Leading A Revival
WINE&DINE|May - June 2020
Fine dining in Southeast Asia isn’t limited to bigger cosmopolitan cities. We speak to the chefs spearheading a 21st Century renaissance of their native cuisine: Kimsan twins from Embassy Restaurant in Cambodia, Jordy Navarra from Toyo Eatery in Philippines and Summer Le from Nén Restaurant in Da Nang.
Priyanka Elhence
Leading A Revival

Kimsan Pol & Kimsan Sok executive chefs at Embassy Restaurant Siem Reap, Cambodia

Embassy Restaurant, located in King’s Road Angkor Village, is the address for what is easily the city’s most unique and unmatched fine dining experience. Not just another restaurant in Siem Reap’s bursting gastronomy scene, it offers diners a multi-course set menu inspired by seasonal ingredients, such as stir-fried Puok village chicken, lemongrass and baby galangal, and a melt-in-the-mouth steamed coconut cream cake for dessert paired with Parisworthy macarons and coffee. Early this year, it was listed as World’s 50 Best Discovery.

Crafted by a women-only culinary team helmed by the executive female chef team of Kimsan Pol and Kimsan Sok, more popularly known as the Kimsan Twins, these two young, talented chefs are easily the most famous female leaders of Cambodian cuisine.

SECOND CHANCE.

We are committed to reviving the Khmer gastronomic mahob Khmer cuisine across the world after it disappeared following years of war and genocide, and for everyone to discover the flavours of the Kingdom of Wonder. We showcase modern but authentic Khmer cuisine and flavors with a twist, while paying homage to ancient Cambodian recipes and cooking methods perfected over several generations by their ancestors. Our ‘Active Menu’ (with wine-pairing) changes on a monthly basis, so our diners can take advantage of the best seasonal produce that Cambodia offers.

This story is from the May - June 2020 edition of WINE&DINE.

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This story is from the May - June 2020 edition of WINE&DINE.

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