Neil Wager is an accomplished executive chef and insatiable traveller who feels he’s finally found home – and a career making challenge – on Song Saa’s exquisite twin islands.

Neil is no stranger to island life, having come to Song Saa from the renowned six-star North Island resort in the Seychelles. He has cooked for the likes of Prince Andrew, the King of Spain, Sarah Ferguson, David Beckham and Brad Pitt.

But here in Cambodia, he’s found the culinary adventure most chefs can only dream about.

“Every chef loves the opportunity to play with new ingredients and the unique flavours of Khmer cuisine are relatively unknown to the world,” he says.

“I’ve got an amazing opportunity on Song Saa to change that and take the traditional methods and ingredients that underpin Khmer food to a new, contemporary place.”

One thing is certain. He’ll have the best of Cambodia’s food bowl at his fingertips.

Traditional market gardens on neighbouring Koh Rong offer an incredible bounty, and Song Saa guests will be able to roam through stands of tropical fruit trees and other crops hand picking the ingredients for lunch on a rustic table set in the gardens.

Back on Song Saa, the executive chef is also cultivating his own garden for a unique menu based on sustainability and sensuality.

Salt. Heat. Raw. Scent. Sweet. Whether you are dining under the stars on Song Saa’s private beaches, in your villa, or at the overwater restaurant, these elements will underpin everything that passes your lips.

“You’ll taste the ocean in our own sea salt, made from some of the cleanest oceans in the world,” Neil says.

“Everything on every plate will be grown locally, and our seafood sourced from Cambodia’s growing community of sustainable fishers.

“I’m on a very personal journey to create a menu that blends old with new. It will be fresh, truly individual and will tread lightly.”

A taste of what’s to come:

It’s unlikely most Western palates would have encountered Prahok, an ingredient that underpins Cambodian cuisine.

In Khmer it means fermented fish, and it’s central to my modern take on an age-old favourite from this part of the world.

The Prahok is fried with pork taken from the belly, to accentuate the flavour, before it’s blended into a smooth warm puree.

It’s topped with iced cubes of green mango, which melt into the puree, and cucumber jelly highlighted with young mint, with a succulent piece of rolled pork belly on the side.

“I hope you’ll come to experience this dish for yourself. It’s not one you’ll forget.”