The FCC Restaurant menu revels in traditional Asian flavors and Western favorites. The menu is built around FCC main-stays such as beer-battered fish and chips and wood-fired pizzas, meaty sandwiches and perfectly cooked pastas. But Cambodian flavors are the star. Try the Fish Amok, Cambodia’s national dish, the Beef Lok Lak or By Char to discover authentic local cuisine.
Our cuisine brings together the best of modern high-end cookery and techniques and pairs them with local cuisines to create a balance of comfort and assurance for weary travelers while still providing authentic flavors of our regions. We constantly search for the best quality organic or naturally grown produce for our menus, while striving in every decision to ensure our services are as socially responsible for the community around us as possible.
Florian Lindener, Head Executive Chef, FCC Restaurant
Siem Reap and Phnom Penh
Florian has more than 10 years of restaurant experience in both Europe and Asia, working for some of the most well-renowned chefs in the World. Florian spent several years training under Xabier Gutierrez, creator of the creative lab Arzak and restaurant, and Alain Devahive, executive chef of the famous restaurant el Bulli. Florian also spent several years working at the El Celler Can Roca, one of the world’s most renowned eateries.
Florian has a repertoire of both traditional and modernist techniques in his style of cooking – he searches for simplicity and quality in all his foods. Florian prefers to present his food in a delicate, but beautiful manner, stressing flavor and the quality of the experience.
Florian is responsible for the FCC Restaurant menu redesign and development. He is based in Phnom Penh.
Matt Bazley, Head Executive Chef, Riverlife Restaurant
Siem Reap and Phnom Penh
Born in rural Australia, Matt began cooking in commercial kitchens at the age of 15. Since then, he has honed his craft working in some of the top kitchens of Australia, Canada, England and Switzerland, learning from renowned chefs such as Bruno Loubet, Andrew McConnel, Alain Roux and working at Nahm in London for David Thompson.
For the last 5 years, Matt has been delivering a private service for families’ Manor Houses throughout the European continent and onboard their yachts in the Mediterranean and Caribbean.
Matt has spent the last year working on starting up the Aqua Mekong luxury cruises, in which he was representing David Thomson, in Cambodia and Vietnam, furthering his culinary studies in Asia in order to develop menus that showcase the best that the Mekong has to offer.
Matt is responsible for the design of the upcoming Riverlife Restaurant menu, and responsible for the kitchen operation in Siem Reap. He is based in Siem Reap.