CAMBODIAN FUTURES

The Chicago-based chef, Ethan Lim, son of Cambodian-Chinese immigrant parents who worked in restaurants to survive, is doing things now on his own terms. He is creating vibrant dishes that ask a multitude of questions: how might Cambodian cuisine evolve had the civil war not paused its evolution? What types of food “deserve” to be awarded and recognized publicly? If you make prahak, will they come?

Plays in

AYCE (All You Can Eat)

Wear your stretchy pants for this one.