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With a passion for fusion cuisine, new FCC group chef Clinton Webber has recently updated the FCC menu, introducing generous flourishes of traditional Khmer flavors spiked with funky French influences.
While the menu is built around FCC main-stays such as beer-battered fish and chips, deli-fresh sandwiches, and wood-fired pizzas, the heart of the menu remains a finely crafted blend of Asian, Mediterranean and Western-influenced flavours
New flavours at the FCC include an exotic "Tasting Menu" featruing Prawn Creviche with roasted nashi, watercress and cashewith nuts splashed with mild kroeung vinaigrette, Duck Dumplings served with a lychee & mint salad and shrimp salt, Prahet Bongkong (Shrimp & Pork Cakes) with pickled banana blossom salad and coconut salt, Salt & Kampot Pepper Calamari served with a chilli, vodka & lime dipping sauce, Five-Spice Chicken Brochettes with jalapeno & palm sugar salsa and Vegetable Spring Rolls with a kapi dipping sauce, all priced at a reasonable US$3.50 to US$4 - perfect dishes for sharing amongst friends.  The venue has also updated its daily specials selection with a choice of two or three courses for US$10 or US$15 respectively. On offer at the time of writing (13 August 2007) were Nhoam Mizu Sach Moan - a salad of crispy noodle, chicken, julienne vegetables and green herbs, served with spicy peanut dressing, or Rissotto Cheese Cakes - crisp-fired rissotto with spinach and cheddar cheese, served with ginger a soy sauce, and that's just for starters.
Mains featured Pork Spare Ribs glazed with a sweet chilli sauce and served on a green papaya and pumpkin salad, or Three Colour Pasta tossed in a rich, vegetarian tomato sauce and basil pesto, while desserts offered were a Baked Cream Brullee with vanilla ice cream and mint dust or two scoops of tasty homemade ice cream or sorbet. With all the usual favourites still on the menu, including the venue's excellent pizzas, there's really never been a better time to check out the kitchen at the FCC Phnom Penh.
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