Memoire Palace Resort and Spa aims to recreate the essence of 1960s Cambodian architecture; integrating Khmer tradition with a strong French colonial influence. The main building uses elegant Cambodian wood, incorporating a colourful French style.
The entire culinary journey of THE STAGE 1960s is an infusion of history, culture and Cambodian childhood memories, delivering an unparalleled dining experience.
Each dish not only reflects the local culture and history, but also holds a meaningful backstory.
Using an eclectic reinvention of these times, The Stage 1960s revisits the end of the French colonial period in Cambodia. Going back to traditional Khmer roots, while infusing some of French cuisine touches, which are still prevalent in Cambodian cuisine today. The Stage 1960s brings guests a truly unique dining experience.
The Secrets of our Cambodian cuisine will be revealed through a sense of mystery, transporting guests back in time with a deliciously intriguing dinner.
Jerky refers to a dried beef; the conservation of ingredients was an issue in Cambodia as no sea-salt was substantially provided to keep the beef longer, therefore it was dried or fermented and used in salad. Pounded Grilled Beef Jerky with Roasted Shallot, Garlic, Shrimp Paste and Crunchy Vegetables
The Cambodian Summer Roll is a very popular and perfectly satisfying snack on a warm afternoon. Our Summer Roll combines fresh herbs, rice noodles and lush crab meat, rolled neatly in rice paper and served with a creamy herb sauce. Summer Roll Rice Paper Sheet with Fresh Rice Noodle, Fresh Herb, Crab Meat and Creamy Herb Sauce.
Num Krouk is a popular street snack, prepared and cooked on the spot by street vendors. In bygone days, to attract customers, street vendors would cry out: "Num Kruk chralouk teuk trei” Rice Coconut Puffs with Prawn, Crispy Bacon, Khmer Dressing Topped Creamy Herb Espuma.
Sandai Fish is a white fish from Tonle Sap Lake. Traditionaly considered as the most expensive fish of Tonle Sap, it is sold typically for traditional event. Fresh Water Fish “Sandai” with Taro Root, Scallion and Pork Broth
A Festive dish that creates a warm and friendly atmosphere around the table as everyone shares food from a central steamboat. Steamboat Soup with Fresh Tuna, Beef Tenderloin, Bean Sprout, Cucumber, Fresh Aromatic Herbs and Prawn Chili Coconut Broth.
A traditional soup of Cambodia, using a mix of Surf and Turf with relatively mature coconut that has the particularity to have a very soft skin. The Royal Celestial Soup with Lean Pork, Chicken Breast, Prawn, Coconut Flesh and Cilantro Sprigs
This dish is commonly found in local eateries at the straw huts near ancient monuments. This is an ideal meal during a family outing to visit the temples. The traditional way of roasting the free range (organic) chicken is in a heavy cast-iron pot, over a charcoal fire. Roasted Free Range Chicken stuffed with Lemongrass, Kaffir Leaf, served with breadfruit and Citrus Black Pepper Corn Dip and Spicy Sweet Sour Sauce
The tantalizing aroma of grilled meat wafting from the barbeque evokes strong memories from many Cambodians’ childhood. This dish will be grilled to your liking at the table, helping to create delicious memories of your own. A perfect choice for cocktail parties, and sharing with friends and family! Charcoal Grilled Australian vealrack with Oyster Asparagus, Red Ant Sauce and Stir-fried Garlic Jasmine Rice.
