Embassy Restaurant
Cambodia
Embassy in Siem Reap presents chef Kimsan Pol’s contemporary approach to Khmer cooking. Seasonal tasting menus retain Cambodian ingredients and food traditions while bringing new techniques to their preparation and presentation. A dedicated vegetarian menu follows the same structure. The August-to-October menu pairs smoked grouper with green mango and coriander, then explores Takeo’s heritage through a sweet-and-sour duck soup with green jackfruit and round eggplant. A dessert combines palm fruit cake, Kampot pepper cream and passion fruit sorbet. Wine and Champagne pairings sit alongside an herbal pairing, extending the menu’s interest in local flavours beyond the plate.