Raffles Grand Hotel d’Angkor launches Khmer tasting menus offering diners at 1932 restaurant a tantalizing introduction to Cambodian cuisine.
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.
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“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, 1950s, 1960s and 1990s. 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.
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The 91-year-old Raffles Grand Hotel d’Angkor is on the doorstep of ancient Khmer archaeological sites in Cambodia and is considered a national treasure. Originally opened in 1932, the hotel was built as a rest stop for archaeologists and adventurers seeking to explore the ancient kingdom of Angkor Wat, which is today one of the most popular UNESCO World Heritage Sites
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