Subscribe Search

Search form

Restaurant to bring the latest concepts of modern hospitality

Restaurant to bring the latest concepts of modern hospitality

I WAS at a meeting in the area on Sothearos Boulevard, opposite the Phnom Penh Center, and decided to stop by a new eatery in town called, “The Duck”. Dah Lee, founder of Phoenix Hospitality, mentioned that the beginning of this month was the grand opening of the café eatery. Well, it’s business as usual in Cambodia and when construction workers say it will be completed in a month, add another month to it.

The Duck is the first concept of Phoenix Hospitality, focusing on modern hospitality techniques and using the highest-quality ingredients including fresh seafood, premium Australian beef, 100 per cent arabica coffee beans, and top quality wines from around the world.

With more than 30 years of ownership and concept creation experience in the food-and-beverage and entertainment industries in Australia and New Zealand, Lee hopes to introduce Phnom Penh and Cambodia to the latest concepts, products and services for contemporary lifestyle and venues for dining and drinking.

“The Duck will represent the latest trends from around the world in hip, casual dining,” stated Lee. “This in turn will also introduce local staff and customers to the latest trends and methodology in hospitality in the more fashionable and popular sector of the industry.”

 The Duck Team also consists of Marcus Newton, head chef, who has more than 25 years experience working behind the stoves of some of the best eateries in New Zealand and Australia.

“I’m extremely excited about some of the fantastic ingredients available here in this country; the herbs, spices, organic fruit and vegetables, as well as some of the seafood are fantastic,” said Newton. “We are looking forward to serving up some good old fashioned well-cooked food at The Duck and deliver an exciting new dining experience.”

Lee added, “We will be launching V-Room, a lounge bar club concept in the coming weeks, which will be targeted at the more sophisticated local clientele who prefer something a bit more stylish.”

“The area around The Duck has a bohemian and arts feel that the eatery will complement and add momentum to by bringing in a diverse clientele that appreciates good design, good taste and contemporary art”, Lee said.

Lee considers the businesses and shops on Sothearos Boulevard as the “Tribeca of Cambodia,” referring to a hip neighbourhood of New York City.

“This area has a great vibe about it. With Trunkh. on the corner and an institution in Phnom Penh like Meta House on the other side of Duck, and the contradiction of the burnt-out apartments and street life just adds more colour and excitement to the location.”

The Duck Café Eatery will be open on April 1 to the public, with a few soft opening and press lunch events in late March. The Duck is located on 47 Sothearos Boulevard, and will be serving breakfast, lunch and dinner.
For more information or employment opportunities, email: [email protected]