These new culinary offerings give travelers plenty of reasons to make food part of the journey, whether they’re exploring Cambodia, Vietnam or the Maldives.
Raffles Grand Hotel d’Angkor Debuts Cambodian Tasting Menus
Travelers visiting Siem Reap can explore Cambodia’s culinary heritage through four new tasting menus at 1932, the signature restaurant at Raffles Grand Hotel d’Angkor.
Led by Executive Sous Chef Dorn Doeurt, a Siem Reap native and specialist in Cambodian cuisine, and Executive Chef Memo Hernandez, the menus trace Cambodia’s history, royal traditions and evolving food culture while putting a contemporary spin on Khmer ingredients and techniques.
The King’s Apothecary is a vegetarian menu inspired by the pre-colonial era and King Jayavarman VII. It includes jackfruit and mango salad, pumpkin with coconut, stuffed eggplant, cauliflower steak and a red pepper chocolate tarte.
The Reign of King Monivong draws on the monarch’s historic visit to Marseille, where Cambodia presented a replica of Angkor Wat. The menu features Hamok Royal, pairing Tonle Sap fish with organic brown rice and lotus, along with Nataing mousse, sour lobster consommé, braised pork belly and Akor Thnoat Royale.
The Golden Age explores Cambodia’s celebrated 1960s era and the international figures who visited the country during the period. Dishes include lobster with turmeric and sticky rice, crab cake, Kep tiger prawns with pomelo salad, Mekong bouillon and sous vide duck.
For a more experimental take, New Khmer Expressions combines Khmer ingredients and techniques with Latin American influences from Chef Hernandez. Among the dishes is Humidity, featuring barramundi, coconut water, bird’s eye chili and ma’om, followed by courses named First Light, Zenith, Equatorial, Horizon and Dusk.
For more information, visit raffles.com.
The Anam Mui Ne Debuts Pop-Up Experience
Travelers looking for a more intimate dining experience in Vietnam can now book a new eight-seat pop-up at The Anam Mui Ne.
The resort’s Indochine Restaurant is hosting the experience every Tuesday and Thursday from 6-10 p.m., with just four tables in a private space adjoining the restaurant’s outdoor terrace. The limited seating gives Chef Le Huu Nghia and his team room to experiment with seasonal ingredients, combining European techniques with Asian influences.
Chef Nghia has created two five-course tasting menus, one for each evening, with optional curated wine pairings.
Tuesday’s menu features dishes including nori tart with salmon belly tartare, chargrilled abalone with homemade oyster sauce and pickled kombu, and pan-seared foie gras with fig, apple puree, pistachio and candied ginger. A grilled filet mignon with red wine sauce, carrot purée, mushrooms and baby broccoli anchors the meal.
Thursday’s menu takes a more distinctly Asian turn, beginning with a shrimp-wrapped scallop with caviar and coriander aioli. Other highlights include beef filet mignon tartare with ginger jam, nori and lemon mayonnaise; foie gras pho consomme with shiitake mushrooms and truffle oil; and chargrilled hamachi crudo with ponzu reduction, pickled jalapeno and guacamole.
The final savory course is pan-seared turbot with lemon-ginger sauce, lotus-seed purée, pickled coconut tubers and ikura, followed by a strawberry mille-feuille with goat’s cheese mousse.
For more information, visit theanam.com.
Michelin Chef Series in the Maldives
From October through December, the Conrad Maldives Rangali Island will welcome three Michelin-starred chefs and a celebrated Burgundy winemaker for four culinary collaborations featuring tasting menus, wine pairings, chef-led experiences and intimate events.
The series kicks off Oct. 19-24 with Chef Theodor Falser, who will bring his nature-focused Taste Nature philosophy to the Maldives. His programming will showcase seasonal ingredients and techniques developed through more than a decade of Michelin-recognized experience.
From Nov. 1-7, fifth-generation Burgundy winemaker François Labet will take the spotlight. Labet will showcase wines from Château de La Tour, home to one of Clos de Vougeot’s Grand Cru monopoles, through immersive tastings and pairings.
Chef Simon Hulstone follows from Nov. 16-21. Hulstone has more than three decades of culinary experience and has held Michelin-starred recognition at The Elephant in the U.K. for more than 20 consecutive years.
The series concludes Dec. 1-7 with Chef Gabriela Filca, one of Europe’s emerging Michelin-starred talents. Filca was named the recipient of Croatia’s Michelin Young Chef Award in 2025.
The collaborations will take place across some of Conrad Maldives Rangali Island’s most distinctive dining venues, including Ithaa Undersea Restaurant and The Wine Cellar, as well as beachside settings.
For more information, visit conradmaldives.com.
