Cambodian American chefs are finding success and raising their culture’s profile. On their terms WSOC TV [Video]

Chef Phila Lorn was not necessarily aiming for “quote-unquote authentic” Cambodian food when he opened Mawn in his native Philadelphia two years ago. So when he approached some Cambodian teen patrons, he braced himself for questioning.

“Someone’s going to say something like, ‘That’s not how my mom makes her oxtail soup,’” Lorn said. “So I walk up to the table. I’m like, ‘How is everything?’ And the kid looks up to me and he goes, ‘It doesn’t even matter, dude. So glad you’re here.’”

It was at that moment that Lorn realized Mawn — the phonetic spelling of the Khmer word for “chicken” — was more than a noodle shop. It meant representation.

In June, he will be representing his dual cultures — Cambodian and Philly — at his first James Beard Awards, as a nominee for Best Emerging Chef. In the food world, it’s akin to getting nominated for …