Vintage-Inspired Elegance



Romantic Retreats



Poolside Dining


Voted one of 2015’s Top Fine Dining Restaurants by Trip Advisor, Heritage Restaurant expertly blends European elegance with traditional Khmer charm. The relaxed Lobby Bistro and Mezzanine offer innovative and refined takes on Khmer cuisine, an extensive fine wine list, and attentive service.

Room Service: 6:00 AM to 9:30 PM
Sunrise breakfast upon request

Heritage Suites Hotel – Cocktail Bar

The Cocktail Bar and Lounge

Relax with a signature cocktail in the casual ambiance of the lounge, and enjoy Siem Reap’s only live jazz music venue.

  • Weekly Thursday live jazz nights
  • Open 6:00 AM to 9:30 PM

Heritage Suites Hotel – Restaurant

The Heritage Restaurant

Dine in the warm elegance of the Heritage Restaurant and savor refined cuisine inspired by European and Asian traditions.

  • Dine in the Lobby Bistro or on the Mezzanine
  • Open 6:00 AM to 9:30 PM
  • Call +855 (0) 63 969 100 for reservations

Heritage Suites Hotel – Pool Bar

The Pool Bar

Unwind by the saltwater pool with a tropical drink and savor a light menu of traditional Cambodian cuisine and familiar favorites.

  • Evening bon fire
  • Open 6:00 AM to 10:00 PM (last order 9:30 PM)
  • Private poolside dining upon request

Meet Chef Vibol Boun

Executive Chef, Heritage Suites Hotel

Part of the first wave of “Cambodian Chefs”, Chef Vibol Boun’s relationship with cooking was cultivated while growing up in a food-conscious household where food is integral to Khmer celebrations. He has since accumulated over a decade of professional cooking under his belt.

At a time when there were no hotel industry schools, Chef Vibol joined Raffles Grand Hotel where he spent his formative years quickly picking up the ropes of professional cooking. He then worked at Victoria Angkor Hotel, where he later became Head Chef of Le Bistro. After working closely with expatriate Grand Chefs and refining his skills on Western culinary classics, he decided a challenge for his career was timely. Impressed by the experienced and food and beverage savvy team at Heritage Suites Hotel, he took on the position as Executive Chef where he continues to push limits with his creativity.

On a daily basis, Chef Vibol ensures strict consistency of food standards with his usual tasks of quality-checking, staff training and food-tasting. His effortless charisma also sees him leaving the kitchen to gaily interact with guests and seek feedback on ways to improve his dishes.

I enjoy my work as much as my chicken

Chef Vibol strives to excel by continually improving his signature and innovative culinary style of fusing Khmer classics with Western cuisine, which was nurtured in the early years of his career. His love for fusion cuisine has since flourished at Heritage Suites Hotel, with his Khmer style foie gras receiving much acclaim from guests. With his knack of deconstructing recipes and reinventing them, he enjoys creating harmonious and unique flavours such as his latest creation – the Grilled Duck Breast with Loc Lac sauce.

Passionate about retaining the unique and much personalised character of Heritage Suites, Chef Vibol is constantly on the lookout for new inspiring ideas to create enhanced dining experiences that set to delight the distinctive palate of experiential travellers. He is currently experimenting on desserts with flavours drawn from his local heritage.


Green Mango Salad
Smoked chicken, slightly spicy Khmer dressing
Moulin de Gassac Classic White, Languedoc, France

Mekong Prawns “Tom Yam” Soup
Lemongrass, galangal, Kaffir lime and chili
Moulin de Gassac Classic White, Languedoc, France

Seabass Sweet & Sour
Pan fried with pineapple sauce
Good Hope, Chardonnay, South Africa

Traditional Beef Lok Lak
Sautéed with oyster sauce, garlic and Kampot pepper
Vitral Reserve Syrah, Vina Maipo, Chile

Banana Roll
Caramel Palm sugar, Walnut, Orange sauce
Sombai Banana & Cinnamon


Maguro Tuna Tartar
Mango and pineapple relish, balsamic reduction
Good Hope, Chardonnay, South Africa

Foie Gras “Cambodian Style”
Khmer curry sauce, deep fried spring rolls
Good Hope, Chardonnay, South Africa

Grilled Mekong Langoustine
Garlic and basil butter, melted ratatouille
Moulin de Gassac Classic White, Languedoc, France

Gin & Tonic Granité

Australian Beef Tenderloin
Béarnaise sauce, green beans
Potato tuile and local mushroom
Vitral Reserve Syrah, Vina Maipo, Chile

Kaffir Lime Mousse
Lemon zest, red berries coulis
Sombai Lemon & Lemongrass