THE EMBASSY STORY We’re proud to introduce the creative force behind Embassy Restaurant, our Executive Chef team Pol & Sok the “Kimsan Twins,” respective graduates of the well-known Paul Dubrule and Salabai hospitality schools. Both local legends in the culinary scene they have skilfully risen to the top of an industry typically dominated by males. Their passion for cooking and extensive experience has taken them to different continents, various competitive events and even under the guidance of Michelin starred French Chef Regis Marcon, but their heart still remains with Cambodia and its unique flavours. Embassy Restaurant is your gateway to discovering the magnificent flavours available in the Kingdom of Wonder, in fact the restaurant itself grew out of a desire to share these unique tastes with others. Siem Reap now has a restaurant to be proud of, one that truly honours its homeland and the bountiful fresh produce available. All dishes are inspired by and use seasonal local ingredients that can be found throughout the provinces of Cambodia at different times of the year. In order to stay seasonal and continue offering diners a truly unique experience Embassy features an “Active Menu,” one that changes regularly and reflects the best of Cambodia’s natural produce year-round. We hope you enjoy your Embassy Restaurant experience, thank you for joining us.
The Kimsan Twins
DINNER SET MENU $36.00 AMUSE BOUCHE . Marinated fresh Oyster served on coriander sauce . Boiled rice soup with pork ball and fresh herbs APPETIZER . Chicken marinated in Khmer spices, served with sauted vegetables, palm sugar & passion fruit sauce White Wine Suggestion : Allan Scott . Sauvignon Blanc . Marlborough, New Zealand SOUP . Local “snake zucchini” stuffing with minced seafood, topped with Khmer herbs White Wine Suggestion : Yalumba Y Series . Pinot Grigio . Barossa Valley, Australia MAIN COURSE . Khmer red curry scallops, served with rice noodles and country vegetables . Traditional pork caramel, cooked with green Kampot pepper, bamboo shot and “tiger potato”, served with rice “basket ball” Red Wine Suggestion : Kaiken Reserva . Malbec . Mendoza, Argentina DESSERT .Crispy banana tempura topped with coconut and chili ice-cream, milk fruit & orange sauce Sparkling Wine Suggestion : Freixenet Cordon Negro Brut . Cava, Spain
WINE
$ 17.00 / 4 glass Set $ 6.00 / 1 glass only