Raffles Grand Hotel d’Angkor’s 1932 restaurant unveils innovative Khmer tasting menus, elevating Cambodian cuisine with fresh, local ingredients.
The acclaimed fine-dining restaurant in the Raffles Grand Hotel d’Angkor, 1932, has recently unveiled a series of exclusive new tasting menus, further cementing its position as a beacon of haute cuisine in Cambodia.
This move not only showcases the restaurant’s commitment to culinary excellence but also highlights the rich tapestry of Khmer gastronomy.
A Taste of History: The Evolution of 1932
Named after the year the Raffles Grand Hotel d’Angkor first opened its doors, 1932 has long been synonymous with luxury and refinement. However, it’s the restaurant’s recent foray into elevating Khmer cuisine that has truly set it apart. The introduction of Khmer tasting menus last year was met with overwhelming enthusiasm, prompting the culinary team to push the boundaries even further.
Executive Sous Chef Dorn Doeurt, a maestro of authentic Royal Khmer cuisine and modern Khmer gastronomy, explains the philosophy behind the new menus: “Our aim is to present the distinctive flavours of Southeast Asian cuisine in a way that honours tradition while embracing innovation. Each dish on our new Khmer tasting menu features the freshest, locally sourced, seasonal ingredients, ensuring an outstanding representation of Cambodian flavours at their very finest.”
This commitment to quality and authenticity hasn’t gone unnoticed. Earlier this year, World’s 50 Best spotlighted 1932 in its Discovery list, praising the restaurant for its ability to “delight the palate as the chefs navigate decades of Khmer culinary heritage.”
A Culinary Journey Through Time
What sets 1932’s new tasting menus apart is their unique categorisation by decades and historical periods. This innovative approach not only offers diners a gastronomic experience but also a journey through Cambodia’s rich cultural history.
The 1930s: “The Reign of King Sisowath Norodom”
Priced at $90++, this menu transports diners to the era of King Sisowath Norodom, a pivotal figure in Cambodian history. The dishes in this selection reflect the opulence and sophistication of royal Khmer cuisine during this period.
The 1950s: “The Grand Renaissance”
At $60++, this menu captures the spirit of Cambodia’s cultural renaissance in the 1950s. It’s a celebration of the country’s culinary traditions, reimagined for the modern palate.
The 1960s: “The Golden Age”
Priced at $70++, this menu pays homage to Cambodia’s ‘Golden Age’, a time of cultural flourishing and artistic expression. The dishes here blend traditional Khmer flavours with innovative cooking techniques.
The 1990s: “The Raffles Grand Legacy”
The most comprehensive offering at $100++, this menu showcases the evolution of Khmer cuisine in the modern era, particularly as influenced by the Raffles legacy in Cambodia.
Each of these menus is offered with an optional wine pairing, carefully selected to complement the unique flavours of Khmer cuisine. For those preferring more flexibility, dishes can also be ordered à la carte.
Culinary Highlights: A Symphony of Flavours
The new menu at 1932 is a testament to the diverse and rich culinary landscape of Cambodia. Here are some of the standout dishes that have been causing a stir among food critics and enthusiasts alike:
Bangkorng Takeo: A Freshwater Delicacy
This dish showcases the delicate flavours of Takeo freshwater lobster, complemented by a Khmer thermidor sauce. The addition of morning glory and oyster sauce adds a layer of complexity and depth to the dish, creating a harmonious balance of flavours.
Num Krouk: A Modern Take on Tradition
Num Krouk, a traditional Khmer rice cake, is given a contemporary twist at 1932. Served with a tantalising sweet and sour sauce and a hint of lime, this dish perfectly encapsulates the restaurant’s approach of honouring tradition while embracing innovation.
Sach Ko Lok Lak: Elevating a Cambodian Classic
This dish features premium Tajima striploin, renowned for its marbling and flavour. The beef is expertly prepared with Kampot pepper, a prized Cambodian spice, and served with crudité, turmeric, and garlic fried rice. It’s a sophisticated reinterpretation of a beloved Cambodian staple.
The Culinary Team: Architects of Flavour
At the helm of 1932’s culinary revolution is Executive Sous Chef Dorn Doeurt. With his extensive expertise in both authentic Royal Khmer cuisine and modern Khmer gastronomy, Chef Doeurt has been instrumental in designing menus that not only please the palate but also tell a story.
“Our goal is to take diners on a culinary journey through Cambodia’s rich history,” says Chef Doeurt. “Each dish is carefully crafted to reflect a specific era, using techniques and ingredients that were prevalent during that time. It’s not just about creating delicious food; it’s about preserving and celebrating our culinary heritage.”
A Commitment to Sustainability and Local Sourcing
One of the key principles guiding 1932’s culinary philosophy is its commitment to sustainability and local sourcing. The restaurant works closely with local farmers and producers to ensure that the ingredients used in their dishes are not only of the highest quality but also ethically and sustainably sourced.
This approach not only ensures the freshness and authenticity of the flavours but also supports the local economy and reduces the restaurant’s carbon footprint. It’s a win-win situation that aligns perfectly with the Raffles brand’s commitment to responsible luxury.
The Raffles Experience: More Than Just a Meal
While the food at 1932 is undoubtedly the star of the show, dining here is about more than just the culinary offerings. It’s about immersing oneself in the rich history and culture of Cambodia, all while enjoying the legendary Raffles hospitality.
Joseph Colina, General Manager of Raffles Grand Hotel d’Angkor, emphasises this point: “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. But more than that, they offer our guests a chance to experience a piece of Cambodian history and culture.”
A Legacy of Excellence
The introduction of these new tasting menus is just the latest chapter in Raffles Grand Hotel d’Angkor’s long history of excellence. The hotel, which first opened its doors in 1932, has long been considered a national treasure, serving as a gateway to the ancient Khmer archaeological sites of Cambodia.
This commitment to excellence has not gone unnoticed. For the third consecutive year, the hotel was named one of the world’s “500 Best Hotels” by the industry-leading Travel + Leisure magazine in April 2024. It also received special recognition for its swimming pool and spa in the Travel + Leisure Luxury Awards Asia Pacific in June of the same year.
Looking to the Future
As 1932 continues to push the boundaries of Khmer cuisine, it’s clear that the restaurant is not content to rest on its laurels. There’s a palpable sense of excitement about what the future holds, both for 1932 and for Cambodian cuisine as a whole.
“We’re always looking for ways to innovate and improve,” says Chef Doeurt. “Whether it’s experimenting with new techniques, discovering forgotten traditional recipes, or finding new ways to showcase local ingredients, our goal is to keep evolving while staying true to our Khmer culinary roots.”
A Must-Visit Destination for Food Lovers
For food enthusiasts and cultural explorers alike, 1932 at Raffles Grand Hotel d’Angkor offers an unparalleled dining experience. It’s not just a meal; it’s a journey through time, a celebration of Cambodian culture, and a testament to the power of food to tell stories and bring people together.
As Cambodia continues to emerge as a culinary destination in its own right, 1932 stands at the forefront, leading the charge in showcasing the country’s rich gastronomic heritage to the world. For anyone seeking to truly understand and appreciate Khmer cuisine, a visit to 1932 is not just recommended – it’s essential.
In the words of a recent diner, “Dining at 1932 is like taking a journey through Cambodia’s history, one exquisite dish at a time. It’s an experience that lingers long after the last bite.”
