As the FCC takes the first step towards a new chapter, editor Marissa Carruthers and photographer Lucas Veuve sample some of the latest tastes to grace the menu.

The Foreign Correspondence Club – more affectionately known as FCC – is something of an institution. Gracing the corner of the riverside and Street 178, the grand colonial building is often a box to tick with tourists, who flock there to enjoy a combination of cocktails, sweeping river views and food.

However, FCC bosses have kick-started a drive to attract more expats and locals, while improving and expanding operations. The first step in their mission inevitably comes in the form of food. Cue experienced international chefs Florian Lindear and Matt Bazley, whose top talents are steering the FCC into a new chapter.

“We want to maintain the essence while making the menu more sophisticated and focus on the best quality,” says Lindear, head executive chef of FCC Restaurant. While the menu has retained many of the popular favourites, several new additions enhance the staple flavours.

The Scotch quail eggs ($6.50) are a modern take on the historic Western dish. Five eggs delicately decorate the plate, with a dash of mayonnaise and HP sauce added to the top to balance the taste. The crispy breadcrumb coating encases lightly spiced sausage meat covering the soft egg containing a runny yolk.

The cannelloni ($12.75) is another example of how classic meets contemporary. Finely shredded roasted meat that almost melts in the mouth is bound in a thin crepe, finished with a light but creamy Parmesan cheese sauce, and artistically drizzled with green basil oil and vinaigrette. Shavings of Parmesan are carefully placed atop the dish alongside small pieces of truffle to add to the aroma. “This is a more indulgent dish,” Bazley adds. “It’s good for a rainy day.”

The yellow snapper fish ($12.95) is a colourful dish with cubes of light pink, orange and mauve carrots beetroot and turnip sitting alongside the snapper, which is grilled and drizzled with lashings of potato and lemon puree. “The potato and lemon is the best combination,” Lindear says.

Despite trying to source as many local products as possible, when it comes to the premium hunky ribeye steak ($25.25), some of the finest meat is imported from America. The tender, organic 250g steak is cooked to suit, and is topped with a slaw and rich red wine jus. It comes served on a wooden board alongside chunky, crispy homemade chips.

The mouth-watering dessert menu means diners should ensure they leave space. The London syllabub ($4.75) is proving popular, and is a twist on the classic English pudding. Here, milk is whipped with cider and nutmeg to create a fluffy, light and indulgent dessert. “Technique is key in any cuisine, and that is what we’re trying to show. We are also using a lot of colours, textures and flavours.”

Sitting on the horizon aregrand plans to create a Riverlife restaurant below FCC, as well as at the Siem Reap FCC, where Bazley will be at the helm presenting a variety of modernised Asian food. Watch this space.

363 Sisowath Quay, Phnom Penh
Tel: 023 210 142