Guests at Penh House Hotel have noticed and tested the Prahok-based menu featuring this staple of Cambodian cuisine, the fermented fish paste. Soon, a new dish will be available at the rooftop restaurant offering a 360º view over downtown Phnom Pen: the Prahok Pizza.
Behind the scenes, all the ingredients for these innovative dishes come from a high-tech, brand new laboratory inaugurated on 25 Feb. 2025 by HE Cham Nimul, Cambodian minister of Commerce, and Dr Hay Ly Eang, CEO of PPM-Confirel, in presence of numerous key government and business leaders: the Labiocert Quality Laboratory at the Food Processing and Innovation Center.
In her remarks, Minister Cham Nimul stressed the importance of innovation in food processing in Cambodia, reaching a quality level that will boost exports and the reputation of Cambodian cuisine worldwide. She encouraged businesses to actively participate in trade exhibitions, business forums, and trade missions organised by the Ministry.
Dr Hay, a pioneer in the development of organic farm products, reaffirmed Confirel’s dedication to preserving Cambodia’s culinary heritage through innovative agro-processing, the new Labiocert Quality Laboratory being a testimony to this committment in advancing food innovation, quality, and safety. He noted that the facility will be a hub for new advance in Khmer spice blending, including Prahok powder, ingredients that can enhance both Khmer and European cuisines
The inauguration concluded with guests tasting finger food made with prahok powder and other Confirel ingredients, paired with specialty cocktails blended by KOFI mixologists around the Jaya famed liquor.
