Courtyard by Marriott Siem Reap is Marriott International’s first Courtyard Resort in Cambodia, with a second hotel to follow when Courtyard Phnom Penh opens in the capital city later this year. The brand’s flagship in Cambodia offers guests an opportunity to enjoy authentic local Khmer cuisine, prepared to international standards using fresh, organic local ingredients. The resort features modern Khmer architectural design, an innovative lobby space and contemporary room design, enabling guests to pursue both their personal and professional interests whilst visiting the seat of the ancient Khmer kingdom.
Executive Chef Van Chanrith began his culinary journey in Siem Reap, learning his craft and travelling abroad before returning to his hometown to pursue his passion of producing the best locally inspired Cambodian dishes using the traditional methods taught to him his whole life by his mother. An accomplished cook and fish wholesaler, she is well known locally for her prahok, a crushed, salted and fermented fish paste that forms the base of much Cambodian cuisine. Chef Chanrith has developed relationships with local, organic producers such as Happy & Co., an organic farm that grows produce using only traditional methods, free of pesticides or chemicals. In order to ensure his Khmer dishes were as authentic as possible, Chef Chanrith travelled to the north Cambodian village of Preah Vihea, where he immersed himself with local cooks, fishermen and farmers, researching and learning before returning to the resort to create his menus.
Courtyard by Marriott Siem Reap
“The best part of the local food scene is access to amazing organic ingredients,” said Executive Chef Van Chanrith. “We never use frozen produce so it is always really fresh and tasty – if we need a chicken, we go to the farm, get it and cook it straight away. The secret for the best Cambodian food is making sure everything is fresh, fresh, fresh!”
At Lok Lak, Chef Chanrith has created a fusion of modern cuisine and authentic Khmer flavors brought to life by pristine local, seasonal and sustainable produce. Lok Lak is named after the glorious hot salad that combines stir fried beef with a bed of whole lettuce leaves, juicy tomatoes, cool cucumbers and sharp raw onions. Chef Chanrith applies his classical culinary training to take this local favourite up a notch by using locally sourced beef, aged in house for 2-weeks to achieve a wonderful melt-in-your-mouth texture. It is a dish that stimulates all the senses, typical of Cambodian cooking, being salty, sweet, sour and spicy. The restaurant offers convenient all-day dining, with three private dining rooms for special occasions. There are plenty of options for western diets as well, with the Lok Lak team making their own pastries, bread, yoghurt and ice cream.
Courtyard by Marriott Siem Reap
Upper Deck, a stunning rooftop bar, is surrounded by breathtaking, panoramic views of Angkor Wat on the horizon and brilliant sunsets to the West, whilst providing a wide range of exotic cocktails and an exquisite small plate menu. With an emphasis on BBQ, the venue offers a platter of barbequed cured beef, chicken, sausage, pork ribs, butter catfish and prawns – all sourced locally. Another favorite is jackfruit humus served with house made rice crackers.
The resort offers guests the unique opportunity to learn the secrets of preparing Khmer cuisine with Cambodian Cooking classes. With a choice of group or individual classes, guests visit the local market accompanied by a chef to learn about local ingredients, before donning the chef uniform and getting hands on in the kitchen cooking delicious, fresh Cambodian food.
Courtyard continues to expand into Cambodia with the Courtyard by Marriott Phnom Penh to open in the bustling capital later this year.
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