Luu Meng

Luu Meng (; born on 7 February 1974) is a Chinese Cambodian chef, culinary author and hospitality entrepreneur. He is the CEO of Almond Group, director of Thalias Group, president of the Cambodia Tourism Federation, president of Cambodian Hotel Association, president of Cambodia Chef Federation, vice president of ASEAN Hotel Association and Cuisine Advisor of the Confrérie de la Chaîne des Rôtisseurs.

Biography Luu Meng was born in 1974 in Phnom Penh, Cambodia. At the age of three his family was forced to relocate to a U.N. operated refugee camp as the oldest of three. where he had sold clocks and watches at the Central Market. Meng's mother Diep Cheang had run a famous banh chao shop on Sothearos Boulevard and his grandmother worked as a cook in the Royal Palace kitchens

On 8 August 2008, after two years of construction Meng opened the flagship Almond Hotel. The following year he opened the Yi Sang Chinese Restaurant at the Phnom Penh Special Economic Zone and in 2011 another Yi Sang Restaurant at Château on Phnom Penh's riverside. The same year Luu Meng was awarded the Order of Agricultural Merit by the French government for "his creation of Cambodian nouvelle cuisine and building a bridge to other culinary cultures". In 2016, he published the cookbook "Cambodia Sevensea's", which Meng wrote together with culinary writer Darren Gall, with Cambodian coastal recipes from Kampot, Kep, Sihanoukville and the islands.

In May 2021, Meng and other private donors partnered with Princess Norodom Arunrasmy's Muditha Foundation to provide food hampers to people in areas most affected by the COVID-19 pandemic in Cambodia.

Books Darren Gall, Luu Meng (2016). Cambodia Sevensea's. Sorse Hospitality

Written with culinary writer Darren Gall, the cookbook focuses on coastal Cambodian cuisine, offering recipes from regions like Kampot, Kep, Sihanoukville, and the islands. It emphasizes the use of fresh, local seafood and traditional cooking techniques.

Clive Graham-Ranger, Luu Meng (2012). Cambodia's Top Tables. AsiaLife Media

Co-authored with British food writer Clive Graham-Ranger, this book features recipes from 52 restaurants across Cambodia. It highlights the diversity and richness of Cambodian culinary traditions.