We wanted to put an end to the slaughter, while at the same time, make a decent living for our family; so, we decided to go ahead and open a plant-based restaurant.
RAMA ARIADI: ‘For a brief while, Kem Soksyna and Chom Dymong (also known as Mong), the owners of Sabay Vegilicious were a part of the dog-meat trade. Prior to their plant-based venture, the couple owned a stall that serves dog meat in the outskirts of the capital, a stone’s throw away from the airport. “For five years, we served dog meat from our kitchen – and on an average day, we could expect to earn between $25-30 from sales,” explained Mong. “We didn’t know where the dogs came from – where the meat originated, the vendors never disclosed the facts to us”…
The chance to break the habit came in November 2016, when Soksyna and Mong met with Marc Ching from Animal Hope and Wellness Foundation. “He came to our place and offered to finance a restaurant – as long as dog meat isn’t on the menu,” continued Mong. “We wanted to put an end to the slaughter, while at the same time, make a decent living for our family; so, we decided to go ahead and open a plant-based restaurant.”
The resulting venture is the exact opposite to what Soksyna and Mong had once dabbled in. Whereas in their previous joint, the door to their restaurant is a one-way street to eternity for pooches, Sabay Vegilicious is definitely more welcoming to our four-legged friends. The menu, is decidedly herbivore-friendly – with analogues made of mushrooms and soy replacing meats and other animal-based proteins’. SOURCE…
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