Our Story

Lost City exists because Siem Reap needed it to.

After COVID, this city didn't bounce back the way other places did. Many of our closest friends (people we'd already known for years) were struggling to find reliable work at a wage they could actually live on. The hospitality industry's default response is to stretch staff thin: more days, less pay. We weren't interested in running that kind of place.

So we built something different. Lost City was never primarily about pizza. It was about creating a place where the people who run it (our friends) could work five days a week, earn a proper wage, and still have a life outside of it. That's why we're open five nights a week and not six or seven. Not because we couldn't fill the seats. Because that's what works for our staff, and our staff come first.

That's the original purpose of Lost City. It remains the purpose today.

The wood-fired oven, the BBQ nights, the local craft beers: all of that grew from this foundation. We set up on the riverside, built a brick oven by hand, and started making the kind of pizza and BBQ we'd actually want to eat. The Wednesday BBQ Night started as something we cooked for ourselves and our regulars, and it became the thing Siem Reap now knows us for. The craft beers are Cambodian because the Cambodian brewing scene deserves the attention.

We're not a chain. We're not trying to scale. We're five nights a week on the riverside, doing right by the people who show up, on both sides of the kitchen.