WHERE CAMBODIA’S CULINARY HERITAGE MEETS MODERN FINE DINING
Building on the success of its Khmer tasting menus introduced in 2023, the signature restaurant 1932 at Raffles Grand Hotel d’Angkor has unveiled four new tasting menus inspired by Cambodia’s rich culinary heritage. Created by Executive Sous Chef Dorn Doeurt and Executive Chef Memo Hernandez, the menus deepen the exploration of Cambodia’s culinary heritage while introducing innovative interpretations.
The latest collection draws inspiration from different periods of Cambodian history. Three menus were created by Siem Reap-born 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.
Garden Bite
The King’s Apothecary
This vegetarian, pre-colonial inspired menu honors 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 meters. 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.
Bay Damneub Muk Bangkang
New Khmer Expressions (curated by Executive Chef Memo Hernandez)
A vibrant dialogue between Latin American and Khmer flavors, 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 Chef Dorn Doeurt.
Chef Memo added: “New Khmer Expressions represents a beautiful fusion, bringing the soul of Latin America to meet the aromatic depth of ancestral Khmer flavors.”
1932 restaurant
Together, the four tasting menus showcase how Khmer cuisine continues to evolve, pairing centuries-old culinary traditions with modern techniques and fresh creative perspectives. Each menu offers guests a distinctive journey through Cambodia’s history, culture and flavors, further cementing 1932’s position as a leader in Khmer fine dining.
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