The Raffles Grand Hotel d’Angkor, one of
Cambodia’s most storied hotels, has opened 1932, a restaurant
named after the year the hotel was first opened.
Located on the ground floor of the hotel’s
Heritage Wing next to the Conservatory and behind the celebrated
Elephant Bar, this elegant venue is the successor to the previous
Restaurant Le Grand, which had stood since the hotel’s inception.
1932 inherits the honour of being one of only
two establishments in the country that is permitted to serve Royal
Khmer Cuisine, the other being its sister Raffles Hotel Le Royal
in Phnom Penh.
These recipes were passed on by royal
decree to the hotels from the King’s own kitchen.
The Royal Khmer Menu brings together an array of
textures and tantalizing treats, such as mango and prawn salad,
spicy and sour lobster consommé, grilled lamb chops in ginger
sauce, red chicken curry in coconut, and for dessert, pumpkin
Raffles Grand Hotel d’ Angkor’s Executive Chef
Angela Brown, said, “Khmer cuisine is a combination of refined,
simple, delicate flavours. The dishes are much subtler than, say,
Thai recipes. Khmer flavours pop out, but don’t knock you over.”
Chef Angela aims to craft traditional Khmer
recipes with a modern approach. “Not fusion, but dishes that can
be adapted to the Western palate,” she said.
One of her new signature dishes is the
melt-in-your-mouth Beef Cheek, served with a local aromatic herb
known as ma-om and quail egg curry. Other highlights include the
Chateaubriand-style lok lak, a Wagyu beef striploin with grape
A selection of intriguing condiments accompanies
each meal, among them the chef’s own creation, duka, a grainy mix
of cashew nut, sesame, coriander seed and salt.
A local seed called chombok – similar to
almond – pervades the rye bread, while la-voch is a Khmer herb and
Overseen by 1932’s wine expert Ms. Sum Socheata,
guests can look forward to wine pairings with every dish in each
of the five-course Royal Khmer meal.
“The refurbishment of the restaurant has brought
it up to date with freshness and light, while retaining the sense
of traveling back in time,” said Hotel Manager, Vincent Gernigon.
“The new look of the restaurant perfectly complements the exciting
menus being created by Chef Angela, and adds a new dimension to
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