KHMER ANGKOR RESTAURANT ( K.A.R )
Khmer Angkor Restaurant is a high-end Cambodian restaurant which boasts a "Living Cambodian Cuisine". With capacious seating and four VIP rooms set in a courtyard around a fountain, it is undeniably the capital’s premier gourmet dining experience. Its busy kitchen is home to Luu Meng, Cambodia’s only masterchef, whose artfully prepared dishes have graced tables around the world. |
OUR STAFF
Our dedicated professional Cambodian staff members will always welcome you with a smile. And who can blame them when they work in such a stunning location! The goal of the K.A.R’s team is to deliver on our simple idea: Provide our guests with an inviting restaurant offering an authentic culinary experience while always valuing everyone and treating them with respect. Having all members focused on this idea is critical to our success. Each and every individual plays a role in delivering on this vision, from our executive Chef to our restaurant dedicated wait team. It is truly a special mission, with an exceptional group of people sharing this common goal. |
ORIGINS
it has incorporated foreign influences such as curries from India and noodles from China. However, it is still a very distinct cuisine with its own flavour, recipes and traditions. This is derived from spices and aromatic herbs with little use of animal fat and meat to create a combination of complex, vibrant flavours and a delicate balance between saltiness, sweetness, sourness and bitterness, with a keen appreciation for texture. Under the watchful eye of masterchef Luu Meng, K.A.R opened in 2004 to become one of the first upscale Cambodian restaurants in the country. Contemporary and traditional Khmer cuisine are artfully prepared in his bustling kitchen. Cambodian cuisine includes noodles, soups, grills, stir-fries, curries, salads, desserts, lots of vegetables, tropical fruit, and, of course, rice which is a Cambodian staple. Khmer culinary secrets are rarely written down; today’s recipes have instead been handed down from mother to daughter through the generations. Over thousands of years Cambodians have perfected the art of blending spice paste using many ingredients such as cloves, cinnamon, star anise, nutmeg, cardamom, ginger and turmeric. To these are added add other natural ingredients such as galangal, garlic, shallots, lemongrass, cilantro, and kaffir lime leaves to make a distinctive and complex spice blend known as “kroeung”. Two other unique ingredients give Cambodian cuisine its fabulous flavour: a pungent fermented fish paste known as prahok and kapi, a fermented prawn paste. These ingredients have become an important aromatic combination commonly used in Cambodian cuisine. |