Meng's mother Diep Cheang had run a famous banh chao shop on Sothearos Boulevard and his grandmother worked as a cook in the Royal Palace kitchens[6] and operated a restaurant before the Khmer Rouge.

To design the restaurant's menu Meng travelled throughout Cambodia for six months and collected traditional recipes, which he presented using farm-sourced ingredients and modern cooking techniques.

[7][9] The same year Luu Meng was awarded the Order of Agricultural Merit by the French government[10] for "his creation of Cambodian nouvelle cuisine and building a bridge to other culinary cultures".

[11] In 2016, he published the cookbook "Cambodia Sevensea's", which Meng wrote together with culinary writer Darren Gall, with Cambodian coastal recipes from Kampot, Kep, Sihanoukville and the islands.

[12] In May 2021, Meng and other private donors partnered with Princess Norodom Arunrasmy's Muditha Foundation to provide food hampers to people in areas most affected by the COVID-19 pandemic in Cambodia.