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Siem Reap's prestigious One. Only one hotel room, of pure luxury, in the heart of the market district.
Since its opening almost two years now, it's rated highly in international publications from Conde Nast Traveller, to Wallpaper, and Luxe. We now hear from proprietor Martin Dishman that he's expanding, and while One remains branded in exclusive singularity, two new hotel rooms will be on offer under a different name and pricing. There's also a planned wine emporium, boutiques and gallery. It's only at the planning stage, but contracts have been signed. Remember, you read it here first!
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 ONE |
SIEM REAP |
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Siem Reap's prestigious One. Only one hotel room, of pure luxury, in the heart of the market district. Since its opening almost two years now, it's rated highly in international publications from Conde Nast Traveller, to Wallpaper, and Luxe. We now hear from proprietor Martin Dishman that he's expanding, and while One remains branded in exclusive singularity, two new hotel rooms will be on offer under a different name and pricing. There's also a planned wine emporium, boutiques and gallery. It's only at the planning stage, but contracts have been signed. Remember, you read it here first! |
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www.theonehotelangkor.com
www.lingabar.com |
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rave: may 2007 |
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| HOTEL DE LA PAIX |
SIEM REAP |
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"The best restaurant in Cambodia” is the buzz about Siem Reap. This former "village," on the outskirts of the ancient Angkor temples, now boasts a new international airport wing, and some 17 five-star properties.
The latest, Hotel de la Paix, is arguably the best, if not hippest, of the lot. Not surprisingly, its Antipodean chef Paul Hutt was “discovered” two years ago by Gourmet magazine, which proclaimed his former restaurant at Shinta Mani as “one of the world's best hotel tables.” Not bad for a not-for-profit training school with only 18 rooms. Paul has once again captured the public’s imagination at de la Paix with a blend of Mod Oz-influenced dishes (a term now eschewed in Australia itself) plus some of the best Khmer dishes anywhere. The local specialities are the work of executive sous chef Johannes Riviere, who formerly taught at another non-profit training school. Riviere continues his passion for both street foods and royal Khmer dishes alike. (He's also set to publish a Khmer cookbook.) The specialty at the hotel’s signature Merc restaurant is a seasonal Khmer degustation menu at $25. |
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http://www.hoteldelapaixangkor.com/ |
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rave: july 2006 |
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