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Located on the ground floor of the hotel's Heritage Wing, this elegant venue is the successor to the previous Restaurant Le Grand, which had stood since the hotel's inception. The new 1932 has the honour of being one of only two establishments in the country permitted to serve Royal Khmer Cuisine. The other eatery with this privilege is its sister Raffles Hotel Le Royal in Phnom Penh. The recipes used by these two establishments were passed on by royal decree to the hotels from the King's kitchen.
The Royal Khmer Menu brings together an array of textures and tantalizing treats, such as mango and prawn salad, spicy and sour lobster consommé, grilled lamb chops in ginger sauce, red chicken curry in coconut, and for dessert, pumpkin custard. Angela Brown, the executive chef of the Raffles Grand Hotel d' Angkor, said: "Khmer cuisine is a combination of refined, simple, delicate flavours. The dishes are much subtler than, say, Thai recipes. Khmer flavours pop out, but don't knock you over."
Brown aims to craft traditional Khmer recipes with a modern approach. "Not fusion, but dishes that can be adapted to the Western palate," she explained. One of her new signature dishes is the “melt-in-your-mouth Beef Cheek”, served with a local aromatic herb known as ma-om and quail egg curry. Other highlights include the Chateaubriand-style Lok Lak, a Wagyu beef striploin with grape puree.
"The refurbishment of the restaurant has brought it up to date with freshness and light while retaining the sense of travelling back in time," said Vincent Gernigon, manager of the hotel. "The new look of the restaurant perfectly complements the exciting menus created by Chef Angela and adds a new dimension to Khmer cuisine."
Overseen by 1932's wine expert Sum Socheata, guests can look forward to wine pairings with every dish in each of the five-course Royal Khmer meal.
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