A Taste of Cambodia: Morrison Dining shares Culture through Cuisine
Morrison Dining recently brought the vibrant flavors of Cambodia to the Cornell community with a special lunch event on October 14th curated by Kimeang Por, originally from Phnom Penh, Cambodia, who recently celebrated her eighth year at Cornell. The event was part of Cornell Dining’s commitment to celebrating cultural diversity through food, and for Por, it was a deeply personal moment.
The menu featured Cambodian-style fried chicken (មាន់បំពង, mean bampong), pork-topped rice bowls (សាច់ជ្រូកនិងប្រេងខ្ទឹមបារាំងបៃតង sach chrouk ning breng khtoembareang baitang), Daikon Carrot Soup (ស៊ុបការ៉ុត ដាយខុន saoub karot daikon), fresh vegetables, pickled sides (ត្រសក់ជ្រក់ Trasakchrok), sweet chili dipping sauce (ទឹកជ្រលក់ម្ទេសផ្អែម tukachrolk mtesa phaem), and a savory egg dish (ស៊ុតចំរុះ saout chamrouh). Inspired by the street food and home cooking of her childhood, Por’s dishes offered a rare and flavorful glimpse into Cambodian culinary traditions.
“Even though I’ve been here for 14 years, I still cook my own food from home all the time,” Por shared. “I love my noodle soup, my Asian-style breakfast and lunch—everything from back home. This reminded me of my childhood, when we’d eat outside of school because there were no cafeterias. I wanted to share that feeling of remembering home with students here.”
Cambodian cuisine is known for its balance of sweet, salty, and sour flavors, often achieved through fermented fish paste, vinegar, sugar, and herbs. “Every dish has flavor,” Por explained. “Even the dipping sauce—some people use peanuts; others use vinegar and sugar. Everyone does it a little differently, but still with so much flavor.”
Por’s journey as a cook began with curiosity and family guidance. “I’d see something my mom was cooking and want to learn it. When I would cook it for my mom, she would say it was good, and I’d say, ‘Yeah, because I learned from you.’” Now, with her mother living nearby, she joked, “I’m like a princess—I go to work, come home, and she takes care of the food.”
Chef Josh Holden, Senior Chef at Morrison Dining, praised Por’s initiative and the passion behind the event.
“One of the most rewarding parts of working with Cornell Dining is seeing our team members bring an import piece of their heritage to the table—literally,” Holden said. “This Cambodian lunch was more than just a meal; it was a story, a shareable memory, and a way to connect our community to cultures they may never have experienced before. Or ones that give them a taste of home.”
Por hopes the event will inspire students to explore new flavors and expand on the diverse offerings in the residential dining room. “If they say it’s good and it sells out, maybe we’ll see more Cambodian food on the menu,” she said. “But Cambodian food takes time—you have to put your heart into it.”
Beyond the food, Por wanted to share a piece of her homeland. “Cambodia is beautiful. The people are kind. If you go, I recommend visiting between November and February when the weather is cooler. You can see temples, beaches, and walk the street markets full of food.”
As Morrison Dining served this heartfelt meal, the message was clear: food is more than sustenance, it’s a bridge to memory, culture, and connection. “I just wanted to show the kids here something different,” Por said. “Let them try. Let them remember."
Photos by Yiting Zhang.
About Cornell Dining
Cornell Dining is consistently ranked in the Princeton Review's top ten for best campus food among all colleges and universities in the country! That high rating comes from customer surveys, and reflects Cornell Dining's commitment to serving high-quality foods that are healthy and creatively prepared with genuine care for a diverse community. Cornell Dining operates over 30 on-campus eateries -- which include residential dining rooms, cafés, coffeehouses, food courts, and convenience stores -- and serves more than 23,000 meals a day to members of the Cornell community. For more information, visit dining.cornell.edu.