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 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.
