Wild Creative Bar & Eatery


From the start, we considered doing business in Cambodia gave us a responsibility towards the local community, and first of all, our employees.
We are happy to now employ 45 Cambodian people in our 2 restaurants. We strive to provide them with the best working conditions:
  • We offer salaries 75 to 100% higher than most local restaurants.
  • We give them decent hours and pay every extra hour.
  • We provide a health insurance to all of them, for free.
  • Since 2022, we are happy to pay for their retirement fund (pension).
We always love to help to raise funds for NGOs who do a terrific job helping the people who need it the most.

We declare and pay taxes on 100% of our revenues, as we believe it is useful for the development of the country. Also… it’s the law 🤣.


This is our absolute priority. Although it isn’t required in Cambodia, we trained for HACCP (Hazard analysis and critical control points) for food safety with a french institute. We use french norms and standards of operations, which are among the most efficient and the strictest in the world. Our team members have all been trained and are still trained on a regular basis, we use logs to follow up, and have implemented random checks to make sure every point is respected.

We know, this may be your main concern as a tourist. All our vegetables are cleaned and stored following french standards. We actually added one wash with baking soda as it is the most powerful way to remove possible traces of pesticides.

For environmental concerns, we do not sell any plastic bottle. The water we give our guests during their meal is 100% safe, it is delivered daily in 20L bottles that are sent back to the factory to be cleaned and refilled.

Our Ice is made of drinking water and is safe to consume. Generally speaking, although it is a good idea to be careful about ice in the countryside or in the Temples, ice is not a problem is cities such as Siem Reap.


Although it improved a LOT recently, protecting the environment is a real concern in Cambodia, in particular regarding plastic pollution. As a restaurant owners and employers, we’re doing our best to reduce our single use plastic consumption.
  • We do not use any plastic bottles, for this reason, we never had any still water for sale. we prefer to give it for free.
  • We provided our vegetable supplier with reusable bags and/or baskets so they can deliver us free of plastics. 
  • We have required our other suppliers to deliver with cardboard boxes, which are then collected to be recycled.
  • Our glass bottles and aluminum cans are collected weekly by recyclers.
  • We change very often our cooking oil, which is then collected by a company which either turn it into soap or bio-diesel.
  • We compost our vegetable wastes, our garden loves it!