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.25.
$11.50
F.26.
. Battambang orange mixed with smoked fish, winged bean, roasted shredded coconut and coriander sauce
F.27.
$11.50
. Spicy mangosteen salad sprinkled with beef cotton, garlic and lime dressing
$11.00
F.28.
. White mushroom mixed with smoked chicken and black sesame seeds on orange dressing
$11.50
. Makprang fruit on grilled sea-bass fish, sbayreoung leaves and Khmer dressing
SOUP
F.29.
$12.50
. Palm fruit seed, dried mushroom, soymilk skin, lotus root, pork ball cooked in “Pekouy� stock
F.30.
$12.00
. Banana blossom cooked in fresh coconut milk, galangal, kaffir lime and lemon juice
F.31.
$12.50
. Clear sea-bass fish sour soup with tamarind leaves, kaffir lime galangal and maoum leaves
Subject to 10% Vat
MAIN COURSE
F.32.
$13.50
F.33.
. Sihanoukville beef, stir-fried lemon grass, red ants, holy basil, water mimosa served with black pepper fried rice
F.34.
$13.00
. Grilled mushrooms from Kandal province with minced pork belly and soya sauce
F.35.
$13.50
. Grilled duck breast on sweet & sour tamarind sauce served with turmeric fried rice
$13.00
. Roasted chicken leg and banana blossom served with jackfruit gratinate, prahok & red ants sauce
F.36.
$13.50
. Steamed bar fish with bass leaves, crispy rice paper and amok sauce
DESSERT
F.37.
$9.50
. Sugar palm candy, sticky rice dumpling & Makprang fruit sorbet
F.38.
$9.50
. Mango on honey & Khmer rice wine sauce topped with cashew nuts ice-cream
F.39.
$9.50
. Palm fruit caramel topped with Kampot pepper and jasmine ice-cream
Subject to 10% Vat