“But for fans of Yun, My Cambodia is also a beautifully written, vulnerable portrayal of a chef who rose to fame so fast that she could barely comprehend what was happening. In essays that organize the book’s recipes by chapters in Yun’s life, she explores big topics around identity, family, pride, connection and loss.”—San Francisco Chronicle
“Cambodian cuisine is woefully underrepresented in cookbook format, but Nite Yun, the daughter of Cambodian refugees and chef-owner of Lunette Cambodia in San Francisco, California, is out to change all that with her deeply personal tome.”—Saveur
“All cookbooks are love letters of a kind, but what Nite is putting out into the world with My Cambodia is a completely unfiltered look into her heart and mind. Our stomachs will be so much better for it.”—Caroline Glover, co-owner and chef of Annette and Traveling Mercies
“This is clearly a deeply personal book filled with dreamy photography and recipes that are approachable for those, like myself, who are diving into the world of cooking Cambodian food for the first time.”—Calvin Eng, chef and owner of Bonnie’s and author of Salt Sugar MSG
“This love letter to traditional Khmer recipes as well as Cambodia is a must-have not only for anyone wanting to connect with our culture but also for the Khmer-American kids that feel disconnected from their identity.”—Karuna Long, chef and owner of Sophon (2025 James Beard semifinalist located in Seattle, WA)
“Nite has epitomized what it means to be a proud Asian American in this generation. Her love and respect for her culture flows through everything she does on and off the plate. She captures the soul of Khmer cuisine, shares its lineage and food history, and brings it together flawlessly in My Cambodia.”—Gaby Maeda, chef of Friends and Family Bar
“Nite and her restaurants have gathered all the attention around the country. Nyum Bai and Lunette are considered some of the best Cambodian food experiences in the United States. With this cookbook, I look forward to learning more about Khmer history and the rich, delicious flavors produced in Nite’s kitchens.”—Earl Ninsom, chef and cofounder of Langbaan, EEM, Yaowarat, and others and James Beard Award-winner for Outstanding Restaurant
“Nite beautifully weaves past and present, Cambodia and California, and nostalgia and innovation into one intricate canvas of the Khmer experience in America. With each comforting and delicious dish, she honors the oral traditions of her elders, peers, and the community she builds.”—Reem Assil, award-winning chef and author of Arabiyya
“My Cambodia is a soulful journey that is undeniably deep and personal. Nite proudly champions Cambodian cuisine by way of her delicious chronicles that are real and uncompromising. After reading and cooking through her book, you cannot help yourself from cheering for Nite.”—James Syhabout, chef and owner of Commis and author of Hawker Fare
“This cookbook is a marvel. The recipes in My Cambodia evoke the same feeling of awe: Every recipe has a sense of home and a love and respect for the food that shaped her.”—Diep Tran, James Beard Award-winning writer, founder of the Banh Chung Collective, and former chef/owner of Good Girl Dinette
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