Surplus was the first zero-waste and vegan restaurant in the world
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
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.

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