Home #WHERETONEXT Asia & Pacific Raffles Grand Hotel d’Angkor Launches Multi-Course Khmer Tasting Menus at 1932

Raffles Grand Hotel d’Angkor Launches Multi-Course Khmer Tasting Menus at 1932

1932 fine-dining restaurant at Raffles Grand Hotel d’Angkor
1932 fine-dining restaurant at Raffles Grand Hotel d’Angkor

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.

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.

Pleah Salmon from the new “1990s” tasting menu
Amok Tre Prel from the new “1990s” tasting menu

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 extraordinary new tasting menus at Raffles’ 1932 celebrate the vibrant flavors and cultural heritage of Cambodian cuisine and provide it with a global stage, where it will surely attract many new fans,” said Raffles Grand Hotel d’Angkor General Manager Joseph Colina.

Raffles Grand Hotel d’Angkor was named one of the world’s “500 Best Hotels” by the industry-leading Travel + Leisure magazine in April. 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 2023.

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.