Raffles Hotel Le Royal, the iconic luxury hotel in Cambodia’s capital, will host an exclusive culinary event next month spotlighting authentic Singaporean cuisine.
The Singaporean Food Festival, held from Aug. 5-9 at the hotel’s Le Phnom 1929 restaurant, will feature distinctive gastronomic creations prepared by Chef James Choo from the Fairmont Hotel Singapore. Dishes will be served à la carte or as special set lunch or dinner menus.
À la carte menu options include Laksa, an iconic spicy soup featuring rice noodle, boiled egg, shrimp, beancurd puff and sambal chili; Hainanese Chicken Rice; an Oyster Omelet; Char Kway Teow, the popular flat-noodle dish made with fresh prawn, fish cake and Chinese sausage; and Slow-Cooked Porridge with Claypot Frog Leg.
Three- or four-course set menus, priced at $28 net or $35 net, respectively, feature Sweet & Sour Red Grouper Soup and a choice of Poached Duck with Spices and Garlic Soy; Golden Fried Chicken with Spicy Salted Egg; Chilli Crab; or Nyonya Chap Chye (pork belly, cabbage, shrimp and soybean paste). Dessert will be Cheng-Teng Soup, made with lotus seed, white fungus, red date and dried fruits.
Raffles Hotel Le Royal has elevated fine dining in Phnom Penh over the past year with a series of remarkable culinary experiences featuring guest chefs with Michelin-star backgrounds, including French Chef Stephane Carrade of the 2-Michelin-star Le Skiff Club in May, Chef Nicolas Isnard in April, Chef Martin Simolka in March, and Chef Pascal Favre d’Anne, Chef Thierry Drapeau and Vietnam Iron Chef winner Chef Sakal Phoeung last year.
For inquiries and reservations for Chef Stephane’s distinctive culinary experience at Raffles Hotel Le Royal, please contact the hotel at Tel: 023 981 888 or email: dining.leroyal@raffles.com. Or visit www.raffles.com/phnom-penh.
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