Wild

Wild sits inside a restored traditional wooden Khmer house, identifiable by its dark, weathered timber facade and the lush, overgrown garden that hides the building from the street. The space functions as a spring roll restaurant and bar, founded by a former pastry chef who pivoted from fine dining to perfecting the art of the roll. Her signature creation involves pairing seasonal Cambodian ingredients like Kampot pepper or local honey with classic French culinary techniques, drawing diners into this quiet, private courtyard.