1932 at Raffles Grand Hotel d'Angkor Unveils Four Khmer Tasting Menus

Stepping inside 1932 at Raffles Grand Hotel d’Angkor feels like traveling back to an era of unhurried elegance and timeless royal charm. Located in the heart of Siem Reap, this landmark dining destination has long served as an epicenter for authentic royal Khmer cuisine. Building on the acclaim of its initial tasting menus introduced in 2023, the restaurant has unveiled four distinctive new tasting menus designed to take diners on an unforgettable journey through Cambodia’s rich heritage and modern culinary innovation.

Three of the newly minted menus are masterfully crafted by Executive Sous Chef Dorn Doeurt, a Siem Reap native renowned for his deep expertise in local flavors. The fourth menu marks a creative leap forward, brought to life through a cross-continental collaboration led by Executive Chef Memo Hernandez.

Ancient Legends, Royal Tours, and 1960s Glamour

Every menu functions as a narrative chapter, weaving indigenous ingredients with storytelling that honors different epochs of Cambodian history.

• The King’s Apothecary: Honoring King Jayavarman VII, this plant-based, pre-colonial journey centers on natural healing. Opening with a signature Garden Bite of cucumber and kaffir lime, the vegetarian feast highlights jackfruit and mango salad, pumpkin with coconut, stuffed eggplant, cauliflower steak, and an intriguing red pepper chocolate tarte.

Garden Bite

• The Reign of King Monivong: Celebrating the monarch’s historic trip to Marseille to promote Cambodian tourism alongside a 55-metre replica of Angkor Wat, this menu radiates royal diplomacy. Signature dish Hamok Royal—featuring Tonle Sap fish, organic brown rice, and lotus—anchors a lavish line-up that includes Nataing mousse, banana blossom with poached chicken, sour lobster consommé, braised pork belly, and Akor Thnoat Royale.

Hamok Royal

• The Golden Age: Capturing the vibrant energy of the 1960s cultural renaissance, this menu spotlights the luminaries who once frequented the kingdom. The culinary showcase centers on Bay Damneub Muk Bangkang (lobster, turmeric, sticky rice), supported by crab cake, Kep tiger prawn pomelo salad, Mekong bouillon, sous vide duck, and a silky sweet potato and cinnamon crème brûlée.

A Cross-Continental Dialogue: New Khmer Expressions

Humidity

Shifting from historical homage to bold culinary boundary-pushing, Executive Chef Memo Hernandez introduces New Khmer Expressions. This groundbreaking menu creates a soulful dialogue between Latin American vibrancy and aromatic Khmer traditions.

Anchored by its standout dish Humidity—a delicate preparation of barramundi with coconut water, bird’s-eye chili, and ma’om—the tasting menu navigates expressive flavor shifts across courses titled First Light, Zenith, Equatorial, Horizon, Dusk, and Lunar.

Award-Winning Hospitality in the Heart of Siem Reap

Set within a property recently named one of the World’s “500 Best Hotels” by Travel + Leisure, 1932 reinforces the hotel’s position at the pinnacle of luxury travel. Together with sister property Raffles Hotel Le Royal in Phnom Penh—voted the No. 1 and No. 2 city hotels in Cambodia in the Travel + Leisure Luxury Awards Asia-Pacific 2026—Raffles continues to set the benchmark for high-end hospitality in Southeast Asia.

Savoring these four distinct culinary expressions offers far more than a memorable meal; it provides a profound connection to the living, breathing soul of Cambodia.

Reservations & Contact Information

• Venue: 1932 at Raffles Grand Hotel d’Angkor, Siem Reap, Cambodia
• Telephone: +855 23 982 598
• Website: www.raffles.com/siem-reap/