< PreviousCOME DINE WITH ME THE FEAST 68 Photo by Jenjira van der Linden69 The culinary team here keeps guests’ appetites and cravings satisfied around the clock with well-curated wining and dining menus, plus 24-hour in-room service. It also keeps on the lookout for prime local, sustainable ingredients and use cage-free eggs, grass-fed meat, and fish from the Mekong and Tonlé Sap rivers. Herbs and spices are grown in the hotel’s own culinary garden, and coffees and teas are fair-trade. Michelle Obama, a previous guest, would have appreciated it all! THE CONSERVATORY A spacious lounge with comfortable spots for enjoying a drink, afternoon tea and a sundowner accompanied by a pianist on most evenings. A Raffles Afternoon Tea, of which there a few versions including the Classic, will draw oohs with its delightful presentation and eye-catching bites, both savoury and sweet. The Signature and Heritage versions will best showcase local ingredients such as Kampot Brie, Mondulkiri honey, Siem Reap chocolate and Kampot pepper. 1932 1932 holds the honour of being one of only two establishments outside the palace permitted to serve royal cuisine (the other is its sister, Raffles Hotel Le Royal). Here, Executive Sous Chef Dorn Doeurt revisits Khmer classics and highlights the best local produce. Diners may order à la carte or opt for one of four tasting menus categorised by eras, which offer royal classics plus Khmer dishes with a modern approach: The Reign of King Sisowath Norodom; The Grand Renaissance; The Golden Age; and The Raffles Grand Legacy. Khmer cuisine has a more subtle flavour profile than one may think. Memorable dishes are many, such as Nham Khyorng Phlet Jea Mouy Kra Av Chouk, or seared scallops with lotus salad. Sam Lor M’jou Prei is a duck consommé including chilli. Amok Trey Prel is a signature dish of snow fish, Kroeung Amok curry and coconut milk with rice. Stek Sach Ko Char Kdao is Angus Tenderloin with black truffle and hot basil. An alluring dessert is Bang Em Chocolat, or chocolate truffles with Chek Ktih sorbet, coconut and palm sugar caramel. Wine Sommelier Ms. Eat Socheata deftly navigates the collection of fine offerings from Champagnes to wines both Old World and New World, and sweet wines. ELEPHANT BAR Its name is said to come from the common mode of transport used by guests when the Raffles first opened in 1932. Cocktails here have character, such as the refreshing Airavata (named after the mythical white elephant) with Malibu rum, crème de banana, coconut and lime; the luscious Grand d’Angkor Sling with hints of pineapple, galangal, lime and Kampot salt; and the elegant Femme Fatale, concocted for Jacqueline Kennedy in 1967 with Champagne, crème de fraise and a dash of Cognac. Dip into the Sipping Cabinet with its rums, single malts, and bourbon cocktails. Explore all the gins, including Elephant Bar’s own three, with Ms. Nisha the dedicated Gin Butler. Text by Jenjira van der Linden At la grande dame hotel of Siem Reap, enjoy wining and dining curated with respect for the classics and modern flair. RAFFLES GRAND HOTEL D’ANGKOR Before saying goodnight, have a nightcap either aromatic and rich, refreshing and sweet, or tart and tangy. CAFÉ D’ANGKOR Guests love the mornings here, with a champagne breakfast taken in the brasserie- style café. Designer Kenzo¯ Takada, who liked bubbly, must’ve enjoyed this indulgence during his stay! Breakfast offerings are all the more interesting with local touches such as Mondulkiri honey, organic house-made jams like Mango & Cinnamon, Kulen chia seeds, and a Kampot Pepper & Kaffir Lime Bagel. Plant-based offerings are also enticing, such as the Angkor Corn Sandwich with cashew nut brie and Khmer pickles. At lunchtime, the café serves pan-Asian and western comfort foods with refinement, such as Roasted Angus Beef Tartine with horseradish caramelised shallots and rocket on a house- baked loaf; Sihanoukville Soft-Shell Crab with Kampot pepper sauce and jasmine rice; and for a refreshing endnote, sorbets including Mint & Pineapple, and Battambang Orange. Poolside Terrace, surrounded by fragrant Frangipani trees, is pleasant for a drink, light meal and even an intimate dinner under moonlight. Raffles Marquee with its tented ceiling and stage, is befitting for bespoke events. RAFFLES GRAND HOTEL D’ANGKOR 1 Vithei Charles de Gaulle, Khum Svay Dangkum, Siem Reap, Cambodia 17252 T. +855 63 963 888 E. dining.grandhotel@raffles.com W. www.rafflessiemreap.comCOME DINE WITH ME THE FEAST 7071 The standout was Yam Jin Gai (THB 180), the restaurant’s signature dish. This fragrant chicken soup, infused with roasted northern spices and herbs, was a revelation as I tasted it for my first time. The tender slow-cooked chicken, bathed in aromatic broth, was both comforting and revitalising—an ideal remedy after a busy day exploring Chiang Mai. Next, we indulged in Gang Hung Lay (THB 280), a classic favourite here made of braised pork belly. Each mouthful of the tender succulent pork was an absolute delight THE PING CUISINE AND BAR Chiang Mai Marriott Hotel 108 Chang Klan Road, Chiang Mai, Thailand 50100 T. +66 (0) 53 253203 E. dining.chiangmai@marriott.com W. www.thepingcuisinechiangmai.com Text by Chondarin Subarna Na Ayudhya Tucked away inside the luxurious Chiang Mai Marriott Hotel, The Ping Cuisine and Bar is a magnet for its all-day dining that celebrates the flavours of Northern Thailand and locally-sourced, fresh ingredients. The menu here offers an impressive array of local dishes alongside ones from other regions of Thailand as well as international favourites, all expertly prepared by a capable culinary team, making this dining spot a regular for many. AUTHENTIC CHIANG MAI ON A PLATE My northern culinary journey began with the Chiang Mai Khantoke (THB 340), a traditional wooden Lanna tray laden with northern specialities such as herbal Sai Ua sausage, Nam Prik Noom and Nam Prik Ong chilli pastes, grilled fermented pork, and crispy pork crackling. Each bite was a perfect balance of spicy and savoury goodness, paired harmoniously with fresh local vegetables to temper the flavours. For main course, I couldn’t resist sharing a variety of local dishes with my friend. together with the rich, aromatic braising sauce heartened with ginger and peanuts. Another highlight was Chiang Da Pad Kai (THB 220), a stir-fry of Chiang Da leaves with egg, garlic and pork crackling. Native to the north, the leaves were fragrant and had a nice bite, perfectly complemented by crispy pork crackling that added both texture and flavour. Our third main course was Nue Yang Jim Jaew (THB 450), or grilled marinated flank steak served with Jaew sauce. The beef was well-flavoured and grilled to perfection. Paired with sticky rice to be dipped in the spicy Jaew sauce, these three ingredients together made the most satisfying bites. To finish our meal we shared a Khao Niew Dum, with its delightful twist. Presented in a coconut shell, the Chiang Mai sticky rice with coconut milk was paired with Chiang Mai longan, creamy coconut milk and shredded young coconut. I recommend that you get a bit of every ingredient in each bite for a heavenly experience. It was the perfect ending to our northern culinary journey. When in Chiang Mai, don’t miss the chance to dine at The Ping Cuisine and Bar. With its sophisticated setting and emphasis on authentic local cuisine, it promises an experience that have you returning for more. COME DINE WITH ME THE FEAST 72My meal began with classic Escargots à la Bourguignonne (THB 850). The snails, imported from France, were baked to perfection and sat in garlic butter infused with finely chopped parsley, garlic and shallots. Each bite offered succulent meat and sauce so luscious, it was tempting to order another portion! For those hesitant to try snails, I believe this dish will win you over. Next, I had Australian Angus Beef Tartare (THB 750) featuring finely hand-cut Angus beef in the traditional style and mixed with capers, onions and a hint of Dijon mustard. The addition of black truffle and a Parmesan cheese crisp added a textural contrast, while the buttery brioche on which it was served enhanced its luxuriousness. Every element came together beautifully, making this a memorable appetiser. For my main course, I indulged in the Pan-Fried Toothfish (THB 2,200) which was pan-seared to perfection with a crisp and golden skin, and flesh so tender it seemed to melt in my mouth. It was accompanied by a creamy Sea Garden sauce made from a blend of seafood stock, red wine and cream, with a touch of sea asparagus that added a crunch, and seaweed-like flavour that provided a good contrast to the rich, buttery toothfish. This dish was my favourite of the meal. No visit to Fireplace Grill and Bar would be complete without sampling their exceptional beef and I savoured two exquisite cuts from their extensive choice. First, Miyazaki Striploin Wagyu with A5 marbling grilled medium-rare, offering a melt-in-your-mouth experience. Equally impressive was the Stilton Cheese- Cured Stanbroke Sanchoku Wagyu Beef Striploin with marbling of 4-5. This steak delivered a unique umami depth and was perfectly seasoned to showcase the true taste of premium beef. Paired with side dishes including sweet heirloom baby carrots and maple-glazed baked sweet potatoes, each bite was a satisfying symphony of beef flavours. To conclude this very indulgent meal, I selected the all-time classic Crêpes Suzette. Prepared at the table, the staff expertly flambéed the crepes with Cointreau, filling the room with the tantalising aroma of French Text by Chondarin Subarna Na Ayudhya Fireplace Grill and Bar has stood as a beacon of steakhouse excellence since 1966, drawing Bangkok’s discerning foodies with its impeccable European tradition and grilled classics. While these beloved classics remain a highlight today, a number of contemporary dishes have joined them on the menu, promising diners an even more satisfying meal. A STEAKHOUSE LEGACY orange liqueur and fresh oranges, and providing a true spectacle to enjoy. Served with vanilla ice cream and fresh strawberries, this was the perfect sweet finale to my unforgettable steakhouse meal. The updated menu is complemented by an extensive wine list featuring over 240 labels, as well as cocktails. The sophisticated, yet inviting ambiance here is enhanced each Thursday evening by jazz singer Coco LaShaun, making the ambience all the more relaxing. Whether for a corporate occasion, a gathering with friends or a romantic evening, Fireplace Grill and Bar offers a superb steakhouse experience in the European tradition. FIREPLACE GRILL AND BAR G Floor, InterContinental Bangkok T. +66 (0) 2 656 0444 E. DINING.BKKHB@ihg.com FB. Fireplace Grill and Bar IG. fireplacegrillandbar W. bangkok.intercontinental.com/ dining/fireplace-grill-steakhouse- french-cuisine 7376 CAMBODIA THE JOURNEY77 AFTER MORE THAN A DECADE, JENJIRA VAN DER LINDEN REVISITED THE KINGDOM OF CAMBODIA AND DISCOVERED MUCH MORE HAPPENING THAT MAKES IT A COMPELLING SE ASIAN DESTINATION TODAY. CAMBODIA THE COMPELLING DESTINATIONNext >