SURPLUS CAMBODIA

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Surplus was the first zero-waste and vegan restaurant in the world
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Sweet caramelized onion pureé, fried spring onion root, fresh spring onion greens
Puffed rice crisp, cashew cream, smoked paprika, pickled red onion, dill

Surplus started as a small restaurant,

re-thinking the current way the hospitality industry works

Questioning everything, I wanted to build a restaurant that makes sense. In 2018, I have opened the restaurant in Siem Reap, Cambodia. 

 

Two years of developing the concept and bringing it to life have led to great success and achievements.

We served a small, creative vegan menu from seasonal, organic local produce, avoiding any waste. At Surplus Cambodia, every dish was created 'back to the front'.

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Cold watermelon soup, marinated slices of watermelon, candied watermelon rind, watermelon sirup, basil oil, fresh basil
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Passionfruit mousse, almond and banana crumble, fresh passionfruit, passionfruit sirup, dragonfruit

Every country has some amazing local producers and artisans. Cambodia is no different. I made sure that Surplus will support as many of them as possible, and I was fully committed to sustainability in every way. 'Surplus Manifest' was created to answer the questions about our practices.

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Steamed baby pak choi, roasted garlic and fried bread paste, toasted seeds, fresh green pepper, sunflower seed sauce, watermelon powder

Due to unfortunate timing, the restaurant is now permanently closed