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Mon, 2 Dec 2019

Raffles Grand Hotel d’Angkor Opens Khmer Restaurant, 1932

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.

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. 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. Click to enlarge.

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 custard.

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 puree.

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 wheat chapati.

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 Khmer cuisine.”

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