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1932 at Raffles Grand Hotel d’Angkor unveils 4 new tasting menus
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Friday, 31 July, 2026, 16 : 00 PM [IST]
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Siem Reap, Cambodia
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The iconic 1932 restaurant at Raffles Grand Hotel d’Angkor has launched four distinctive new tasting menus, further cementing its position as a leader in Khmer fine dining. Three of the new menus are curated by executive sous chef Dorn Doeurt, a Siem Reap native and renowned expert in Cambodian cuisine, while the fourth is a creative collaboration led by executive chef Memo Hernandez. Building on the success of the Khmer tasting menus first introduced in 2023, these new offerings deepen the exploration of Cambodia’s culinary heritage while introducing innovative interpretations.
Highlights of the new tasting menus include: The King’s Apothecary - This vegetarian, pre-colonial inspired menu honours King Jayavarman VII. Signature dish Garden Bite (cucumber, kaffir lime) leads a refined selection that also features creative plant-based plates such as jackfruit and mango salad, pumpkin and coconut, stuffed eggplant, cauliflower steak, and a red pepper chocolate tarte.
The Reign of King Monivong - This menu celebrates the king’s trip to Marseille, France to promote Cambodian tourism with a replica of Angkor Wat that reached a height of 55 metres. Hamok Royal (Tonle Sap fish, organic brown rice, lotus) is a standout, alongside other elegant creations including Nataing mousse, banana blossom and poached chicken salad, sour lobster consommé, braised pork belly, and Akor Thnoat Royale.
The Golden Age - Spotlighting the 1960s luminaries who visited Cambodia, this menu includes signature dish Bay Damneub Muk Bangkang (lobster, turmeric, sticky rice), joined by crab cake, Kep tiger prawns pomelo salad, Mekong bouillon, sous vide duck, and sweet potato and cinnamon crème brûlée.
New Khmer Expressions curated by Hernandez - A vibrant dialogue between Latin American and Khmer flavours, this menu features Humidity (Barramundi, coconut water, bird’s eye chili, ma’om) as a highlight, together with other bold fusions such as First Light, Zenith, Equatorial, Horizon, Dusk, and Lunar.
“We are proud to continue evolving Khmer cuisine by drawing inspiration from our rich history and the incredible local produce of Siem Reap. These menus tell stories of Cambodia’s past while delivering modern, refined dining experiences,” said Doeurt.
“New Khmer Expressions represents a beautiful fusion, bringing the soul of Latin America to meet the aromatic depth of ancestral Khmer flavours,” added Hernandez.
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