Cambodia's vibrant culture, humble people, and rich history have long captivated visitors and expatriates alike. For Denise, a Singaporean entrepreneur and breast cancer survivor, the Kingdom became more than a destination—it became home. After arriving in Phnom Penh in November 2011, she quickly fell in love with Cambodia's warmth and its people's eagerness to learn. Over a decade later, she proudly calls it her second home while leading a thriving food empire in Cambodia's culinary landscape.
In this interview, Denise—a Board member of the Cambodian Restaurant Association and member of Chaîne des Rôtisseurs in Cambodia—shares insights into Cambodia's evolving food scene, her experience running the restaurant chains Emperors of China and Dim Sum Emperors, her work from franchising Dim Sum Emperors and foodservice for HoReCa, Modern Trade, and B2B, and her inspiring personal journey.
How would you characterize the evolution of Cambodia's culinary landscape since your initial involvement in the industry?
Since 2011, Cambodia's food industry has experienced a remarkable transformation, marked by a significant increase in restaurants and cafes, improved food quality standards, an influx of foreign culinary talent, growing middle-class demand for upscale dining, and government-led tourism initiatives that have collectively created a thriving food scene with unprecedented opportunities to experience authentic Cambodian cuisine.
What challenges do you face in operating a restaurant chain and franchising Dim Sum Emperors? How do you maintain food consistency, especially regarding ingredient sourcing?
Running a successful dim sum restaurant chain comes with several key challenges including fierce market competition that demands unique dining experiences, careful cost management across operations, the ongoing challenge of finding and retaining passionate staff, and the need to stay current with restaurant technologies - yet despite these obstacles, Dim Sum Emperors maintains consistent quality through strong supplier partnerships and clear product specifications across all locations, positioning us well for future franchise growth.
What is your approach to recruiting and developing local restaurant talent? What current challenges do you face in building your team, and how do you address them?
The restaurant industry faces several key challenges in recruiting local talent for management positions. The primary challenge is finding qualified candidates who have the necessary skills and experience to run a successful restaurant.
Competition within the industry is fierce, with restaurants vying for the same limited pool of talented professionals. This intense competition makes it particularly challenging to attract and retain top-tier employees.
Moreover, the industry's reputation for demanding work conditions—including long hours, modest compensation, and high-stress environments—creates additional hurdles in attracting and retaining qualified staff.
Despite these challenges, here are some important areas for improvement:
Offer competitive salaries and benefits to attract and retain top talent
Create a positive work environment where employees feel valued as team members
Take a proactive approach to recruitment—attend job fairs, build relationships with local colleges and universities, and maintain presence on major job boards
Craft clear, concise job postings that emphasize the benefits
On a personal note, many may not know that Denise is a breast cancer survivor. In 2024, she reached a significant milestone—completing her cancer medications and treatments after a decade-long battle. Congratulations! Running a food business is mentally demanding, and I've seen several individuals give up under the pressure.
How did you find the strength to persevere? What kept you motivated? And what advice would you offer to someone currently fighting cancer?
Yes, running a food business can be mentally challenging at times. However, I am motivated by the fact that I am doing something that I love & that I believe in. I am also motivated by the people who support me, my family & friends, bosses & colleagues & also my customers. When I am feeling overwhelmed, I try to take a step back & remember why I am doing this in the first place. I also try to stay positive & focus on the good things that are happening.
If you are currently going through cancer, I would say that the most important thing is to:
stay positive & to focus on your health.
Take care of yourself – make sure to eat healthy, get enough sleep, & exercise.
Reach out for help – don’t be afraid to reach out to friends, family, or a therapist for support. Talking about your feelings can be helpful.
Take time for yourself to relax & de-stress.
Remember that you are not alone
Be patient with yourself – healing takes time.
Tell us about your journey from chef to group director of operations and now COO. What advice would you give to aspiring food industry professionals—whether they're chefs, cooks, or frontline service staff—who want to advance their careers?
Starting as a trainee cook in a hotel, I worked my way up through dedication and continuous learning to become Group Director of Operations and eventually Chief Operating Officer, learning valuable lessons about the food industry's evolution while discovering that success in this field requires being a strong team player, gaining hands-on experience, building professional networks, embracing change, and maintaining unwavering persistence despite challenges.
Finally—what are your hopes and aspirations for yourself and the company this year?
Looking ahead to the new year, my personal goals include continuous growth and development, taking on fresh challenges, and making meaningful contributions to our company and customers, while our organizational aspirations focus on industry leadership, employee satisfaction, sustainable growth, and expanding our CSR initiatives to positively impact the community - all while working to strengthen our position during the current economic challenges and foster prosperity for all stakeholders.
In concluding this blog, my takeaway from the interview is that Denise's dedication to excellence, emphasis on nurturing local talent, and vision for sustainable growth provide a model for aspiring entrepreneurs in Cambodia's restaurant industry. She exemplifies a respected leader in the culinary field, illustrating how passion and resilience can conquer obstacles. Her commitment to business expansion and community impact shows how leadership can merge commercial success with social contribution.
For more information check-out Wong and Meas Restaurant's website and social media page
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