1932 Khmer Unveils Four New Tasting Menus in Siem Reap
1932 Khmer tasting menus debut at Raffles Grand Hotel d’Angkor with four chef-led dining experiences celebrating Cambodia's culinary heritage.
Prajakta Sanjay Warwadkar 
SIEM REAP, Cambodia, July 27, 2026 — 1932, the signature Khmer fine-dining restaurant at Raffles Grand Hotel d’Angkor, has introduced four new Khmer tasting menus that celebrate Cambodia's culinary traditions through modern techniques and locally sourced ingredients. The latest menus are designed by Executive Sous Chef Dorn Doeurt and Executive Chef Memo Hernandez, expanding the restaurant's culinary programme first launched in 2023.
The new collection offers guests a deeper journey into Cambodia's food heritage while presenting contemporary interpretations inspired by the country's royal history, cultural milestones and regional produce.
1932 Khmer tasting menus celebrate Cambodia's culinary heritage
Three of the new tasting experiences are curated by Executive Sous Chef Dorn Doeurt, a Siem Reap native known for his expertise in Khmer cuisine. The fourth menu, developed by Executive Chef Memo Hernandez, combines traditional Cambodian flavours with Latin American culinary influences.
The four tasting menus include The King's Apothecary, The Reign of King Monivong, The Golden Age and New Khmer Expressions, each inspired by a different chapter of Cambodia's history and culinary evolution.
Four chef-led tasting experiences debut
The King's Apothecary is a vegetarian menu inspired by the reign of King Jayavarman VII. Standout dishes include Garden Bite with cucumber and kaffir lime, alongside jackfruit and mango salad, stuffed eggplant, cauliflower steak and a red pepper chocolate tarte.
The Reign of King Monivong pays tribute to the monarch's historic visit to Marseille, France. Guests can enjoy dishes such as Hamok Royal with Tonle Sap fish, lotus and organic brown rice, together with Nataing mousse, lobster consommé and braised pork belly.
The Golden Age reflects Cambodia's cultural prominence during the 1960s. Signature dishes include Bay Damneub Muk Bangkang featuring lobster, turmeric and sticky rice, complemented by Kep tiger prawns, Mekong bouillon and sous vide duck.
New Khmer Expressions, created by Executive Chef Memo Hernandez, introduces a fusion of Latin American and Khmer flavours through dishes such as Humidity, featuring barramundi, coconut water, bird's eye chilli and ma'om, alongside courses named First Light, Zenith, Equatorial, Horizon, Dusk and Lunar.
Chefs share the vision behind the new menus
"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 Dorn Doeurt, Executive Sous Chef at Raffles Grand Hotel d’Angkor.
"New Khmer Expressions represents a beautiful fusion, bringing the soul of Latin America to meet the aromatic depth of ancestral Khmer flavours," said Memo Hernandez, Executive Chef at Raffles Grand Hotel d’Angkor.
Luxury hotel strengthens culinary reputation
The launch follows international recognition for Raffles Grand Hotel d’Angkor, which recently earned a place among Travel + Leisure's 500 Best Hotels. Alongside its sister property, Raffles Hotel Le Royal in Phnom Penh, the hotel also secured the top two positions in the Travel + Leisure Luxury Awards Asia-Pacific 2026 for city hotels in Cambodia.
The introduction of the new menus further strengthens the hotel's position as a destination for travellers seeking authentic Khmer fine dining alongside contemporary culinary experiences.
Source: Official announcement by Raffles Grand Hotel d’Angkor. Learn more about Raffles Hotels & Resorts and its parent company Accor.
