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.46.
$11.50
F.64.
Pork sholder wrapped with homemade bacon and local lemon pickle sauce
Grilled sea bass salad mixed with sliced pekok root and Khmer dressing, sprinkle of tofu crumble
F.65.
$11.50
F.66.
Seasonal khmer salad, grilled scallops, crispy rice paper, with prahok red ant sauce
$10.50
$11.50
Duck salad with crispy morning glory and passion fruit saucei
SOUP
F.47.
$12.00
Pumpkin sour soup cooked with smoked lemongrass, galangal and chili paste, topped with seafood dumpling
F.73.
$11.50
Banana blossom sour soup with coconut cream
F.74.
$12.50
Duck breast sour soup with green melon and Khmer basil
MAIN COURSE
F.85.
$13.00
F.86.
Grilled Bar fish on green bass leaves, served with amok sauce
Steamed scallop with vermicelli and garlic
F.49.
$12.50
Slow cooked of pork spareribs in tamarind sauce, served with traditional crispy rice flat
$13.00
F.87.
$13.50
Duck breast roll filled with mixed beans and duck mousse, Khmer forest wine sauce reduction accompanied by grilled pineapple, eggplant and steamed brown rice
F.88.
$13.50
Beef caramel & straw mushroom roll, served with savory rice cake
DESSERT
F.50.
$9.50
Candle & purple potatoes cooked in coconut, tapioca, Orange Ice-Cream
F.92.
$9.50
Baked taro cake, rum ice-cream and rice wine sauce
F.93.
$9.50
“Kromov Thong� served with lime sorbet and orange sauce