1932
Cambodia
1932 at Raffles Grand Hotel d'Angkor takes its name from the year the Siem Reap hotel opened. Its focus is Khmer fine dining, using a heritage setting to explore Cambodian ingredients and the different periods that have shaped the country's cooking. The restaurant's tasting menus turn that history into several distinct experiences. The Reign of King Monivong includes Hamok Royal with Tonle Sap fish, brown rice and lotus, while The Golden Age draws on the 1960s through dishes such as lobster with turmeric and sticky rice. Vegetarian diners have a dedicated route through The King's Apothecary, where jackfruit, mango, pumpkin and coconut feature in a sequence inspired by the pre-colonial era. New Khmer Expressions takes a different direction, bringing Latin American influences into conversation with Cambodian herbs and flavours. This range makes 1932 a considered choice for diners who want to spend an evening exploring Khmer cuisine in detail. The individual menus offer different perspectives on the same culinary heritage, with local produce providing a common thread.