“I cook everything in water, not oil,” he says. “I’m trying to make things healthier for everybody. I’m trying to get away from the MSG, the fish sauce. I want to make the healthiest foods I can so people leave here and sleep well. The only oil is in the fryolator.”

Chef Chy lived in Cambodia until the age of 14. When the war with the Khmer Rouge ended, his family was divided among different refugee camps in Thailand. After a time, he was sent to Oregon, then he moved to New Hampshire with a Cambodian family.

In the years that followed, Chef Chy learned baking and culinary skills that incorporated many Asian and American dishes. He opened Angkor Wat to fuse together his favorite Cambodian and Thai dishes—but with his own unique flavor twists.

“Most people like how we cook the veggies,” Chef Tuckerman says. “I keep them crispy. A lot of places cook the veggies until they’re overdone.”

Some of the more popular dishes are the curry with mixed vegetables, stir-fried with either chicken, pork, or tofu, and the Pad Thai with lo mein noodles, shredded cabbage, carrots, basil, green onions, egg, and crushed peanuts, also served with your choice of chicken, pork, or tofu. Or try the Crispy Cambodian Chicken, which is sliced chicken breast marinated in lemongrass, kaffir lime leaf, and coconut and served on top of lo mein noodles and veggies. For dessert, check out the Thai custard—warm and full of flavorful spices, topped with a coconut sauce. Chef Chy has an open kitchen, so customers can watch him cook whenever they want. Diners are welcome to enjoy their meal in the restaurant or get it to go.

Considering that most restaurants close before they’ve made it to the three-year anniversary, it is a huge milestone for Angkor Wat to be open at ten years. When asked about the restaurant’s longevity, Chef Chy explains, “If you put your mind to it and are a hard worker, you’re good to go!”