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A Guide to Using Cutlery Properly

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Have you ever been to a fancy dinner party or a Michelin-starred restaurant and felt lost when it comes to using the cutlery? The truth is, proper cutlery usage is an essential part of French dining etiquette. Not only does it showcase your knowledge of the tradition, but it also enhances the dining experience for you and your guests. So, grab your fork and knife, and let’s explore the world of French dining together. Types of Cutlery Used in French Dining French dining is known for its intricate table settings, and the cutlery is no exception. The most common types of cutlery used in French dining are the fork, knife, and spoon. However, within these categories, there are various sizes and shapes for different courses. The most common fork is the dinner fork, which is used for the main course. The salad fork is smaller and is used for appetizers and salads. The dessert fork is the smallest and is used for sweet courses. The main knife is the dinner knife, which is used for the main course. The butter knife is smaller and is used for spreading butter or other spreads. The fish knife is slightly smaller and has a pointed tip for removing bones from fish. The spoon is primarily used for soup, but there are also different sizes and shapes for different courses. The dessert spoon is smaller and is used for sweet courses. Understanding the Placement of Cutlery on the Table In French dining, the placement of cutlery on the table is just as crucial as their usage. The table setting should be symmetrical, with the same number of utensils on each side. The basic rule of thumb is to start from the outside and work your way in. The cutlery should be placed in the order of the courses, with the first course cutlery furthest from the plate and the last course cutlery closest to the plate. The fork is always placed on the left side of the plate, and the knife is placed on the right side. The spoon is placed to the right of the knife. If there are any additional utensils, such as a fish knife or a dessert spoon, they are placed in the order of their use, from the outside in. Understanding the placement of cutlery on the table not only adds to the visual appeal of the dining experience but also helps you to navigate through the different courses with ease. How to hold cutlery correctly Holding cutlery correctly is just as important as knowing which utensil to use for each course. The knife and fork should be held with the handle resting in the palm of your hand and your index finger on the top of the handle. The remaining fingers should wrap around the handle, providing a firm grip. The knife should be held in your right hand, with the blade facing inwards towards the plate. The fork should be held in your left hand, with the prongs facing downwards. The spoon should be held in your right hand, with the bowl facing upwards. It is also important to hold the cutlery lightly and not grip it too tightly. This allows for more fluid movement and a more elegant dining experience. Handling Utensils for Different Types of Dishes Different dishes require different utensils, and it is important to know the proper way to handle them. For example, shellfish should be eaten with a small fork and a special seafood fork for extracting the meat from the shells. Soup is traditionally eaten with a spoon, but it is essential to know the proper technique. The spoon should be tilted away from you, and you should sip from the side of the spoon, not the end. Desserts often require a spoon, but some desserts may require a fork or knife. For example, a cake or tart may require a fork, while a fruit plate may require a knife. Knowing the proper utensils to use for each dish will not only enhance your dining experience but also show your respect for the cuisine and tradition. Navigating Through a Multiple Course Meal French dining often includes multiple courses, which can be overwhelming for those not familiar with the tradition. It is important to remember to start from the outside and work your way in when it comes to the cutlery. When the first course is served, use the cutlery furthest from the plate. Once the course is finished, place the cutlery on the plate, with the prongs of the fork facing downwards and the blade of the knife facing inwards towards the plate. When the next course is served, use the cutlery next to the plate, and continue in this manner until the meal is finished. It is important to pace yourself and not rush through the meal. Take your time and savor each course. Common Mistakes to Avoid When Using Cutlery There are several common mistakes to avoid when using cutlery in French dining. One of the most common mistakes is using the wrong utensil for a course. If you are unsure, observe what the other guests are doing or ask your server for guidance. Another common mistake is resting your elbows on the table while using cutlery. This is considered impolite and should be avoided. It is also important to avoid waving your cutlery around or talking with food in your mouth. Lastly, it is essential to remember to pace yourself and not rush through the meal. French dining is about enjoying the experience and savoring each course. Final Tips for Mastering French Dining Etiquette Mastering the art of French dining etiquette takes time and practice, but it is worth the effort. Understanding the proper usage and placement of cutlery, holding cutlery correctly, and using the correct utensils for different courses are all essential parts of this tradition. Remember to pace yourself, savor each course, and show your respect for the cuisine and tradition. With these tips and … Read more

Exploring the Art of Pasta Making

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As an Italian restaurant deeply rooted in tradition, Siena restaurant takes immense pride in their pasta making skills. The culinary team crafts each pasta shape in-house, preserving the authenticity and soul of Italian cuisine. This article delves into the rich history of pasta making and explains the unique characteristics of some classic Italian pasta shapes. A Brief History of Pasta Making Pasta has been a staple of Italian cuisine for centuries, with origins tracing back to the 13th century. Each region of Italy has its unique pasta shapes and sauces, resulting in a diverse array of pasta dishes. Pasta is typically made from two simple ingredients: flour and water or eggs. The dough is kneaded, then rolled out, and cut into various shapes. The process of making pasta can be categorized into two main methods: hand-rolled and extruded. Hand-rolled pasta involves rolling the dough and cutting it into desired shapes. On the other hand, extruded pasta is made by pushing the dough through a machine that cuts it into different shapes. Most commercially sold pasta is made using the extrusion method. Now, let’s explore some of the pasta shapes we make in-house at our Italian restaurant. PAPPARDELLE Pappardelle, native to the regions of Tuscany and Emilia-Romagna, are wide, flat ribbons of pasta. The name derives from the Italian verb pappare, which means ‘to gobble up’—an apt description of what you’ll want to do when you taste a dish with these hearty noodles. Pappardelle pairs exceptionally well with robust, meat-based sauces due to its broad surface area, making it perfect for dishes like Bolognese. TAGLIATELLE Tagliatelle is another long, ribbon-like pasta that hails from the Emilia-Romagna and Marche regions of Italy. These noodles are similar in width to fettuccine, but they are traditionally made with egg, giving the pasta a richer flavor and firmer texture. Tagliatelle works well with a variety of sauces, particularly traditional meat or tomato-based sauces. TORTELLINI Originating from the Italian region of Emilia, tortellini is a ring-shaped pasta typically stuffed with a mix of meat or cheese. The name ‘tortellini’ translates to ‘little pies’ in Italian, which is fitting for these bite-sized, stuffed pasta delights. Tortellini can be served in a variety of ways, including in broth, with sauce, or in a pasta salad. Ravioli del Plin Ravioli del Plin is a type of stuffed pasta from the Piedmont region of Italy. Traditionally, these small, pinched ravioli are filled with a mixture of roasted meat and vegetables. The name ‘del Plin’ means ‘pinched’, referring to the way the pasta is sealed. These delicate pockets of pasta are typically served with a simple butter and sage sauce to highlight the flavors of the filling. Garganelli Garganelli pasta is a form of pasta from the Emilia-Romagna region of Italy. It’s similar to penne but is distinguishable by its square rather than cylindrical shape. Garganelli are traditionally served with rich, hearty sauces. Cavatelli Cavatelli are small pasta shells that originate from southern Italy. The name ‘cavatelli’ means ‘little hollows’, an apt description for these curled pasta shapes. Cavatelli pasta is perfect for capturing sauce, making it a popular choice for a variety of pasta dishes.   The Fusion of Culture and Cooking At our authentic Italian restaurant Siena, we take great pride in our pasta making skills. Whether it’s the wide, hearty pappardelle or the delicate, pinched ravioli del plin, each pasta we create is a testament to the rich history and culture of Italian cuisine. Through years of practice and dedication, our culinary team has mastered the age-old tradition of pasta making. Our mission is not only to serve delicious food but also to share the stories and traditions behind each dish, providing our guests with a truly immersive Italian dining experience. Our commitment to quality and tradition sets us apart. We strive to educate our guests about the rich history of Italian cuisine while delivering a meal that is both satisfying and memorable. So, the next time you’re in the mood for some authentic Italian cuisine, be sure to visit us and experience the art of pasta making firsthand.

How Cambodian Spices Elevate the Nation’s Favorite Dishes

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Cambodian cuisine, tracing to the ancient Angkor period, offers a unique flavor profile, thanks to its distinctive blend of spices. Turmeric, lemongrass, galangal, and kaffir lime leaves infuse depth into dishes, reflecting Cambodia’s rich botanical heritage. Despite adversities, the Khmer people have preserved their culinary traditions, creating a delectable array of dishes that embody their love for their land and indomitable spirit. The connection between spices and food The uniqueness of Khmer dishes lies in the creative use of Cambodian spices. These spices not only add flavor to the dishes but also give them their distinctive character. Here are some spices that make Khmer dishes stand out: Chili Peppers Chili peppers, known as Capsicum annuum, are a staple in Cambodian cuisine. They arrived in Southeast Asia in the 17th century, thanks to the Spanish and Portuguese traders. The spiciness varies with the size, with smaller ones being hotter. They add a tangy flavor to soups and are an essential ingredient in hot sauces. Despite not being as spicy as Thai cuisine, Cambodian dishes often include chili peppers, following the Khmer saying, “not spicy — not delicious.” STAR ANISE Star Anise, or Illicium verum, is a star-shaped spice that originates from an Asian evergreen tree. It’s similar in taste to Anise, and is often used in Cambodian cooking. At Malis, Chef Luu Hong uses Star Anise in his fine dining cuisine recipes such as caramelized braised pork belly and Khmer curry. GINGER Ginger, or Zingiber officinale, also known as Kha Nhei in local language, is a key ingredient in Cambodian cuisine. It’s often used in soups or marinated with fish or chicken. It can also be stir-fried or used in pork stew. KAMPOT PEPPER Kampot Pepper, or Piper nigrum ‘Kampot’, is one of Cambodia’s most prized exports. Grown exclusively in the sunny and humid province of Kampot, this pepper is known for its sweet and unique flavor profile. It’s so revered that it’s in demand by the world’s finest restaurants. Kampot pepper is used extensively in Cambodian cooking. Chef Mongkol at Malis uses it in dishes like grilled beef steak, braised pork belly, and spare ribs pork with honey. GALANGA Galangal, locally known as Romdeng and scientifically as Alpinia galanga, is a close cousin of ginger. Known for its sharp citrusy and piney flavor, it’s used extensively in marinades, soups, and stir-fries. It’s an essential component of the Kreung paste, a Cambodian curry paste. FINGERROOT Fingerroot, or Boesenbergia rotunda, also known as Khchiey, is another rhizome used in Khmer cuisine. It’s used in the preparation of Amok paste, a traditional Cambodian curry paste. TUMERIC Turmeric, known locally as Lamiet and scientifically as Curcuma longa, is a vital ingredient in Khmer cuisine. It’s a key ingredient in the preparation of the curry paste Kreung and gives the paste its distinctive yellow color. TAMARIND Tamarind is a key component in Cambodian cooking, lending a sweet and sour flavor to dishes. It’s a crucial ingredient in sour soups like Samlar Machu. LEMONGRASS Lemongrass, or Cymbopogon, is a zesty, citrusy herb that’s a critical ingredient in many Cambodian dishes. It forms the basis of the Cambodian spice pastes, with Kreung being the most popular. Holy Basil & Thai Basil Holy Basil, Ocimum tenuiflorum, and Thai Basil, Ocimum basilicum var. thyrsiflora, are both common in Cambodian cuisine. Holy Basil is used primarily in stir-fries, while Thai Basil is indispensable in Cambodian soups. Coriander Coriander, or Coriandrum sativum, also known as cilantro, is often added to Cambodian broths. Its earthy aroma is one of the key flavor-building components. Experience Traditional Cambodian Food For those who want to experience traditional Cambodian food at its best, there is no better place than Malis. This restaurant, located in Phnom Penh and Siem Reap, offers a taste of Cambodia’s rich culinary heritage. Here, you can savor authentic Khmer dishes, made with the freshest ingredients and an array of aromatic Cambodian spices. At Malis, the motto is: Living Cambodian cuisine. This is reflected in the restaurant’s commitment to preserving the traditional flavors and cooking techniques of Khmer food. Whether you are a first-time visitor or a seasoned foodie, Malis offers an unforgettable culinary experience. Embark on this journey and discover the secret of Khmer food for yourself!

Choosing the perfect wine glass for your wine experience

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When it comes to enjoying a glass of wine, the type of glass you use can greatly impact your experience. Having the right wine glass for your chosen wine can not only enhance the wine’s flavor and aroma but also create a more enjoyable atmosphere for you and your guests. In this article, we will explore the different types of wine glasses available, as well as provide some tips on how to choose the perfect glass for your wine. So, let’s dive in and learn more about the world of wine glasses! Types of Wine Glasses and Their Uses The shape and design of a wine glass are more than just for aesthetics. It turns out that there is some science behind it. In a 2015 study, a Japanese medical group used a special camera to record images of ethanol vapors in different glasses. They discovered that different glass shapes affected the density and position of vapors at the openings of different glasses. These vapors carry aromatic compounds into your nose, which are responsible for producing the majority of flavors in wine. There are several types of wine glasses available, each designed to enhance the flavors and aromas of specific types of wine. Here are some of the most common wine glasses and their ideal uses: White Wine White wines are typically served in smaller bowled glasses. These smaller glasses help preserve floral aromas, maintain cooler temperatures, express more acidity in wine, and deliver more aromas due to their proximity to your nose. Full-bodied white wines, such as oak-aged Chardonnay, Viognier, White Rioja, and orange wines, are better with a larger bowl which better emphasizes a creamy texture.   Red Wine The choice of a red wine glass has a lot to do with mitigating the bitterness of tannin or spicy flavors to deliver a smoother tasting wine. Red wines tend to taste smoother from a glass with a wide opening, and the distance to the actual fluid affects what you smell. Large “Bordeaux” Glass This glass shape is best with bolder red wines, such as Cabernet Sauvignon, Cabernet Franc, Alicante Bouschet, or Bordeaux Blends. The larger surface area allows ethanol to evaporate, and the wider opening makes wines taste smoother.   “Standard” Red Wine Glass A great glass for medium- to full-bodied red wines with spicy notes and/or high alcohol. Spice is softened because flavors hit your tongue more progressively from the smaller opening. Try wines like Zinfandel, Malbec, Syrah (Shiraz), and Petite Sirah with this glass. Aroma Collector “Bourgogne” Glass A great choice for lighter, more delicate red wines with subtle aromas. The large round bowl helps collect all the aromas. Try this glass shape with Pinot Noir, Gamay, Zweigelt, St. Laurent, Schiava, Freisa, Valpolicella blends, and even Nebbiolo! Speciality Wine Specialty Wine Glasses Depending on your wine preferences, you may want to invest in some specialty wine glasses. For example, a smaller glass with a narrow mouth is ideal for high-alcohol dessert wines. Champagne flutes are perfect for sparkling wines, as their shape helps preserve the bubbles and enhances the overall experience. Universal Wine Glasses For those who prefer a more practical approach, some glass manufacturers offer a “universal glass” that can be used for a variety of wine types. These glasses are of exceptional quality and provide a great option for those who don’t want to bother with multiple glass shapes. Types of Wine Glasses and Their Uses Standard Wine Pour and Glass Size Understanding the standard pour for different types of wine is essential for both restaurants and wine enthusiasts. In general, a standard pour for red, white, and sparkling wines is around 5 oz., while tastings and dessert wines usually have a 2 oz. pour. The size of the glass also contributes to the perception of how much wine is poured. A smaller glass will give the appearance of more wine, while a larger glass can make even a generous pour look light. Expert Advice and Trying New Wines When trying new wines, it’s important to rely on advice from trusted sources, such as friends, sommeliers, or wine critics. At Topaz restaurant in Phnom Penh, our expert team carefully selects each wine to ensure that it is of the highest quality and value. As a customer, you can enjoy a variety of wines in the perfect glass, knowing that each one has been chosen by a team of experienced and refined palates. IN CONCLUSION Choosing the right wine glass can greatly enhance your wine experience. Understanding the different types of glasses and their uses, as well as the standard pour for each type of wine, will help you make the best decision for your needs. And don’t forget to visit Topaz restaurant in Phnom Penh for a fantastic wine experience with expert advice and a carefully curated wine selection. Cheers!    

Savoring Sophistication: A Memorable Burgundy Wine Tasting Experience with Cambodia’s Top Sommelier

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An unforgettable evening unfolded at the French Embassy, where a spectacular Burgundy wine tasting was orchestrated by Seyha Hak, Cambodia’s top sommelier in 2013. Alongside talented individuals such as Un Sokmean and Khantei Sok from Thalias Hospitality, Seyha expertly introduced the wines to a distinguished guest list, which included French Ambassador Jacques Pellet.   Guests were treated to a diverse selection of extraordinary wines: Champagne Gervais Gobillard, Saint-Véran Château Vitallis, Ladoix 1er Cru Domaine Maratray Dubreuil, Savigny-lès-Beaune Domaine Maratray Dubreuil, Pommard Domaine Bertrand Bachelet, and Nuits Saint-Georges Domaine Dubois. Each wine showcased its distinct character: Champagne Gervais Gobillard: A sophisticated interplay of fruity and mineral notes, embodying elegance suitable for complementing refined appetizers or lightly spiced fish dishes. Saint-Véran Château Vitallis: A harmonious blend of fruity and floral flavors with a velvety texture, perfect alongside seafood or white meats. Ladoix 1er Cru Domaine Maratray Dubreuil: A captivating mineral richness with enduring nutty undertones, a tribute to the Côte de Beaune’s exquisite whites. Savigny-lès-Beaune Domaine Maratray Dubreuil: Boasting delightful red fruit aromas, a robust structure, and a powerful palate – a match made in heaven for veal, poultry, or piquant cheeses. Pommard Domaine Bertrand Bachelet: With its deep, vivid hue and bold fruit-driven essence, it pairs impeccably with red meats and cheeses. Nuits Saint-Georges Domaine Dubois: An intense, ruby-red masterpiece with commanding aromas and harmonious tannins, suited for red meat, game, and cheese. The event was organized by Sylvain Come from Peuch & Besse, who deserves heartfelt gratitude for crafting this refined affair. The evening also honored Seyha Hak for his unrivaled passion in nurturing Cambodia’s up-and-coming wine connoisseurs.

An Unforgettable Whisky Tasting Event: Bellevoye Whiskies and L’Acrobate Gin De France 44% Paired with Exquisite Culinary Creations from Topaz’s culinary team

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On a fine Monday afternoon May 1, 2023, a group of 25 professionals gathered for an intimate and exclusive gin and whisky tasting event, featuring a selection of Bellevoye whiskies and L’Acrobate Gin De France 44%. Organized by the talented CDA’s Jeroen and Alexandre Sirech Bellevoye co-founder, the event was a delectable journey through the world of fine spirits and their perfect culinary counterparts. With a carefully curated menu by renowned Chef Sopheak Pov of small-sized tapas plates and drink pairings, the event was a testament to the art of food and drink pairing, as guests were treated to a symphony of flavors that complemented each beverage close to perfection. We will take you through the exquisite culinary creations and drink pairings that made this event truly unforgettable. 1. A Refreshing Welcome: L’Acrobate Gin De France 44% G&T Paired with Cucumber Canapés with Herbed Cream Cheese and Smoked Salmon The event started on a refreshing note, as guests were welcomed with L’Acrobate Gin De France 44% G&T, paired with cucumber canapés topped with herbed cream cheese and smoked salmon. The cool, refreshing cucumber enhanced the botanicals in the gin, while the herbed cream cheese provided a creamy contrast to the effervescent tonic. The smoked salmon added a touch of luxury, making this pairing an elegant start to the lunch. 2. Bellevoye Blue, New Barrel Finish: A Symphony of Creamy and Nutty Flavors The first whisky on the menu was Bellevoye Blue, New Barrel Finish, paired with aged Gouda cheese and smoked salmon canapés. The creamy, nutty flavors of aged Gouda and the rich, smoky notes of the salmon enhanced the fresh oak and fruity accents of this whiskey, creating a harmonious and delightful pairing. 3. Bellevoye White, Sauternes Barrel Finish: A Decadent Delight Next up was Bellevoye White, Sauternes Barrel Finish, paired with foie gras terrine, fig jam, and brioche toast points. The rich, buttery foie gras and sweet fig jam complemented the honeyed sweetness and smooth texture of this Sauternes-finished whiskey, resulting in a decadent and indulgent pairing. 4. Bellevoye Red, Grand Cru Barrel Finish: A Symphony of Savory and Earthy Flavors The Bellevoye Red, Grand Cru Barrel Finish, was paired with braised beef short ribs, red wine reduction, and truffle mash. The tender, savory beef and earthy truffle flavors beautifully highlighted the deep, fruity notes and elegant structure of this Grand Cru-finished whiskey, creating a delectable and satisfying pairing. 5. Bellevoye Green, Calvados Barrel Finish: A Fresh and Delicate Combination Seared scallops with an apple and fennel salad accompanied the Bellevoye Green, Calvados Barrel Finish. The delicate sweetness of the scallops and the fresh, crisp flavors of the apple and fennel enhanced the fruity, floral notes of this Calvados-finished whiskey, resulting in a refreshing and delightful pairing. 6. Bellevoye Orange, Rhum Barrel Finish: A Taste of the Tropics Bellevoye Orange, Rhum Barrel Finish, was paired with coconut shrimp and a mango and pineapple salsa. The tropical flavors of the coconut shrimp and fruity salsa harmonized with the sweet, exotic character of this Rhum-finished whiskey, transporting guests to a tropical paradise. 7. Bellevoye Purple, Plum Finish: A Succulent and Sweet-Tart Symphony The succulent duck breast with a plum and port sauce was paired with Bellevoye Purple, Plum Finish. The tender duck and sweet-tart plum sauce accentuated the rich, fruity flavors and velvety texture of this Plum-finished whiskey, making for a mouthwatering and unforgettable pairing. 8. Bellevoye Black, Smoke Finish (Peated): A Rich and Smoky Finale The intense, smoky notes of Bellevoye Black, Smoke Finish (Peated), were perfectly balanced by the rich, velvety dark chocolate truffles with a hint of sea salt. This pairing was a fitting finale to the whisky tasting, leaving guests with a lasting impression of the intricate art of food and drink pairing. 9. After-Lunch Drink: El Pasador de Oro XO, Rhum de Guatemala – A Sweet Ending To conclude the event on a sweet note, guests were treated to El Pasador de Oro XO, Rhum de Guatemala, paired with dark chocolate fondant and a raspberry coulis. The rich, velvety dark chocolate and the subtle contrast of sea salt balanced the intense, smoky notes of this peated whiskey, resulting in a delightful and memorable after-dinner drink. This small-scale gin and whisky tasting event was a testament to the expertise and dedication of Jeroen and his team from Les Celliers d’Asie, who went above and beyond to impress their guests and create an unforgettable experience. The exquisite food pairings and attention to detail made this event a true celebration of the art of food and drink pairing.

Unleash Your Paddling Power at the 2023 Kampot River Kayak Competition: A Comprehensive Guide

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Get set, paddle, and conquer! The 2023 Kampot River Kayak Challenge awaits you from May 23-25, 2023. This exhilarating competition is the perfect opportunity to showcase your kayaking prowess, forge friendships, and win a share of over $4,000 in prizes. Our comprehensive guide will equip you with all the necessary information to embark on this unforgettable adventure along the stunning Kampot River. Event Overview Immerse yourself in three adrenaline-fueled days of kayaking at the Kampot River Kayak Competition. This event caters to kayakers of varying expertise, with categories such as Fun, Semi-Pro, and Pro. Paddle your way to cash prizes, medals, and glory – just be sure to register by May 15th to secure a spot in this thrilling event! Categories and Requirements The competition branches into three separate categories, each tailored to specific age and distance requirements – Fun: 18 years old, Distance: 500m – Semi-Pro: Age: Open, Distance: 2,000m – Pro: Age: Open, Distance: 5,000m Prize Money Breakdown In each category, the top three contestants will snag not only prize money but also medals and a trophy. Here’s the prize money distribution: Registration and Event Details To throw your hat in the ring, simply complete the registration form by May 15th and supply a copy of your ID. The organizer reserves the right to cap the number of registrants, so act fast! Please note that all participants must be at least 18 years old. Included Amenities By participating in the competition, you’ll receive: – T-shirts & caps: Don these provided items on competition day. – Kayaks: Fun category participants will have kayaks supplied, but Semi-Pro and Pro contenders must bring their own, adhering to competition rules. Competition Format This three-day event features a progressive format. Day one winners advance to the following day’s races, culminating in a nail-biting final on day three. Frequently Asked Questions (FAQs) Q: When is the registration deadline? A: Register by May 15th to secure your spot. Q: Can beginners join the competition? A: Absolutely! The Fun category caters to newcomers and those seeking a leisurely experience. Q: Are there age restrictions for participants? A: Yes, all participants must be at least 18 years old. Q: How many participants can compete? A: The competition is limited to 200 participants across all categories. Q: Do I need to provide my own kayak? A: Fun category participants will have kayaks supplied. Semi-Pro and Pro contenders must bring their own kayaks. Don’t let this opportunity slip away! The 2023 Kampot River Kayak Competition offers something for everyone, from breathtaking races to camaraderie and a picturesque venue. Register today and embark on a truly unforgettable waterside adventure. For more information or registration assistance, contact +855 66 775 542 or +855 81 299 014. The event is proudly organized by Amber Kampot.

Give Kefir, the Elixir of Success

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[Adapted from an article in Cambodge Mag: https://www.cambodgemag.com/post/siem-reap-parcours-give-kefir-l-élixir-du-succès] Almost four years after launching the brand, the small glass bottles adorned with the “Give Kefir” logo have become a staple on the Siem Reap landscape. Their creators, Jade and Adam, told us some of the secrets behind these little magic potions. In their larger, brighter new premises near Old Market, the team has continued its mission to create probiotics drinks that support a healthy lifestyle. The path to today has not always been a smooth one, but Jade and Adam’s conviction that there was a demand for this product has remained constant. And they were right. Customers showed up in droves until the small business was producing 60 litres of Kefir, Kombucha and Master Tonic every day. In the back room of their town-centre premises, the colourful nectars ferment in jars fed by the precious leaven. “The process is quick”, explains Vutey, the production supervisor. “It takes no more than three days for the yeast to produce the necessary reaction, aided by the natural sugar from the fruit, which produces fermentation”. The method is much the same for Kambucha, although it takes a little longer. And it’s sensitive too. “When we moved our production site, we had to change our recipes slightly as the drinks are highly sensitive to environmental changes, such as humidity levels”. The brand’s flagship product, Water Kefir, is an undisputed bestseller with around 15 different flavours. “A few months before we launched Give Kefir, we looked at the different recipes we were going to use,” says Jade. “We didn’t want to come up with a single flavour, but rather combinations of flavours and ingredients, with each drink having its own properties. Certain ingredients will help relieve inflammation, others will aid digestion, boost the immune system or have an anti-fungal effect. Moringa, spirulina, ginger, pepper… Combined with the action of probiotics, vitamins, minerals and antioxidants, each bottle offers a cocktail of benefits”. Happy and smiling, Jade and Adam confide that they have found their paradise in Siem Reap, settling in the city of temples after a huge love affair, and not without having experienced some memorable adventures beforehand. A former Marine Corps soldier, Adam had served in many countries before settling in Maryland, where he met Jade. The couple, in perfect harmony, decided to drive across the United States in a motor home following professional disappointments. On board was a jar of Kambucha, a drink that was becoming increasingly popular across the Atlantic. “Friends introduced us to this healthy, delicious and easy-to-make beverage. Kambucha was our companion on this long journey and will always hold this association for us”. At the end of the journey, the couple settled in Phu Quoc, in Vietnam. Obliged to leave and return to Vietnam to obtain new visas, Jade and Adam decided to combine business with pleasure by visiting the famous Angkor temples they had heard so much about. “It was the longest visa run in history, because we immediately decided to settle in this city, which is one of the nicest cities we know.” This is how “Give Kefir” was born, and since then the range has gradually expanded. Today, the small team of six people is trying to overcome the difficult ordeal inflicted by Covid, which led to a significant drop in sales. However, the couple has made it a point of honour to keep the shop open whatever the circumstances, to continue to offer a drink a day to all their visitors, to maintain the number and salary of their employees and even to halve the price of their drinks, “We were well aware,” says Jade, “that the situation was as difficult for our customers as it was for us”. “Fortunately, we have more and more Cambodian consumers, whereas at the beginning we only worked with a majority of expatriates and tourists,” adds Adam, who would like to open a workshop in Phnom Penh. “We are also working on a very simple project, but one that could be quite successful: the marketing of a kit that would allow you to make your own kefir at home. Imagine all the possibilities of tastes and flavours, the experience would not only be healthy, but also terribly fun!”

It’s Not You, It’s Merguez…

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Sausages are the best, and you’ll find the best of the best in the North African Merguez, now a French staple for very good reason: they’re utterly delicious. If there’s anything more comforting than a hamburger, then it has to be sausages. And if you’re French, then it has to be sausages with couscous, and that means one very important thing: Merguez Sausages. For those that don’t yet know what these batons of delight are, Merguez Sausages are sausages made from ground beef and/or lamb generously with harissa and other spices such as cumin, fennel, sumac and garlic. They are unlike any other sausage in their taste, texture, colour or appearance. And they are, quite frankly, delicious. Sausages are no strangers to Asian shores. Cambodia’s food markets are garlanded with strings of local varieties of sausage, some of which may be spiced in a similar style to the Merguez, which tends to be packed full of sharper, brighter flavours than the more earthy tones usually associated with European sausages. So for those who hesitate over European sausages, or even hesitate over sausages because they prefer not to eat pork, then the Merguez is a delicious treat that is definitely worth exploring. They’re also often less fatty than traditional sausages, so a better option for anyone watching their weight. The word ‘sausage’ comes from ‘saucisse’, which in turn comes from the old northern French word “saussiche”, which is in turn derived from the Latin word “salsicius”, meaning savoury. In fact sausages, and especially blood sausages, were probably one of mankind’s first “recipes”, and one of the first written references to food in the West talks about blood sausages (The Odyssey). And as for the origins of the word Merguez, according to some records it is rooted in the Berber word “amrguaz”, meaning ‘like a man’. At Khéma, you can try our delicious house-made Merguez from the deli, or our selection of classic, beloved sausages at Khéma’s Sausage Saturdays when we offer a free flow of sausages, together with French fries, salad, and condiments for just $10 per person. A deal you’d be crazy to miss out on, and not just because it’s an amazing opportunity to savour as many Merguez as you can manage.

Long Live Chardonnay

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One of our favourite wines suffers, we think, from being misunderstood… A few years ago, it became fashionable to say, “Oh, no, not me, I don’t drink Chardonnay, anything but that!”. The acronym ABC, ‘Anything But Chardonnay’ was bandied about as though it were somehow clever, and an awful lot of people deprived themselves of the pleasures of one of the most popular and versatile wines in the world. But Chardonnay is one of the wine world’s greats not just because it’s easy for producers to work with but because, properly handled, it does produce a superlative wine. But the antipathy also made no sense because depending on where Chardonnay is grown and how it is handled, the results can be anything from a crisp, dry Chablis to a rich, fruity, full-bodied New World wine. That’s a strange range to turn down out of hand. We thought this trend had passed, but on researching this article it turns out the Chardonnay naysayers are still out there, to which we say, “we understand, but there is still time to correct this path”. Because Chardonnay is a wine with many faces, and it may be the case that anyone who prefers to pass it over may simply not have found the Right Chardonnay for them just yet. They say that Chardonnay is the winemaker’s grape, because it offers a relatively neutral canvas on which to “paint” their choices both pre-and-post-harvest. They also appreciate the ease with which it grows in a variety of climates and the relatively high yields it affords. Once harvested, Chardonnay also responds well to a wider range of winemaking techniques than most white varieties. So to say one does not like Chardonnay is to perhaps reveal oneself as having experienced too little in life. The trick is to find the one that you like. Because for the same reasons that producers love the adaptability and flexibility that Chardonnay, it’s great for consumers too. If you love a crisp, dry white wine, then head straight for the Burgundy section of your wine list. Here you’ll find a selection of minerally Chardonnays, Chablis, that nonetheless should offer fruitful tones. And if you prefer something a little heavier, sweeter, more tropically fruity and, likely, more alcoholic, then check out the Chardonnays coming from places such as Australia and California. You’ll find this and more on the Wine List at Topaz, so please don’t hesitate to ask your sommelier for his advice, and let him know what your preferences are. You may be pleasantly surprised!