The acclaimed fine-dining restaurant further elevates Cambodian gastronomy
SIEM REAP, Cambodia (Aug. 28, 2024) – The acclaimed Khmer fine-dining restaurant 1932 at Raffles Grand Hotel d’Angkor in Siem Reap has unveiled exclusive new tasting menus as it continues to elevate and redefine haute gastronomy in Cambodia.
The hotel’s Khmer tasting menus were launched last year as a way to introduce diners to the distinctive flavours of the Southeast Asian cuisine. The popularity of the dining experience prompted 1932 to update the menus with several exciting new dishes available this month.
Some highlights from the new menu include Bangkorng Takeo made with Takeo freshwater lobster, Khmer thermidor sauce, morning glory and oyster sauce; Num Krouk, a Khmer rice cake with sweet and sour sauce, and lime; and Sach Ko Lok Lak, a Tajima striploin with Kampot pepper, crudite, turmeric and garlic fried rice.
“The dishes on the new Khmer tasting menu at 1932 feature the freshest, locally grown, seasonal ingredients, ensuring an outstanding representation of Cambodian flavours at their very finest,” said Executive Sous Chef Dorn Doeurt, an expert in authentic Royal Khmer cuisine and modern Khmer gastronomy, who designed the menus.
The tasting menus are categorized by decades/periods, including the 1930s (“The Reign of King Sisowath Norodom” priced at $90++), 1950s (“The Grand Renaissance” priced at $60++), 1960s (“The Golden Age” priced at $70++) and 1990s (“The Raffles Grand Legacy” priced at $100++). All are offered with an optional wine pairing and dishes can also be ordered à la carte.
“The new tasting menus at 1932 showcase the exquisite range and remarkable tastes of Khmer cuisine in a fine-dining experience that’s second to none as an introduction to Cambodia’s top culinary offerings,” said Raffles Grand Hotel d’Angkor General Manager Joseph Colina.
Earlier this year, World’s 50 Best spotlighted 1932 in its Discovery list, saying the restaurant’s cuisine “delights the palate as the chefs navigate decades of Khmer culinary heritage.”
Raffles Grand Hotel d’Angkor was named one of the world’s “500 Best Hotels” by the industry-leading Travel + Leisure magazine in April for a third straight year. The historic hotel was also honored as one of Cambodia’s finest—with special recognition for its swimming pool and spa—in the Travel + Leisure Luxury Awards Asia Pacific in June.
The 92-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/.
ABOUT RAFFLES
Raffles Hotels & Resorts boasts an illustrious history and some of the most prestigious hotel addresses worldwide. In 1887, Raffles Singapore set the standard for luxury hospitality, introducing the world to private butlers, the Singapore Sling and its enduring, legendary service.
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SIEM REAP, Cambodia (Aug. 28, 2024) – The acclaimed Khmer fine-dining restaurant 1932 at Raffles Grand Hotel d’Angkor in Siem Reap has unveiled exclusive new tasting menus as it continues to elevate and redefine haute gastronomy in Cambodia.
The hotel’s Khmer tasting menus were launched last year as a way to introduce diners to the distinctive flavours of the Southeast Asian cuisine. The popularity of the dining experience prompted 1932 to update the menus with several exciting new dishes available this month.
Some highlights from the new menu include Bangkorng Takeo made with Takeo freshwater lobster, Khmer thermidor sauce, morning glory and oyster sauce; Num Krouk, a Khmer rice cake with sweet and sour sauce, and lime; and Sach Ko Lok Lak, a Tajima striploin with Kampot pepper, crudite, turmeric and garlic fried rice.
“The dishes on the new Khmer tasting menu at 1932 feature the freshest, locally grown, seasonal ingredients, ensuring an outstanding representation of Cambodian flavours at their very finest,” said Executive Sous Chef Dorn Doeurt, an expert in authentic Royal Khmer cuisine and modern Khmer gastronomy, who designed the menus.
The tasting menus are categorized by decades/periods, including the 1930s (“The Reign of King Sisowath Norodom” priced at $90++), 1950s (“The Grand Renaissance” priced at $60++), 1960s (“The Golden Age” priced at $70++) and 1990s (“The Raffles Grand Legacy” priced at $100++). All are offered with an optional wine pairing and dishes can also be ordered à la carte.
“The new tasting menus at 1932 showcase the exquisite range and remarkable tastes of Khmer cuisine in a fine-dining experience that’s second to none as an introduction to Cambodia’s top culinary offerings,” said Raffles Grand Hotel d’Angkor General Manager Joseph Colina.
Earlier this year, World’s 50 Best spotlighted 1932 in its Discovery list, saying the restaurant’s cuisine “delights the palate as the chefs navigate decades of Khmer culinary heritage.”
Raffles Grand Hotel d’Angkor was named one of the world’s “500 Best Hotels” by the industry-leading Travel + Leisure magazine in April for a third straight year. The historic hotel was also honored as one of Cambodia’s finest—with special recognition for its swimming pool and spa—in the Travel + Leisure Luxury Awards Asia Pacific in June.
The 92-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/.
ABOUT RAFFLES
Raffles Hotels & Resorts boasts an illustrious history and some of the most prestigious hotel addresses worldwide. In 1887, Raffles Singapore set the standard for luxury hospitality, introducing the world to private butlers, the Singapore Sling and its enduring, legendary service.
Today, Raffles continues this tradition in leading cities and lavish resort locales, enchanting travellers with meaningful experiences and service that is both gracious and intuitive.
Connoisseurs of life choose Raffles, not merely for its aura of culture, beauty and gentility, but for the extraordinary way they feel when in residence with Raffles. Each Raffles, be it Paris, Istanbul, Dubai, Warsaw, Jakarta or the Seychelles, serves as a venerated oasis where travellers arrive as guests, leave as friends and return as family. Raffles is part of Accor, a world-leading hospitality group consisting of more than 5,100 properties and 10,000 food and beverage venues throughout 110 countries.
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Tags:
Bangkorng Takeo
Cambodia
Executive Sous Chef Dorn Doeurt
New Khmer
Raffles Grand Hotel d’Angkor’s 1932
Sach Ko Lok Lak
Tasting Menus