Embarking on a culinary journey at Raffles Hotel Le Royal's renowned Restaurant Le Royal, guests find themselves immersed in an exquisite fusion of traditional Khmer cuisine and contemporary innovation. Following a meticulous refurbishment, this over 90-year-old establishment exudes sophistication, seamlessly blending authentic Khmer flavors with modern elegance.

The restaurant's refined interior, adorned with exquisite original artwork against pristine white walls, sets the stage for an evening of culinary delights. Overlooking a lush courtyard through arched windows, patrons are treated to a setting that perfectly complements the rich tapestry of flavors awaiting them.

Executive Chef Martin Becquart, a culinary virtuoso, curates a menu that pays homage to Cambodia's culinary heritage while introducing a modern twist. The revamped offerings promise a tantalizing experience that captures the essence of Royal Khmer cuisine.

Among the highlights is the Norway Salmon Salad, a delightful fusion of lemongrass, spicy chili sauce, lemon juice, and fresh herbs, with a unique touch of fish mint, inspired by Plear Trey Salmon Neung Teok Trey Bok. Aptly named for its special fishy taste, this herb adds an unconventional and remarkable element to the dish. While some may find this flavor profile intriguing and visually appealing, others might approach it with varying preferences. The salad, however, succeeds in creating a tantalizing experience for those open to culinary exploration.

 

The Duck Sour Soup, featuring fresh curry, green sour leaves, and organic vegetables, pays homage to Somlor Machou Kreoung Tea Neung Sleuk Thneng, creating a harmonious blend of flavors in the consommé. 

The Stir-Fried Takeo Lobster, a contemporary take on Chean Bangkorng Jeamouy Trop Doth Neung Sleuk Mrasprov, impresses with its combination of Mekong lobster, grilled eggplant, minced chicken, hot basil, and baby green mustard.

However, the Pork Belly Stew, or known as Khor Sach Chrouk Bey Choin Neungporng Krouch, leans towards a sweetness that might not suit everyone's palate, as this dish introduces a distinctive caramel toffee-ish note courtesy of Cambodia’s famous local palm sugar. Executive Chef Martin Becquart said, “Restaurant Le Royal offers an extraordinary dining experience with Royal Khmer recipes passed down by decree from the royal palace. It's an authentic, distinctive, and truly memorable place.”

No less captivating is the Pear Cream Brulée, a sweet and satisfying conclusion to the culinary journey. With its crumble and salted palm sugar caramel, inspired by Num Ple Sari Scorprai, this dessert showcases the restaurant's commitment to culinary innovation, bringing a perfect balance of traditional and modern elements.

Open for dinner from Tuesday to Sunday, the restaurant provides an enchanting backdrop enhanced by a piano soloist serenading diners with traditional Cambodian classics from the golden era. A regular sabrage ceremony adds a touch of spectacle to the overall dining experience.

Raffles Hotel Le Royal, dating back to its opening in 1929, stands as a symbol of timeless luxury. Following a meticulous one-year restoration project in 2019, the 175 rooms and suites have been revitalized, preserving the hotel's historic charm while embracing the demands of the modern era.

In conclusion, Restaurant Le Royal at Raffles Le Royal Phnom Penh offers not just a meal but an exploration of Cambodia's culinary history and showcases the restaurant's commitment to culinary innovation and the seamless integration of traditional and modern elements.