Christchurch chef brings Cambodian food traditions to the table

Wednesday, 22 July 2026

For Rumduol Seng, known to Christchurch diners as Rom, food has always been more than what is served on a plate.

It carries memories of her family, her mother’s resilience and a connection to a culture she wants more New Zealanders to discover.

The chef and owner of The Diversity restaurant, in Riccarton, grew up surrounded by food. Her grandmother was known as the village caterer in their home town in Cambodia. After settling in New Zealand, her mother continued that tradition, cooking for community events for decades.

Seng was born in a refugee camp in Thailand after her family fled Cambodia during the violence of the Khmer Rouge in the 1970s. They arrived in New Zealand in July 1992 and she has lived in Christchurch ever since.

She remembers her mother being amazed by everyday conveniences — running water from a tap and a stove that did not need firewood.

“She always said, ‘I wished for a better place, for a better opportunity, and I’ve already been given that opportunity’. She always wants to serve this community first.”

That gratitude has shaped Seng’s approach to food.

When she was 11 she started helping her mother at a Cambodian restaurant in Christchurch. At the time, she says, her motivation was less about becoming a chef and more about avoiding long days picking berries.

She started by clearing dishes before gradually learning the techniques and flavours her mother had carried with her from Cambodia.

By her teenage years, she was working on Cambodian dishes, before working in cafes, bakeries and restaurants, finally realising hospitality was where she belonged.

Cambodian cuisine eventually became her focus, as the likes of Thai, Vietnamese and Chinese food were already well-known.

At The Diversity, Seng focuses on traditional cooking methods, including handmade pastes, sauces and broths.

“We use a lot of herbs and spices. It’s always about balance and flavours.”

One of her favourite dishes is Num banhchok, a traditional Cambodian breakfast made with rice vermicelli, a fish-based curry, coconut cream, herbs and fresh vegetables - and starts with making a fragrant paste.

“It takes time. But that’s how you get the flavour.”

Rice, rice noodles, fresh herbs and vegetables are central to Cambodian cuisine.

“Our soups are very clear broth. You don’t feel sickening after eating it. It’s fresh and clean, with a lot of depth — the sweetness, tanginess and saltiness.”

Her partner, Amit Tripathi, an experienced Indian chef, was one of the first to recognise the strength of her food.

He was so impressed by her dishes that he joked she had “ruined” him — after trying her authentic noodle soup, he said he could no longer enjoy other versions without asking Seng to “tweak the flavours” for him.

Since opening The Diversity, Seng has spent most of her time in the kitchen, ensuring every dish meets her standards. “I won’t let anybody touch my soups. Everything gets tasted by me before it goes.”

For Seng, the restaurant is also a way to honour her mother and keep her family’s history alive.

“My mum always said food is a way to people’s hearts,” she said. “It’s not just cooking for my man. It’s cooking for the community.”

The Diversity Restaurant is at 3/57 Mandeville St, Riccarton, Christchurch.