Last night, the lobby of the Raffles Hotel Le Royal hosted the opening of an exhibition by Cambodian artist Nou Sary entitled TOGETHER, a project combining Khmer culture and gastronomy supported by the hotel and The Gallerist.
For once, the vernissage took place in the hotel lobby, and was attended by the artist, his friends, a number of art lovers and several hotel guests who were delighted to discover these moments of local culture. The Raffles Le Royal Hotel and The Gallerist are continuing their year-long collaboration, giving greater visibility to the Kingdom's artists and easier access for hotel guests to explore contemporary works of art.
For this exhibition, Nou Sary has used vibrant greens, blues and yellows to reflect the forests, rice paddies and plants, a deep blue for the water and a terracotta brown for the soil. In addition, Nou Sary's choice to use a bird's-eye view with a bird's-eye perspective is deliberate and creative, offering a unique and dynamic way of representing space.
This perspective not only transforms the spatial relationships within the composition, but also reinforces the emotional or conceptual impact of the work. By adopting an airy, abrupt angle, Nou Sary wishes to invite the viewer to observe the world from an entirely new point of view, encouraging an original interpretation of familiar objects or scenes.
As with every opening of this new ‘Art and Gastronomy’ formula, the hotel offered a tasting of dishes from the new menu proposed by the restaurant Le Royal. An exquisite blend of authentic Khmer dishes and innovative Khmer cuisine, offering a modern reinterpretation of traditional flavours.
”Le Royal restaurant offers an extraordinary dining experience with royal Khmer recipes handed down by decree from the royal palace. It is authentic, distinctive and truly memorable,” says Executive Chef Martin Becquart.
Highlights include:
CANADIAN LOBSTER SALAD – Glass noodles, spicy chili jelly sauce, lemon juice, fresh herbs, salmon roe, and crunchy vegetables (Inspired by “Nom Bong Korng Sa-Mod”).
BEEF RIVER-LEAF SOUR SOUP – Homemade marinated beef, river-leaf, mixed herbs, and spiced aubergines (Inspired by “Somlor M’chou Kreng Sach Ko”).
SMOKED PORK BELLY STEW – Smoked pork belly simmered with palm sugar, cinnamon stick, and young bamboo shoots (Inspired by “Khor Sach Chhrouk”).
RAMBUTAN MOUSSE AND COMPOTE WITH ICE CREAM – Delicate rambutan mousse paired with compote and creamy ice cream (Inspired by “Num Sav Mav Karem”).
Both the New Modern Khmer Menu and Nou Sary’s art exhibition will be available for a duration of three months, starting in January
Recognized as one of Cambodia’s finest restaurants, Restaurant Le Royal is open Tuesday to Sunday (closed on Mondays) for dinner from 6:30 PM onward. Diners are serenaded by a piano soloist performing traditional Cambodian classics from the golden era, complemented by a regular sabrage ceremony to elevate the experience.
About Raffles Hotel Le Royal: Originally opened in 1929, Raffles Hotel Le Royal features 175 rooms and suites, which underwent a meticulous restoration in 2019, preserving the property’s historical charm while enhancing modern comforts. For reservations or inquiries, please contact 023 981 888 or email dining.leroyal@raffles.com
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