Cooking is a way of uncovering my history.
My parents escaped Cambodia during the Khmer Rouge genocide.
They survived labor camps, starvation, and land mines.
I was born in a refugee camp.
We came to California, four of us, sharing a one bedroom apartment.
In the kitchen, I learned to smash garlic, gut fish, and make spice paste.
When I went to college in San Francisco, I found a food mecca, 
but no one knew Cambodian food.
To Americans, Cambodia simply meant violence and war.
But I wanted to learn more
I took my first trip to Cambodia at 24
and now have been back six times.
I found a beautiful culture and resiliant people.
I decided to tell the story through a restaurant. 
In 2014, I was accepted at La Cocina, 
a rigorous program for food entrepreneurs.
I opened Nyum Bai in 2018.
We make everything from scratch. 
We simmer our broth all day, sometimes all night, to get that richness.
We make fresh curry paste by hand in small batches.
It's a lot of work, but it's worth it. 
Cambodian expats come in and say, "This brings me back."
But just as important are the people who never knew this cuisine.
Bon Appetit named Nyum Bai one of the best new restaurants in America. 
We've been profiled by Eater and The New York Times.
Now we have customers from all backgrounds celebrating Cambodia through its food.
When I look back at where I'm from, it was hard to imagine being successful.
There were so many challenges, a language barrier, seeing my parents struggle.
But I want my restaurant, my food, my career to show you that you can find your own way, 
cook your own food, and write your own history. 
