pork Belly with Tonkatsu Sauce and Sauteed Beans and Apples. Photo: Jean-Francois Perigois

Khmer-style Baked Clams. Photo: Jean-Francois Perigois

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Sauteed Khmer Corn with Dried Shrimp and Dried Beef with Goma Sauce. Photo: Jean-Francois Perigois