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Embassy Restaurant

Chef's Menu

Embassy’s chef’s menu is a seasonal tasting experience that celebrates Khmer flavours through beautifully refined, modern cuisine. Each menu is thoughtfully created around the best local ingredients available at the time, with a carefully paced series of courses that showcases creativity, balance, and detail in every dish.

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Gastronomic Chef's Menu

$66.00*
Wake Up Treasures of Koh Kong

Wake Up - Treasures of Koh Kong

Three expressions of cockles: fried, au gratin & poached,
inspired by a local favorite

Kitchen Discovery Chilled Tomato Sphere

Kitchen Discovery - Chilled Tomato Sphere

Tomato chip, charcoal crispy cup, shaped by the chef’s Michelin-starred training

Appetizer The Smoked Grouper

Appetizer - The Smoked Grouper

Green mango, radish, crispy shallot, coriander sauce,
one of the chef’s prize-winning creations

White Wine Suggestion:
Koha Sauvignon Blanc, Sauvignon Blanc, new zealand
Soup Taste of Takeo Heritage

Soup - Taste of Takeo Heritage

Sweet & sour duck soup, round eggplant, green jackfruit, jungle leaf,
a nourishing bowl for the season

Organic Herbal:
Agasta, Lucida fruit ,Holy basil
First Main Course Squid Noodle_

First Main Course - Squid Noodle

Sihanoukville squid, Natang espuma, salted egg, red cabbage purée,
from the chef’s exploration of global techniques

Rosé Wine Suggestion:
The Beach House Rose, pinotage, south africa
Refresher The Reset

Refresher - The Reset

Red tea, lime, honey, watermelon, rooted in the flavors of a Cambodian morning refresher

Second Main Course Charcoal Beef Tongue

Second Main Course - Charcoal Beef Tongue

Turnip, bamboo shoots, kale, cinnamon, Ansom (rice cake),
a modern interpretation of the flavors of Pchum Ben

Red Wine Suggestion:
Château Les Rambauds “Crème de Fût”, Merlot, Cabernet Sauvignon, Malbec, France - Bordeaux
Dessert Choco Palm Fruit Cake

Dessert - Choco Palm Fruit Cake

WAT Chocolate, pickled Kampot pepper cream, passion fruit sorbet,
celebrating the season of Siem Reap’s palm fruit

Porto Wine Suggestion:
Tawny Port by Quinta do Nova, Portugal
Mignardises The Final Chapter

Mignardises - The Final Chapter

Crispy vermicelli, Taro truffle, Lime bonbon, a selection of chef’s childhood memories

Classic Wine
Pairing

$48
4 glasses set

Premium Wine
Pairing

$66
4 glasses set

Champagne
Pairing

$85
4 glasses set
$25
1 glass

Herbal
Pairing

$18
5 glasses set
It is organic, local, and beautifully balanced for wellness.
* Price Subject to 10% VAT

Vegetarian Menu

$57.00*
Wake Up Garden Ball

Wake Up - Garden Ball

Chive leaf, bean sprout, tamarind sauce

Kitchen Discovery Chilled Tomato Sphere

Kitchen Discovery - Chilled Tomato Sphere

Tomato chip, charcoal crispy cup,
shaped by the chef’s Michelin-starred training

Appetizer The Smoked Pumpkin & Winter melon

Appetizer - The Smoked Pumpkin & Winter melon

Green mango, turnip, crispy shallot, coriander sauce,
one of the chef’s prize-winning creations

White Wine Suggestion:
Koha Sauvignon Blanc, Sauvignon Blanc, new zealand
Soup Taste of Takeo Heritage

Soup - Taste of Takeo Heritage

Sweet & sour soup, round eggplant, green jackfruit, jungle leaf,
a nourishing bowl for the season

Organic Herbal:
Agasta, Lucida fruit, Holy basil
First Main Course Num Banh Chok

First Main Course - Num Banh Chok

Fresh rice noodle, Natang espuma, red cabbage purée,
from the chef’s exploration of global techniques

Rosé Wine Suggestion:
The Beach House Rose, pinotage, south africa
Refresher The Reset

Refresher - The Reset

Red tea, lime, honey, watermelon, rooted in the flavors of a Cambodian morning refresher

Second Main Course The Slow Cook

Second Main Course – The Slow Cook

Kale, bamboo shoot, caramelized radish, ginger, cinnamon, Ansom (rice cake), a modern interpretation of the flavors of Pchum Ben

Red Wine Suggestion:
Château Les Rambauds “Crème de Fût”, Merlot, Cabernet Sauvignon, Malbec, France - Bordeaux
Dessert Choco Palm Fruit Cake

Dessert - Choco Palm Fruit Cake

WAT Chocolate, pickled Kampot pepper cream, passion fruit sorbet,
celebrating the season of Siem Reap’s palm fruit

Porto Wine Suggestion:
Tawny Port by Quinta do Nova, Portugal
Mignardises The Final Chapter

Mignardises - The Final Chapter

Crispy vermicelli, Taro truffle, Lime bonbon, a selection of chef’s childhood memories

Classic Wine
Pairing

$48
4 glasses set

Premium Wine
Pairing

$66
4 glasses set

Champagne
Pairing

$85
4 glasses set
$25
1 glass

Herbal
Pairing

$18
5 glasses set
It is organic, local, and beautifully balanced for wellness.
* Price Subject to 10% VAT
Embassy Restaurant

Embassy Pairing

The Embassy team is delighted to present our Champagne, Wine, and Herbal Pairing experience. This unique concept showcases selections that complement and enhance the delicate flavors of Khmer cuisine. For guests who prefer not to consume alcohol, we also offer a refined herbal pairing, featuring teas and infusions thoughtfully matched to our dishes.

Our champagnes and wines have been carefully selected with the guidance of our wine master, his jury team of suppliers, and our culinary expert. Some pairings may amaze you. Others may surprise you. We invite you to savor this gastronomic journey, where Khmer gastronomy meets the elegance of champagne, wine, and herbal infusions.

Our Wine Pairing

The Embassy team are pleased to propose our monthly wine pairing. The idea is to suggest wines which complement and enhance the flavours of the Khmer Cuisine. We select wines with the support of a team of sommeliers from around the world.

Some may amaze you. Some may surprise you. We hope you will enjoy this gastronomic experience, combining Khmer gastronomy and wines of the world.

Classic Wine Pairing

Appetizer:
Koha Sauvignon Blanc, Sauvignon Blanc, New Zealnd
Dry, vibrant, and fruit-driven with concentrated flavors of grapefruit, lemon, passionfruit, gooseberry, and melon. Herbaceous notes add freshness and complexity, while lively acidity carries through to a crisp, clean finish with subtle spice and chalky minerality.
First Main Course:
The Beach House Rose, Pinotage, South Africa
A wine that is as pretty as its soft pink colour and instantly alluring ripe fruity and succulent summer berry aftertaste that is tantalisingly more- ish.
Second Main Course:
Château Les Rambauds “Crème de Fût”, Merlot Cabernet Sauvignon Malbec, France - Bordeaux
Soft tannins and spiced dark fruit, with enough structure for the beef tongue caramelized in palm sugar and cinnamon.
Dessert:
Tawny Port by Quinta do Noval,Portugal
Fresh and Fruity aromas with cherry, blackberry, plum and raspberry with a slight touch of fresh mint.

Premium Wine Pairing

Appetizer:
Clos des Lunes, ‘’Lunes d’Argent’’, Sauvignon Blanc, Bordeaux, France
Dry, fresh, and beautifully balanced. Vibrant citrus and orchard fruit flavors are complemented by hints of tropical fruit, delicate floral notes, and a distinctive mineral character. The texture is rounded yet lively, with crisp acidity providing excellent freshness.
First Main Course:
Cremant de Loire Monmousseau “Cuvée Ciselée”, Chenin Chardonnay Cabernet Franc, France - Loire Valley
A step up in complexity from a classic brut, with more depth to match the squid and salted egg while its fine bubbles cut through the red cabbage puree.
Second Main Course:
Vinum PN, Pinot Noir, South Africa.
Strawberry and black cherry with subtle clove notes that typify the variety. Engaging notes of fresh berries and dark plums add immediate appeal. The medium palate shines with a satin texture and beautifully refined tannin, leading to a long, tapering finish, leaving pleasant echoes of raspberry and plums on the palate.
Dessert:
Gewürztraminer Wunsch & Mann, Gewürztraminer, France - Alsace
Aromatic and off-dry, with lychee and rose petal notes that mirror the passion fruit sorbet and gently tame the Kampot pepper and chocolate.
Dessert:
COGNAC LHERAUD Emotion V.S.O.P 70CL, France
Perfectly balanced with nutty notes and a hint of crème brûlée, leading into a spicy, citrus finish.

Our Organic Herbal Pairing

Our organic herbal pairing is not a tea, it is a selection of local herbs chosen for their flavor and natural benefits, helping digestion and promoting restful sleep.

Inspired by our ongoing exploration of local plants, roots, and flowers, these infusions are paired dish by dish with our set menu, just like a wine pairing. They offer a refined, non-alcoholic alternative throughout your meal.

We invite you to enjoy this distinctive experience.

Bon appétit.

Organic Herbal 1:
Green mango, Cosmos Flower, Combavazest
Slightly herbal flavor and are most often used as a garnish rather than for strong taste, Fresh, citrusy, floral, and mango acidity.
Organic Herbal 2:
Agasta, Lucida Fruit, Holy Basil
Fresh sour aroma with delicate floral An aromatic herb widely used in traditional medicine.
Organic Herbal 3:
Purple Potatoes, Bael Fruit, Lemon Grass
The earthy richness of mildly sweet, earthy,Bright, fresh lemon aroma with herbal, grassy, and lightly floral notes.
Organic Herbal 4:
Marigold Ginger, Kafirlime, Cinamonstick
Refreshing, and gently warming, with lingering citrus oils, soft floral sweetness, and a comforting hint of spice.well-balanced profile that’s vibrant and aromatic.
Organic Herbal 5:
Passion Fruit & Fresh Mint
Creates a vibrant, refreshing flavor profile,and lingering with tropical sweetness, zesty acidity, and a cool minty lift.

Champagne Pairing

Appetizer:
Champagne Franck Bonville Blanc de Blancs Grand Cru, Chardonnay, France - Champagne (Avize).
Crisp, chalky Grand Cru Chardonnay with a light citrus lift that complements the smoked fish and green mango. A lot of purity and grace in this bright cuvée.
First Main Course & Second Main Course:
Champagne Larmandier-Bernier “Latitude” Blanc de Blancs, Chardonnay, France - Champagne (Vertus).
Saline, mineral-driven Extra-Brut that echoes the umami of the squid and salted egg, while its acidity cuts through the espuma.
Dessert:
Champagne Claude Cazals «Bulles de Craie» Blanc de Blancs Brut 1er Cru, Chardonnay, France - Champagne (Le Mesnil-sur-Oger).
Fuller-bodied with brioche notes, enough presence to stand up to the caramelized beef tongue, ginger and cinnamon.