Lum Orng

Lum Orng is a farm-to-table restaurant on the edge of Siem Reap, run by owner-chef Sothea Seng. It sits in Thlok Ondong village in Slorkram Commune, about 4.5 kilometres, or around 15 minutes' drive, from the town centre, and its rural setting is part of the experience. The restaurant has its own organic gardens, and the chef also runs an organic farm and orchard near Beng Mealea temple, so much of what you eat is grown close by.

The kitchen describes its cooking as New Mekong Cuisine, built around seasonal produce from the chef's farms, local markets and regional growers. The idea is to take the flavours of Cambodian and wider Mekong cooking and present them in a fresh, contemporary way while staying close to the ingredients. The menu changes with what is in season, so ask the staff what is good on the day.

For a more intimate experience, Lum Orng's Chef's Table offers an omakase-inspired tasting menu cooked in front of guests in a private dining room, with only eight seats per sitting. It is the restaurant's showpiece and suits couples and keen cooks who want to talk to the chef about the dishes. There is also a cooking school opposite the restaurant, and private meals can be arranged at the farm in a traditional wooden house, which must be booked at least 24 hours in advance.

Lunch bookings are taken daily from noon to 2pm and dinner bookings from 6pm to 10pm, and reservations are required. Because the restaurant is outside the centre, arrange a tuk-tuk or car for the return journey when you book, or ask your driver to wait. Lunch is a good choice if you want to see the gardens in daylight, while dinner has a quieter village atmosphere.

Lum Orng suits travellers who are interested in where their food comes from and who want something more personal than a town-centre restaurant. Families can enjoy the open setting at lunch, while food lovers should consider the Chef's Table or the cooking school. It also fits well with a day spent at the Roluos temples or in the countryside around Siem Reap.