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Unreasonable Hospitality is the Future

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Everyone who wants to run a business, any business but especially a service business, should work in restaurants for a while. It’s like a bootcamp in human relations and management that efficiently, and sometimes brutally, condenses every thing you need to learn if you’re paying attention. Will Guidara, the author of the excellent autobiography/chatty management manual, Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect (Penguin, 2022), was definitely paying attention. It’s what he does, and that principle alone defines much of what he has to say about going above and beyond in this, and any other service industry, in this lively, entertaining and enlightening peek behind hospitality’s neatly ironed veil. The principles of good hospitality underpin the delivery of any service, whether you want to set up a trucking company or a corner deli, because whatever you do it’s always about how you relate and respond to people, and how you make them remember you and come back. No professional arena (except perhaps warfare) puts you into such close contact with so many people operating at their best and at their worst, with such speed and intensity, with such dependence on high-level collaboration both planned for and off-the-cuff, with so many tiny details to keep in mind because overlooking any one of them could lead to disaster, with such a need to constantly think 14 steps ahead but be reviewing and adding to those steps on a second-by-second basis, with such a need to retain a vast range of information from the sourcing and preparation of specific ingredients, to the suitability of any particular wine for that dish, to where the best place to listen to good music nearby might be, and to do all that while looking cool, calm, unruffled and always wearing a smile, than a busy restaurant floor on a Saturday night. Forty-three-year-old Guidara has spent 25 years working at some of the most in demand and demanding restaurants in the world, at both the corporate end and front of house. Along the way, he became a manager and co-owner of Eleven Madison Park (ELP), one of the string of restaurants set up by famed New York restaurateur Danny Meyer. When Guidara took over ELP, it was already one of the top restaurants in the world, consistently listed on the San Pellegrino Top 50. But it was at the bottom end of the top, which bothered the ambitious Guidara. By the time he sold his part in the business, it was Number One. Getting there, he knew there was no way the restaurant could improve its food any further, not in a way that made sense for the restaurant’s brand, and so he decided to radically adjust the other half of the dining-out equation: the service. “If we could become a restaurant focused passionately, intentionally, wholeheartedly on connection and graciousness — on giving both the people on our team and the people we served a sense of belonging — then we’d have a real shot of greatness”. Guidara’s ambition was to turn ordinary transactions into extraordinary experiences, which meant digging into what people are really looking for when they dine out, because the food is just a part of it. There is nothing inherently wrong with simply giving people that part of what they want and leaving it there, unless you have ambitions to grow. But if you can additionally make people feel seen, and welcomed, and give them a sense of belonging, and that everything you are doing is uniquely designed for them, then there are no limits to what can be achieved. Guidara’s epiphany came the night he overheard a group of European diners on their last night in New York celebrating all the incredible restaurants they had dined at, but lamenting the fact that they hadn’t got to taste a typical New York hot dog. Long story short: in the middle of service, Guidara raced out, got them their hot dog, talked the horrified chef into plating it, and served it to the four. That $2 hot dog in a Michelin-starred restaurant kicked off a revolution in his mind. Or rather, the response of the diners did, because their minds were blown and they will never stop talking about that meal for the rest of their lives. As you go through the book, Guidara reminds you of a slightly geeky cousin whose enthusiasm and passion for his craft never fails to shine through. But he matches that passion with diligence, an exacting eye, and a natural rapport with people. The stories highlight the ideas and principles that have come to underpin his approach today, but also serve as a rather thrilling insight into what goes into the creation of a high-end dining experience. The number of tiny decisions that culminate in the final presentation of every meal must go into the thousands. Among those numerous guidelines, we’ve distilled the following: Be present — pay attention to the person in front of you and what they are looking for. They will not always express that verbally. Take what you do seriously, without taking yourself too seriously: otherwise you’ll never think of something as genuinely transformative as serving a hotdog in a Michelin-starred restaurant. There can be no one size fits all — each customer is unique, and needs to be treated accordingly. The 95/5 Rule: ruthlessly manage 95% of your business down to the last penny, but spend that last 5% “foolishly”. That 5% can have an outsized impact on your business when it is transformed into transformative experiences for your clients. Read The One Minute Manager. Mistakes are inevitable. Apologise. You must be able to identify to yourself why your work matters. Excellence is the culmination of thousands of details executed perfectly, and the smallest things matter. A leader’s responsibility is to identify the strengths of the people on their team, no matter how buried those strengths might be. And excellent leaders create leaders. Don’t try to be all … Read more

Oh such Marvelous Merveilles! ~ Mardi Gras

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Get your hands on some traditional French Bugnes, Merveilles and Oreillettes this February 21, and if you’re not sure what those are keep reading, because you’re not going to want to miss this. To mark the beginning of the Christian Lent, a period of abstinence during which adherents traditionally fast for forty days, a practice of clearing out the larder in preparation gave rise to a tradition that holds to this day in all Christian cultures: of eating confections primarily composed of cupboard staples — flour, eggs, milk and sugar — that needed to be eaten up before the fast started. In some parts of the world, the occasion came to be defined by the rather restrained pancake. But in France, Shrove Tuesday has become an altogether sweeter, richer, more indulgent and jubilant affair, hence the name Mardi Gras, “Fat Tuesday”. And one of the key ingredients for the celebration is a rich, sweet and delicious doughnut, “beignet”, whose name depends on where you’re standing when you ask for one, and then another, and then another. While sober-minded Protestants considered Shrove Tuesday to be a moment for quiet, restrained reflection before going into the Lenten fasting period, the Catholic southern part of Europe decided that it was actually an excellent opportunity to let rip before abstaining for such a long time. They needed something to give them the strength and courage required after all. The sweet, rich doughnut nut might be made from essentially the same ingredients as a pancake, and they’re all quick and easy to make and to cook in large quantities, but they’re an entirely different kind of being, a sweet treat that is frivolous, delicious and sinfully irresistible. But the country that invented more than 400 kinds of cheese would never be content to leave things there. Instead, there are variations across the regions with preferences for different shapes and styles. Some are made with a batter that is more like the base for a brioche, some are denser, softer and fluffier, while some are smaller, flatter and crisper, and they could be called any of the following: beignet de carnaval, bougnette, bottereal, bugne, bugnette, crotte d’âne, croustillon, foutimasson, frappe, ganse, guenille, merveille, oreillette, rondial, tourtisseal, or simply, “I don’t know what it’s called, but that one there”. However, having gone to the trouble of finding so many names, if you do happen to find yourself in France, it is best to know that they are used in an advisory sense only, and the name itself is less predictive of what you’ll actually get than the regional preferences specific to the place you happen to be in. Broadly speaking, those in the middle of France prefer their doughnuts to be soft and puffy, while those in the south prefer theirs crisp and crunchy. Thus, if you ask for an Oreillette in Languedoc, you should receive a cone of deliciously crispy, ear-shaped doughnuts, as is traditional. But ask for the same Oreillette in Nice, and you’ll be handed a softer, fluffier delight, as is typical for the region.   The Bugne has its origins in Lyon and is traditionally a soft and airy doughnut that might be flavoured with orange or lemon peel. Meanwhile, the Merveille is proudly very much a Southwestern delicacy. Not as crispy as the Oreillette, or as puffy as the Bugne, the Merveille might be flavoured with orange flower water, lemon juice, rum, or ideally a splash of Armagnac. We promise we won’t make you fast for 40 days once you’ve tried them.

A Toast to Alvaro Palacios, and the New Spanish Vanguard

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You have to feel for Spain’s wine producers. They have a higher acreage of ground under vine than any other country in the world, yet their production does not as yet match their potential or ambition. And nor does consumers’ appreciation of what they actually have already achieved. They’re caught between a rock and a hard place: considered a sort of poor, uncouth cousin in Europe’s regimented Old Wine World, they can’t call on the cachet their neighbours are endowed with, yet they can’t appeal to the sense of energy, innovation and creativity that New World wine producers do either. But so much has changed in Spain over the last two decades, and one of the biggest drivers of the revolution is a name you will find on Topaz’s wine list: Alvaro Palacios. The Spanish wine revolution has been a long time coming, but for those who are alive to it, there is a world of complexity, refinement and taste to be found. And because Spain is still playing catch-up, it’s possible to find reasonably priced wines whose quality would command 100s of dollars if they were in, say, a French bottle. Alvaro Palacios was acutely aware of the potentials that could be found not only in improving Spain’s techniques and education, but also in looking back to the country’s traditional varietals rather than implanting French imports. And that is how he drove the revival of entire regions in Priorat in Catalunya, to the east of the country, and Bierzo to the west. Alvaro Palacios comes from a prestigious wine family in the north-central Rioja region that had for long broadly avoided the path towards obscurity that the rest of Spain’s wine producers found themselves on. He could have secured a prime position in the family winery, the renowned Palacios Remondo, but an independent spirit took him elsewhere. Taking the knowledge he had already gleaned from growing up in the heart of one of Spain’s oldest wine families, Alvaro decamped to Bordeaux where he studied oenology and worked at the venerated Château Pétrus in Pomerol, a highly coveted label that is frequently ranked among the world’s most expensive wines. Coming back to Spain at the end of the 1980s, Alvaro teamed up with a group of five “pioneers” who came to transform Priorat’s wine industry and fortunes. In the process they modernised, but they also capitalised on the unique local knowledge that had been put aside over the course of time as poverty and politics took their tolls. At Priorat, he initially carried on with the region’s tendency to work with imported French grapes, but in the 90s he became convinced of the value of reviving Spain’s own varietals, especially Grenache for which Priorat was once renowned. But even within the constraints he faced on starting up in Priorat, Alvaro was clear about his ambitions and strict about his practices. He relied on organic methods and looked back to the practices employed by the wine-making monks of the 12th century. Importantly, he cooperated with other neighbouring producers who shared his spirit so they could pool their resources and support one another with the wider goal of expanding everyone’s potential. Alvaro’s story is a story of revitalisation, of a region, of history, an industry, and also a nation. He did it through knowing which parts of the past and which of the present he needed to adopt and adapt, and he has successfully repeated the formula in other parts of Spain, including Bezier. You can savour the flavour and quality of his success at Topaz. We highly recommend it. Book your table at Topaz

Cambodia Restaurant Association — Amplifying Industry Strength

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It’s a basic fact of life that strength comes through numbers. Which is why the Cambodia Restaurant Association (CRA) is so important for advancing the interests of everyone invested in the Kingdom’s relentlessly dynamic hospitality industry, whether they are in it financially, professionally, or both. The CRA was created 12 years ago with the aim of developing Cambodia’s restaurant industry for the benefit of all. That means ensuring that all Association members have the capacity to grow and achieve their full potential because when they do, they raise everyone’s standards, reputations, and appeal to audiences both at home and abroad. But capacity is a bigger word than it looks. It encompasses everything from knowledge and information, skills, financing, personnel, proper administrative structures and awareness, access to markets, and a voice among those with the power to make significant change. Championing members’ existing capacities creates a mutually reinforcing paradigm so that they can become stronger and more profitable, their employees can develop their skills and potential, and the industry as a whole can stand proud on the world stage. The Association liaises with government to ensure that members receive the information they need to keep their business buoyant, for example seminars and workshops on taxation, but also through dedicated lawyers, accountants and advisors who are on hand to provide essential support and guidance when it’s really needed, for example disputes with employees or landlords. The Association also provides a valuable lobbying voice to ensure that the government is hearing their issues and concerns in day-to-day business management. And it’s also just a great opportunity to meet like-minded souls from the industry. Last month, Thalias Hospitality Group’s Human Resources Director, Settha Yok, moderated a panel of industry leaders in Cambodia on how to recruit and retain the best talents in the industry. These events offer invaluable insights on bring your business up to its best, and are also a great opportunity to get to know the Association and its members. They are often open to members and non-members alike, so take a moment to check out their Facebook page, or sign up to their newsletter if you’d like to stay informed of what’s coming up. See their Facebook page here: For some more information: https://www.facebook.com/CambodiaRestaurantAssociationCRA

The Sweetest Thing: a Quick Guide to Cambodia’s Favourite Fruits

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For those who care to give a fig about their health, Cambodia offers a fruity bonanza (a bananza!!). Cambodia’s massive range of fresh, fragrant fruits in vibrant shades of red, orange, yellow, green, brown, pink and purple, can be found piled high at every market. They’re not only delicious, but also come packed with vitamins, minerals and nutrients that are essential to a healthy and balanced diet. So we’ve cherry picked some of our favourites to give you a run-down on just how lusciously good they really are. Durian Known as “Thouren” in Khmer, durian is frequently called the “King” of tropical fruits. It’s recognisable from a great distance thanks to its relatively huge size and distinctively mud-green, spiky rind. And some prefer their observations to rest entirely there, at a great distance, thanks to the durian’s famously stinky flesh. Its fragrance is so pungent, penetrating and persistent that it is famously barred from hotels, public spaces and transport all over Asia. Whatever about getting caught in a lift, imagine being stuck on a plane next to one. But if you’re able to pinch your nose and put the matter of the ‘perfume’ to one side, it is possible to join the ranks of very serious durian fans. This is the Marmite of fruits: people either hate it (from their distance vantage point), or they love it once they’ve tasted it. Durian’s fragrance is so strong, and distinctive, that it is famously banned from hotels, transport and other public places. While opinions about the aroma can vary, it is widely agreed that the flesh is nonetheless very, very tasty. Peeling away the layer of short, hard thorns reveals the soft, creamy-yellow flesh inside that can be cut into segments and eaten raw or mixed into desserts. Early in the durian’s season, which runs from May until June, it’s also possible to cook it into a curry like jackfruit. The fruit itself is packed full of vitamins, nutrients and minerals that it is considered one of the most nutritious fruits in the world. It’s also rich in antioxidants, and all their healing powers. In Cambodia, all parts of the durian tree – leaves, skin, roots and fruit – are used in traditional medicine to treat a variety of illnesses, including fever, jaundice and skin conditions. Research is currently being done on durian nut flours for making high-energy and protein outputs. The rind contains compounds that have antibacterial properties. Coconut Another staple of the Cambodian diet, coconut is a regular sight on Cambodia’s streets where vendors pile them in pyramids ready for immediate consumption to cool down on a hot day. The juice of young coconuts is incredibly refreshing, and may be exactly what you need if you’re dehydrated. The clear sweet water contains the electrolytes your body needs in order to stimulate its ability to absorb water. Ironically, when you’re dehydrated, your body’s capacity to absorb liquid is depleted. While it is not more hydrating than plain water, water on its own can’t trigger the body’s mechanisms for absorption as efficiently as coconut water can. The flesh of these young fruits is sweeter and slicker than the flesh of a mature coconut, but it is also highly beneficial, rich in minerals and vitamins, and contains some powerful antioxidants Mangosteen The mangosteen, called “Meangkhout” in Khmer, is an exquisite fruit. Composed of either five or seven dazzling white wedges with a sublime sweet, tart and juicy taste wrapped up in a rind that scarcely be duller or more unappealing. Secret trick: if you want to impress someone, or win a bet though that would be devious, make a bet on how many segments are inside. The number will always match the number of “petals” on the little flower-like stub at the bottom of the fruit. Mangosteen has unique antioxidant properties. It contains several nutrients with antioxidant capacities, including an antioxidant powerhouse, xanthone. Studies have demonstrated serious benefits from daily consumption of mangosteen. Lychee Called “Koulen” in Khmer, the lychee is small, round and spiny and red on the outside with translucent, pearly white flesh wrapped around a hard, dark seed on the inside. In Asia, lychees will only grow in a narrow band of territory stretching across South and Southeast Asia. They were once highly desired by the courtiers of a suite of Chinese dynasties. In the 1st Century, a special courier service run by especially swift horses was created to transport fresh lychees from Canton to the Imperial Court in the north. A single glass of fresh lychee juice contains more than twice the recommended daily intake of vitamin C. It is also a good source of copper. Moreover, lychees have a high concentration of antioxidants which can help to minimise cancer, heart disease, diabetes and ageing. Definitely one to linger over. Longan Known as ‘Mean’ in the Khmer language, the longan is another small, round, sweet tropical fruit and is part of the lychee family. It is less striking than the lychee though, with a dull, ruddy and brittle shell, but once peeled, the snow-white flesh is silky and sweet, though perhaps not as sweetly flavoured as its cousin, the lychee. The longan’s advantage though is that it is easier to grow, and ripens longer and later than the lychee. The shiny black seed in the centre has helped to give rise to the nickname, “dragons eye”. Longan is rich in vitamin C and polyphenols. Due to its anti-inflammatory and antioxidant properties, the fruit is used in traditional Chinese medicine to improve appetite, reduce fever and fight parasitic infections. Rambutan Another close relation of the lychee, rambutan, known as ‘Saomao’ in Khmer, has a unique appearance, with a ruddy outer shell that is covered with thick the outer skin being a squishy ruddy-pink shell that is covered with thick, lime-green hairs. The sweet, succulent flesh is translucent white, and contains a small stone. Rambutan is highly nutritious, rich in vitamins, minerals and beneficial plant compounds and offers health benefits … Read more

Galette des Rois: Your Chance to Reign and Shine

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Galette des Rois available at Khéma

A delicious combination of puff pastry and almond cream, the Galette des Rois (“King Cake”) occupies a special place in French hearts, and bellies. Christmas is one of those feasts that likes to linger in the palate, much like an excellent wine does. And so while all the major festivities are done and dusted for another year, there is still one thing to look forward to: Epiphany and the Galettes des Rois with which the French, and others, love to celebrate this moment in the Christian calendar. A delicious combination of puff pastry and almond cream, the Galette des Rois (“King Cake”) occupies a special place in French hearts, and bellies. And, of course, you’ll find our favourite ones freshly prepared by our baking team at Khéma. And don’t forget: whoever gets the slice with the ‘bean’ is crowned King (or Queen) for the rest of the day. Epiphany is a feast day that marks the end of the “12 Days of Christmas” which are in fact a whole series of Christian feast days intended to celebrate saints who are recognised as “Companions of Christ” because their lives bore unique witness to Jesus Christ. But while the religious significance has faded, January 6th still remains a day of celebration among family and friends for many in France. And celebrating it without a Galette des Rois would be like celebrating Christmas without a Christmas Day meal. Epiphany though is not about the saints, but about the Three Wise Men (Magi) who came to find Jesus following his birth in Bethlehem. Over time, these Wise Men were recast as ‘kings’, and thus the origins for a ‘king cake’ were laid. But the origins for this special cake and the traditions that surround it go back even further than Christianity and can be traced back to Roman times when and the festival of Saturnalia when, for a single day of the year, slaves became masters and masters became slaves (a temporary inversion of the social order that no doubt helped to subdue stirrings for a more permanent edition). In the Roman tradition, a king or queen for the day was determined by hiding a bean inside a cake. For non-French speakers who nonetheless enjoy French food and culture, the word ‘galette’ can be a bit of a confusing one as it refers to a wide variety of things including a flat pastry, savoury buckwheat crepes, shortbread biscuits (especially those made famous in Pont Aven in Brittany), and a preparation of thinly sliced potatoes browned on both sides in a frying pan. And there are many more iterations too. It helps to think of it as a word that means good things are going to come. And that’s definitely true of a Galette des Rois. Especially the ones you’ll find at Khéma all through this January.

Meet Chef Pino, the Kitchen Maestro at Siena

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Executive Chef Giuseppe “Pino” Napoletano

True passion has driven Siena’s Executive Chef, Giuseppe “Pino” Napoletano from his home in Southern Italy to work in award-winning and Michelin-starred restaurants in the north and south of Italy, Switzerland, Germany, New York, Bangkok and now Phnom Penh. With Siena at Flatiron opening soon, last month we gave a brief insight into the often under-appreciated breadth and variety of Italian Cuisine. This month we’re getting personal, and sat down with Siena’s Executive Chef, Giuseppe “Pino” Napoletano, the man who will be bringing you all the rich, wonderful flavours of his homeland. And he’s very passionate about his mission. That passion has driven a 40-year career that has taken him from his home in Southern Italy to work in award-winning and Michelin-starred restaurants in the north and south of Italy, Switzerland, Germany, New York, Bangkok and now Phnom Penh. His experience has seen him perfect his skills in Italian, French and International cooking styles, but it is the food of Italy that makes Pino’s eyes light up, and you’ll soon be able to taste exactly why that is so. We were lucky to be able to get him to sit down in fact. Chef Pino’s quest to source and secure the best ingredients possible for the Siena menu has been absorbing an awful lot of his time. But the rewards for this will be abundantly clear. For example, your Risotto will not just be made from the popular arborio rice, but from Riso Carnaroli, the caviar of risotto rices that is highly prized for the dense, creamy risotto it creates. Chef Pino has married this ambrosia with Siena’s house Sausage, Pumpkin, Marinated Herbs, Chestnuts and Black Garlic, and that is just a hint of the divine glories that he has been cooking up, and of how Siena will be a little bit different from Italian restaurants you may have visited before. “I want to start showing people what Italian cuisine really is. I mean, it’s a subject as vast as French cuisine with very different regions, ingredients and cooking methods all across the country”, he says, adding, “but even though we’re close to France, it’s very different from French cooking. You almost never see cream in Italian cooking, for example, and butter only really in the North”. Chef Pino may be only one man, but his broad experience brings a lot of range to the table, covering the top and bottom of Italy, but also combining a commitment to traditional principles with an appreciation for the advantages of modern technology. And he’s not to afraid to experiment with the million combinations these sources of knowledge, flavour and technique offer. “For my cooking style, I take a little bit of the north and a little bit of the south, and sometimes I mix them up. But I like to experiment with techniques too.” To take one example, for Siena’s Spaghetti di Gragnano alle Vongole, he marries a courgette cream (not dairy cream!) with sun-dried tomatoes to create a rich, sweet earthiness that goes perfectly with the seafood flavours of the clams. Moreover, his selection of Spaghetti di Gragnano elevates the dish even further. Gragnano is a small, hillside town overlooking the Gulf of Naples and is known for producing the best dried pastas in Italy, a reputation that is acknowledged with a Protected Geographical Indication by the European Union. Gragnano pastas are celebrated for their chewier texture as well as nuttier flavour which is influenced by the Marino wind blowing in from the Gulf to enrich drying pastas with sea minerals. Another moment of Siena synchronicity. While Chef Pino is also a traditionalist (we do not recommend telling him if you’re one of the millions of people in the world who make their Spaghetti Carbonara with cream. It makes him grieve), he also loves digging into the essences of the flavours he’s engaging with in order to find their perfect partners, and sometimes that can mean stepping outside of the rules. One of his tricks is to briefly add a little star anise to his slow-cooked tomato sauces because he has discovered that they share some of the same chemical compounds, and so complement each other perfectly. “It works for chocolate and roasted garlic too!” he adds (in anticipation of your raised eyebrows here, we checked this out and it’s absolutely true, chocolate and garlic do share compounds, and indeed garlic chocolate truffles are a thing…). This is just a glimpse of the exciting things that Chef Pino is cooking up in his kitchen. There’ll be more to come. Meanwhile, we’re working hard to get Siena ready to open its doors, and Pino continues his unflagging quest to find you the very best ingredients and flavours that Italy has to offer.

A Slice of the Very Best Life

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Iberian black pigs in the mountain forests of southern Spain

Made from the cured meat of Iberian black pigs that have grazed freely in the mountain forests of southern and western Spain, Pata Negra de Bellota is no ordinary ham One of the most expensive foods in the world, ranked alongside Kobe beef, oysters, foie gras and caviar, Pata Negra de Bellota is no ordinary ham. Made from the cured meat of Iberian black pigs that have grazed freely in the mountain forests of southern and western Spain, it is agreed, as a matter of fact, that Pata Negra is the finest ham in the world. You’ll be able to tell the difference the moment you lay eyes on the delicately carved wafer-thin slices. From the deeper pink, and sometimes red, colour of the flesh to the glistening silkiness of the ribbons of fat that wrap along its side. The scent is soft, with hints of sweetness, while the taste and texture are a combination of honeyed, nutty richness from the meat and creamy silk from the fat. It is a sublime combination that deserves your full attention. And how do they create something so magical? The black-hoofed (“pata negra”) Iberian black pig grazes freely in the dry, warm oak-filled mountain forests of Spain. There they gorge on acorns, the fruit of the oak trees called bellota, which help to infuse their meat and fat with sweet, nutty flavours. But this little pig has its own special talents too, as it lays down fat slightly differently from other pigs. Not only do they develop a rich layer of fat along their haunches, but the meat itself is riven with tiny slivers of that fat where the deepest wells of flavour are found. The ham comes from the hind legs which are salted and hung to cure for as long as three to four years. Because the black Iberian pig lays down so much fat, the hams can be cured for longer than other hams resulting in a deeper concentration of flavours that create the intense experience for which Pata Negra is so rightly famed. The traditions that brought us Pata Negra de Belllota go back thousands of years and are steeped in reverence. This ham is the pride of Spain, the jewel in its culinary crown, and one single ham can sell for as much as $4,000. To really enjoy your Pata Negra at Topaz, we recommend pairing it up with a glass of Champagne, which offers a nice balance to the sweet, fattiness of the ham. Alternatively, wines from the Loire Valley are always highly recommended, such as a Sancerre or Pouilly-Fumé. Cleansing the palate with each sip will prepare you for a fresh new flavour explosion with your next bite.

Pump up your Vitals with Malis’ Moringa Soup

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Moringa soup at Malis Restaurant

Moringa is a genuine superfood, and highly reputed for its manifold powers to revive and boost your body’s natural defenses One of Malis’ signature dishes, our delicate but delicious and nutritious Morinaga Soup is made with a pumpkin consommé and leaves from the Moringa tree to create a healthy and light vegetarian start to your meal that, for all its delicacy, is packed full of protein, minerals, vitamins, fiber and antioxidants. Moringa is a genuine superfood, and highly reputed for its manifold powers to revive and boost your body’s natural defenses. So it’s not just good, it’s good for you too. Indigenous to India, the Moringa (‘drumstick’) tree, also known as the ‘miracle tree’ and ‘mother’s best friend’ is now arguably one of the most cultivated trees in tropical and sub-tropical parts of the world thanks to its drought resistance. The tree is an important source of nourishment in developing countries where poor nutrition is a concern. Beyond, it is currently being extensively examined for its potential as a ‘functional food’, i.e. one of those foods whose benefits go beyond nutrition and may play a role in reducing or minimising the risk of certain diseases and other health conditions. Almost all parts of the tree, including the root, bark, seed, flowers, pods, seed oil, leaves and resin have potential food, agriculture or industrial uses. It is no wonder that many consider this tree to be the most useful in the world. However, it is the vivid-green, ovoid leaves that appear to offer the greatest protective, antioxidant properties. And it is not just marketers who like to say this. Our review of scientific journals reveals a consensus on the nutritional properties of Moringa leaves. They are a rich source of nutrients like protein, carbohydrate, fibre, beta carotene, vitamin C and minerals like calcium, potassium, iron and phosphorus. Their protein count is equivalent to that of some pulses, including soy and kidney beans. The leaves also contain various types of compounds such as ascorbic acid (vitamin C), flavonoids, phenolic compounds and carotenoids that act as natural antioxidants. But what is an antioxidant? In brief, they are naturally occurring, but also man-made, molecules that have the potential to prevent or delay certain types of cell damage in the body usually caused by things called free radicals. These are much too complicated to go into here but are essentially molecules of the body that have become “unbalanced” and highly reactive as a result of things like smoking. The antioxidant molecule has the capacity to “rebalance” the rampaging free radical and thus neutralise its potential for harm. Things can get confusing for consumers here because many like to promote Moringa Leaves as a specific means for combatting or preventing disease based on its antioxidant properties. However, while several decades of dietary research findings suggest that consuming greater amounts of antioxidant-rich foods might help to protect against diseases, no one has been able to establish a direct and specific link between the two. Research has shown that people who eat more vegetables and fruits that are rich in antioxidants have lower risks of several diseases; however, it is not clear whether these results are related to the amount of antioxidants in vegetables and fruits, to other components of these foods, to other factors in people’s diets, or to other lifestyle choices. We believe there may be a lot to the claims for Moringa’s healing powers, but for now we count on the fact that this soup provides a deliciously light beginning to your meal at Malis. Perhaps one to consider as part of your January “detox”.

Chef Luu Meng Wins ABC ‘The Exceptional’ Award

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After much deliberation by an expert panel of five judges, Chef Luu Meng was honoured by ABC’s ‘The Exceptional’ Campaign for his contributions to Cambodian society. At a jubilant showcase evening last month, Thalias founding-director, the inspiration behind Malis restaurant’s success and energetic promoter of Cambodian cuisine around the world, Chef Luu Meng was honoured by ABC’s ‘The Exceptional’ Campaign for his contributions to Cambodian society. The ABC ‘The Exceptional’ Award was created by the makers of ABC Stout last year in order to celebrate the achievements of ten individuals across five industries: music, art, business, e-sports and culinary. The aim is to inspire and empower a new generation of Cambodians to define the terms of their own success. The other Award winners this year were Chef Pol Kimsan, film producer Neang Kavich, documentary maker Chum Sothea, entrepreneur Chea Langda, musician and festival-founder Rithy Lomorkesor, and fashion designers Nat Soknan and Van Natacha. In addition to his award, Chef Meng also received $20,000 which he has pledged will go towards creating fund-raising events that give back to the community. “I was not prepared to get this prize,” said Chef Meng at the event. “So whatever I have received, I will make it bigger, to give back to the people who need it. I will work with our team to raise funds to give back to the community and we will discuss where to distribute the money to. We will make sure this award is given back in a bigger and bigger way so that it can create a good example for younger people”. Chef Meng, who created an ABC-Stout infused menu for the evening, was visibly surprised but delighted by the award and said he was humbled to share the company of the other Exceptional awardees. “[They] have endured hardships and overcome challenges with determination to get to where they are today,” he said. “They have certainly inspired me, and I’m sure they will inspire many young adult Cambodians to pursue their dreams and overcome adversity to co-create an even better Cambodia together”. During a previous interview with the team behind the ABC ’The Exceptional’ Campaign, Chef Meng had some solid advice for young Cambodians who wish to pursue a career in hospitality. “Please be yourself and make sure this is the right career that you love to be a part of… As long as you work hard on what you love, sooner or later you will master it, and remember to be kind to people along the way”. Our heartfelt congratulations to Meng and all of the Exceptional winners of this year’s awards. True leaders and inspirations for us all.