Rosewood Phnom Penh Presents the Second Edition of Taste of Cambodia

Rosewood Phnom Penh is proud to announce the return of Taste of Cambodia, the hotel’s culinary festival taking place September 11–14, 2025. Following last year’s successful debut, the four-day epicurean journey will once again spotlight Cambodia’s dynamic dining and cocktail culture through global collaborations, local partnerships, and charitable initiatives. This year’s edition invites guests on an immersive experience across the hotel’s restaurants and bars, where artistry, innovation, and community converge to celebrate the country’s evolving culinary identity.

“Taste of Cambodia reflects the energy and creativity shaping the nation’s food and beverage scene,” says Daniel Simon, Managing Director of Rosewood Phnom Penh. “We’re proud to present the second edition of this epicurean festival, highlighting Cambodia’s place on the global culinary stage while meaningfully connecting diners with both international talents and local visionaries.”

Nikka Takeover and Celebrating Cambodia’s Cocktail Culture

The festival opens September 11 with the highly anticipated relaunch of the Nikka Whiskey bar at The Whisky Library. Guests can enjoy USD12 cocktails crafted by guest master mixologist Takuya Matsumoto from Osaka, Japan.

On September 12 and 13, Sora — Cambodia’s first bar to appear on the Asia’s 50 Best Bars list (debuting at No. 65 this year) and recipient of the prestigious Ketel One Sustainability Award — will host seven of the country’s most dynamic bars. In line with its mission to uplift Cambodia’s emerging bar community, Sora will showcase bars from across the nation.

The rooftop bar will transform into a gathering place for bartenders and cocktail lovers as Infusion Bar (Siem Reap), Bar 43 (Siem Reap), FCC (Siem Reap), Apsara Resort bar (Koh Rong Island), The Wave (Kep), Arjuna (Sihanoukville), and Papa Wong (Phnom Penh) come together to shake, stir, and celebrate the nation’s growing cocktail culture. All cocktails will be priced at USD7.

Afternoon Tea with Jewelery House Il Nodo Cambodia

This year’s festival introduces a new collaboration between gastronomy and design. The Living Room will take on a fresh expression as Rosewood Phnom Penh partners with Il Nodo Cambodia to present an elegant afternoon tea. Guests can enjoy Khmer desserts, including signature treats such as Fermented Black Glutinous Rice with Coconut, Num Angsom Chek, Num Plea Ai, Khmer Layer Cake, Num Akao Tnaot, Num Treab Bay, and Num Kroch, while browsing jewelry from Il Nodo — pieces inspired by Khmer traditions and designed to reflect the flow of the Mekong River. The afternoon tea is priced at USD56 for two.

Return of Chef Alexis Moko and Four-hands Dinner with Lingnan Michelin Restaurant

One MICHELIN-starred Chef Alexis Moko from the acclaimed MOKO in Kyoto, Japan, will make his much-anticipated return with a three-course lunch at CUTS from September 12–13, and a five-course dinner on September 12. Known for his Japanese-inspired French cooking and use of hyper-seasonal ingredients, Chef Moko will present signature creations including horse mackerel with pickled cucumber and dill yogurt, grouper with zucchini and basil, and a decadent hazelnut gâteau with cognac ice cream. CUTS, a World’s 50 Best Discovery restaurant and winner of Best Restaurant in Cambodia by Travel + Leisure Southeast Asia, will host.

At Zhan Liang, the hotel’s contemporary Chinese restaurant, refinement takes center stage with a four-hands dinner by Chef Teng Kam Seng and chefs from the acclaimed one MICHELIN-starred Lingnan House at Rosewood Guangzhou. The collaborative menu blends Chinese culinary traditions with a modern flair, featuring Lingnan House highlights such as Shanghainese smoked cod, wok-baked lobster with basil, and abalone fried rice in lotus leaf, alongside Zhan Liang signatures like steamed spotted grouper and double-boiled peach gum with American ginseng.

IBC Annual Ball for Indochina Star Foundation (ISF)

This year’s Taste of Cambodia will partner with the Indochina Starfish Foundation (ISF), a nonprofit providing education, healthcare, and access to sports for vulnerable communities in Cambodia. Together, they will host the IBC Annual Ball on September 13 with a gala dinner.

Chef Moko will join four of Cambodia’s leading culinary talents — Sothea Seng (owner of Siem Reap’s Lum Orng), Pheak Tim (Chef of Bai Sor), Navy Chhem, and Sonara Sieng (Rosewood Phnom Penh’s renowned pastry chef) — to create a one-night-only charity menu. The evening underscores the festival’s commitment to giving back while offering guests an unforgettable dining experience.

Sunday Brunch at Brasserie Louis

The festival concludes September 14 with a vibrant Sunday Brunch at Brasserie Louis, showcasing premium Chamkar Damnak lamb from Kep. Priced at USD70 per person, the abundant menu features lamb tartare, lamb belly tacos, harissa-marinated chops, and slow-braised shank. Guests can also opt for a free-flow beverage package: USD20 for non-alcoholic drinks or USD59 for all-inclusive drinks.

The brunch offers a fitting finale to four days of culinary exploration, leaving guests with lasting memories of creativity, flavor, and the richness of Cambodia’s dining culture.

For more information or reservations, please email phnompenh.fnbreservation@rosewoodhotels.com or call +855 23 936 860.