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Bon appétit: Treat yourself to a truly delightful Business Lunch experience at Topaz The Commune

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Just a few steps up from The Commune in Toul Kork, the Topaz TheCommune restaurant offers a genuine invitation to refined French cuisine. With its blend of traditional gastronomy, elegance and vegetarian options, TheCommune is very much in tune with the times, with creative menus that retain the codes of French gastronomy.  Steamed fillet of grouper with seafood gratin, red pepper sauce, spring vegetables and green herb emulsion. This time, we tried two incredible dishes from the business lunch that the establishment offers every day for a modest sum, with options ranging from only 25 to 33 US dollars.  Steamed fillet of grouper with seafood gratin, red pepper sauce, spring vegetables and green herb emulsion  This deliciously mild steamed white fish is both comforting and gourmet thanks to its incredible seafood gratin, which goes perfectly with the fish fillet while adding a touch of finesse to every lippée.      The fish is absolutely melt-in-the-mouth delicious, and it’s accompanied by a few small spring vegetables, carrots, onions, celery and mushrooms, all topped with a green herb emulsion. The dish is finished off perfectly with a red pepper sauce that has an almost sweet flavour, making it a truly delicious combination.  Chocolate mango banana crêpe with light chocolate cream and vanilla ice cream  The origins of the crêpe    The crêpe has a fascinating history, dating back to ancient times when it was already a popular dish. In ancient times, the Greeks and Romans loved to prepare pancakes made from wheat, barley or millet flour, often topped with honey or fromage frais! In ancient Greece, pancakes were even used in religious offerings and cooked on altars in honour of the gods – how incredible is that? The Romans, for their part, offered pancakes during celebrations of fertility and prosperity, such as the “festival of Lupercalia”. But the world over, the pancake is regarded as a symbolic food, as in China with the “spring pancake” and its round shape symbolising union and fullness to celebrate the arrival of spring, called “linchun”!  Although pancakes were mainly savoury, sweet pancakes gained in popularity, having been a favourite dish at the King’s Court. Over time, recipes for sweet and savoury crêpes have evolved, and they’ve only gotten better! Their popularity continues to grow, like that of Topaz TheCommune, which is unique, light, and comforting.  The elegant and refined crêpe Made In Topaz TheCommune  This stylish chocolate crêpe roll is a real treat! It’s packed with finesse and is sure to delight your taste buds. Then, on top of this fruity, balanced mango-banana jelly, the combination of their sugars becomes one – a truly delicious experience!  The crêpe is made softer by the freshness of the ice cream and the strength of the vanilla flavour, giving rise to a perfect balance between the crêpe and the fruit. It’s a delightfully delicate and sophisticated combination!  Topaz The Commune is the perfect place to discover delicious new tastes. Its innovative flavours will delight the taste buds and its unique setting will delight the eye. It’s the place to go for excellence! And at prices that are simply unbeatable for such high-quality cuisine!  Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website 

The sommelier’s corner with Seyha HAK from Topaz TheCommune

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Seyha HAK, 37, sommelier at Topaz TheCommune, has been with the Thalias group since 2006. After completing his secondary education, he started at Restaurant Malis in Phnom Penh as a steward, before moving on to become a barman and bar supervisor.   In 2013, he began to learn the secrets of wine and in 2014, he became the first sommelier specialising in Champagne wines in the Kingdom of Cambodia, following a fine victory in a regional competition.  With the Cambodian Sommelier Association   Currently Secretary General of the Cambodia Sommelier Association (CSA), he is passionate about changing the way wine is seen in Cambodia, particularly in view of the rapid development of the Kingdom with its many restaurants and luxury hotels. It is therefore very important for him to know the different histories of wine and to promote the collective work of the association, so that he can recommend them according to the different demands of the clientèle, but also in terms of their associations with various dishes.  A true passion for wine   In 2013, Thalias group imported a lot of new and quality wine, and it was a real game-changer for Seyha. Thanks to the knowledge and encouragement of Mr Arnaud DARC and his father, he has been able to constantly develop his approach to wine and his desire to become a sommelier.  “They taught me how to appreciate and understand wine in a way that I never thought possible! Every day, I practised and every day, I still try to be better by testing different wines in order to recognise and understand them. It’s so exciting, I learned so much about wine with Mr Arnaud and Papa DARC ”, he says with a smile.   The incredible uniqueness of Château Margaux 2012  Seyha chose to introduce us to the incredible Premier grand cru classé en 1855, Château Margaux, which is a truly unique wine from the Médoc wine region (Bordeaux) and one of the top five recognised estates alongside Château Lafite, Château Latour, Château Rothschild and Château Haut-Brion.   It’s a one-of-a-kind, multi-faceted wine that could also be called a “lady wine”! Château Margaux 2012 is a wine that defies expectations. Its lightness is its greatest asset, making it an appealing choice for those who appreciate a wine with a rich bouquet of black fruits, red fruits, laurel and cedar. Its unique red colour reflects elegance, softness and harmony, making it a wine that is sure to delight. For four centuries, the exceptional Château Margaux has been recognised as one of the world’s greatest and rarest wines, thanks to its delicate floral notes.   Pairing  The perfect match between Khmer culinary style and French gastronomy: Château Margaux 2012 According to Seyha, this wine is the ideal partner for both the French gastronomy of Topaz TheCommune and local Khmer meals.   This red wine is a natural sublime accompaniment to red meat, particularly top-quality beef, but also to a starter, such as Topaz TheCommune’s Jambon Pata Negra, the best jamón ibérico in the world, which is sublimely melt-in-the-mouth tasty.  When it comes to Khmer cuisine, he would pair this wine with his family and enjoy it with local Khmer beef, lock lak with a spicy sauce, or beef with kroeung, a mixture of spices forming a paste, with a papaya salad.    His ambition with the Topaz TheCommune wine cellar  According to Seyha, it’s incredible how much the Cambodian community of wine lovers has grown in the past 10 years! They’ve gone from knowing nothing about wines to being truly interested in them. They’re now familiar with all kinds of wines, not just the big names. Now, the Kingdom’s gourmets are taking a greater interest, thanks in particular to restaurant associations and social networks. With more than 200 references of French wines, as well as Australian, Italian, Argentinian and Chilean wines, the aim of the Topaz TheCommune wine cellar is to promote the uniqueness of each wine and, above all, to pass on valuable knowledge to customers. “I sincerely hope that, in the future, Cambodians will be more open to the art of wine tasting and that they will learn from our experience at Topaz TheCommune ”, Seyha concludes with a smile. Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website     

In the kitchen &Topaz TheCommune: Sous-chef Sreyneath PECH, showing creativity and mastering challenges.

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Sreyneath PECH is the sous-chef at Topaz TheCommune, a position with many responsibilities for three months now. This is a strategic position, essential for the smooth running of operations.  The role of the sous-chef A sous-chef is considered to be the second-in-command of a kitchen, reporting directly to the head chef. Sreyneath is responsible for preparing and presenting the food on the plate, maintaining order within her team, training new staff, drawing up the work schedule and ensuring that all dishes served to customers meet the strictest standards. The sous-chef is also responsible for overseeing the maintenance of all kitchen equipment, which requires a thorough knowledge of the use of all kitchen appliances and instruments. Sreyneath is also responsible for staff discipline and for preparing guidelines to encourage her staff to follow the basic rules and motivate them to work efficiently. She must ensure that downtime is used for preparation, cleaning and other kitchen tasks, and is also responsible for the inventory and tasting of menus, while ensuring that safety measures and health regulations are complied with to guarantee a safe and clean working environment.  Sous-chef Sreyneath  After studying Food and Beverage for a year at the Faculty of Tourism and Hospitality (NPIC), she joined the Thalias Group at Topaz Norodom in 2012 as a commis de cuisine and then sous-chef in the same restaurant. Sreyneath is passionate about cooking and believes the Thalias Hospitality Group is the best environment in which to learn and grow in the world of quality cuisine. Topaz The Commune is undoubtedly an incredible experience for creating and developing. In the field, creativity and challenges    Sreyneath PECH works closely with Executive Chef Phyra HEM, acting as the latter’s right-hand man and driving force for all the teams. New, creative and supervisory, Sreyneath PECH confidently navigates between the preparation of dishes, final supervision and encourages teamwork within the various kitchen preparation stations. This is her chance to share her knowledge and be a driving force behind the creation of dishes for new menus. In contrast to her previous roles, where she was responsible for a specific kitchen section, at Topaz TheCommune, Sreyneath PECH can apply her knowledge across the entire kitchen with responsibility and organisation. The Sous-Chef supervises the kitchen staff, regardless of their position.   Behind the stove, between know-how and gastronomic techniques  At Topaz TheCommune, the kitchen worktops are organised by type of dish (starter, main course and dessert). Each culinary proposal on the menu has its own uniqueness, its own codes and its own challenges. On a personal note, she says she really enjoys working on the Niçoise salad, a very well-known dish that requires a certain technique. As for the main course, she says she loves working with filet mignon with morel sauce (tenderloin with morel sauce). She believes that each new dish tells a story to the customers and takes them on a unique culinary experience. In the luxury restaurant business, that’s absolutely crucial.  Topaz TheCommune, a place that creates opportunities  Topaz TheCommune is a genuine motivation for all its employees and managers to take up challenges, increase and pass on knowledge, and become an essential cog in the smooth running of the service. It’s a real driving force for customer satisfaction and career development. Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website 

Welcome to Topaz TheCommune: A New Era of Fine Dining in Toul Kork

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Dive into a world where culinary dreams become a reality at Topaz TheCommune, nestled in the vibrant heart of TheCommune Toul Kork. As you step into our realm of sophistication, let the harmonious blend of elegance and charm envelop you. Our dining environment, adorned with soft, ambient lighting, exquisite décor, and the soothing serenades of background music, sets the stage for an unforgettable dining adventure. At Topaz TheCommune, our unwavering commitment to service excellence and culinary innovation ensures each plate not only meets but exceeds the pinnacle of gastronomy, inviting you on an unparalleled journey of flavors. Our Fine-Dining Sanctuaries Indulge in the pinnacle of luxury and privacy within our VIP rooms, meticulously crafted for those who seek an intimate and exclusive dining affair. Perfect for a romantic evening or a prestigious gathering, our VIP spaces promise to surpass your expectations with personalized services such as custom menus and exclusive butler service. Our wine cellar, a beacon for wine enthusiasts, houses a meticulously curated collection, featuring everything from timeless classics to hidden gems. This climate-controlled sanctuary not only preserves the integrity of our wines but also doubles as an intimate venue for tastings and wine-centric celebrations. Join us at Topaz TheCommune, where impeccable service, a mesmerizing ambiance, and culinary masterpieces converge to create truly extraordinary moments. Gourmet Delights  Begin a culinary expedition at Topaz TheCommune, where each dish is a testament to unique flavors and meticulous craftsmanship. Delight in our à la carte menu, a symphony of innovation and sophistication, or partake in our monthly business lunch—affordable luxury that reflects the cutting edge of culinary trends. For our plant-based guests, our vegetarian menu offers an array of fresh, inventive dishes designed to enchant. Complement your dining experience with a selection from our extensive wine collection, stored in our dedicated wine room, or savor a meticulously crafted cocktail. Every offering at Topaz TheCommune is born from a relentless pursuit of excellence and a profound passion for culinary delight. Engage with Us Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks. Discover More: For a deeper dive into our culinary universe. Visit Our Website Enhancements for an Unforgettable Experience By infusing the article with detailed descriptions, highlighting unique features, and streamlining calls to action, we aim to captivate the reader’s imagination and entice them to experience the luxury and innovation that Topaz TheCommune offers. Every element, from the VIP rooms’ exclusive services to the carefully selected wine collection and the gourmet delights, has been thoughtfully designed to ensure an extraordinary dining experience. Join us and embark on a journey that transcends the ordinary, marking the beginning of a new era in fine dining in Toul Kork.

Thalias Group Unveils “Le Bleu de Prek Leap”

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Pioneering the Cheese Movement in Cambodia In a remarkable culinary, Thalias Group takes immense pleasure in introducing “Le Bleu de Prek Leap,” a pioneering product that marks a new dawn for the Cambodian dairy industry. Charting New Territories in Cambodian Cuisine Historically, the art of cheese-making may not be synonymous with Cambodian culinary practices, but THALIAS  is changing that narrative. With the introduction of “Le Bleu de Prek Leap,” we are not only diversifying the local palate but also creating a sustainable and innovative future for Cambodian dairy. Crafting a local delicacy with global appeal : Supporting Local Dairy Farms: Our commitment lies in bolstering the Cambodian dairy industry, providing a platform for local farmers to thrive. Reducing Dependency on Imports: By creating a locally crafted product, we are taking a significant step towards reducing the reliance on imported cheeses, ensuring food security and freshness. Innovating with Cambodian Flair: “Le Bleu de Prek Leap” is more than cheese; it’s the embodiment of innovation, crafted with a unique Cambodian flair that is waiting to be discovered globally. A Vision for Culinary Sustainability Thalias is steadfast in its vision to nurture the local dairy sector. With every slice of “Le Bleu de Prek Leap,” we are paving the way for a future where Cambodian-made products stand tall amidst imported alternatives. Embracing the Locally Crafted Excellence We invite you to join us on this gastronomic voyage, one that promises to tantalize your taste buds and introduce you to the unparalleled potential of Cambodian dairy craftsmanship. Be a part of this groundbreaking journey with Thalias. Come savor the richness of “Le Bleu de prek Leap” and support local artisans and farmers. Let’s celebrate the innovation that Thalias is infusing into Cambodian cuisine and raise a toast to the locally, globally loved ‘Le bleu de Prek Leap”, a cheese that’s truly Cambodian at heart. We are experiencing the revolution in Cambodian cheese-making with Thalias and Topaz – where tradition meets innovation. Subscribe to Thalias Newsletter : https://thalias.com.kh/email-signup For reservation : https://topaz.thalias.com.kh/reservation

Phnom Penh & Leisure: Just a few steps away from Khéma La Poste

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We are thrilled to announce that the much-anticipated initiative to make the heart of Phnom Penh pedestrian-friendly has been officially launched! Plans are in place to launch the project early next month, with a view to completion by the end of 2024.  The Khéma La Poste restaurant is directly concerned, as it is planned that the esplanade, designated as Zone 1 by the Phnom Penh municipality, will become pedestrianised. This designated Zone 1 extends from Rue 94 in the north to Rue 106 in the south, and from Rue 13 in the west to Sisowath Quay in the east. This area is set to become a vibrant pedestrian street, promising a mix of culinary delights and shopping. The project is scheduled to start in early May 2024 and is expected to be completed before the 2025 New Year celebrations.  Mr Sam Piseth, Director of Phnom Penh’s Department of Public Works and Transport, has already given a detailed overview of the pedestrian street project, which will be divided into three distinct zones covering a total area of 57 hectares.  The second zone, also destined to become a popular street, is bounded by Rue 106 to the north, Rue 184 to the south, Rue 13 to the west and Sisowath Quay to the east. This zone is going to be a hive of cultural vibrancy and creative expression, with pop-up events and street performances taking place all year round. The third pedestrian zone, which is going to be a leisure area, is bounded by Rue 184 to the north, Boulevard Sihanouk to the south, Rue 07 to the west and Sisowath Quay to the east. This zone is going to be an amazing leisure and relaxation area right in the heart of the city! It’ll have lots of green spaces and recreational activities for everyone to enjoy.  Réserver une table au Khéma La Poste: https://khema.thalias.com.kh/reservations/ Subscribe to Thalias Newsletter : https://thalias.com.kh/email-signup     

Yi Sang Tuol Kork – The Garden: authentic luxury and quality

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Yi Sang located on boulevard Sothearos is already well-known to lovers of Dim Sum and Cantonese cuisine. Yi Sang – The Garden, created by Cambodian Chef Luu Meng, is in a district that has been undergoing rapid development in recent years. Superb setting  At first glance, you are impressed by the superb setting that has been created to house this establishment. It is an imposing villa, set in spacious grounds. The absence of a perimeter wall gives the building an airy feel, allowing you to fully appreciate the scale of the site. This Tuol Kork establishment, located on Rue 337, is currently the largest of the Tuol Kork restaurants. At the front of the restaurant, facing directly onto the street, there is a small glassed-in annex where, as in Hong Kong, some of those delicious roast ducks and other emblematic pieces of excellent Cantonese rotisserie cuisine are on display. The luxurious decoration of the ground floor room is a delight to the eye. There is also an air-conditioned cellar with some very tempting bottles. The first floor of the villa can be reached via a circular staircase in the centre of the room. At the back of the room, near the open kitchen, there are two sections of wall pierced with aquariums in which fish and seafood are frolicking, sure to tempt food lovers. Menu  The menu offers dishes that are already available in the company’s other establishments, but the emphasis is on aquatic products, as well as a few Cantonese rotisserie delicacies. Although Yi Sang presents itself as offering “contemporary Cantonese cuisine”, chef Luu Meng makes no secret of the fact that he has also drawn inspiration from specialities from the city of Chaozhou (in the same province as Guangzhou) and a few dishes from other Chinese culinary styles.  Cantonese cuisine  As well as a wide range of fish and shellfish, the menu offers several versions of stir-fried rice, including “Cantonese rice” (actually a preparation of stir-fried rice originating from the city of Yangzhou, in the Shanghai region), and a seafood stir-fried rice (prawns, squid, etc.). The menu also features a number of roast meats that are emblematic of Cantonese cuisine: in addition to the famous roast duck, with its crispy skin and flavoursome flesh, there is also pork belly in lacquer, and the very famous ‘cha shao’ (or ‘char siu’, thinly sliced pork belly roasted in honey, which can be eaten with a dipping sauce of soy sauce, minced garlic and, for the more adventurous, chopped chilli).  Vegetables  Vegetables are not to be overlooked either. In Canton and Hong Kong, vegetables are often sautéed plain or with minced garlic, or even with oyster sauce.  But many enlightened connoisseurs appreciate vegetables ‘au bouillon’: the greens are simply blanched and arranged in a soup dish, garnished with chopped ham and salted cane egg, fried whole garlic cloves and finely diced hundred-year-old egg, then drizzled with a rich poultry stock.  Product selection  Particular attention is clearly paid to product selection. In one of the wall-mounted aquariums, for example, we were able to admire superb examples of marble gobies (“trei damrei”, or “elephant fish”), a freshwater fish with uncommonly fine flesh.  Marble gobies of this size (around one kilogram) are rare on the markets in Phnom Penh. Steamed ‘Chinese style’, i.e. marinated in rice wine and sesame oil, accompanied by fresh ginger and chives cut into very fine threads and drizzled with a soy sauce specially seasoned to accompany steamed fish, elephant fish leaves an indelible impression on the taste buds.  Service  The service is on a par with the luxury that defines the interior design: efficient, discreet, fast and multilingual! Many Cambodian restaurants would do well to take inspiration from this. All in all, Yi Sang Tuol Kork is high up in the hierarchy of restaurants in the Cambodian capital. The elegance of the place, the rigorous selection of ingredients, the expertise of the cuisine and the quality of the service undoubtedly justify the price tag.  Subscribe to Thalias Newsletter : https://thalias.com.kh/email-signup To book your table: https://yisang.thalias.com.kh/reservation/ Author: Pascal Médeville   

Thalias’ guests: Spotlight on the Topaz Business Lunch with our friends from the OCIC

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Topaz restaurant recently had the pleasure of welcoming Eva Berlinson and Ambrine Kateb, two french ladies who work for the marketing department of the Overseas Cambodian Investment Corporation (OCIC). On the advice of Julia Pasquier Desvignes from the Thalias group, the two young women were able to discover the excellent business lunch menu offered by the Topaz team. While the Topaz restaurant remains the capital’s temple of fine dining, this type of menu is still very affordable, with prices ranging from just 25 to 35 US dollars for lunch. It’s an opportunity to feast on top-quality dishes in a luxurious setting for a very reasonable price.  So it was a great discovery for our guests, who were delighted to enjoy the fine recipes on the April menu and enthusiastic about this business lunch formula, ideal for treating themselves or inviting friends or clients. For this month, Chef Sopheak has – once again – concocted a menu full of fresh flavours, alternating fish, meat and seafood, without forgetting those little extras full of originality and creativity that make his compositions so attractive and so delicious. For the May menu, let yourself be tempted by beetroot tartare with olive oil and vinaigrette, lotus velouté with poached prawns and foie royal with black caviar, or pan-fried scallops with beurre blanc sauce, cauliflower purée and salmon roe. For the main course, there are three options too: steamed Grouper fillet and seafood gratin with a red pepper sauce and spring vegetables, linguine pasta in pesto sauce with Parmesan, baby potatoes and baby green beans, or one of the most popular dishes, the roast Australian beef fillet with mashed potatoes, broccoli, shallot and white wine sauce. The desserts are even more imaginative, with a Parisian flan with pecans and vanilla cream, a chocolate crêpe with mango and banana or a raspberry cracker choux pastry with almond cream and raspberry jelly. The Topaz business lunch is becoming increasingly popular, so make sure you book ahead:  https://topaz.thalias.com.kh/reservation/ Subscribe to Thalias Newsletter : https://thalias.com.kh/email-signup 

C’est Délicieux: What’s new in Thalias’ offer?

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Thalias Group is always on the lookout for new ways to delight its loyal customers. We regularly introduce new venues, suggestions, products, menus, special promotions and services to keep things fresh and exciting. We are passionate about staying on top of the latest trends and the gastronomic aspirations of our customers and friends. New Malis on Riverside  The staff at the former Yi Sang is actually taking care with the decor, menus, uniforms and other details as the restaurant on one of the capital’s most popular tourist thoroughfares.  This restaurant officially becomes the Thalias group’s third Malis, after Malis on Norodom Boulevard and the one in Siem Reap.  For a few weeks now, Malis Riverside has been offering the same menus as this flagship of the Khmer cuisine revival, and it’s been a huge hit! Not only do you get to enjoy the same delicious food, but you also get to soak up the atmosphere and admire the beautiful Mekong and Tonlé Sap rivers, which are right in front of you. Another fantastic advantage of the place is the possibility of a very local gastronomic stopover during a day of cultural visits.  After all, the restaurant is located just a stone’s throw from the Royal Palace and not far from the National Museum, and finally, in the immediate vicinity of the Sisowath Quay with its many shops and its unique entertainment in Phnom Penh.   And just like the other Malis restaurants, you can enjoy a business lunch every day from 11am to 3pm! Two options for this menu : The first option offers pork kebabs and M’chou-style chicken as starters. This is followed by a main course of Fish Amok, Prahok Ktis prawns and wok-fried eggplant, served with steamed jasmine rice. Finally, the menu is rounded off with a 100% Cambodian green bean dessert. The second option is no less appetising, with Takeo sausages and moringa soup – perfect for your health – as starters. This is followed by Amok fish and steamed chicken curry, before finishing with a corn dessert. In addition to the new business lunch set, Malis Riverside offers a delicious local dessert to each person who orders from our A La Carte menu.    Book your table: https://malis.thalias.com.kh/reservation/  Subscribe to Thalias Newsletter : https://thalias.com.kh/email-signup  Special health and vitamins menu by Topaz  Topaz restaurants have been offering a special health and vitamins menu for the last few weeks.  Eden Gnean, manager of the Topaz restaurants, explains: “It was a real challenge to create a vegetable-based menu for vegetarians and/or those wishing to lose weight or reinvigorate themselves while enjoying high-quality cuisine.” Topaz listened to its customers and created this plant-based menu. Chef Sopheak has come up with a generous and original assortment that has been well received by customers who have requested it and is becoming quite popular among clients.  The spring vegetable tabbouleh is a simple yet fresh creation with a hint of the exotic, inspired by Lebanese cuisine. The salad of green vegetables with plum vinaigrette is simple yet effective, perfect for a light yet tasty starter. The excellent home-made tagliatelle with a side of morels, cream and cheese is the perfect main course. This dish strikes the perfect balance between gastronomy and lightness.  The Brittany-style ratatouille is poured into a baked white onion, and it’s original and very vegetarian. To keep with the vitamin-packed spirit of this unique menu, there’s nothing better than a Topaz cup with fresh fruit and a passion fruit sorbet.   Try it now: https://topaz.thalias.com.kh/reservation/ Subscribe to Thalias Newsletter : https://thalias.com.kh/email-signup       

Behind the Scenes of Topaz: Mastering the Art of Refrigeration in Haute Cuisine

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In the heart of the bustling city lies Topaz, a sanctuary where the art of fine dining meets the science of food preservation. At the helm of this culinary fortress stands Chef Sopheak Pov, a guardian of gastronomy, whose day begins with an unwavering commitment to one crucial principle: the sanctity of the refrigeration chain. A Day with Chef Sopheak Pov: Commitment to Excellence As dawn breaks, Chef Sopheak and his team embark on a meticulous inspection ritual, ensuring every link in the refrigeration chain remains unbroken. This dedication forms the backbone of Topaz’s reputation, not just as a restaurant, but as an emblem of unparalleled quality and safety. “In our world, the difference between good and exceptional lies in the details,” Chef Sopheak shares, as he oversees the precise calibration of temperatures tailored to preserve the integrity of luxury ingredients imported from France and Europe. The Pulse of Topaz: The Refrigeration Chain At Topaz, respecting the refrigeration chain is more than a protocol—it’s a philosophy. From the moment ingredients arrive, they’re entrusted to a system designed to thwart the advances of time and decay. This vigilant approach is not just about maintaining freshness but ensuring every dish served is a testament to safety and excellence. Empowering Our Culinary Artists “Cooking is an art, and like all artists, our chefs and apprentices are masters of their canvas—fresh ingredients,”Chef Sopheak elaborates. Rigorous training in refrigeration chain management ensures that every member of the kitchen staff is not just a cook, but a custodian of quality. Training the Culinary Masters of Tomorrow Kitchen assistants Cheun Rany and Orn Chhary embody the future of Topaz, undergoing comprehensive training that extends beyond the kitchen. “Understanding the refrigeration chain is akin to mastering an essential ingredient,”they learn, a philosophy that Topaz instills in every employee, preparing them to uphold the highest standards of culinary excellence. Our Secret Ingredient: Meticulous Attention to Detail It’s not just about keeping ingredients cold but understanding the nuanced needs of each product—how long it can stay fresh, its optimal storage conditions, and the importance of equipment maintenance. “Every detail matters,” Chef Sopheak asserts, emphasizing the role of vigilance in the culinary arts. Crafting Versatile Culinary Experts In Topaz’s kitchen, versatility is a virtue. Staff are trained to understand the interplay between different workstations, each dependent on the refrigeration chain. This holistic understanding ensures fluidity and excellence across all operations, from preparation to plating. A Testament to Excellence As Chef Sopheak concludes, “Our respect for the refrigeration chain is our commitment to our customers.” This dedication is echoed in the accolades Topaz has received, including its recent recognition in ’50 Best Discovery’ magazine in January 2024. Experience the culmination of culinary excellence and food safety at Topaz. Book your table here and immerse yourself in an unforgettable dining experience. For more insights into our journey of gastronomic perfection, subscribe to the Thalias Newsletter here. By embracing the art and science of refrigeration, Topaz doesn’t just serve meals; it delivers experiences crafted with precision, passion, and an unwavering commitment to quality. Join us, and taste the difference dedication makes.