SEVENSEA Seafood Restaurant held its official opening on Saturday. Master chef Luu Meng, who is internationally recognised and celebrated chef, unleashed his latest vision and culinary concepts to the restaurant’s eager guests.
Luu Meng combines traditional, classical and contemporary cooking techniques to create some of the most exciting seafood dishes in the region. To ensure freshness and quality, the restaurant uses world-famous seafood, such as Boston lobster, Alaskan king crab and tiger prawns, flown in especially from all over the world.
The seafood is creatively prepared and presented in the classic seafood culinary styles of Cambodia, China and Japan. The dining space has the same ambience of an art gallery or a museum with culturally significant art instillations that celebrate Cambodia’s heritage. Sang Silachey greets guests as they enter, and a giant traditional abacus hangs in the foyer.
Each private room is named after famous beaches along Cambodia’s coastline, and features a themed collection of regional art and artefacts. The grand opening was attended by special guests from embassies, government agencies and other dignitaries. Photos by Chhim Sreyneang
Crocodile meat has long been consumed by Cambodians and travellers alike, who particularly enjoy the reptilian protein in the restaurants of tourism hub Siem Reap.