Cambodian Is The Greatly Underappreciated Outlier In Asian Cooking. This Needs To Change.

As a chef, Jorge Luis Hernandez is familiar with many styles of cuisine, from the Spanish-leaning avant-garde offerings at Minibar in Washington, D.C., where he once worked as executive sous chef, to the Filipino-inspired fare at Qui in Austin, where he currently serves as chef de cuisine. But he never so much as touched Cambodian food until one night in September 2013, when he, along with his bosses, chef Paul Qui and Qui’s partner Deana Saukam, stopped in Houston “for what I thought was going to be a quick bite,” Hernandez recalls. It turned out to be one of the best meals of his life. Continue reading