Raffles Hotel Le Royal, one of Southeast Asia’s most iconic luxury hotels, will welcome guest Chef Martin Simolka for a series of exclusive meals in March, as the hotel continues to elevate fine dining in Cambodia.
Chef Martin is the Executive Chef at the 5-star Sofitel Le Scribe in Paris Opéra, overseeing the hotel’s celebrated restaurant Rivage, which serves Mediterranean cuisine in a romantic and contemporary setting. He honed his culinary skills and techniques in several of Paris’ most esteemed kitchens, including Restaurant Pavillon Ledoyen (3 Michelin stars); Restaurant l’Abeille (2 Michelin stars) at Shangri-La Hotel, Paris; Molitor Paris; The Peninsula Paris; and Four Seasons Hotel George V, Paris; among others.
His distinctive culinary approach spotlights the freshest local produce and highest-quality ingredients, with a focus on seasonality, alongside an emphasis on seeds, grains, infused oils and spices. “Cooking is about sharing, pleasure and discipline, both with customers and my team in the restaurant,” Chef Martin says.
At Raffles Hotel Le Royal’s signature fine-dining venue Restaurant Le Royal, Chef Martin will present two sumptuous dining options daily, including a dinner set (priced at $88++) served between 18:30 and 22:30, and a lunch set (priced at $38++) served between 12:00 and 15:00. All meals include optional wine pairings in addition to a special Louis XIII tasting.
The meals prepared by Chef Martin will be served on March 20, 21 and 22. Advance reservations are recommended.
Chef Martin’s appearance at Raffles Hotel Le Royal is the latest in the hotel’s remarkable culinary series. French Chef Pascal Favre d’Anne, the recipient of 1 Michelin star, served exclusive set dinners and lunches at Restaurant Le Royal in November. In March, the hotel welcomed French Chef Patrice Hardy of the 2-Michelin-starred Le Palme d’Or at Hotel Martinez in Cannes and the 1-Michelin-starred La Brettonnière in Boulogne-Billancourt. And in June, 2-Michelin-star Chef Thierry Drapeau and Vietnam Iron Chef winner Chef Sakal Phoeung prepared a series of “four-hands” dining experiences.
