Forest - a restaurant to explore seasonal, rare, unique vegetables and ediblef lowers of Cambodia. Traditional yet innovative, colorful and hygienic.
Forest's History
Forest is the product of a collaboration between Kyoto University's Faculty of Agriculture, an inspiring Cambodian chef, and the philanthropic support of the Toyota Foundation. Part of a project linking together four countries, Forest is Cambodia's contribution to the "Ulam School of Asia" research initiative.
The Ulam School seeks to re-establish the high value of unusual indigenous vegetables that are increasingly ignored by modern agriculture. These vegetables are often more sustainable, grow wild (or weedy), have excellent nutrition, and support traditional food systems. Deriving from the word "Ulam" in Bahasa, meaning complementary vegetables, the project promotes love of vegetables in Cambodia, Malaysia, Vietnam, and Japan.
Why Choose Us
We know it is a struggle to find hygienic and healthy vegetables, but we go a step further by raising them up to the respect they deserve.
Quality Cuisine
Carefully curated menu focusing on vegetables and hygiene. Where meat is only a spice. We are careful by vetting our farmers and providors, but also by meticulously cleaning and preparing any raw vegetables we serve... which is a lot! Our focus is on getting you a healthy, flavorful meal that represents the diversity of Cambodia's plants without too much high talk.
Fresh Food
Locally-sourced produce, house-made dips and sauces, minimal sugar and MSG. We aim to get most of our produce from within the nearby farms and provinces, but also to source wild and rare foods from ethnic minority peoples in more remote areas. Our goal is to bring this to you as fresh as possible, without too much processing, so you can experience the flavors.
Friendly Staff
With well-educated and passionate staff, we hope to make you feel at home soon. We speak English!
Forest's Team
Chefs, professors, local entrepreneurs get together to share Southeast Asia's vegetable bounty with you. We would love your support, and our critical commentary.
Saran Pek
Sarann grew up in the ashes of the Khmer Rouge regime, learning how to not only survive on nutritious wild foods, but to thrive. Now she shares her passion for healthy, vegetable-focused food with us. She speaks Khmer and English.
Dr. Hart N. Feuer
Hart is a professor of nutrition and cuisine at Kyoto University's Faculty of Agriculture. His work over the past 15 years centers around sustainable agriculture and culinary culture in Cambodia. He speaks Khmer, English, German, Hebrew, and Japanese.
Dr. Sary Seng
Sary is the CEO of Fresh Solutions Cambodia, and vice-principal of The Apple International School in Bantey Meanchey Province. For years, Sary has promoted farmer cooperatives and natural, indigenous agriculture. He speaks Khmer, English, and Thai.