“Seasons are short here, lasting three or four weeks, so products change quickly. We follow the rhythm of nature and change our menus monthly. This enables us to present the seasonality of produce to our guests, allowing them to taste a great variety of herbs, flowers, vegetables, and fruits. We are very proud to show the products of Cambodia that are really unique to our country. Our menu really represents Cambodian cuisine. We take our inspiration directly from the daily dishes and traditional recipes, and we love taking it to the highest level.”

Steamed duck stuffed with vermicelli, wood ear mushrooms, dry banana flowers, and peanuts, steamed in cane sugar; and Kdat soup with black chicken, turmeric paste, Kdat stems, rice, bass leaf, corn, beans sprouts, and green leaf.

Inspired by Cambodia’s vast array of seasonal ingredients, traditional recipes and ancestral cuisine, Embassy’s head chefs Pol and Sok Kimsan take everyday dishes to the highest level, maintaining authentic flavours yet transforming them into modern plates. The women, who lead an all-female kitchen and front-of-house team, undertook years of research, exploring family recipes, combing archives and learning from palace chefs who cooked for King Sihanouk. Embassy has provided a platform for the women to revive Cambodia’s culinary heritage.

“This has to be one of the most unusual culinary undertakings in the country, and hopefully a harbinger of things to come. Embassy has a refreshingly sophisticated approach.”

–John Krich, CNN Travel