The iconic 1932 restaurant at Raffles Grand Hotel d’Angkor has launched four distinctive new tasting menus, further cementing its position as a leader in Khmer fine dining.

Three of the new menus are curated by Executive Sous Chef Dorn Doeurt, a Siem Reap native and renowned expert in Cambodian cuisine, while the fourth is a creative collaboration led by Executive Chef Memo Hernandez.