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
APPETIZER
F.16.
$10.50
F.02.
Grilled Tonle Sap fish mixed with prahok & tamarind sauce, kronhanh lettuce, rose apple, fresh herbs
F.03.
$11.50
. Seasonal vegetables wrapped in marrinated beef, served with tamarind sauce
$11.50
F.04.
. Fresh scallop salad (carpaccio style) on passion fruit sauce and crispy vegetables
$11.50
. Crispy rice crackers with savory prawn dip and kamplou herbs
SOUP
F.17.
$12.50
F.06.
$12.50
Green Kako soup cooked . Palm heart, winter melon and with soft pork ribs, curry paste, pineapple sour soup topped with moringo leaf, long bean, ground rice smoked duck toasted
F.07.
$12.50
. Beef sour soup cooked in lemongrass, galangal, round eggplant and tamoung leaf
MAIN COURSE
F.08.
$13.00
F.09.
. Chicken with lemongrass and round eggplant, served with brown rice
F.18.
$13.50
.Saute pumpkin in oyster
sauce, top with seared scallops from Sihanouk Ville
$13.00
. Pork stew with lotus stem, straw mushroom, local turnip, served with steamed jasmine rice
F.11.
$13.50
. Steamed sea-bass with Plam sauce and Khmer wine
F.12.
$13.50
. Crispy shrimp cake on crunchy vegetables with mild sour sauce
DESSERT
F.19.
$9.50
Banana and sticky rice cooked in coconut milk, red tomato mousse
F.14.
$9.50
. Selection seasonal Fruit crepe and mango sorbet
F.20.
$9.50
. Coconut jelly topped with Passion Fruit ice-cream