Farm to Table

What they say

“The unique beauty of Cambodia inspires us, and also presents a unique challenge as a restaurant who cares about health and environment. The only way we found to confidently source safe produce for our guests was to venture to make direct connections with farms, learn their process, and share their challenges. This is how Farm to Table was born, and since then our focus is not only to provide healthy, thoughtfully sourced dishes in an outdoor atmosphere – but to develop a system of best practices to be used in the hospitality industry and at home to protect our environment and well-being.”

Signature Dishes

“The Green Bowl”: vegan, gluten-free, plant-based bowl with organic Ibis rice, broccoli florets, green beans, wilted spinach, courgette shavings, bok choy, mung beans, ginger soy dressing, and roasted cashew nuts.

What we say

Farm to Table is a relaxed, family friendly, community-focused outdoor eatery that hosts home gardening workshops, sustainable cocktail classes, neighbourhood clean-ups, and the Mindful Market, which introduces producers and processors of ethical local products. The vegetarian, vegan, and gluten-free dishes are created using seventy per cent local ingredients with a goal of eighty per cent by 2019. Farm to Table founder Brittany Sims spent several years working with organic grower Discovery Farms, tracking and researching seasons, to inspire chefs and diners to seek out chemical-free local ingredients.


A casual eatery focused on creating sustainable dishes served in a garden setting


Amy Baard, chef patron & Chanthy Chuob, head chef


Lunch & dinner, daily


Street 360 #16, BKK1, Phnom Penh, 12000


+855 (0) 1056 5678



Facebook or walk-ins

Price guide

Vocational training restaurant serving creative Cambodian cuisine in a French colonial villa

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