Cambodian heritage property Raffles Hotel Le Royal has relaunched its fine dining venue following an extensive refurbishment.
Restaurant Le Royal, one of Phnom Penh’s beloved Khmer venues, has been given an interior makeover featuring original artworks, gleaming white walls and a bank of arched windows overlooking a lush courtyard.
The restaurant also boasts a revamped culinary offering spotlighting authentic Royal Khmer cuisine alongside modern Khmer gastronomy, with monthly updates planned. Highlights from the traditional offering include Nhoam Svay, a 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, and Kd’arm Trung Kroeung Stuffed Crab – crab shell, coriander root, dried chili and fresh herbs. There is also Takeo River Lobster Amok served in young coconut with steamed rice, and for dessert Chek Chhoeng Skar, a pan-fried caramelised banana with orange sauce. The modern Khmer menu features dishes such as Marinated Beef Carpaccio cured with lime, chili and garlic, as well as Kandal Province Pumpkin Soup, made with open foie gras ravioli and coconut cream.
“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,” says Executive Chef Martin Becquart. “It’s an authentic, distinctive and truly memorable place.”
The 175-key Raffles Hotel Le Royal originally opened in 1929, undergoing a full refurbishment as part of a meticulous one-year restoration project in 2019.
