Elevated Khmer dining is back on the menu at Raffles Hotel Le Royal as its famed Restaurant Le Royal reopens after an inspired refurbishment.
Offering a new menu that is literally fit for royalty, the restaurant throws the spotlight on authentic Royal Khmer cuisine that sits alongside modern Cambodian gastronomy. And the best bit is, the menu will be updated monthly giving diners the chance to sample the delightful array of flavours that make Cambodian cuisine so special.
Boasting an elegant interior, with stunning artworks bringing pops of colour to gleaming white walls and arched windows that overlook a lush courtyard, the restaurant is presenting a range of delicious dishes to celebrate its opening.
Among the mouthwatering options are Nhoam Svay (green mango salad with grilled prawns, Nuoc Mam sauce and peanuts); Phlea Trey Tonle (marinated bar fish cured with lime, lemongrass and a homemade spice mixture); Kd’arm Trung Kroeung Stuffed Crab (crab shell, coriander root, dried chilli and fresh herbs); Takeo River Lobster Amok (served in young coconut with steamed rice); and for dessert Chek Chhoeng Skar (pan-fried caramelised banana with orange sauce) and Num Khmer Bai Mouk (a trio of Khmer sweets: sticky rice, taro cake and sweet potato).
The modern Khmer menu features marinated beef carpaccio (cured with lime, chilli and garlic, mixed fresh herbs, spiced foam); Kandal province pumpkin soup (open foie gras ravioli, coconut cream); US scallops, amok reduction (baby bok choy, river fish and curry cake); seared duck breast (kale, garlic oyster sauce, organic rice); and flambéed banana (caramel banana mousse, crumble banana chips, sponge cake).
“Restaurant Le Royal offers an extraordinary dining experience with Royal Khmer recipes that have been handed down to Raffles Hotel Le Royal by decree from the royal palace. It’s an authentic, distinctive and truly memorable place,” said Executive Chef Martin Becquart.
Restaurant Le Royal is open Monday to Saturday from 6pm onward. For ore information click here.
