- Kung-fu Hillbilly
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October 8, 2019
For the Siem Reap grande dame known to many simply as the Grand – the hotel only fell under the aegis of the Raffles brand as recently as the late 1990s
By definition, heritage hotels trade on past glories: storied buildings whose illustrious history is in itself a principal lure for travelers keen to immerse in their comforts and curiosities. So when a classic hotel in a city famed for its intimate association with one of the world’s most fêted archaeological parks undergoes a six-month restoration, the results are fascinating to witness: how to imbue a sense of modernity while retaining those hallmarks of tradition that are its raison d’être?
Margaux’s pithy summary of the new Grand is borne out with just a cursory glance of the Conservatory past the main entrance, where the same teak-and-wrought-iron elevator that graced the original hotel in 1932 – shuttling guests such as Charlie Chaplin and Jackie Kennedy – is polished to a T and discreetly tucked under the stairway.
Among the mains, the Lok Lak Châteaubriand is the most surprising: far removed from the conventional plating of beef strips mixed with white rice with Kampot pepper sauce, the 1932 version presents a Wagyu striploin alongside grape purée, snap peas and a dripper containing a lok lak essence. The pumpkin soup starter is a velouté sauce infused with lemongrass and kaffir lime, and poured over a selection of meticulously selected herbs and vegetables. In this location within close proximity to Siem Reap’s Royal Residence, 1932 is the only dining destination in Cambodia offering authentic Royal Khmer cuisine that’s rooted in ancient Khmer recipes, and passed on to the Raffles by royal decree.
full https://www.remotelands.com/travelogues ... siem-reap/
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17 hours ago
Raffles Grand Hotel d’ Angkor has welcomed the new Khmer restaurant, 1932.
Following a landmark refurbishment, the location will offer traditional specialties with a contemporary twist.
Located on the ground floor of the hotel’s heritage wing, next to the conservatory and behind the celebrated Elephant Bar, the elegant venue is the successor to the previous Restaurant Le Grand, which had stood since the hotel’s inception.
Named in honour of the opening year of the hotel, 1932 inherits the honour of being one of only two establishments in the country that is permitted to serve Royal Khmer Cuisine, the other being its sister Raffles Hotel Le Royal in Phnom Penh.
These recipes were passed by royal decree to the hotels from the king’s own kitchen.
The Royal Khmer Menu brings together an array of textures and treats to whet the taste buds, 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.
Raffles Grand Hotel d’ Angkor executive chef is Angela Brown.
Originally from Brisbane, Australia, she earned her chef stripes in a number of Sofitel kitchens around the world including London and Bangkok.
Having lived in Siem Reap for nearly three years, Brown has a deep appreciation for local culinary techniques.
“Khmer cuisine is a combination of refined, simple, delicate flavours,” she said.
“The dishes are much subtler than, say, Thai recipes. Khmer flavours pop out, but don’t knock you over.”
https://www.breakingtravelnews.com/news ... estaurant/
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