Raffles Grand Hotel d’Angkor has unveiled a series of exclusive multi-course Khmer tasting menus, the first of their kind offering diners at 1932 restaurant a tantalizing introduction to the distinctive flavors of Cambodian cuisine.
Restaurant 1932 is the only place in Siem Reap where you can savour dishes once served only to Khmer kings and queens. The restaurant uses fine ingredients, sourced locally in the Mekong and Tonlé Sap River region, as well as fragrant herbs and spices, which are gathered daily in the hotel gardens, guaranteeing fresh, sustainable cuisine. The wine cellar, a recent addition to the restaurant, has perhaps the finest selection of wines in Asia, with a choice of over 400 vintages from around the world.
The tasting menus are the creation of Executive Sous Chef Dorn Doeurt, affectionately known as Chef DD, a veteran Khmer culinary expert. The Siem Reap native is well-versed in the intricacies of the national cuisine, including both authentic Royal Khmer cuisine and modern Khmer gastronomy.
“I’ve designed these menus as the perfect introduction to Khmer cuisine, spotlighting premium fresh local produce. We source local meat and fish, spices, chocolate and other ingredients to create distinctive dishes that even the most discerning foodies will agree make them a new ‘must-experience’ on the culinary map of Southeast Asia,” Chef DD says.
The tasting menus are categorized by decades/periods, including the 1930s (The Reign of King Sisowath Norodom), 1950s (The Grand Renaissance), 1960s (The Golden Age) and 1990s (The Raffles Grand Legacy). All are offered with an optional wine pairing and dishes can also be ordered à la carte.
Highlights from the signature “Raffles Grand Legacy” multi-course tasting menu include Phlea Salmon with lemongrass, coriander and spicy lime sorbet; Duck Consommé with straw mushrooms, eggplant and morning glory; 1932 Fish Amok, a restaurant signature, with Kroeung curry paste, coconut milk and black sticky rice; “Char Kdao” Angus Tenderloin with hot basil, green beans and sweet potato; Cambodian Cheese, including Tomme of Bokor, brie and Kampot camembert; Colonel, featuring a lime sorbet with Elephant Bar gin; and Chocolate and Ginger Truffles with passionfruit, coconut and palm sugar caramel.
The 91-year-old luxury hotel is on the doorstep of ancient Khmer archeological sites in Cambodia and is considered a national treasure. Originally opened in 1932, the hotel was built as a rest stop for archeologists and adventurers seeking to explore the ancient kingdom of Angkor Wat, which is today one of the most popular UNESCO World Heritage Sites.
For more information on dining at Grand Hotel d’Angkor, please call +855 63 963 888 or email dining.grandhotel@raffles.com. or visit www.raffles.com/siem-reap/.