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Descartes, a high school with a difference

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With the rather successful celebration of its 70th anniversary, the Lycée Descartes has reaffirmed itself as the oldest, but also the most innovative French-speaking school in the capital. An exhibition of students’ work on a multitude of original subjects, dance and theater performances, and a variety of food and drink, the public was not bored for a second during this afternoon of festivities, which ended with a gala dinner attended by over 400 people. Not like the others “We are not like the others… we are not like all the international schools here… we have an identity… a history. Our school… it’s like a historical monument. (Lay Prohas Hanuk Ream, former student of the Lycée Descartes). Thalias Hospitality team at the Descartes 70th Anniversary Gala The Lycée Français René Descartes in Phnom Penh is indeed more than just a school. It is a monument, a real institution. All Phnom Penhese know “Sala Barang” or the “Lycée Descartes”. Nestled in the heart of the former French Quarter and a future business district, it is true that the Lycée Descartes has a vintage feel and a great look. History In 1950, the Lycée Français René Descartes opened its doors to students for the first time: there were 252 students in 2de, 1re and terminale in what is known as the “Grand Lycée”, today’s Faculty of Management Sciences building. The Lycée was officially inaugurated in March 1951, in the presence of the President of the Assembly of the French Union, Albert Sarrault. Among the first students was Monique Izzi… who became Norodom Monineath Sihanouk. Then, later, His Majesty King Norodom Sihamoni. “For 65 years, several generations of students forged at Descartes have succeeded one another, French, Cambodians, but also many other nationalities… Anonymous or famous, men of science or business, politicians, merchants, artists, humble or more fortunate… who have radiated or still radiate throughout the world. (Norodom Monineath Sihanouk, preface to Il était une fois… Le Lycée français René Descartes de Phnom Penh). Seventy years, quite a piece of history The 50’s and 60’s, a kind of beautiful era: the school has more than 2000 students. The life of the Cartesians was marked by sports competitions, Olympic nights organized by the school, plays, and lunch breaks at the Khmer Sports Circle: it was enough to cross the street to go swimming at the pool. The school even had a boarding school located behind the sports field. But in 1974, the war was already rumbling… on January 14, a shell exploded in front of the school. One person was killed and one injured: a janitor who was about to ring the bell to announce the beginning of classes and a teacher. The school is closed, most of the teachers leave the country, and those who remain manage to continue teaching the students in small groups at home. On April 17, 1975, Phnom Penh fell to the Khmer Rouge. The school became K33. K was the first letter of the Khmer word associated with Propaganda, ឃោសនា (Khosanea). Thus were all the code names made. The Lycée is part of the Ministry of Information. Renewal When the Lycée reopened in 1991, it had lost its main building, “Le Grand Lycée”… there were only 17 students anyway. But little fish will become big again. In 1999, there were already 240 students. The period from 2000 to 2018 has been marked by great changes at the Lycée. The number of students has increased considerably, almost doubling between 2010 and today, making the Lycée René Descartes de Phnom Penh one of the largest high schools in the Asia-Pacific region in terms of enrollment. The walls have been extended, the structure modernized, a kindergarten opened and a swimming pool built. Descartes has been able to make a fresh start, while keeping the charm of the old. Original French article written by Gaëlle Rogations

Gastronomy : Herbs and spices, virtues and unique role in Khmer cuisine

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Cambodian cuisine would not be what it is without its lavish addition of herbs to flavour, decorate and give balance to its elaborate array of dishes. Here’s our (non-exhaustive) guide to some of our favourites. Turmeric An essential ingredient, even a must-have, in Southeast Asian cuisine, is used to diffuse warm colors, aromas and subtle flavors. Close to both ginger and orange with a hint of bitterness, it is used in many preparations: desserts, carries, and many others. Centenary The use of this spice dates back several hundred years. It is not limited to culinary preparations. Turmeric, known for its antiseptic, anti-inflammatory and antioxidant properties, is also widely used in Ayurvedic medicine for a wide range of ailments from stomach ailments to Alzheimer’s disease. In Cambodia, turmeric has another role as a storyteller The uniqueness of Cambodian food comes from its unique blend of cultures and influences. This is a main feature of the Cambodian cuisine offered at Malis. This restaurant honors not only traditional Khmer cuisine, but also recipes and ingredients that reflect the history of Cambodia. It evokes the journeys of Indian and Chinese traders, travelers and adventurers and French settlers, not to mention neighbors to the east and west. Turmeric is one of the legacies of these early Indian traders who had a significant impact on the course of the kingdom’s history. And, it is still found in some of Cambodia’s signature dishes such as Nom Banh Chok, Fish Amok, as well as in Kroeung, the aromatic paste that accompanies so many classic local recipes. Kroeung Kroeung might sound like the curry pastes many of us know from Thai cuisine, except for two basic characteristics: there is often no chili, and there is turmeric. Kroeung is based on eight ingredients: lemon grass, kafir lime peel, lime leaves, galangal, turmeric, garlic, shallots and sometimes chilies. The result is spicy, but more subtle than the fiery heat associated with Thai carry. When the Cambodian dish needs chilies, as in a red carry, for example, they are added to the paste. However, these chillies are much less hot than those used in Thailand. Kroeung can be prepared in different ways, giving different flavors and colors. The yellow colored Kroeung paste, for example, is used as a marinade; for Samlor Machu Kroeung, a pork rib stew; or for Prahok K’tis, the famous fish Amok. Sawtooth (chi barang) Originally a native of Mexico, this herb is also known as long coriander, which may be a result of confusion over its original name, culantro. That said, the scent of cilantro and culantro are similar, even if the leaves are different and sawtooth is even more pungent. The taste is earthier though, with a slightly bitter finish. This herb is most often seen in the rich array of green herbs that may used as a garnish for soups and stews. Rice Paddy (m’am) A fragrant, delicate herb with an attractive floral, citrus taste and a hint of cumin, rice paddy is an indispensable ingredient for many soups into which it may be chopped just before serving or presented as part of the bouquet of herbs on the table for addition by the happy slurper. Noni Leaves (slok ngo) A vital ingredient in Cambodia’s famed Amok, the leaves of the noni fruit tree impart a bitter, astringent element to offset the sweetness of the coconut milk in this dish. The fruit itself — a part of the coffee family sometimes called Indian mulberry — is not ragingly popular, thanks to its pungent odour, but noni is highly reputed for its health benefits. Chinese Chives (ka’chhai) The central ingredient in one of Cambodia’s most delicious street food snacks — num ka’chhai, or chive cake — Chinese chives, which are stronger and more garlicky than the Western equivalent — are popular additions to soups and noodle dishes. The delicate flowers are also eaten, and make attractive garnishes. Lemon Basil With a lovely lemon-camphor aroma and peppery-lemon flavour, this is a valuable addition to noodle or fish curry dishes. Especially used in Samlor Machu, where citrus flavours dominate. Peppermint (chi ankam derm) Fierier than its spearmint cousin, peppermint has strong menthol notes and a fresh, cool aftertaste. This makes it a refreshing and popular addition to dishes such as Cambodia’s national dish (according to some) Num Banh Chok, but also as part of the set up for Pleah Sach Ko, the Khmer version of beef carpaccio. Original French article written by Nikki Sullivan & CG

The Baron and the Jewel

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On the special occasion of a visit to Cambodia by Amélie Duboc, Asia Pacific Export Manager for the Edmond de Rothschild Heritage Group, Thalias Hospitality Group invited Amélie to present some of the highlights of her portfolio of wines over a magnificent dinner at Topaz restaurant, recently voted into the prestigious list of Asia’s Top 100 Restaurants. In 1868, James de Rothschild of what was to be known as the ‘French branch’ of the Rothschild family purchased Chateau Lafite. This was 15 years after his son-in-law, Baron Nathaniel de Rothschild purchased Château Brane Mouton in the Medoc region of Bordeaux and renamed it Château Mouton Rothschild. Thus, commencement the family’s dedication to the wine industry, a passion that has become the stuff of legend and continues to this day. The Baron James’s great-grandson, Edmond de Rothschild furthered the family endeavors in 1973, when he purchased, Chateau Clarke, (Listrac) and Chateau Malmaison (Moulis-en-Medoc). In 1997, the family entered into a partnership with the Rupert family to acquire the Friedrickburg Estate in Franschhoek (South Africa) and just one year later, formed a group of investors and founded the Clos de los Siete in the Uco Valley (Argentina), where they produce the wine Flechas de los Andes. They then acquired the Château des Laurets and Château de Malengin in Saint-Émilion, (France) in 2003, and then joined others members if the Rothschild family in the creation of the Champagne Barons de Rothschild. In 2012, 24 hectares of Malborough Vineyards in New Zealand were purchased to produce the Rimapere wines. The company expanded into Spain with the launch, (along with Vega Sicilia) of the winery Bodegas Benjamin de Rothschild Y Vega Sicilia – Macán in La Rioja in 2017 and the opening of the hotel Palacio de Samaniego in Rioja Alavesa in 2021. The company, Baron Edmond de Rothschild Heritage combines the non-banking, lifestyle assets owned by the Edmond de Rothschild Group, including wine, hospitality, restaurants and farming. The wineries owned by Edmond de Rothschild Heritage produce some 3.5 million bottles of wine every year. On the special occasion of a visit to Cambodia by Amélie Duboc, Asia Pacific Export Manager for the Edmond de Rothschild Heritage Group, Thalias Hospitality Group invited Amélie to present some of the highlights of her portfolio of wines to their management and service teams over a magnificent dinner at Topaz restaurant, the French Jewel in Cambodia’s culinary crown, and recently voted into the prestigious list of Asia’s Top 100 Restaurants. After welcome drinks in the garden, we moved inside for what promised to be a magnificent degustation and wine tasting. Ms. Duboc is an exquisitely charming presenter of the wines who enlightened guests on the long history and complex family tree of the Rothschilds empire and their many connections to the wine industry. The first wine was a Right Bank Bordeaux from an exceptional vintage; the Chateau des Laurets, from Passaging, Saint Emilion, a blend of 80% Merlot and 20% Cabernet Franc, the 40-hectare plot of vines are grown in excellent clay and limestone soils. The Chateau was built in 1860, and is noticeable for its octagonal tower, which look out over the grounds. Cold soaking and then fermentation tool place in in oak and stainless-steel vats with automatic temperature-control. Post-fermentation the wine underwent micro-oxygenation during maceration followed by malolactic fermentation in oak and stainless-steel vats. Maturation was 14 months in: 30% new barrels, 30% second fill barrels and the rest in vats. The alcohol comes in at a very healthy 14.5%. 2015 is universally regarded as an exceptional vintage in Bordeaux and especially on the right bank which houses Saint Emilion, I have enjoyed wines from this vintage for many years now and found the Chateau des Laurents to be drinking absolutely at beautifully, peak drinking and a great way to start, this was going to be a hard wine to top for the evening. Deep ruby in colour with aromas of forest berries, (mulberry, logan berry, Boysen berry) and wild violets, complimented by hints of vanilla, cooking chocolate and coffee grinds. The palate shows ripe, generous fruit, with good intensity and concertation of flavours, the tannins are very fine, like satin giving the wine a silky mouthfeel. The fruit flavours are still fresh and vibrant, lingering attractively on the back palate. The next wine was the Aguaribay Malbec 2018, Uco Valley, Argentina. The Aguaribay tree, (also known as the ‘false-pepper tree’ or Schinus Molle) is something of an emblem in the area and the label is from the Baron Edmond Rothschild owned, Flechas de los Andes winery. The dish: an exquisite grilled Mekong lobster with a beurre blanc sauce. A straight-forward, fruit driven Malbec, with good weight and power, the fruit is ripe, juicy and straight ahead with plum, black cherry, leather, roasted nuts and spice. A bargain hunter’s Malbec and a good asado accompaniment. The dish: baked Burgundy escargots in garlic, parsley and butter. Then we moved back to Bordeaux, the Left Bank this time, (Listrac-Medoc) for the Chateau Clarke 2011. The vineyards have a long history, dating all the way back to the 12th century, when Cistercian monks of the Vertheuil Abbey planted the first vines. The chateau takes its name, (Clarke) from the Irish family who purchased the property in the 18th century. After more than two centuries of wine growing tradition and successive owners, the property was purchased by Baron Edmond de Rothschild in 1973. Whilst a majority shareholder in Chateau Lafitte, Baron Edmond saw this property as his own personal adventure and had a great affection for the property and an unbounding belief in its potential. The Baron wanted it to be his masterpiece and the vineyard was completely restructured, with massive investment was undertaken in order to restore and renovate buildings and improve the wine making and storage facilities. Baron Edmond de Rothschild brought in such esteemed consultants as Emile Peynaud and then Michel Rolland, (who continues to advise on the vineyard management and winemaking for the estate). Today the … Read more

Duval-Leroy: The Queen of Champagne

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One of the most impressive wine cellars in Cambodia, Topaz has a dedicated, atmosphere-controlled space where we keep our carefully selected range of premier and prestige wines including Duval Leroy Champagne, for which Thalias is the exclusive supplier in Cambodia. Honored for its reknown excellence of sparkling wines, Duval-Leroy Champagne has become a celebrated name in the world of wine. Its dry, bubbly wines are often associated with elegance and celebration. Many top sommeliers describe Duval-Leroy’s Champagne as elegant and well-structured. The most famous Champagne wineries are called “houses”, they usually source grapes from small farmers in the region of Champagne. Founded over 160 years ago, Champagne Duval-Leroy is a label with strong historical ties to the world of fine wines. A brand inspired by passion, not fashion, the Duval-Leroy winery is located in the Côte des Blancs region of Champagne within the village of Vertus. The house of Duval-Leroy produces both vintage and non-vintage cuvées and a line of organic wines. It is also known for pioneering a sustainable model for its viticulture expansion. House of Duval-Leroy The house of Duval-Leroy was formed in 1859, when Edouard Leroy, a wine trader from the town of Villers-Franqueux, allied with Jules Duval, a grape-grower and winemaker from Vertus. The partnership lead to a wedding between their children. Then the Duval-Leroy heir and successor, Raymond was born. In 1911, Raymond Duval-Leroy revolutionized the Champagne world by creating the first champagne crafted entirely from Premier Crus grapes. Cuvée Cuvée can be a term used for the mixture of any combination of wine—vineyards, vintages or varieties. In 1911, champagne was ranked through a three-tier system of “Grands Crus”, “Premiers Crus” and “Crus non-classes”. Raymond famously launched a new cuvée made exclusively from “premier crus”, the first such cuvée at the time. He named it “fleur de champagne” which means “flower of champagne” for its white flower aroma. The cuvée was an immediate success and continues to be popular today. War and Modernization Over the next few decades, Duval-Leroy grew and experienced the damages felt by all champagne houses during both world wars. When France fell under German occupation, Raymond even took measures to shut down production to prevent the cellars from being looted by the nazis. Work continued after the war ended. In 1950, Charles Roger took over from his father Raymond. In 1985, his son Jean Charles decided it was time for a major upgrade of the Duval-Leroy facilities and line of wines. He started a new prestige cuvée, which would later become “Femme de Champagne”. The Lady of Champagne Jean Charles Duval-Leroy died of cancer in 1991, at the age of 39. His widow, Carol Duval-Leroy, was left with three young boys and a company to run. Jean Charles made her promise to take care of the company and keep it in the family. Belgium-born Carol Duval-Leroy took over the company and excelled in her new role. Over the past three decades, she kept her promise and successfully helped the company thrive, by expanding exports and increasing production. Revolutionary Choices Her first decision was to push forward the new prestige Cuvee proposed by her late husband. She decided to call it “Femme de Champagne” (Woman of Champagne) in honor of the company ran by a woman. Formed from 85% chardonnay and 15% pinot noir, which was grown in Grands Crus areas, Femme de Champagne is known for its elegant delicacy, thus seen as feminine champagne. Her second decision was to create a new position in the company for Sandrine Logette-Jardin to become “head of Quality control”. Within three years, Duval-Leroy became the first house of champagne granted the ISO 9002 certification. Eleven years later, in 2005, Sandrine Logette-Jardin, became the first woman to become the head winemaker at Duval-Leroy and in the Champagne region. After a while, Carol Duval-Leroy’s three sons joined her at the company. Julien, the eldest is General Manager, Charles handles Communications and Marketing, and Louis, the youngest is in charge of public relations. Environmental Recognition Champagne is fast gaining a new fanbase with its comitment to sustainability. Once known for being the black sheep among the French wine regions on environmental awareness, Champagne is fast on its way to leading the industry in the environmental and sustainable stance on development of agriculture and winemaking. Duval-Leroy developed a rigorous program for wine growing after focusing on microbiological diversity in the vineyard, reducing sprayings, reducing the carbon footprint, and treating and reusing waste and water. Since 2000, they have cut the use of weed killers in the vineyard by over 50%, water consumption by 30%, and installed renewable energies for the new winery. They also have solar panels powering and heating the tasting room, reception areas, and wine resting areas. A green wall made of over 2500 plants helps brings insulation from both heat and sound to the space, while providing a cool temperature and dampening noises for winemaking. Duval-Leroy was the first house to produce a Cuvee from organically grown pinot noir grapes. This Cuvee is called “Authentis” and has received the “Ecocert” (for “eco-certification”) label. They also produce a “Brut AB”, from organically grown grapes. “AB” stands for “agriculture Biologique”, the French equivalent of “organic agriculture”. Vegan Love Although champagne is from grapes, it is not always vegan. Due to the wine used to create this bubbly concoction, many winemakers add fining agents from animal products to help lessen the bitterness of the wine. This process removes the proteins that can cause the wine to be cloudy or change its color. The process lets the champagne clear up by letting the wine rest three months longer than usual. This means that Duval-Leroy does not need to add fining agents, which can have milk protein, gelatin and egg whites. Written by Sotheavy Nou

Celebrating Father’s Day with some Wholesome Ideas

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We show our love for our fathers every chance we get, but this year, we are giving dads one special day out of the year to celebrate their impact on our lives. If you ask us, Father’s Day couldn’t have come at a better time—it falls on Sunday, June 19, 2022. We’re sure your dad will think so too! As Father’s Day approaches, many of us will take this opportunity to honor a father figure in our lives. Personalized gifts are a great way to make someone feel special. After all, your gift is for that person who you see as a father figure in your life. A wide range of gifts is available for Father’s Day, from affordable options to luxurious splurges. Whatever you choose, Dad will appreciate the thought that went into your gift. Here are some ideas and places to check out in Phnom Penh. A Manly Pamper Men visit their barbers for the same reasons that women visit beauty salons. They want to be pampered, get trimmed, and feel refreshed. Treat Dad to the ultimate in luxury by giving him a lather and a shave. Hot towels applied to your face before and during the shave opens up the pores, promoting circulation, and allowing for a closer shave. It also removes unnecessary dirt and oil from the skin, resulting in a rejuvenating effect. If he already doesn’t take care of his nails, convince Dad to try a (man)icure and he will feel like a king. The cuticles are cut, the nails are trimmed, and many places offer a hand massage. Finish the day with a face mask and maybe even an ear cleaning for the final touch, and bam! Dad will feel like a new person and he may even hear you better! Steak Day Now that you are a fully grown adult, spending time with your father is an opportunity to make memories together. While some fathers may prefer a card, gift certificate, or toolset on Father’s Day, others enjoy being treated to a nice meal. If you plan on taking Dad out for dinner, look no further than a luxurious steak feast at Topaz. Make this holiday extra special by treating him to a place known for its steaks. Topaz has the place for French fine dining with many Michelin-starred chefs visiting over the past 20 years its been opened. Once he takes that first bite of his juicy slab of meat, dad will know just how much you appreciate him. Mini Golf Historically, golf has been the recreational activity of choice for many fathers. It provides an opportunity to get away from home life while maintaining a leisurely pace, taking in the outdoors and enjoying a cold beer. For young children who find a full golf course daunting, consider the miniature-golf course at Birdie’s Mini Golf in Phnom Penh. Located at Diamond Island Park on Koh Pich (Diamond Island), the 18-hole course is a great place for competitions and friendly rivalry. If you don’t have kids, then drinking and aiming a club at a small ball towards a small windmill can be a VERY fun activity to do in the evenings. Ice Cream A scoop of chocolate or strawberry ice cream is an excellent way to start a conversation with dad. Take the time to catch up with his life and connect with dad while enjoying a sweet treat. If the weather is nice, feel free to enjoy your ice cream outside and soak up the rare sunny weather of the monsoon season. Any dessert will do, Korean Bingsu and Khmer corn porridge are also nice to bond over with dad. Who says you can’t eat desserts in the rain? Green Thumb If your father loves to garden, you might consider spending some time outside with him tending to his greenery. Getting dirt under your nails, clipping leaves and watering plants can be great ways to spend time together. No one even has to say a word, the work towards doing something together to provide life is a beautiful experience you both can share together. Planting a tree together can also create a bond and be a therapeutic experience the share. So do something productive and plant a tree! Task Away If Dad has a creative side, plan a project you can do together. If he sees himself as the family handyman, you could help him fix something around the house. Always wanted to learn more about car or moto repair? Gather some tools and work on a car together. This activity is a great way to learn a new skill and bond with dad over doing something productive. Camping Relaxing in the great outdoors—is there any better way to spend Father’s Day? Whether you’re camping off the grid or in the backyard, he’ll appreciate relaxing and enjoying time with family. Just keep in mind during the rainy season, camp on high ground. Rattanakiri and Mondulkiri are pretty popular areas to camp or a trip to coastal areas like Kampot and Kep, maybe more fun. Fishing While you are at it, offer him a quiet day on the water as a suggestion. Surprise him with an early morning ride to a lake or river where you both can spend hours talking about life while catching supper! The waters will be pretty high due to the rains, so the chances of reeling in a fish are great. You may even catch the legendary Mekong giant catfish, the largest ever caught was 293 kg. Recently, Cambodian fishermen in the Stung Treng province in northeastern Cambodia caught a large freshwater stingray weighing over 180 kg. So remember to bring your best bait and strength for this father’s day adventure. Learning about Ancestry On Father’s Day, make it a point to ask Dad more about his experiences as a child, and learn about the lives of your ancestors. Many Cambodians who lived through the Khmer Rouge regime are reluctant to discuss what happened. There were individuals … Read more

Siem Reap & Career : Pen Los, the pride of the waiter

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After a difficult youth and a career as a farmer, Pen Los decided to turn to the restaurant business. His efforts, as hard as they were, are now crowned with success It’s only been four months since Pen Los donned the waiter’s outfit at Khema Angkor. Straight as an “i”, lavaliere tie tied on an immaculate shirt and hair impeccably pulled back, the young man is fully committed to a job that, as he admits, suits him perfectly. “Being in contact with customers, building relationships with them, but also with the entire restaurant team, discovering a little more each day the tricks of the trade and the backstage of the restaurant, all this fills me with satisfaction. And then there is also the attraction of the new: being here, at the Khema, is a radical change from my former life in the fields. Leaving school at 14 Very quickly, Pen Los found his bearings and seems to have been doing his job forever. Yet it took intense effort to get there, returning to school after leaving at the age of 14. “It was expensive for my family, who could not afford to pay for my education. My parents are very poor, and I found myself working in the fields with my brother and sister growing rice at a young age. “Eight years later, I was already worn out both physically and morally. The future looked increasingly bleak, and I was only 22 years old… Then, in a conversation with one of my brother’s friends, I learned about an association that offered skills training for people in my situation. I immediately contacted them. Going back to school It took a lot of effort to finally be able to look forward to a peaceful future. With modesty, Pen Los only half mentions his difficult childhood and prefers to project himself in a future free of any financial worries. But the opportunities offered to him by the NGO Feeding Dreams Cambodia and the restaurant Khéma would have had no effect without the unwavering motivation that the young man has shown during his training. Taking up all the basics, he returned to the blackboard and went back to grammar and mathematics, while learning computer skills and English. Although he is proud of his current situation, his lack of knowledge of English still makes him blush. “But I’m improving every day, at least I’m trying my best! At the beginning, I only dealt with Cambodian customers, because I was afraid I wouldn’t understand what was being said. “But now, I have acquired enough vocabulary to deal with foreign customers as well. And once the barriers of shyness and lack of confidence are broken down, it’s a real pleasure to be able to interact with them. Not only to advise them about the menu, but also just to chat. That’s one of the things that appeals to me most about this profession. Specialty: Hospitality After a refresher course, Pen Los was able to choose a speciality, opting for a career in the hotel and restaurant industry. For 10 months, despite the difficulties linked to the sanitary restrictions, he learnt new skills: “Every day was surprising, in both good and bad ways. It’s not always easy to deal with and adapt to what you don’t know.” “But thanks to the patience of the teachers, I was able to acquire all the necessary background to embark on this professional adventure. Their very complete training allowed me to integrate my new job without any problem. The friendship and complicity of the members of the Khema team did the rest. For Sothy Keo, manager of the restaurant, it was important to show solidarity with these young people full of talent, motivation and good will. When a teacher from Feeding Dreams Cambodia contacted her to place one of her students in an internship, Sothy immediately agreed. There was a first period of two months, then another one of the same duration, at the end of which I was hired,” says Pen Los. I then moved closer to the Khema, because my village was a bit far from the city center. I now live with my uncle, and it’s a new life that has begun since that hiring.” Continuing on this path For the rest of her career, Pen decided to continue in the same industry, taking advantage of the experience she has accumulated as well as the training she has done in-house. “We have weekly tastings of the dishes and products that are on the restaurant’s menu. This has allowed me to discover a cuisine that I did not know, but then not at all! Cheeses, wines, charcuterie and French gastronomy were unknown to me, but I am now able to explain our menu to customers, and even advise them.” Not afraid to take up any kind of challenge, the young man imagines his future as a manager, why not in Phnom Penh. Breaking away from his usual seriousness for a moment, Pen Los says with a mischievous look: “That would be pretty good for a former farmer! Original French article written by Rémi Abad

News: Food safety law a boon to health and tourism

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According to several government officials, the new food safety law is of vital importance for the protection of public health and safety, as it will ensure quality food and good hygiene while helping to reduce the occurrence of various diseases. The draft law on food safety – which has 11 chapters and 43 articles – was approved by the Senate on May 18, pending its promulgation by the King. Penn Sovicheat, undersecretary of state and spokesperson for the Department of Commerce, told the Post on May 30 that the law is a key way to protect everyone’s health by ensuring that people consume quality, safe and hygienic food to keep them healthy and avoid contracting various diseases. “This law also ensures transparent competition, prevents counterfeit products and improves the reputation of Cambodian food products in international markets. It is also an important element to boost exports,” he added. Ang Vong Vathana – senior minister for special missions who led a government delegation to defend the bill – said the law has the key mission of setting basic principles to promote food safety. It aims to promote public welfare and protect consumer interests, while making a major contribution to poverty reduction. “This law will enable Cambodia to prepare a modern food safety system by establishing preventive measures and controlling production lines rather than inspecting and analyzing finished products,” he said. Bun Sethy, a resident of Takhmao, Kandal province, confided that he often buys prepared food outside his home because after leaving work in the evening, he says he is too tired to cook and so buys food on the street. “Actually, I am worried about food safety, but I have no choice, because the price on the street is affordable. There is a restaurant near my workplace, but it is too expensive. On the street, a box of rice and a bag of food costs only 4,000 riels, but in a restaurant, the price is double or more,” he says. When asked if he has ever been sick from street food, he says a doctor once told him that his health was poor due to a lack of nutrients and vitamins. “I often buy street food, but I always check if the store is clean before I buy. If the place looks messy or is littered with trash, I don’t buy from them. To date, I have never had a problem with food poisoning or diarrhea. That’s why I continue to eat street food,” he adds. While he thinks the new law will improve safety standards, he is concerned that it will limit the sale of street food. He wonders if they will be able to meet the high standards set by the new law while remaining affordable. Lon Ry, a vendor in front of Phsar Chas market in Daun Penh district, said she had not heard about the new law, so she could not say whether it would affect her work or not. “I applaud our country for this law and I hope that when it is enacted, street vendors will not have problems. For me, good hygiene and safe food are important principles.” “I practice both regularly to protect the health of my customers and my own family,” she says. Ry added that she is not worried about fines or inspections because she follows good hygiene practices. Sovicheat said the ministry would inspect the activities of market and street vendors, urging them to maintain good hygiene and ultimately improve quality to attract tourists: “Street and market stalls are the food destinations that serve the tourism sector and the livelihoods of middle and low-income people. They must maintain high standards of hygiene, as hygiene is the guarantor of quality and safety,” he says. The World Health Organization (WHO) estimates that 220 million children suffer from diarrhea each year and 96,000 children die from food safety issues. Unsafe food creates a vicious cycle of diarrhea and malnutrition that threatens the nutritional status of the most vulnerable. Sok Silo, secretary general of the Council for Agricultural and Rural Development (CARD), said that between 2015 and 2021, a total of 4,699 cases of food poisoning were recorded. Citing the food bureau under the Department of Drugs and Food of the Ministry of Health, he said 119 of these cases turned out to be fatal. “Hazardous food is a global health threat to everyone, but infants, young children, pregnant women, the elderly and the sick are particularly vulnerable,” he says. Original French article written by Mom Kunthear & CG with The Phnom Penh Post

How Brunch Saved the Weekend!

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Brunch has become a traditional time to go out and enjoy a full meal in the late morning or early afternoon with friends and booze. But how did brunch become part of our weekly treat? One of the most interesting parts of brunch is its origin. Although first published in England, the concept of brunch has become part of our cuisine’s history. This meal will forever be embedded in history as the meal that helped the weekends with bacon, eggs, movement in the women’s workforce, and recovering debauchery. Everyone knows that the word “brunch” is a mixture of the words “breakfast” and “lunch, which most likely originated in the 16th century in Vienna. During this, people enjoyed a midmorning meal called “Gabelfruhstuck”, meaning ”fork breakfast. But the concept was first published in an 1895 Hunter’s Weekly article. In “Brunch: A Plea,” British author Guy Beringer encouraged a midday meal in contrast to the traditional heavy, after church Sunday meals. Weekend’s Social Necessity The idea began as a way to sleep in and share a relaxing time with friends. According to Beringer, people who drink heavily on Saturday nights should never right away eat when they wake up. Instead, they should skip breakfast and feast on a big midday meal. Beringer also promoted tea and pastries for after brunch as well as the ideal of sharing the meal and hangover tales with your friends. The main purpose of a brunch meal was to heal hangovers by filling your stomach with something solid. Since then, carbs and vitamin-packed cocktails have been a part of brunch. The Meal That Took Over America Brunch became a hit big in America in the 1930s when actors started making their way across the country by train and stopped in a city for a midday meal. The temptation of waking late was the main selling point. As church attendance floundered after World War II, people searched for a new social outlet. The trend caught on to hotels and restaurants which were closed on Sundays. Restaurants soon began offering a large selection of food, introducing such signature morning cocktails as Bloody Marys, Bellinis and Mimosas. A big push for brunch came from the historic progress for women in America. Women in the workforce needed a break from cooking and wanted to take out their families to dine out rather than eat at home on Sunday. Brunch gained steady popularity because it was economicly freindly by combining two meals into one while still being a treat to look forward to on weekends. The success of brunch, pushed restaurants to began offering it on Saturdays, in addition to Sundays. Going out for brunch became far more popular than staying in. Since then, the notion of brunch has expanded to Chinese dim sum, fancy pastries, and loaded bagels. It has become part of weekend activity to enjoy their favorite brunch hotspots, keeping its core value of over 100 years as a social activity. The Real Brunch Menu Khéma is offering a new brunch experience every Saturday and Sunday. Discover the new brunch menu every Saturday and Sunday from 11am to 3pm. Celebrate like the days of old with a family meal or dine with friends hungover from the night before with Khéma and their wide selection of breakfast and lunch dishes. Feast on the eggs Florentine with baby spinach and signature hollandaise sauce, indulge in the tasty traditional pork and prawn kuy teav noodle soup. This special also offers French classics like quiche lorraine with bacon or cheese and eggs baked in a pie crust. A highlight of the brunch menu is the selection of delicious desserts. The crème brulée, a rich vanilla custard with a caramelized crunchy shell of burnt sugar and the classic crème caramel, du chef, is a popular treat on the menu. Written by: Sotheavy Nou

The Festive Hope – Portrait Sothy Keo

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Siem Reap lays quiet on the morning of April 18th, the day after Khmer New Year comes to an end. The sun shines brightly on the newly constructed roads that are caked with layers of baby powder — the smokey evidence of the week-long Khmer New Year’s water fights that took hold over the city. Nestled on the riverbanks are two sister restaurants of Khéma and Malis, decorated lightly with multi-coloured stars and straw hats that represent the festive holiday. Sothy Keo runs both restaurants in Siem Reap. Ever since she was promoted to Malis’ manager in 2016 and has been assisting Khema’s operations since it opened across the river. Now at 41 years old, Keo is ready for commerce to return with visitors again. She has prepared and cultivated a support team and organized a schedule to make sure there is at least one leader at each place for operations to run as smoothly as possible. Born and raised in Siem Reap, Keo knows the local community and has worked her way up to managing both venues with pride. “It is not easy to run two restaurants at the same time, but I like to take on all the opportunities that someone gives me,” Keo explained. After struggling to keep her team together and in high spirits during a pandemic with little to no tourism, Keo knew she must try all that she can to help the business survive until customers return. “The Siem Reap economy affected our restaurant and our hearts,” Keo remembered softly. “No jobs, no income, and everyone needed to find a way to leave far away from our home to find a job.” Thankful that domestic tourism and many loyal customers still enjoy the Khéma free flow on breakfast and lunch, Keo has deepened her concentration on local customers. “Before everyone just focused on tourism (in Siem Reap), but if we have no tourists, we have nothing.” Rushing to prepare the service team in the wake of Malis’ reopening and the expected influx of travellers to the city for Khmer New Year, Keo was feeling cheerful. Hoping that the economy will be a bit more normalized this year, Keo can only praise her team for all their hard work during the holiday preparations. “For Khmer New Year, it was amazing to see the smiles from my people around me,” she remarked. Adding that the government organized this year’s festivities well. “The decorations, the vendors, and even the security were properly prepared,” Keo praised. “Normally after Khmer New Year, I always joined for rubbish collection, but this year was very clean. I appreciate my province.” Keo recommends trying “Num Banh Chok” or Cambodian rice noodles for the new year. This iconic dish is mildly fermented rice noodles prepared with a broth of kroeung, prahok, freshwater fish, and coconut milk/coconut cream. This style of broth is often a spring green color which usually comes with a basket full of fresh vegetables and herbs that are grown along the biggest lake in Siem Reap, the Tonle Sap. Written by: Sotheavy Nou  

10 Gift Ideas For Mother’s Day (May 8th)

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Although it’s a Western holiday, Mother’s Day is becoming widely celebrated among families in Cambodia on May 8. Remember, there are all types of mothers, so looking for a good gift for Mother’s Day can feel stressful. While there are many popular ideas on what to get her, here are some ideas and places to check out in Phnom Penh. Exquisite Cambodian Cuisine You can’t go wrong with treating your Mum at Malis and charm her by the romantic place, a superb garden oasis with its lush vegetation around the fish pond. Malis is the perfect place for an unforgettable Cambodian feast in the serenity of their courtyard, or air-conditioned dining room. Lavish Dinner You can brag that you treated your mom to one of the 100 best restaurants in Asia with Phnom Penh’s own Topaz. For over two decades, Topaz has been leading the French fine dining in Cambodia. Through carefully selecting ingredients garnered from the Marché Rungis in Paris and selected suppliers across France and Cambodia, Topaz is now the first restaurant in Cambodia to make it to the Asia top 100 list. After enjoying a beautiful Tajima Wagyu steak and indulging her taste buds in the sinful delight of sweet bananas flambé in Caribbean dark rum, your mother may think you are the best child ever! The Green Thumb If your mother doesn’t like to eat much or loves to garden, a great gift to consider is a small fruit tree. Fruit trees generally symbolize life and strength as well as help brighten up the home. The heart-shaped lime tree leaf is associated with the heart and is symbolic of love and fidelity. As a tree dedicated to the Greek goddess Venus, it is the tree of maternal love. Soothe the Stress Is your mother stressed or always annoyed at you all the time? Ease her anger and her stress with a relaxing spa or massage day. Luxury Spa have some products that can create a relaxation sanctuary at home or at their venues. After two hours of massages, face spa, and soft music, your mother will forget that you never visit over the weekends. I “Art” You Cards If you are on a budget or are very creative, try making a gift for her this year. Making a card out of paper, markers, and glue can show how much you appreciate the woman who took care of you. Write a heartfelt thank you or recall a story from your childhood and add it to a blank card. Cards that say “I love you” can go a long way to showing your love, just make sure it’s not the joking kind or else you may have to pay for that one for the rest of the year! Treasured Memories Another DIY(Do It Yourself) project you can create is a scrapbook. Although it takes time and a huge amount of effort, a simple photo book with personal captions and messages can make your mother cry in happiness. This is also a good activity if you are no longer able to see your mom, preserving memories is a great way to honor the time spent with someone who is no longer there. MOM Fun For any mom who loves watching movies, Doctor Stange in the Multiverse of Madness will be released on May 5th, just in time for Mother’s Day. It literally shortens to MOM! Treat her to the full experience of popcorn, slushies, and reclining chairs at a cinema, she will feel like a teenager again. Twist on Traditional Flowers If you are still stuck and want to go the traditional route of flowers, then a trip to Central Market is your best bet. If your mom is sensitive to smells and pollen, a bouquet of paper flowers may be better for her. More and more artisans are turning towards flower making, even creating flowers out of money! Imagine your mom receiving a bunch of flowers and on closer inspection, she sees they are made of $20 bills! Herbal Tea Forget coffee or regular teas, the new tonic for long life is herbal teas. They have no to little caffeine and have many health benefits for the nerves and gut. A great gift for the mother who refuses to give up her guilty pleasures of greasy food and sweets, herbal teas can help detox or digest whatever ails her. At the very least, it is a great alternative drink. Time At the end of the day, it all depends on what a mother wants. But one of the best gifts any child can give a parent is to spend time with them. From having a meal to looking over photos, many parents will just appreciate the time spent with their children. If you have a mother who is not looking for that, then I suggest going with an envelope of money and a nod goodbye or just a small thank you. Written by: Sotheavy Nou