Synopsis: To celebrate 60 years of diplomatic ties, Cambodia and Singapore team up to produce a culinary experience entitled ‘Flavours of Friendship’.
In a celebration rich in heritage, flavours, and friendship, the embassies of Cambodia and Singapore marked 60 years of diplomatic relations not only through words but also through a shared table.
Held on June 24 and 25 in Phnom Penh, the “Flavours of Friendship” dinner, hosted by the Singapore Embassy and supported by the Singapore Tourism Board, united two culinary legends: Cambodia’s renowned Chef Ros Rotanak, better known as Chef Nak, and Singapore’s celebrated Chef Petrina Loh.
Their collaboration produced a five-course dining experience that wove together the tastes and traditions of both nations, symbolising decades of cooperation and mutual respect.
From bak kut teh infused with Cambodia’s prized Kampot pepper to shrimp sambal pomelo salad and Singapore’s iconic chilli crab reimagined with torch ginger pickles, the menu reflected not only cross-cultural creativity but also the deep bonds shared between the two countries.
“This dinner is more than a feast—it’s a tribute to our shared heritage and the evolving friendship between Singapore and Cambodia,” said Ambassador Teo Lay Cheng. “Food is a living chronicle of our identity.
“Just as diplomacy builds bridges between nations, food opens a window into understanding one another. Through this collaboration, we hope guests leave with more than just full stomachs—perhaps a deeper appreciation of the cultures that shaped these dishes.
For Chef Nak, whose mission has long been to elevate and preserve Cambodian cuisine, the evening was both meaningful and symbolic.
“It is my honour to be part of this special anniversary,” she said. “As we share foods closest to our hearts, we also celebrate the stories and values that connect us. This collaboration shows how food can nurture not just bodies, but relationships.”
Chef Nak’s culinary journey started in Phnom Penh’s markets, where she learned from family traditions and the rhythms of local cooking. Now recognised internationally, her award-winning cookbooks, NHUM and SAOY, have helped elevate Cambodian cuisine to a global audience.
On the other hand, Chef Loh took a more unconventional path—leaving a career in private banking to follow her culinary passion.
Trained at Le Cordon Bleu in San Francisco and experienced in Michelin-starred kitchens, she offers a philosophy that blends traditional Asian flavours with innovative, sustainable techniques.
“Collaborating with Chef Nak has been incredibly meaningful,” said Petrina. “We are not just preparing a meal; we’re sharing memories, heritage, and friendship. This event shows how food can be a powerful bridge between cultures.”
The “Flavours of Friendship” dinner is part of a broader series of events organised by the Singapore Embassy to commemorate the diamond jubilee of Cambodia–Singapore diplomatic ties in 2025.
However, the event stood out for its emotional impact—reminding attendees that diplomacy isn’t always about official statements or formal agreements. Sometimes, it’s about flavours that tell stories, about hands that cook with care, and about people gathering to connect beyond borders.
As both nations look forward to a future of deeper cooperation, the culinary collaboration has left guests with a lasting impression: that friendship, much like food, is best when shared.
