Khmer Dinner & Live Art at Raffles Grand Hotel d’Angkor

Chefs Dorn Doeurt and Seng Sothea unite for exclusive Khmer culinary event on Oct. 16

SIEM REAP, Cambodia (Oct. 9, 2026) – Raffles Grand Hotel d’Angkor, the luxury hotel on the doorstep of ancient Khmer archaeological sites, will host a special four-hands dinner on Oct. 16, uniting the talents of the hotel’s Executive Sous Chef Dorn Doeurt and guest Chef Seng Sothea.

The two chefs are both proudly rooted in the cultural heart of Siem Reap and are coming together to celebrate the rich gastronomic heritage of Cambodia through their exceptional craftsmanship and artistry.

The exclusive 5-course meal, known as “The Khmer Table & Canvas,” will be held at the hotel’s fine-dining restaurant 1932 starting from 7pm. The dinner is priced at $75++ per person.

Among the menu standouts are a sous vide sea bass crusted with rice paddy herbs, paired with Amok velouté, coconut foam, and a mushroom and preserved soya bean casserole, alongside a roasted duck breast finished with Kulen honey, eggplant caviar, morning glory, and a lemongrass and sour leaves gravy.

Complementing the dining experience, Raffles Resident Artist Nou Sary will bring each course to life through a live painting performance.

Inspired by the chefs’ creations, each piece will be created in real time throughout the evening, transforming culinary expression into visual art. Upon completion, the ceramic artworks will be available for purchase.

Executive Sous Chef Dorn Doeurt, a Siem Reap native and expert in authentic Khmer cuisine and modern gastronomy, has garnered praise for his highly acclaimed series of Khmer tasting menus at 1932 inspired by significant historical eras in Cambodia.

“It is a true honour to collaborate with Chef Seng Sothea and to spotlight the depth and beauty of Khmer cuisine on this special evening,” said Chef Dorn Doeurt. “Through this four-hands dinner we can share the flavours, stories and heritage of Cambodia with our guests in a memorable and artistic way.”

For the past five years at his Siem Reap restaurant Mahob Khmer and now at his new farm-to-table restaurant Lum Orng, Chef Seng Sothea has dedicated himself to elevating traditional Cambodian food while preserving the country’s culinary heritage, much of which was lost during the Khmer Rouge regime of the late 1970s. He grows much of his own produce at his organic gardens and farm near Beng Mealea. His career has taken him to luxury hotel kitchens around the world, including Le Méridien in Siem Reap and the Grand Hyatt in Dubai.

Raffles Grand Hotel d’Angkor was recently named one of the World’s “500 Best Hotels” by Travel + Leisure. Together with its sister property, Raffles Hotel Le Royal in Phnom Penh, the hotels were voted the No. 1 and No. 2 city hotels in Cambodia in the Travel + Leisure Luxury Awards Asia-Pacific 2026.