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Gastronomy & Interview: Eden Gnean, “we need more qualified sommelier in the Kingdom”

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Eden Gnean with Sok Nisong, manager of the Khéma Pasteur restaurant and 2nd in the competition

The salons of the Raffles Hotel Le Royal recently played host to the much-anticipated competition for Cambodia’s best sommelier. After a brief hiatus due to the pandemic, the much-anticipated national event finally returned in 2023, showcasing the growing demand for wine experts in Cambodia.   We were thrilled to have Eden Gnean, President of the Cambodia Sommelier Association and General Manager at Topaz Restaurants, answered our questions at this fantastic event where Thalias shine again with the podium welcoming our manager of Khéma Pasteur, Sok Nisong.  We’d love to hear more about this competition  This is the seventh year we’ve had the pleasure of organizing this incredible event. The best Sommelier competition was first held in 2013, and it was a huge success. I was absolutely thrilled to win the competition a few years ago at Topaz. Then, after the competition in Siem Reap, we had to pause all activity due to the pandemic. And the great news is that the association was just reformed in February this year, so we’re starting afresh! The standard is incredibly high, and the exams are extremely challenging, but the candidates are doing great.  How many candidates did you have, were they all certified sommelier graduates?  We had 14 amazing individuals in total! We’re excited to see more Cambodian nationals certified as sommeliers soon! But the great news is that some of them have already taken the WSET Level 2, which is the fantastic wine and spirits training course that CSA organized a few months ago. And it’s a real mix of people, with supervisors, bartenders, managers and F&B managers taking part. They’re all passionate about wine.  Do you think Cambodia would benefit from having more sommelier?  Absolutely! It’s a vital role with so much potential. It’s a truly humble profession, and I’m excited to see where it’ll go next. It’s our job to make sure that the wine we recommend to customers goes perfectly with the dish they’re eating, that it fits their budget, and that we pass on the message, the story of the winemaker, to them. We don’t have a sommelier school in Cambodia yet, but the Cambodia Sommelier Association is setting up certified courses in Cambodia, and we have an amazing plan for the next two years. We’re going to bring some international wine specialists to Cambodia, and we’re so excited about it! I’m absolutely thrilled to have such fantastic partners, sponsors and board members who are all working so hard.  I’d also like to thank Thalias, who provided us with all the resources we need to make this event a roaring success. And I’d like to thank all the CSA board members, who worked tirelessly to ensure that we set a standard for Cambodia in this competition. We We were also delighted to welcome Mr Tommy Lam from Singapore. He’s the driving force behind many competitions in Southeast Asia and China. I think we has a fantastic combination. I would like to thank all the participants for their amazing efforts, commitment and courage. They have the confidence to take part in this incredible competition because it’s a great experience for them. I think the competition itself is a fantastic source of inspiration for them and encourages them to keep learning. Together with the association, we will be organizing other amazing activities in 2025, and we would like to thank the media and all those who supported this competition.  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here   Discover More: For a deeper dive into our culinary universe. Visit Our Website  

Influencer Sophoan Cao Song: “The Siena is an absolute gem!”

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Last month, Sophaon Cao Song, a truly inspiring figure in the arts, fashion and jewellery industries, made a special trip to Cambodia to reconnect with her roots. Sophaon is a French-Cambodian living in France who makes an annual pilgrimage to her native country.  Sophoan’s a real foodie and always up for trying new places, so when she heard about the Siena, she knew it was the perfect spot to check out in Phnom Penh. It’s one of the few restaurants she hadn’t been to yet, so she was excited to finally have the chance to dine there with her husband. Her enthusiastic tone suggests she’ll be back, and she’ll probably encourage her family and friends in Cambodia to rush to this high- cuisine temple too – just like she did when she visited the Malis Phnom Penh a while ago!  So, let’s end the suspense and read what she said about this unique experience:  The atmosphere “I really had a great time and loved all the natural decor, especially the lights and glitter, the decor is gorgeous. So frankly for me the welcome was great, the staff were very welcoming and smiling.   The setting is magnificent, with subdued lighting and a great atmosphere. I noticed the yellow subdued lighting and it’s very well thought out because it gives us a bit of peace and tranquillity. The lighting is very, very good. The lamps are very well done. In fact, all the lights are homogeneous. It’s really all the same colours, it’s a soft light. And the colours for the decoration, I like these warm colours, warm and soft at the same time.  And the service, we’re very attentive, we’re always behind the scenes. There’s nothing to say about the service, it is just so great. And finally, from our table, we have a stunning panoramic view of the city…extraordinary”.  Fine dining The menu was full of delicious options, but I was especially blown away by the seabass entrée. It was so beautifully presented and cooked to perfection. And the mix-grill that I ordered afterwards was mouth-watering. The meats were perfectly cooked and so tender. The only slight drawback was that the dish was generous, very copious, and I had to share it with my husband. A word about the side dishes: original, succulent and well chosen. I just loved the sweet potatoes! My husband was absolutely thrilled with his seafood dish! The freshest products, perfectly sauced and accompanied – what more could you ask for? I’d like to give a big, well-deserved thank you to the kitchen team for all their hard work. The dishes are quite remarkable, and the way they’re presented is so impressive! And the best part is that you can even smell that little touch of Italy, which is such a lovely bonus for a restaurant in Phnom Penh!  I was also really blown away by the desserts! They’re all little works of art, and it’s not just the presentation that’s stunning, but also the flavours and textures! The one I took looks like a bonsai – it was truly amazing!  I must tell you; the prices are quite reasonable when you consider the amazing quality of the menu, and the generous portions served on the plates. Siena is a truly wonderful experience. It’s a little jewel of great cuisine!  Enjoy delicious cuisine at Siena Restaurant Subscribe to the Thalias newsletter for exclusive offers, invitations to events and culinary news. Subscribe here Find out more: Discover our culinary world in more detail. Visit our website     

Tradition: what do you really know about the French Christmas « Dinde »?

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The Christmas festive season is marked by a profusion of savory and generous food traditions, including turkey, oysters, and foie gras, among other dishes. But do you know why the Turkey (dinde in French) is so popular?  The Origins of Turkey as a Christmas Foodstuff  By 1720, approximately 250,000 turkeys were being cultivated annually in Norfolk, on the east coast of England. In addition to the route via Turkey/Constantinople, turkeys also entered the UK from the Netherlands via Spanish and Portuguese merchants who had established strong historical ties with the Netherlands.  The consumption of turkey as a Christmas dish in the United Kingdom became increasingly prevalent during the 1840s and 1850s. In A Christmas Carol by Charles Dickens, first published in 1843, the Cratchit family initially had a goose, but by the end of the novel, Ebenezer Scrooge has provided them with a turkey, which is perceived as a more substantial and significant offering. Additionally, historical records indicate that Dickens’s family also celebrated Christmas with a turkey in 1843.  Queen Victoria’s first Christmas dinner with turkey, in addition to the more customary goose and beef, was in 1851. In the 1861 publication, “Mrs Beeton’s Book of Household Management,” turkey was lauded as a suitable Christmas repast for the expanding “middle classes,” and the book even provided instructions on how to carve them “correctly.”  It was not until the post-war period, when agricultural practices became more efficient and food became more affordable, that turkey became the traditional Christmas meal in the UK, superseding beef and goose. The majority of commercially produced turkeys are now of the ‘White Holland’ variety, which was initially developed in the Netherlands.  The Etymology of the Term “Turkey”  The etymology of the term “turkey” is a matter of some debate. Two principal hypotheses have been put forth to explain this phenomenon; it is possible that both, or a combination of both, are accurate.  One hypothesis posits that the initial colonists in the Americas perceived turkeys to be a variant of the guinea fowl, a bird indigenous to Africa that was already a dietary staple in Europe. Guinea fowl were imported in Europe by Turkish traders in Constantinople (now called Istanbul). An alternative hypothesis posits that, although turkeys were initially introduced to Europe via Spain, they were predominantly imported into Europe through the intermediary of Turkish traders in Constantinople. Consequently, they were designated as ‘Turkey coqs’. Furthermore, over time, the term ‘turkey’ became the predominant designation for this bird.  However, in some countries, the term ‘turkey’ is not used to refer to this bird. In French, the turkey is referred to as a dinde, which is derived from the Hindi word ‘Indjushka’ and the Polish ‘Inyczka’, both of which signify a bird from India. In Arabic, the turkey is known as a ‘diiq Hindi’, which translates to ‘Indian rooster’. In Turkish, the turkey is simply called a ‘Hindi’, which is derived from the Hindi word ‘Hindi’, which in turn signifies India. The name was linked to India because Christopher Columbus was searching for India when he discovered the Americas, which led to the bird from the Americas being given an ‘Indian’ name.  In Portuguese, the turkey is referred to as a ‘peru’, a term derived from the country of Peru in the Americas. This may be the most logical designation for turkeys. In 1758, turkeys were assigned an “official” Latin name, “Meleagris gallopavo.” However, this name is a combination of Latin and Greek and actually signifies “guinea-fowl chicken-peacock,” which is inaccurate as turkeys are not guineafowl, chickens, or peacocks.  Further details of the Christmas menus at Thalias restaurants will be announced in due course.  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here   Reserve Your Table at Topaz Norodom / TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.   Discover More: For a deeper dive into our culinary universe. Visit Our Website  

Topaz restaurants in tune with artists, music and photography

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Miwako Fujiwara, an exceptional pianist at Topaz Norodom

In addition to its fine cuisine, Topaz is also an inspiring landmark, a place of well-being and relaxation. It is also a venue that draws and welcomes the most famous artists.  Miwako Fujiwara, musician  This month, Topaz Norodom welcomed Miwako Fujiwara for a business lunch tasting, an illustrious choice given the immense talent of this Japanese pinstress who regularly delights classical music lovers in the capital.   While remaining rather humble about the success and hard work of her recent Musica Felice choir performance – an initiative also aimed at raising funds for the underprivileged – Miwako made no secret of her satisfaction at seeing her hard work rewarded, and at the warm reaction of the audience who turned out in force for the occasion. On her relationship with gastronomy, Miwako explained at the end of the lunch:  “I’m Japanese, but I lived in Europe for a long time to study music. Then I travelled to many European countries, and I had the opportunity to taste the cuisine of different countries. So, I like Japanese food, but also Khmer food when it’s not too spicy. That’s why I really appreciate fusion cuisine, the mix of genres.” As for his opinion of the Topaz business lunch, the artist made no secret of his enthusiasm and satisfaction:  “Everything was different, and I was impressed. At first, the starter was very colourful with finely chopped vegetables. So, I appreciate the genuine effort of presentation with the bright red and green avocado, not forgetting to mention that it was ‘super good’. The main course was interesting with this dish usually associated with meat but offered here with a rather fine and sophisticated assortment of fresh vegetables, I really liked this originality. Finally, the dessert was succulent, with several chocolate blends, it was quite incredible. Again, it was excellent, and the presentation was incredible”.  So, there’s no doubt that we’ll be seeing this exceptional artist regularly, enchanting the Topaz room with her presence to savour the new versions of the business lunch menu.  Aurélie Fischer, photographer  Art different, but still a lot of enthusiasm in this initiative with the Belgian photographer Aurélie Fischer who had the privilege of inaugurating a beautiful exhibition at the Topaz restaurant TheCommune.  Some twenty unusual photographs for this exhibition, which is still going strong today, in the hushed salons of one of the capital’s finest restaurants, Toul Kork. Many of her fellow artists turned out to encourage the young woman, who patiently took the time to explain to the guests her working technique for this series taken during the Covid crisis.  A region of reflections par excellence, it was in the salt flats of Kampot that Aurélie chose to give free rein to her imagination by depicting simple acts of daily life around the salt flats. Some of the photos required a great deal of preparation with models, while others are more simply moments of life around this place, which takes on quite exceptional colours at sunrise or sunset.  Playing with natural light and its colours is one of the aspects of the artist’s vision, who stresses that she” doesn’t want to have to resort to filters and other technological devices that nowadays make it possible, more and more frequently, to recompose a photo with just a few clicks”.  Another special feature of this unusual series is that the photos are displayed upside down, so as to highlight the very special reflection of light and form in the partially flooded salt flats.   Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here   Reserve Your Table at Topaz Norodom / TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.   Discover More: For a deeper dive into our culinary universe. Visit Our Website  

Topaz TheCommune: Ratana Sek, hero of the 2024 Edition of CAMFOOD

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CAMFOOD CAMHOTEL 2024 was a resounding success, showcasing the incredible talent, passion and innovation that characterize Cambodia’s vibrant culinary scene. Ratana Sek, demi-Chef de Partie of Topaz TheCommune, won the gold medal in the Black Box Beef Challenge.  The highlight of CAMFOOD CAMHOTEL 2024 was undoubtedly the intense competition that took place over the three days. From the intricate art of bread presentation and fruit carving to the culinary prowess displayed in the Phnom Penh noodle, turkey breast, beef and vegetarian competitions, the event was a feast for the senses.  The Black Box Beef Challenge was the subject of a special competition, in which Ratana SEK, Demi Chef de Partie of Topaz TheCommune, won the gold medal. His exquisite creation, a grass-fed roasted US beef tenderloin, impressed the judges with its seared foie gras, ‘Ksatborei’ mashed potatoes, morel mushrooms, sautéed vegetables and a touch of local blue cheese and Kampot black pepper sauce. (see photo below).  After this beautiful victory, Arnaud Darc, CEO of Thalias Hospitality, said:   ‘“We are absolutely delighted to share this incredible news – our chef de partie, Mr Ratana SEK, won gold in the Black Box Challenge at CAMFOOD CAMHOTEL 2024! All of us at THALIAS and TOPAZ can only be proud of his brilliant achievement. His mastery of French cuisine, combined with his creative use of Cambodia’s finest local ingredients, really set him apart from the competition.”  “You should have seen the stunning dish he created: He perfectly roasted a fillet of grass-fed beef from the USA and accompanied it with pan-fried foie gras. But what really made this dish special was its innovative combination of local and luxury ingredients – from creamy ‘Ksatborei’ mashed potatoes to morels stuffed with milky mushrooms. Add to this its gorgeous mix of spinach, butternut squash, radish, Brussels sprouts and sautéed pea tendrils, topped with our homemade Prek Leap Blue cheese and a rich Kampot black pepper sauce What makes us particularly proud is the way Ratana has showcased both premium ingredients, such as US beef tenderloin, and celebrated local treasures – those amazing ‘Ksatborei’ potatoes from Pursat province and our artisan blue cheese from Thalias. Ratana, you continue to amaze us with your creativity and skill! We can’t wait to see what incredible dishes you come up with next. Keep pushing the boundaries of culinary excellence!”.  

Malis: Discover plant-based dishes… with plenty of vitamins

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Tofu with ginger and Kampot pepper

Le Malis remains one of the best-known establishments for lovers of local cuisine adapted to today’s trends, and is also the number 1 destination for tourists keen to discover Khmer delicacies. But there’s more: Malis also offers meat-free dishes, an ideal option for vegans and vegetarians, but also for those who prefer a lightweight lunch as the warmer months approach.  One fresh, vitamin-packed dish caught our eye: tofu with ginger and Kampot pepper, three components emblematic of the country’s wealth of plants and condiments, which are also full of health benefits.  Tofu Perfect for vegans or simply those who want to enjoy the benefits of this soya milk ‘cheese’, tofu will delight many because its neutral taste means it can be easily incorporated into a sweet or savoury dish.  Tofu has been eaten for over 2,000 years in China, where it is known as ‘Doufu’. Made from soya milk, it comes in two textures: ‘firm’ when drained and pressed to extract the milk, and ‘silky’, with a consistency akin to cottage cheese, and very rich in essential nutrients.  As far as its virtues are concerned, tofu contains virtually all the B group vitamins, which are essential for the proper functioning of the immune and nervous systems. It also provides vitamin A, which is essential for children’s vision and growth, stimulates the immune system and helps maintain the integrity of the skin, as well as vitamin E, which, thanks to its antioxidant properties, helps protect the body’s cells from the damaging effects of free radicals, particularly by helping to prevent cardiovascular disease and cancer.  Ginger Written records of the use of ginger date back more than 3,500 years, but it seems that its qualities have been known for more than 5,000 years… It is known to fight infections, fatigue, muscular pains and, above all, digestive problems. Ginger also has aphrodisiac, antioxidant and antibacterial properties.  Pepper Kampo pepper is renowned for its exceptional flavour. What is less well known is that it also has a few therapeutic virtues. First and foremost, pepper is a digestive stimulant, promoting the production of gastric juices. This spice contains piperine, which stimulates the production of endorphins (and thus fights depression) as well as melanocytes to treat vitiligo. A febrifuge, anti-inflammatory and antibacterial, pepper can also be used to treat fevers, dental pain and rheumatism. 

Cindy & Sara: “We’ll be back at the Topaz for this outstanding business lunch’.

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Cindy N'Guyen (centre), Sara Duong (left) and Julia (Thalias)

A few weeks ago, several young women who are well known in Cambodia’s business community kindly shared their opinions about the Topaz business lunch. Cindy from BRED Bank Cambodia and Sara from Archetype were both enthusiastic.    More than the menu itself, the aim was to evaluate this formula, to get an opinion on the way in which chef Sopheak and his team seduce gourmets by offering an ‘almost magical’ business lunch formula combining a harmony of flavors and a variety of textures, all with the unique presentation that is also one of Topaz’s signatures.  Cindy: “I’ll be back and I’ll recommend this Topaz business lunch formula”  Cindy N’Guyen has been living in Cambodia for three and a half years and works at BRED Bank Cambodia as a corporate international business manager. She is also secretary general of the CCIFC. She has already been to Topaz a few times, usually for business lunches, with clients or even as part of a team:   “I had the privilege of trying the previous business lunch. I chose the seafood ravioli, and I thought it was very good and very powerful, with the seafood cut properly enough to give it some chewiness and a very punchy sauce, I’d say. For the main course, I tasted the Vegetable Wellington. I thought it was very good, with a pastry that was nice and crispy on the outside and vegetables that were very melt-in-the-mouth on the inside. If I may say so, I thought it lacked a little pep, it was very good, but the whole dish was very round and I think it needed a little more… Finally, the chocolate ganache was the highlight of the meal. It was very good, because the chocolate part was very chocolaty, so that’s what I like. In fact, it had all the textures, the fondant, the crunchiness and the softness, I’d say. It was very very very good. So I’ll be back. And I’d also recommend the Topaz business lunch”.  Sara : “perfect and well balanced meal”  Sara Duong is a young, elegant and smiling French Cambodian who has decided to move back to her native country in 2019. She is now a business developer with the architecture and engineering firm Archetype. She had already tried the Topaz’s first seasonal menu.  Already won over by the quality of the cuisine at Le Topaz, Sara confides that she particularly appreciated this formula:  “I had a meat dish, and the meat was perfect, melting and powerful. What’s more, it was cooked exactly as I’d requested and the side dish – mashed potatoes and spinach – was perfect and well balanced. Finally, the dessert was excellent. It was probably one of the best desserts I’ve ever had at Topaz. The chocolate ganache offered a mix of textures that I like, and I thought it was very well balanced too, not too sweet. All in all, it was perfect, a very good menu, and I intend to return to Topaz because I’d also like to try the vegetarian menu”.  Don’t forget that the Topaz business lunch menu changes every month, with new delights constantly being added by talented chef Sopheak. With prices starting at just USD 25, there’s no reason to miss out.  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here   Reserve Your Table at Topaz Norodom / TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.   Discover More: For a deeper dive into our culinary universe. Visit Our Website  

Support the community

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Dy Saveth, the famous sixties star at the Bophana Center

On other fronts, the Thalias group continues to support cultural and gastronomic initiatives through its magazine www.cambodgemag.com/en.  In recent weeks, the magazine has helped to promote the famous Oktoberfest festival, the Phnom Penh Photo Festival of course, and the superb sixties-themed fashion show at the Bophana Centre.   We also covered the Peak Prelude event, the launch of Kep Music City, the Canvas of Dreams charity dinner and the TAG Expo, not forgetting the Halloween festival, which is less cultural but increasingly popular among the Kingdom’s young people.to find out more: www.cambodgemag.com/en 

Photo Festival and Gastronomy

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One of the major cultural events connected to the Thalias group is the Phnom Penh Photo Festival, which has been welcoming art lovers to the exhibition halls of the Institut Français du Cambodge since 21 November.  Visitors can also enjoy a bite to eat at the Bistrot de l’Institut or the Khéma or take advantage of the takeaway service if they wish to extend their visit to the exhibitions beyond the walls of the Institut. Many other venues also host exhibitions as part of the festival, which runs until the end of December.   The Bistrot de l’Institut offers a weekly menu with prices starting at just USD 10 and regularly organize special menus, such as couscous day, stay tuned!  218, Street 184, Institut français du Cambodge, Phnom Penh 087 883 288  ali.seddaoui@thalias.com.kh 

Go Artisan Bakery: A taste of France at the Marché Français

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Don’t miss the Go stand at the Marché Français! Mark your diary for 7 December 2024! Go Artisan Bakery will be setting up a stand at the Marché Français, offering unique deals to the public.  Go Artisan Bakery & Café has become a genuine institution in Phnom Penh, offering a generous selection of French pastries, breads and tasty dishes.   Enter Go Artisan Bakery and let yourself be transported to the streets of Paris. The aroma of freshly baked croissants (the best in the city according to several seasoned customers…!) baguettes and pains au chocolat fills the air, inviting you to savour a taste of French tradition. From classic pastries to innovative creations, the bakery’s talented chefs never cease to delight the taste buds and the eyes.  Savoury options include mouth-watering sandwiches, hearty salads and comforting rice dishes. Accompany your meal with perfectly brewed coffee, a refreshing fruit juice or a relaxing cup of tea.  A practical and environmentally friendly culinary experience  But Go Artisan Bakery goes beyond the simple delicacy of its products. The bakery is committed to sustainable practices, using almost exclusively eco-friendly packaging such as bamboo straws and cardboard boxes. Its commitment is ambitious, aiming to achieve zero use of plastic by 2028.   Go Artisan Bakery understands the demands of modern life. With its convenient locations and extended opening hours (open 7/7 from 7am to 8pm), it’s the perfect place for a quick breakfast, a casual lunch or a delicious afternoon snack. The bakery’s commitment to quality and efficiency guarantees a flawless culinary experience.  077 999 123  kuchnalin.kuy@thalias.com.kh thalias.com.kh   

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