Kimsan Pol & Kimsan Sok the “Kimsan Twins, Embassy Restaurant, Siem Reap

The creative force behind Embassy Restaurant, Executive Chef team Kimsan Pol & Kimsan Sok, the “Kimsan Twins,” respective graduates of the well-known Paul Dubrule and Sala Bai hospitality schools. Both local legends in the culinary scene which they have skillfully risen to the top among many top chefs.

The Kimsan twins wanted to see Khmer gastronomic cuisine revived after it disappeared following years of war and genocide. Their willingness was to make the world discover the flavours of the Kingdom of Wonder. That is how they decided to open the Embassy restaurant, with only female staff.

Kimsan Twins

Kimsan Pol & Kimsan Sok, The “Kimsan Twins”

They started researches in the national archives to find forgotten recipes, and got trained by a former member of His Majesty King Norodom Sihanouk cooking staff. They change the 7 courses set menu every month to work with seasonal produce and give the best of their cuisine. All dishes are inspired by and use seasonal local ingredients that can be found throughout the provinces of Cambodia at different times of the year. The creativity and skills they have developed over the years and around the world can be tasted on each plate they create at Embassy.

Their passion for cooking and extensive experience has taken them to different continents, various competitive events and even under the guidance of Michelin starred French Chef Regis Marcon; but their heart still remains with Cambodia and its unique flavours. Since the Embassy restaurant’s opening two years ago, Siem Reap has a restaurant to be proud of, one that truly honours its homeland and the bountiful fresh produce available

1. What is your philosophy when it comes to food?

I try to make the customers discover our food. So I want to make the best food, to let them taste our ingredients, try to cook for them to be pleased to taste our dishes.

2. Name your most Favorite dish on the menu? And why?

My favorite dish is “Phrahok Ktis “  it is a kind of fermented fish cook with minced pork, slices of fish and coconut milk, is like a dipping. We eat it with fresh and blanched vegetables,

I select this food because it is our signature dish in Cambodia. I would like customers to taste our cultural dish. We make this food during raining season because we have many kind of green vegetables.

3. Main considerations when it comes to choosing your ingredients?

I would like to provide the healthy food, good ingredients, and organic for our customers.

4. How do you see the growing demands for sustainable produce affecting the food world?

First of all I feel very concerned about the sustainable development. For us we use only high quality products and as much as possible we use organic. The growing demand is a good sign showing that people are getting more and more conscious on how it is important for our future. At the Embassy restaurant, we are very careful concerning the quality of the produce we serve to our customers.

5. If you weren’t a chef, or in the food business, what would you be?

When I was young I wanted to become a nurse, to take care the health of people.

6. Do you have a memorable food experience that impacted you as a child or young chef?

My mum was Chef for weddings. One day, she came back home with a dish the guests from the wedding did not finish. It was the first time I tried steamed fish lemon. It is sweet and sour, spicy but not too much. I remember finding it so good. The herbs were perfectly balanced as well.

7. What do you enjoy most about being a chef?

In my career I’m happy to be a chef, I like to discover new food, to taste spices, herbs and select the good ingredients to cook and let the customer discover our Cambodian flavors dish. I like to create new techniques of Khmer gastronomy to cook good food for them.

8. Other than creating good food, what are the most important qualities that make a successful chef?

In my own thinking to be a successful chef we must work hard, to upgrade the knowledge, to find what the customer like when discovering our food.

9. If you had a choice of anything for your last meal, what would you choose to have?

I love to eat “Green kako soup“  it is a traditional soup cooked with river fish and mixed vegetables

10. Do you have any tips for budding chefs or restaurateurs?

We need to provide the good dishes, good service, good ambient, to give something special in the dish that the customer want to discover, want to touch, want to taste make them enjoy

Street 27, king’s road village, Krong Siem Reap, Cambodia
PHONE: +855 89 282 911

Leave a Reply

Your email address will not be published. Required fields are marked *