Cambodia will once again take the spotlight on Asia’s culinary map as Rosewood Phnom Penh presents the second edition of Taste of Cambodia. Running from September 11 to 14, 2025, the four-day festival builds on last year’s successful debut via an expanded program that celebrates Cambodia’s culinary evolution through collaboration, creativity, and community connections.
Sora, Rosewood Phnom Penh
The festival profoundly underscores the growing recognition of Cambodia as a destination — true to tradition, and guided by the spirit of elevated innovation. “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.”
Cocktails with a Cambodian Perspective
The festival opens at The Whisky Library with the relaunch of the Nikka Whiskey bar. Guest mixologist Takuya Matsumoto from Osaka’s Cranes & Tales bar will present specially crafted cocktails, setting the tone for a celebration encompassing global expertise driven by local enthusiasm.
Nikka Whisky Launch
The attention propels onwards to Sora — the city’s acclaimed rooftop bar and the first Cambodian venue to appear on Asia’s 50 Best Bars list. Over two evenings, Sora will host a line-up of seven standout bars from across the country, including Infusion Bar and Bar 43 from Siem Reap, The Wave from Kep, and Phnom Penh’s Papa Wong. The showcase further reflects the growing strength of Cambodia’s bar culture whilst fostering a sense of community among industry professionals.
Gastronomy Meets Design
This year’s festival also introduces a cross-disciplinary collaboration with Il Nodo Cambodia, a jewellery house inspired by Khmer traditions and the Mekong River. Together, they present an afternoon tea at The Living Room, featuring classic Khmer desserts such as Num Angsom Chek and Khmer Layer Cake. The initiative distinctly atones for Cambodia’s cultural expressions that enunciates beyond cuisine to design and craftsmanship.
International and Local Culinary Voices
At CUTS, Rosewood’s signature grill restaurant, Michelin-starred Chef Alexis Moko of Kyoto’s MOKO will return with both lunch and dinner menus showcasing his Japanese-inflected French cuisine. Dishes such as grouper with zucchini and basil, and hazelnut gâteau with cognac ice cream illustrate his impeccable precision and creativity, doused in seasonal ingredients.
Chef Alexis Moko from MOKO, Kyoto, Japan
Meanwhile, Zhan Liang, the hotel’s contemporary Chinese restaurant, will host chefs from Rosewood Guangzhou’s one-Michelin-starred Lingnan House.
Zhan Liang
Their four-hands dinner merges Chinese culinary traditions with modern techniques, with highlights including wok-baked lobster with basil and abalone fried rice wrapped in lotus leaf.
A Festival with Purpose
Beyond gastronomy, Taste of Cambodia emphasises social impact. On September 13, the IBC Annual Ball will raise funds for the Indochina Starfish Foundation, a nonprofit supporting education and healthcare in Cambodia. Chef Moko will collaborate with local chefs Sothea Seng, Pheak Tim, Navy Chhem, and Rosewood’s pastry chef, Sonara Sieng, to create a one-night-only charity menu.
The Final Celebration
The festival closes with a Sunday brunch at Brasserie Louis, featuring premium Chamkar Damnak lamb from Kep prepared in a variety of styles. By combining international partnerships, local talent, and a commitment to community, Taste of Cambodia positions Phnom Penh as a hub for both culinary innovation and cultural dialogue.
