1932, the Khmer fine-dining restaurant at Raffles Grand Hotel d’Angkor in Siem Reap, Cambodia
he iconic 1932 restaurant at Raffles Grand Hotel d’Angkor has launched four distinctive new tasting menus, further cementing its position as a leader in Khmer fine dining.
Three of the new menus are curated by Executive Sous Chef Dorn Doeurt, a Siem Reap native and renowned expert in Cambodian cuisine, while the fourth is a creative collaboration led by Executive Chef Memo Hernandez.
Building on the success of the Khmer tasting menus first introduced in 2023, these new offerings deepen the exploration of Cambodia’s culinary heritage while introducing innovative interpretations.
Garden Bite is a vegetarian dish on one of 1932’s new Khmer tasting menus
Highlights of the new tasting menus include:
The King’s Apothecary
This vegetarian, pre-colonial inspired menu honours King Jayavarman VII. Signature dish Garden Bite (cucumber, kaffir lime) leads a refined selection that also features creative plant-based plates such as jackfruit and mango salad, pumpkin and coconut, stuffed eggplant, cauliflower steak, and a red pepper chocolate tarte.
The Reign of King Monivong
This menu celebrates the king’s trip to Marseille, France to promote Cambodian tourism with a replica of Angkor Wat that reached a height of 55 metres. Hamok Royal (Tonle Sap fish, organic brown rice, lotus) is a standout, alongside other elegant creations including Nataing mousse, banana blossom and poached chicken salad, sour lobster consommé, braised pork belly, and Akor Thnoat Royale.
Bay Damneub Muk Bangkang
The Golden Age
Spotlighting the 1960s luminaries who visited Cambodia, this menu includes signature dish Bay Damneub Muk Bangkang (lobster, turmeric, sticky rice), joined by crab cake, Kep tiger prawns pomelo salad, Mekong bouillon, sous vide duck, and sweet potato and cinnamon crème brûlée.
New Khmer Expressions (curated by Executive Chef Memo Hernandez)
A vibrant dialogue between Latin American and Khmer flavours, this menu features Humidity (Barramundi, coconut water, bird’s eye chili, ma’om) as a highlight, together with other bold fusions such as First Light, Zenith, Equatorial, Horizon, Dusk, and Lunar.
“We are proud to continue evolving Khmer cuisine by drawing inspiration from our rich history and the incredible local produce of Siem Reap. These menus tell stories of Cambodia’s past while delivering modern, refined dining experiences,” said Chef Dorn Doeurt.
Chef Memo added: “New Khmer Expressions represents a beautiful fusion, bringing the soul of Latin America to meet the aromatic depth of ancestral Khmer flavours.”
Raffles Grand Hotel d’Angkor was recently named one of the World’s “500 Best Hotels” by Travel + Leisure. Together with its sister property, Raffles Hotel Le Royal in Phnom Penh, the hotels were voted the No. 1 and No. 2 city hotels in Cambodia in the Travel + Leisure Luxury Awards Asia-Pacific 2026.
For more information on Raffles Grand Hotel d’Angkor, please call +855 23 982 598 or visit www.raffles.com/siem-reap/.
1932, the Khmer fine-dining restaurant at Raffles Grand Hotel d’Angkor in Siem Reap, Cambodia
he iconic 1932 restaurant at Raffles Grand Hotel d’Angkor has launched four distinctive new tasting menus, further cementing its position as a leader in Khmer fine dining.
Three of the new menus are curated by Executive Sous Chef Dorn Doeurt, a Siem Reap native and renowned expert in Cambodian cuisine, while the fourth is a creative collaboration led by Executive Chef Memo Hernandez.
Building on the success of the Khmer tasting menus first introduced in 2023, these new offerings deepen the exploration of Cambodia’s culinary heritage while introducing innovative interpretations.
Highlights of the new tasting menus include:
The King’s Apothecary
This vegetarian, pre-colonial inspired menu honours King Jayavarman VII. Signature dish Garden Bite (cucumber, kaffir lime) leads a refined selection that also features creative plant-based plates such as jackfruit and mango salad, pumpkin and coconut, stuffed eggplant, cauliflower steak, and a red pepper chocolate tarte.
The Reign of King Monivong
This menu celebrates the king’s trip to Marseille, France to promote Cambodian tourism with a replica of Angkor Wat that reached a height of 55 metres. Hamok Royal (Tonle Sap fish, organic brown rice, lotus) is a standout, alongside other elegant creations including Nataing mousse, banana blossom and poached chicken salad, sour lobster consommé, braised pork belly, and Akor Thnoat Royale.
The Golden Age
Spotlighting the 1960s luminaries who visited Cambodia, this menu includes signature dish Bay Damneub Muk Bangkang (lobster, turmeric, sticky rice), joined by crab cake, Kep tiger prawns pomelo salad, Mekong bouillon, sous vide duck, and sweet potato and cinnamon crème brûlée.
New Khmer Expressions (curated by Executive Chef Memo Hernandez)
A vibrant dialogue between Latin American and Khmer flavours, this menu features Humidity (Barramundi, coconut water, bird’s eye chili, ma’om) as a highlight, together with other bold fusions such as First Light, Zenith, Equatorial, Horizon, Dusk, and Lunar.
“We are proud to continue evolving Khmer cuisine by drawing inspiration from our rich history and the incredible local produce of Siem Reap. These menus tell stories of Cambodia’s past while delivering modern, refined dining experiences,” said Chef Dorn Doeurt.
Chef Memo added: “New Khmer Expressions represents a beautiful fusion, bringing the soul of Latin America to meet the aromatic depth of ancestral Khmer flavours.”
Raffles Grand Hotel d’Angkor was recently named one of the World’s “500 Best Hotels” by Travel + Leisure. Together with its sister property, Raffles Hotel Le Royal in Phnom Penh, the hotels were voted the No. 1 and No. 2 city hotels in Cambodia in the Travel + Leisure Luxury Awards Asia-Pacific 2026.
For more information on Raffles Grand Hotel d’Angkor, please call +855 23 982 598 or visit www.raffles.com/siem-reap/.
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