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At the heart of FCC Angkor managed by Avani Hotels & Resorts is The Mansion. The colonial-style décor features Khmer copper artefacts and retro peacock chairs. The air is scented by lemon grass and the soothing palette provides a sense of renewal and harmony with a blend of teal, mint and duck egg blue.
At the helm, is French Executive Chef Philippe L’obry and Sous Chef Rithy Sorn, and their creative menus draw upon the essence of traditional Khmer dishes and global classics, enhancing the flavour and showcasing local, seasonal ingredients.
The à la carte breakfast menu includes freshly squeezed juices, a proffering of warm oven baked Danishes and croissants, breakfast classics including Eggs Florentine and traditional Cambodian breakfast dishes such as Kao Soy Noodle Soup, which is served with coarsely chopped pork rind, soy beans, chili, shallots, garlic and is topped off with pork rind, bean sprouts and chopped scallions. The Bor Bor Cambodian Rice Porridge, similar in texture to Congee, is served with bean sprouts, ginger and pork or chicken.
Local lunch and dinner specialties feature Trey Spong Chomhoy – steamed sea bass served with watercress, basil and water lily leaves; Beef Lok Lak and Cambodia’s most famous dish, Fish Amok, which is marinated in coconut milk and kroeung curry paste and steamed in a banana leaf.
International lunch and dinner dishes include rib eye steak served with potato dauphinoise, baby carrots and green snap peas in a red wine jus, duck breast served with mash potato, bok choy and baby carrots with a tangy passion fruit sauce. Comfort food comes in the form of fish and chips – savour crispy tempura John Dory strips and French fries served with a julienne salad. Other comfort dishes include pizzas and pastas made to order.
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