Taste of Cambodia: A culinary festival at Rosewood Phnom Penh

As the cultural, commercial, and political center of Cambodia, Phnom Penh has a wealth of attractions to offer. Not to be missed is the local food scene, which has grown exponentially over the past decade with new and trendy restaurants, cafes, and bars.

In efforts to shine a spotlight on the city’s F&B industry, Rosewood Phnom Penh – an ultra-luxury hotel nestled in the city’s first skyscraper – held an exclusive four-day culinary celebration from September 12 to 15, 2024. The inaugural event featured bar and kitchen takeovers, a charity dinner, and a lavish Sunday brunch across the hotel’s distinguished dining venues.

For first-time visitors to Phnom Penh (like yours truly), this epicurean festival was an eye-opening showcase of Cambodia’s rich food heritage intertwined with global references – all set against the stunning background of the city’s skyline, thanks to the property’s strategic location that rises 39 stories above the capital.

A historic whisky library partnership

The festivities kicked off on a high note with the prestigious Nikka Whisky takeover at Whisky Library, the hotel’s dedicated whisky and cigar lounge. This partnership saw the iconic Japanese single malt distillery establishing a presence at the Whisky Library for an entire year – marking a first for Cambodia. To be among the first guests in the country to witness and sample the brand’s single malts and blends was truly a privilege and invitation to slow down and savour.

In celebration of this milestone, the whisky label also previewed The Nikka Nine Decades Whisky for the first time outside of Japan. Distilling Nikka’s rich history into a limited-edition time capsule, the blend features more than 50 components, including rare single malts from Yoichi, whiskies from Miyagikyo, and select batches from Nikka’s Scottish distillery. The exclusive experience represents a landmark moment not only for the hotel but also for Cambodia’s growing appreciation of premium spirits.

A Michelin-starred chef takeover

On the second day, the festival continued with Chef Alexis Moko’s culinary magic at CUTS Steak & Seafood Grill. For the uninitiated, CUTS has been named a World’s 50 Best Discovery restaurant and hailed the Best Restaurant in Cambodia by Travel + Leisure Southeast Asia. Hailing from his namesake one-Michelin-starred restaurant in Kyoto, Chef Moko brought his interpretation of Japanese-inspired French cuisine to CUTS, delivering dishes that were as thoughtful as they were visually stunning.

Beef striploin by Chef Alexis Moko at CUTS.

Of the three- and five-course menus curated by Chef Moko, we were graciously treated to the latter. And what a relevation it was! The beef striploin, bathed in the earthy sweetness of beetroot and balanced by the umami notes of fermented black garlic, was a dish that resonated long after the last bite. Another standout was the sea bass – its delicate meat enhanced by the richness of Champagne sauce and indulgent toppings of caviar.

It was easy to see why CUTS has earned its accolades, and how Chef Moko’s hyper-seasonal approach melded so seamlessly with Cambodia’s own evolving culinary identity.

An international bartender shift

Left: Hisatsugu Saito of Sapporo’s famed Bar Owl & Rooster; Right: Guava Bloody Mary, Asia Explorer & Hojicha Old Fashioned

After an utterly satisfying meal, we adjourned for drinks at Sora, the hotel’s iconic rooftop bar and lounge. Here, Hisatsugu Saito of Sapporo’s famed Bar Owl & Rooster hosted a special guest shift featuring four signature cocktails crafted with Nikka Whisky. Despite the modest selection of drinks, each creation offered a distinct flavour profile that excited our palate.

For example, the Guava Bloody Mary saw a unique twist on the classic cocktail that inspired its name. Made with guava in lieu of of tomatoes and blended with Nikka Coffey Vodka, plum brandy, green chilli, black pepper, and Lea & Petrina sauce, the combination tasted refreshingly smooth and fruity. In contrast, the Hojicha Old Fashioned blended the sweet, vanilla-like character of Nikka Coffey Grain Whisky with an earthy hojicha cordial and herbaceous hints of fernet branca. This served as the perfect nightcap to end our day.

Rosewood Phnom Penh Sora bar. — Sora bar.

Renowned chef collaborations

Although we only experienced three days of the culinary celebration, the festivities continued with an exclusive four-hands dinner at Rosewood Phnom Penh’s contemporary Chinese restaurant Zhan Liang, which brought together Chef Matthew Geng of the award-winning Nan Bei restaurant in Rosewood Bangkok and the hotel’s own Chef Teng Kam Seng.

There was also a 10-hand charity dinner led by an all-star chef lineup that same night – with proceeds benefitting the hotel’s community partner Smiling Gecko – before culminating in a free-flow Chef’s Sunday brunch on the final day.

As Daniel Simon, Rosewood Phnom Penh’s Managing Director, eloquently said: “The Taste of Cambodia is more than just a dining experience. It’s a celebration of the country’s emergence on the global dining scene and rich culinary heritage.” Indeed, every moment of the event – from the international partnerships to the locally sourced ingredients – reflected Cambodia’s dynamic growth and promise for the future.

If you’re planning a visit for a Taste of Cambodia yourself, Rosewood Phnom Penh’s well-appointed rooms, excellent dining spaces, and impeccable hospitality promise to elevate your trip. It’s worth adding that the resort’s spa offers an array of services to help you unwind after all the dining and wining – we tried the award-winning Pedi:Mani:Cure treatment and left with a natural pedicure that still retains a healthy shine to this day!

Suffice to say, we left Rosewood Phnom Penh with more than just memories of exquisite meals and innovative cocktails, but also a sense of excitement for what lies ahead in Cambodia’s culinary scene. It’s a burgeoning landscape that, much like the country itself, is poised to surprise, delight, and captivate the world.