As the latest addition to the cosmopolitan dining scene of Post Office Square, BAI SOR has swiftly made its mark in Phnom Penh’s evolving culinary landscape. Under the guidance of Chef Tim Pheak, the restaurant is not only honouring Cambodia’s rich food heritage but also reviving long-forgotten dishes, bringing them back to the table with a contemporary, ingredient-driven approach.

Since opening in December last year, BAI SOR has remained dedicated to rediscovering traditional Khmer flavours without losing their ‘Real Real Khmer’ authenticity. Taking inspiration from Cambodia’s neighbourhood restaurants, the menu refines classic dishes with technique and precision — without veering into fusion or fine dining. 

The focus is on locally sourced ingredients, from fragrant Kampot pepper to freshly caught river prawns, ensuring that every dish tells a story of Cambodia’s lands and rivers.

At the heart of BAI SOR, everything comes back to bai sor, Khmer for white rice, the foundation of Cambodian cuisine. The menu features stuffed frogs grilled over charcoal, peang roasted chicken, hung and slow-cooked in a clay pot oven over an open flame, and crab fried rice, a perfected classic.

Beyond the food, BAI SOR has become a hub for collaboration, teaming up with local producers, distilleries and chefs to push Khmer cuisine forward while staying rooted in its “Real Real Khmer” identity.

Up next? BAI SOR x BARANG—a two-night-only event on March 7 & 8, bringing together Chef Tim Pheak and UK-based Chef Tom Geoffrey (Barang). For the first time, Geoffrey — who has made waves internationally with his take on Khmer flavours — joins Tim right here in Cambodia.

On March 7, the duo presents an exclusive four-hands dinner, a curated tasting menu that fuses their individual styles and techniques. Then, on March 8, the night takes a wilder turn with Khmer-inspired bar food, tropical Khmer cocktails and live music by Miss Sarawan. 

You can be there! Follow @baisor.po2 on Instagram for updates, reservations and tickets.