After a day at the temples, be touched by the traditional Khmer gastronomy at our Soriya Restaurant, a perfect place to explore traditional, authentic Khmer and exotic Asian or Western cuisine.

Cuisine Serve	:Finest Khmer & International A La Cart and Set Menu
Signature Dish	:Cream of Pumpkin Soup
	:Fish Khmer Amok
	:Assorted of Khmer Sweets
Operation Hours	:Lunch time serve from 1200hrs to 1400hrs
	:Dinner time serve from 1900hrs to 2200hrs
Seating Capacity	:60 seats
Chef	:Executive Chef Ving San (Cambodian)

Many the travelers always wonder – what is the taste of Khmer food look like; does it goes the same with other ASEAN nation food?

Our Chef Ving San has spent much of his professional time in his career to research together with his previous colleagues prior joining Angkor Palace Resort & Spa on the Royal recipe of Royal Khmer Cuisine which was lost for two decades during Cambodia war.

The Royal recipes have been carefully prepared by The Royal Palace chefs in the 1960s(?) and only serve for the Royal family and the dignitaries’ guests of the King as it serve the unique Khmer cuisine.

My lifework, Royal Khmer Cuisine, is never ended, Chef Ving San remarked. Ving San, Executive Chef of Angkor Palace Resort & Spa, is one of the founders of Royal Khmer, is always watching the hotel guests who enjoy the fine dining at Soriya restaurant, with careful attention, and listening the feedback.

 

Ving San said “Royal Khmer Cuisine is the menu represented at The Royal Palace in Kingdom of Cambodia and this menu has used for welcoming guests to The Royal Palace.  I am delighted to introduce the selected receipt from our finest traditional Khmer cuisine, to our hotel guests at The Palace.  As I am Cambodian, I fully understand the characteristics of each ingredient, from mountain to Tonle Sap Lake, the largest lake in Indochina, and know best combination of treasures from each province of Cambodia.”

The signature dish presented by Chef San, is <Grilled Tonle Sap Prawn, Cambodian curry sauce with Banana shaped sticky rice>, one of dishes of Royal Khmer Cuisine.  Less spicy original curry sauce awake of soft-baked large prawn from Tonle Sap Lake, Chef Ving San has recognized this was the most popular dish from his guests.  “From Asia to Europe, our guests are from everywhere, I am happy to feel my menu has getting internationalized day by day”. 

Chef Ving San and his team is busy for finalizing the menu for newly opening restaurant <Khmer Dining> (scheduled open in year 2009).  The world has been connected nowadays and major Asian cuisines, i.e.; Japanese, Chinese, Korean, are available all over the world, but uniqueness of Khmer dining must be kept for while within Cambodia, sending my invitation you to visit Cambodia for your holiday…