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Restaurant Le Royal Reopens at Raffles Hotel Le Royal

Restaurant Le Royal, the acclaimed Khmer fine dining venue at the 90-year-old Raffles Hotel Le Royal in the Cambodian capital, has relaunched following an inspired refurbishment. The restaurant’s new menu continues to spotlight authentic Royal Khmer cuisine alongside modern Khmer gastronomy and will be updated monthly.

After its facelift, Restaurant Le Royal’s elegant and sophisticated interior features beautiful original artwork amid gleaming white walls and a bank of arched windows overlooking a lush courtyard. 

Highlights of the Royal Khmer menu include Nhoam Svay (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); Kd’arm Trung Kroeung Stuffed Crab (crab shell, coriander root, dried chili and fresh herbs); and Takeo River Lobster Amok (served in young coconut with steamed rice). Desserts include Chek Chhoeng Skar (pan-fried caramelized banana with orange sauce) and Num Khmer Bai Mouk (a trio of Khmer sweets: sticky rice, taro cake and sweet potato).

The modern Khmer menu features Marinated Beef Carpaccio (cured with lime, chili and garlic, mixed fresh herbs, spiced foam); Kandal Province Pumpkin Soup (open foie gras ravioli, coconut cream); US Scallops, Amok Reduction (baby bok choy, river fish and curry cake); Seared Duck Breast (kale, garlic oyster sauce, organic rice); and Flambeed Banana (caramel banana mousse, crumble banana chips, sponge cake). raffles.com



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