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A Scrumptious Journey through the Spooky Delights of Halloween

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As the leaves turn crisp and the air takes on a chilly bite, the time for Halloween – that eeriest of celebrations – is upon us. For centuries, Halloween has been shrouded in mystery and shadow, its origins tracing back to ancient Celtic festivals and Roman feasts. But above the costumes, the decorations, and the tales of horror, Halloween shines as a celebration of food. From sweet treats that tickle your taste buds to hearty meals that warm your bones, Halloween is a culinary journey of its own. So let’s embark on a delicious adventure into the heart of the Halloween season, discovering the history and horror behind the food traditions that make this holiday oh so fascinating. 1. Halloween: A Feast of History and Horror 1.1. The Celtic Roots of Halloween The roots of Halloween stretch back over 2000 years to the ancient Celtic festival of Samhain, celebrated on the eve of November 1st, marking the end of the harvest season and the beginning of winter. In this period of transition, it was believed that the veil between the living and the spirit world grew thin, allowing the spirits of the dead to roam freely among the living. To ward off any unwelcome spirits, Celts would don disguises and parade around their villages, leading the spirits away from their homes. 1.2. The Roman Influence As the Roman Empire expanded across Celtic lands, the festival of Samhain began to merge with the Roman feast of Pomona, the goddess of orchard fruits. Apples, a symbol of love and fertility, became a central part of these celebrations, paving the way for many of the Halloween food traditions we know today. 1.3. The Christian Adaptation With the spread of Christianity, these pagan celebrations were eventually absorbed into the Christian calendar. November 1st became All Saints’ Day, a day to honor all the saints, and the evening before, once known as Samhain, became All Hallows’ Eve, later shortened to Halloween. 2. The Sweet and Sinister Treats of Halloween 2.1. The Tempting Tradition of Candy Apples One enduring tradition that owes its origins to the Roman feast of Pomona is the candy apple. These vibrant red beauties, a perfect blend of tart apple and sweet candy coating, are a Halloween delight. Today, they are a popular treat to bring to school or a Halloween party, and making them is a fun activity for kids and adults alike. 2.2. The Spooky Spectacle of Candy Corn No Halloween celebration would be complete without the iconic candy corn. This tri-colored treat, dating back to the 1880s, was designed to resemble chicken feed, a nod to America’s agricultural past. Despite its divisive flavor, candy corn has stood the test of time to become a Halloween staple. 2.3. The Ghoulish Delight of Halloween Cookies Halloween is the perfect time to let your imagination run wild in the kitchen. From cookies shaped like witches and pumpkins to cupcakes adorned with spooky decorations, Halloween baking is an opportunity to create treats that are as visually impressive as they are tasty. At Khéma, we take Halloween baking to a new level with our range of Halloween-themed pastries. Our Horror Cookies, Horror Cupcakes, and Horror Cakes, available only during the Halloween season, are sure to add a dash of delicious fright to your Halloween festivities. 3. The Hearty Meals of Halloween 3.1. The Enduring Custom of Soul Cakes One of the oldest Halloween food traditions is the baking of soul cakes. These small round cakes, similar to shortbread biscuits, were offered to poor “soulers” who would in turn pray for the souls of the dead. This custom, which began during the Christianization of the holiday, is a reminder of Halloween’s spiritual roots. 3.2. The Wholesome Tradition of Colcannon and Barmbrack In the Celtic lands where Halloween originated, hearty meals were a key part of the celebrations. Two dishes in particular, colcannon and barmbrack, were central to these feasts. Colcannon, a mash of potatoes and cabbage, and barmbrack, a type of sweet bread, frequently had a ring hidden within them. The lucky person to find the ring was said to be the next to marry, adding an element of fortune-telling fun to the feast. 4. The Spooky Snacks of Halloween 4.1. The Crunchy Delight of Caramel Corn Caramel corn is a Halloween classic. Its sweet, crunchy goodness makes it a perfect snack for Halloween parties and movie nights. Plus, making caramel corn is a fun and easy activity that kids and adults can enjoy together. 4.2. The Nostalgic Joy of Bobbing for Apples Bobbing for apples is a Halloween tradition that harkens back to the Roman feast of Pomona. This game, which involves trying to catch an apple with your teeth from a tub of water, was a way for young people to predict who would be the next to marry. Today, it remains a fun and wetly chaotic activity that adds a splash of excitement to any Halloween party. 5. The Halloween Delights at Khéma At Khéma, we celebrate Halloween with a delicious range of Halloween-themed pastries. Our Horror Cookies, Horror Cupcakes, and Horror Cakes, available only during this time of the year, are a must-try. So this Halloween, as the shadows lengthen and the air chills, why not embark on a culinary adventure? Explore the rich history of Halloween food traditions, try a new recipe or two, and of course, treat yourself to some deliciously spooky pastries from Khéma. After all, Halloween is a time for frights and fun – and most importantly, for feasting!  

Product: Edible flowers of Cambodian gastronomy

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Banana flower salad, pork belly and small shrimps by Pascal Médeville

Pascal Médeville takes us today on a culinary and ethnobotanical journey with an article on the edible flowers of Cambodia. When you take a little interest in Khmer gastronomy, you cannot fail to be struck by the incredible diversity of plants consumed. In addition to fruits and vegetables imported to Cambodia from France or other countries (chili pepper, pepper, tomato, potato, zucchini, avocado, etc.), the Khmer country offers its inhabitants a multitude of rather “exotic” fruits and vegetables. and often unknown to Westerners. Among these plants which are the covetousness of knowledgeable gourmets, several species of flowers, which we briefly review below. (Note: The phonetic transcription of Khmer names offered here is only approximate.)   Cassia of Siam (អង្កាញ់ [âng-kagn]) Siamese cassia, or partridge wood ( Senna siamea , syn. Cassia siamea ), is a species native to Southeast Asia, widely distributed in Africa. In its original area, the tree, which grows naturally in light forests, is planted around homes to serve as a shade tree. Its wood is also sought after: it is used as construction and cabinetmaking wood. Young leaves, fruits and young flowers can be eaten. The leaves are used, for example, in the composition of a thick soup, rich in vegetables, famous in Cambodia, called “sâm-lâ kâ-kô” (សម្លកកូរ). The flowers can be used in curries. However, the consumption of this flower is not very common. Banana inflorescence (ត្រយូងចេក [trâ-yông chék]) There are many varieties of banana trees in Cambodia. The fruits are of course eaten; The so-called “chicken egg” variety (ចេកពងមាន់ [chék pông-moan]) is particularly appreciated, which produces small bananas about ten centimeters long, with very thin skin, which are pleasantly sweet. Banana leaves are often used to wrap food, and the heart, white in color and very crunchy, is sometimes eaten in salads. The banana inflorescence is used in many dishes. Cut into fairly large pieces, husks are frequently found in poultry soups; the husks and male and female flowers are also used in the composition of various fish soups. Pumpkin flower (ផ្កាល្ពៅ [p’ka lpov) Pumpkin (Cucurbita maxima), native to tropical America, is well known in Cambodia. The flesh of its fruit is eaten in sweet dishes or in curries. With small pumpkins, stripped of their seeds, we prepare a very popular steamed flan. The seeds, roasted, serve as treats. The flowers are consumed in many ways: they can be used in soup with ground pork; stuffed with pork, they are fried; they are also sometimes pan-fried, garnished with oyster sauce or ground pork. Tamarind flower (ផ្កាអំពិល [p’ka âm-pel] The tamarind tree ( Tamarindus indica ), of Indian or African origin, is a species of prime importance for Cambodian cuisine. The pulp of its fresh fruit is used in the composition of many culinary preparations to which it provides acidity. There is also a sweet variety, rarer, whose candied fruits are very popular. The young leaves are also used in soups. These young leaves are sometimes accompanied by flowers, pale yellow or pinkish in color, which appear in the form of inflorescences in terminal clusters. Water hyacinth (កំប្លោក [kâm-plaok]) Water hyacinth, or camalote ( Eichhornia crassipes ), is a herb that can reach a height of around fifty centimeters. It is native to South America and has been established as an ornamental in many countries. In Cambodia, its flower is eaten raw, like many other vegetables grouped under the generic term “ân-luk” (អន្លក់), as an accompaniment to various dipping sauces or dishes of fresh rice vermicelli on which different soups are poured. thick and curries. Fagot flower (អង្គាដី [âng-kie dey]) The fagotier, or plant hummingbird, or even large-flowered agati ( Sesbania grandiflora ), is probably native to South or Southeast Asia. Its flowers are used in Khmer countries as vegetables. Before consuming them, they must be removed from their pistil and stamens which give them a bitter taste. These flowers are, like the previous species, eaten raw as “ân-luk”, and can also be prepared into fritters. Javanese Sesbania (ស្នោ [snao]) The Java sesbania, or marsh sesbania ( Sesbania javanica ), is a shrub 2 to 4 meters high, common in marshy places in Eastern Asia. Its flowers are frequently found in Cambodian markets. Like the two previous species, they are used as “ân-lûk” and can also be eaten in fritters. They can still be preserved in vinegar. After having been blanched in boiling water so as to remove their bitter taste, beaten eggs are added to make an omelette seasoned with “fish stock” (ទឹកត្រី [teuk-trey], better known in the West under its name Vietnamese: nước mắm). In times of scarcity, young leaves can also be included in the Khmer diet, but in ordinary times, they are used as fodder for livestock. Tonkin Jasmine (ស្រឡិត [srâ-let]) Tonkin jasmine ( Telosma cordata ) is a vine believed to be native to China or Southeast Asia. Its small flowers give off a powerful scent. In China, it is called “which lavishes its perfume at night” (夜来香 [yèláixiāng]), because it is especially at night that the scent of these flowers is perceptible. The Chinese name was partially transcribed into Khmer in the form of “lai-hieng” (ឡៃហៀង), another Cambodian name by which this species is known. From Tonkin jasmine, we eat the young leaves and flowers. The flowers alone can be used in soups, or stir-fried with pork or garlic. Bibliography For those interested in the flora and ethnobotany of Cambodia, two works are recommended: Pauline Dy Phon, Dictionary of plants used in Cambodia, Phnom Penh, January 2000 (probably out of print, no ISBN number) Mathieu Leti, et al., Photographic flora of Cambodia, Éditions Privat, 2013, ISBN: 9782708959194 Text and photographs by Pascal Médeville. This article was first published in Tela Botanica under the -ShareAlike 4.0 International license (CC BY-SA 4.0).

New Law on Food Security: Sin Sideth, “Ensuring food safety, a very heavy responsibility”

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Mr Sin Sindeth, Deputy Director of the CCF at the Ministry of Commerce

At the forum on food safety organized by the Cambodia Restaurant Association at the end of July at the Sofitel in Phnom Penh, Mr. Sin Sindeth, Deputy Director of the CCF at the Ministry of Commerce, was the first to open the proceedings after the introductory speech by the association’s President, Mr. Arnaud Darc. A very long speech, during which the Deputy Director addressed several subjects: the objectives of the law, the factors which influenced its creation, controls, the role of the press and the responsibilities of the players in the sector, the government, but also the consumer. The CCF, formerly known as CAMCONTROL (Cambodia Import-Export and Fraud Repression Directorate-General), has been the Consumer Protection Competition and Fraud Repression Directorate-General since 2020. Objectives of the law Mr. Sindeth began by recalling that it had taken six years for the food safety law to be finalized and adopted. The difficulty lay mainly in the fact that a large number of relevant ministries had to examine, discuss and debate the content of this law. In total, it comprises 11 chapters and 43 articles. The aim of this text is to ensure effective application through the participation of several key players: the government, entrepreneurs and restaurant operators, from the producer, collector, manufacturer and transporter-deliverer of foodstuffs right through to the consumer’s table. “Indeed, when a consumer has a problem with food, such as food poisoning, they must report it to the organization responsible so that the authority can take steps to investigate and ensure that this type of incident does not happen again.” asserts Mr. Sin Sideth. According to the deputy director, the main aim of the law is therefore twofold. Firstly, to guarantee consumer health and safety. Secondly, to facilitate local trade and the export or import of foodstuffs: “If we can guarantee total respect for the application of the law, then everything will be safe. And then, you know, for the consumer, if we say the word food or meal, it has no legal connotation.” “It’s just something you put in your mouth, isn’t it? But in the law, the definition is that food is everything, absolutely everything we consume. In addition, we also have to take into account certain substances, such as chemical additives and preservatives that are added to food to give it more taste, to make it keep longer, to make it look good, to give it a good color, to make it smell attractive,” he explained, adding: “Another point concerns the definition of food safety. What is food safety? In fact, it refers to the preparation, processing and cooking of food, each stage of which must be free from any risk of contamination.”  “In other words, food must not contain prohibited chemical substances, must not be used more than once, and must not present any physical risk. If we manage to avoid these really dangerous aspects, we can say that food will now be safe for the consumer. The third category is that of commercial players, such as restaurant operators, food producers, animal breeders, collectors, transporters, vendors, restaurants and their staff. They are all subject to inspection by the competent authority. I believe that most of the participants in this forum are considered “food operators”. Your participation is therefore vital for the government to help us guarantee maximum safety, even if we don’t yet dare speak of 100% food safety”, said Mr. Sin Sideth. Several factors The deputy director went on to mention the need for teamwork in law enforcement: “We recognize that human error, poor treatment or bad practice can be at the root of food insecurity. So we must all work together. “There are three factors that can make food unsafe for consumers. The first is a physical risk. What is a physical risk? It could be any external object or another piece of glass or plastic, a piece of metal or a fish bone or bone that you can physically see, which is a physical hazard that you can see with your own eyes,” he continued, adding: “It’s also important, even if there isn’t necessarily any danger, that the customer can enjoy the dish and appreciate it, isn’t it? For example, if you’re having dinner or lunch and you chew on a bone or an “object – intruder”, it’s not dangerous for you, but you’re not enjoying your meal. Also, some objects such as small metal fragments can still be found in food. That’s why food production lines are now equipped with metal detectors. “Secondly, there are restaurants. Hair or insects falling into the food, or flies, are in a way physical risks, but also incidents likely to give a very bad image of the establishment and even the restaurant business in our country. In other developed countries, like Europe, if you find a cockroach in your chicken, your restaurant will be closed for treatment for a week or two”. “Among the undesirables, we have to mention chemicals. When we use the word ‘chemical’, there are countless substances. We can’t list them all, but we can classify them into three categories. The first is the residual agricultural chemical that remains on food through chemical sprays or pesticides produced by some farmers, which they overuse or use illegally, which is very dangerous. Yes, the laws allow it, but you have to respect the dosage and also take into account the space needed to spray the substance, the number of days before consumption, because you can’t simply spray the substance and have a vegetable ready the next day. There are also what we call heavy metals, i.e. substances affecting vegetables grown on an industrial site, or heavy metals that spill onto the surface of water. Let’s take the example of the Fukushima accident, yes, when the explosion at the nuclear power plant occurred, fish from the region couldn’t be sold because the consumer in Japan is afraid of radiation or being contaminated.” “And the next problem concerns hormone doping of livestock. In European countries, 25,000 … Read more

Thalias supports PSE, let’s talk with Leakhena des Pallières

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Leakhena Gauquelin des Pallières. Photo supplied

At Thalias Hospitality, we’re proud to have shared many milestones with PSE. Over the years, we’ve not just sponsored numerous events but also found incredible talents from this amazing community. Today, we wish to celebrate Mamie and the incredible difference she made. With the help of Thalias, her birthday will be celebrated the 16th of september 2023. That is the opportunity to meet with Leakhena des Pallières, now managing director of the NGO and living proof of PSE’s success ! “I’m not interested in careerism, what counts are the children”, says Leakhena Gauquelin des Pallières who is one of the first former PSE beneficiaries to rise to the position of Managing Director of the NGO Pour un Sourire d’Enfant. In an exclusive interview, she talks about her early days with the association and how she rose through the ranks. Can you tell us who Leakhena is in a few words? My name is Leakhena and I’m 34 years old. I’m an only child, born in Kandal, but grew up in Phnom Penh. When my parents divorced, my mother and I moved in with an aunt in Steung Meanchey. My earliest memories date back to our move to the capital. I went to school, but rather irregularly, as I had to work to earn enough to eat. “My aunt was an ice-cream seller, and we helped her by digging through the garbage, but it wasn’t always enough, and there were days when we didn’t have enough to eat.” This aunt already had to look after her four children, and as she lived very close to the large Steung Meanchey rubbish dump, we began to rummage, sort and sell garbage. CM: How old were you when you started doing this? Eight or nine, until I became a boarder at “Pour un Sourire d’Enfant”. I met the founders of PSE on the dump, and they agreed to take me in when they saw my predicament. At first, I was able to attend school, but I had to go home at night, and that wasn’t always easy. Soon, cousins joined me at the school. This relieved the family and did us all a lot of good. We were finally able to have two meals a day, which was far from being the case before PSE. As for access to school, it was a chance we hadn’t dared to imagine! It was only under very special circumstances that I was then able to benefit from their accommodation. Under what circumstances? One morning, my mother accompanied me to the PSE premises and told me quite clearly that I would have to live there permanently from then on. Of course, I was completely lost and didn’t really understand what was happening to me. No one at PSE knew anything about it either, but faced with a fait accompli, Grandma and Grandpa didn’t hesitate to take me in. This enabled me to continue my schooling up to the baccalaureate. I wanted to become a social worker, but there wasn’t any university course at the time. “Nevertheless, I was able to learn on the job, initially by working with Papy and the PSE social teams.” This enabled me to acquire the rudiments of the job, and then to practice it to the full by taking part in a whole series of internships both in Cambodia and in France. Some of these internships, which took place in Paris, enabled us to share our skills with people from all over the world. I also had the opportunity to work with an American organization based in Cambodia. As I already had a lot of practical experience, my skills were validated without me having to undergo lengthy training. So, at the age of 20, I was able to start working as a social worker and live outside PSE. What does it mean to be a social worker at PSE? What were your duties? Participating in the recruitment of families, trying to solve the problems faced by the children, listening to them, assessing their situation, and what we call “opening” or “closing” a case, i.e. putting together a file and closing it. It must be a difficult job… No, it’s not a difficult job, because it’s a job I love. It’s true that sometimes our children’s situation seems insurmountable, but with time, PSE has been able to put in place a solution adapted to almost every situation. And getting children out of misery, being able to give them what I’ve been given in the past, all that is extremely motivating. It’s a job I did for 3 or 4 years, before I was put in charge of foster families. But in a way, it’s also part of my job as a social worker. After a year and a half spent on this mission, I then became responsible for half a dozen people, before taking over the management of the social team. How many cases do you handle each year? It’s quite difficult to measure, but there are around 5,000 cases a year, with sometimes very different problems. Being myself from the same background as the children we support helps a lot, in both directions: on the one hand, to better understand their situation, but also to show them that if I’ve managed to get by, they can too. How did you get started? They were tough! When I started work, I was just a young woman who didn’t yet have the keys or all the diplomas in my pocket. Thanks to the help of those around me, I was able to overcome this stage and climb the ladder to become responsible for various programs within PSE: accommodation, extra-curricular activities, medical department… Which of these departments had the greatest impact on you? I liked accommodation the most, because you work 24/7 with the young people. It’s very exciting. How many departments are there at PSE? There are large departments that cover smaller services. For example, the Education department covers schooling, vocational training, language schools, … Read more

Siem Reap & Gastronomy: Sothy Keo, ‘’The beautiful news from Khéma Angkor ‘’

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The director of the Malis and Khéma establishments, Sothy Keo

Celebrating French and Cambodian gastronomy, attracting both local and international clientèle to the same establishment, and training young people in the restaurant trade: these are just some of the challenges successfully met by Khéma Angkor. Adorned with decorations reminiscent of the imminent New Year celebrations, the banks of the river have become one of the highlights of a city that has recently undergone a profound transformation. “What a difference compared to previous years! And it’s not just the city that has changed, but its people too. Faces are serene and smiling again, after the worries and uncertainties of the past”, confides Sothy Keo. The director of the Malis and Khéma establishments, located just a few hundred metres apart, shares this optimistic mood. A growing number of customers, an increasingly diverse clientele and the arrival of new products all point to a bright future for gourmets. 100% Cambodian cheese specialties “With the pandemic, we’ve all, at some level, had to question ourselves and face up to new situations. But sometimes a difficulty opens the door to opportunities. This is how we came to design a new range of cheeses of which we are particularly proud. Cheese is inevitable when it comes to French gastronomy. But when the Covid sanitary restrictions reduced imports, we had to find a solution to guarantee supplies. This coincided with an increase in Cambodian milk production. The result was Rousseau, Khémabert and Chanda, all made with local produce and matured in Cambodia. We were helped in this by master cheesemaker Nicolas Rousseau, who came to train our teams and to whom we wanted to pay tribute by naming our first product after him. Cheeses are not the only example of this change in habits: more and more of our charcuterie, especially our pâtés and dried meat varieties, are prepared directly at Khéma. Offering local products is as much a guarantee of quality as it is a demonstration of know-how, not to mention the environmental and economic impact,” says Sothy Kéo. She adds that these local products are totally adapted to Cambodian palates. “We have a long tradition here of preparing meat dishes. Pâtés and dry sausages have long been familiar to us, and are even renowned specialties in certain towns. So it’s hardly surprising that our products are so popular with our Cambodian customers. Satisfying a wide audience One of the special features of Khéma Angkor is that it attracts a varied and cosmopolitan clientèle, including residents, expatriates and tourists passing through. “We’re very proud of this, of having been able to create a place that is appreciated by all and that is not exclusive. This has always been one of our major concerns, and we’ve been rewarded for it. If French customers are curious about Cambodian gastronomy, the reverse is also true. French wine and cheese discovery sessions are very popular with our Cambodian clientèle, for whom these dishes and beverages have been relatively unknown until now. It’s interesting to see our local clientèle’s tastes evolve, to the point where we now have a large community of enlightened wine and cheese enthusiasts.” All-you-can-eat To showcase its specialities, the establishment organizes a whole series of promotional offers to ensure that it never runs out. The “all-you-can-eat” formulas, for example, are very popular, allowing diners to enjoy the full range of dishes and beverages on offer for a modest sum. “These formulas are attracting an ever-increasing number of customers, with something to suit everyone’s culinary tastes. From a simple café croissant to wine and cheese buffets, not to mention our signature dish or sausage varieties, from breakfast to afternoon tea and from afternoon tea to dinner, there’s always something to satisfy the most demanding and varied preferences. Nor should we forget to mention our pastries and macaroons, which are often offered for birthdays.” Offering ever more career opportunities Behind the counter, Pen Los greedily declines all the varieties of mini-pastries for a customer who won’t leave empty-handed. Finding these little cakes irresistible, she opted for an assortment ranging from Kouign Amann to opera. Like many of the 25 employees who make up the Khéma team, Pen Los completed an internship there, which later led to her being hired. ” We want to offer as many opportunities as possible to young people who are curious, motivated and talented. In Siem Reap, we are fortunate to have a number of top-quality hospitality schools. Whether it’s Sala Bai, Paul Dubrule, Bayon Pastry School or Feeding Dreams Cambodia, from which Pen Los originated, they all offer training in a variety of professions that have lost none of their appeal.” ” This year, eight trainees will be taking their first steps at Le Khéma, working in the dining room, the kitchen or as pastry assistants. We’re always surprised by the knowledge and dynamism of these students, who also learn a lot about French culture. After an internship with us, they’ve learned all about the galette des Rois and crêpes de la Chandeleur, grape varieties and food and wine pairings, cheeses and pastries, and so much more! It’s a real pleasure to see them blossom and acquire skills that are bound to be useful in their future careers. Of course, I invite all Cambodge Mag readers to come and visit us and enjoy our specialties.” Par Rémi Abad. French version here https://fr-ca.facebook.com/KhemaSiemReap/ https://www.khema-restaurant.com/

The Historical Journey of Dim Sum: A Staple of Chinese Cuisine

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Dim sum, a culinary tradition that has stood the test of time, originated in southern China and has since spread across the globe. This timeless food has a rich history and has evolved into a beloved international cuisine. In this article, we will explore the fascinating history and culture surrounding dim sum, and how it has been embraced by popular restaurant brands such as Yi Sang, SevenSea, and World Dining. The Birth of Dim Sum Dim sum, which translates to ‘touch the heart’, originated in the Guangdong region of China, eventually finding its way to Hong Kong. The small portions were designed to merely touch the heart not sate the appetite, and as such were first enjoyed as snacks. Over time, however, dim sum (yum cha) has evolved, and the cuisine is now a vital part of Chinese culture. Back in the 19th century, weary travelers on the Silk Road would stop at tea houses to rest, where they would be served various teas. Doctors of the time encouraged the consumption of tea for its health benefits, particularly aiding digestion. To further entice their patrons, tea houses began serving small portions of food, thus initiating the tradition of pairing dim sum with tea. The Art of Ordering Dim Sum Ordering dim sum is a unique experience in itself. The process begins by choosing a tea, which acts as the centerpiece of the meal. Traditional etiquette dictates that the person closest to the teapot should pour tea for the others first before serving themselves. If the pot is running dry, simply remove the lid and rest it on the side of the teapot – a signal to the waitstaff that a refill is required. Most traditional dim sum restaurants employ the use of push carts, filled with a variety of dishes, that weave their way through the sea of tables. Patrons can flag down these carts and select their preferred dishes. Modern establishments, however, have adapted to using checklist-style menu cards for a more streamlined ordering process. Popular Dim Sum Dishes Dim sum dishes encompass an array of seafood, meat, and vegetable options, all prepared in a variety of ways – steamed, fried, or baked. Here’s a list of some popular dishes to kickstart your dim sum journey: Shumai – A thin, round wrapper shaped like a cup, filled with a mixture of pork, shrimp, and a small amount of vegetables. Shrimp dumpling – A popular dim sum dish featuring chunks of shrimp encased in a thin, translucent dumpling wrapper. Soup dumplings – These delicate items are filled with hot broth and pork, and are a dim sum staple. BBQ pork buns – Fluffy buns stuffed with sticky, sweet, barbecue-seasoned pork. Chicken feet – Deep-fried and then braised in a rich, slightly sweet fermented black bean sauce until tender. Rice noodle rolls – Thin, steamed rice noodles rolled around a tender shrimp or meat center. Egg tart – Sweet, rich, custard-filled flaky pastry tartlets that originate from Macau. Dim Sum at Yi sang Chef Tang Khai, Executive chef at Yi Sang was born to Chinese parents in Vietnam. He began cooking in a Chinese restaurant located in Saigon at an early age and immediately knew it was what he wanted to do with the rest of his life. He was taught by a Hong Kong dim sum master. Where he learned; just how great of an art form making Dim Sum was, and how refined your skills must be to create delicious Dim Sum. It is Chef Khai that has brought his own unique culinary touch to Cambodia in his form of Dim Sum, one that we are all grateful and honored to try. Dim Sum in Phnom Penh Today, dim sum has become a staple in many modern restaurants, including Yi Sang , SevenSea , and World Dining. These establishments have embraced the tradition of dim sum, offering an array of delectable dim sum dishes on their menus. Whether it’s the traditional steamed dumplings or the modern interpretations of classic dishes, these restaurants have managed to capture the essence of dim sum while adding their unique touch. Conclusion Dim sum has come a long way since its inception. This bite-sized delight has not only survived but thrived through the ages, adapting to changing times while staying true to its roots. Whether you’re enjoying dim sum at a traditional Chinese tea house or at a modern restaurant like Yi Sang, SevenSea, or World Dining, remember that you’re partaking in a tradition that has touched the hearts of many for centuries. For more information on everything Dim Sum please follow the links below: Yi Sang FB page: https://www.facebook.com/profile.php?id=100094351155544 SevenSea FB page: https://www.facebook.com/profile.php?id=100094162494708 World Dining FB page: https://www.facebook.com/profile.php?id=100094222432260

Cuisine des Cinq: A Five-Star fine-dining Feast at Topaz

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At Thalias, we’re constantly pushing the boundaries to bring you unforgettable gastronomic experiences. This time, we’re offering something truly special: A unique fine dining event that brings together the expertise of five of our top chefs. Get ready for the 10 Hands Special Dinner on the 21st of September! A Culinary Affair of Five Master Chefs Our 10 Hands Special Dinner will feature the remarkable talents of: Sopheak Pov, the Executive Chef at Topaz. Chanrotana Sun, the Head Chef at Khéma Giuseppe Napoletano, the Head Chef at Siena. Phyra Hem, the Head chef at Topaz Commune. Panharith Hak, the Pastry Chef at Khéma. Each of these culinary maestros will bring their unique skills and passion to the table, promising an evening of fine dining unlike any other. The Magic of 10 Hands The “10 Hands” signifies the collaboration of our five master chefs, each contributing their expertise to this grand event. This culinary team of 10 hands will create a menu that is French-focused, but with a hint of Italian flair, thanks to Chef Giuseppe Napoletano’s mastery of Italian cuisine. The Chefs Behind the Magic Let’s delve into the profiles of the master chefs that will make this fine dining event possible. Sopheak Pov Student of Master Chef Alain Darc and acting Executive Chef at Topaz, Sopheak Pov is renowned for his ability to create French dishes that are as visually stunning as they are delicious. Chanrotana Sun Chanrotana Sun, the Executive Chef at Khéma, is a master of French cuisine, known for his innovative approach to traditional dishes. Giuseppe Napoletano Giuseppe Napoletano, the Executive Chef at Siena, brings the authentic flavors of Italy to Thalias. His mastery of Italian cuisine will add a unique twist to the 10 Hands Special Dinner. Phyra Hem Phyra Hem, the Head Chef at Topaz Commune, applies his culinary expertise, built from years of working as sous-chef at Topaz, as well as travelling to France, and experiencing firsthand the work demanded from Michelin star restaurants. Panharith Hak Panharith Hak, the Pastry Chef at Khéma, infuses creativity and precision into every dessert he crafts. His pastries are a perfect blend of taste and aesthetics. Information about the event The 10 Hands Special Dinner will take place at the elegant Topaz Restaurant. Known for its sophisticated decor and exquisite cuisine, Topaz is the perfect setting for this high-profile culinary event. The special dinner is set for the 21’st of September. Bookings will be opening very soon. So, are you ready to immerse yourself in a fine dining experience that is as unique as it is unforgettable? Stay tuned for more information on Topaz Facebook and prepare your taste buds for a culinary journey like no other! Remember, this is not just a meal, it’s a celebration of culinary artistry brought to you by Thalias’ finest.

Seize the Magic of Cambodia: An Unforgettable Two-Week Journey from Temples to Tropical Beaches

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When it comes to exploring the enchanting landscapes of Southeast Asia, the Kingdom of Cambodia often takes the backseat. Yet, the truth couldn’t be more contrasting. This vibrant country, with its rich history, diverse culture, and stunning natural beauty, offers an unparalleled tourism experience, often underappreciated by many travelers. If you are seeking a new experience, filled with exploration and discovery, then a two-week trip to this captivating part of South East Asia promises an adventure beyond your wildest dreams. MUST TRY RESTAURANTS: At the end of each paragraph, you will find two different restaurants with varying cuisines which will be sure to please anyone’s tastebuds. Relish the Royal Splendor of Phnom Penh (Day 1-2) Kick start your Cambodian tour in the bustling capital city of Phnom Penh, affectionately known as the “Pearl of Asia”. This city, replete with a blend of Khmer and French influences, offers a unique amalgamation of tradition and modernity. Upon arriving, make it a point to visit the Royal Palace, a magnificent structure showcasing the epitome of Khmer and Buddhist architecture. Then, satiate your taste buds by trying out the local speciality: Amok, a delightful Cambodian curry cooked in banana leaves. For those with an adventurous palate, deep-fried tarantula makes for an intriguing option. The next day, delve into Cambodia’s chequered history by visiting the Killing Fields and Tuol Sleng Genocide Museum. These sites, bearing remnants of the Khmer Rouge regime, provide a stark reminder of the four-year genocide that took place under Pol Pot’s reign. Yi Sang riverside : Delicious Chinese restaurant, open for breakfast or lunch for some delicious homemade dumplings. A gorgeous view over the river is just a bonus, and it is right next to the royal palace. Night market experience : Snacking for Khmer street food and shopping in the evening. Fun for any family or group of Friends to feast and wander. Unlock the Mysteries of Siem Reap (Day 3-5) After experiencing the urban charm of Phnom Penh, head to Siem Reap – the gateway to the ruins of Angkor. Begin your exploration with a visit to the world-famous Angkor Wat, a UNESCO World Heritage site. The awe-inspiring sunrise over the temple complex is an experience that will surely remain etched in your memory for years to come. On your second day, explore the lesser-known yet equally captivating temples of Bayon and Ta Prohm. While Bayon amazes with its intricate carvings and labyrinthine passageways, Ta Prohm, also known as the “Tomb Raider Temple”, enchants with its unique blend of nature and architecture, where trees intertwine with the ruins in a mesmerizing display of time’s relentless march. For nature lovers, a visit to Ton Le Sap Lake offers a chance to witness the unique lifestyle of the local people living in the middle of the lake. Despite the touristy nature of the boat tours, it’s an experience worth having. Malis Angkor : A must go for anyone looking to explore Cambodian flavours. With brilliant architecture, inspired from the great temples in Siem Reap, you will find yourself full of food and full of happiness. Khéma Angkor : If you are craving, or missing, a more western styled meal, then look no further than Khéma Angkor. Here you will find that they have a delicious breakfast or lunch offering sure to satiate any dish you miss from home. Immerse in the Quiet Charm of Battambang (Day 6-7) Next, travel to the quieter city of Battambang, a place where you can experience Cambodia’s charm at a slower pace. Start your day with a fun ride on the Bamboo Train, a unique and memorable experience. In the evening, make sure to visit the Phare Ponleu Selpak Circus, a not-for-profit project supporting disadvantaged children. The talented young performers put on a show that is sure to leave you spellbound. Jaan Bai : A wonderful restaurant pioneering new Cambodian flavours, with it’s take on traditional dished fused with western techniques and ingenuity. The Lonely Tree Café : Another stop to add during your time in Battambang. Either for a nice break from touring or a filling lunch. Rejuvenate in the Coastal Bliss of Sihanoukville (Day 8-9) After the hustle and bustle of the cities and the historical explorations, it’s time to unwind on the serene beaches of Sihanoukville. Spend your days relaxing on the pristine white sands of Otres Beach, soaking in the tranquil ambiance and stunning sunsets. Golden Beach : One of a kind Khmer style seafood restaurant. If you visit Sihanoukville, do not miss this spot. Sandan : A more traditional style of khmer seafood is what you’ll find at Sandan. A new experience jam packed with all of Cambodia’s herbs, seafood and vegetables. Experience the Tropical Paradise of Koh Rong (Day 10-11) A short boat ride from Sihanoukville brings you to the tranquil oasis of Koh Rong. Spend your days here basking in the sun on the white sandy beaches, swimming in the clear waters, and marveling at the bioluminescence at night. The Big Easy : This is the perfect spot to satiate any craving at all. They have a menu featuring western and Khmer dishes, sure to satiate any craving. Discover the Natural and Gastronomic Delights of Kampot (Day 12-13) Your adventure continues in Kampot, a charming town known for its French colonial architecture and its world-renowned black pepper. Spend a day exploring the Bokor National Park and its Killing Cave, a chilling reminder of the country’s dark past. Next, visit a Kampot Pepper Farm to learn about the cultivation and processing of the world-famous Kampot pepper. Plantation : Eat on-site, a wonderful experience following your tour of the pepper farm. A selection of dishes that will best highlight why Kampot pepper is world renowned. Café espresso : A wide variety of dishes to choose from. Their menu is truly international but featuring heavily on the best vegetarian dishes from all around. If you’re craving some healthy meals, Café Espresso is the restaurant for you. Wrap Up Your Journey in Phnom … Read more

Cambodia’s Economic Outlook for 2023: A Comprehensive Analysis

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Cambodia, a dynamic player in the Southeast Asian market, is expected to exhibit strong economic performance in 2023. We hope to provide an exploration of the upcoming trends, opportunities, and challenges in the Cambodian economy. Specifically, we’ll underscore the role the hospitality industry, such as our company Thalias Hospitality, plays in boosting the nation’s economic development. Despite ranking amongst the lower-tier in the Association of Southeast Asian Nations (ASEAN) in terms of GDP per capita, Cambodia presents a fascinating economic paradox. This country, abundant in underdeveloped sectors, has been one of the fastest-growing economies in ASEAN for over two decades. The International Monetary Fund forecasts that by 2025, Cambodia might emerge as Southeast Asia’s fastest-growing economy. The country’s rapid growth has been fueled by several factors. The need for infrastructure development, such as road construction and internet connectivity expansion, combined with a bourgeoning middle class, has significantly boosted economic expansion. Moreover, Cambodia’s low labor costs have been attracting Foreign Direct Investment (FDI), leading to the production of goods like garments and sneakers for worldwide consumption. The Cambodian government has shown enthusiasm in welcoming international finance as a means to foster national development and gain public legitimacy. Efforts to diversify export markets have led to the establishment of several Free Trade Agreements (FTAs) with key trade partners including China. Phnom Penh, the capital of Cambodia, has yet to gain the trust of Western nations like the US and EU. The country’s limited human capital, coupled with its close ties with China, has led these nations to perceive Cambodia as an unreliable manufacturing hub for critical goods. For Cambodia to sustain medium and long-term growth, structural reforms and a geopolitical rethink are crucial. Without these changes, the nation risks missing opportunities for “friend-shoring” and may face potential stagnation. Source here The World Bank’s Cambodia Economic Update: Post -COVID-19 Economic Recovery, suggests that Cambodia’s economic recovery solidified in 2022, with real growth accelerating to 5.2%. A strong rebound in the services sector, especially trade, travel, and hospitality, has helped Cambodia return to pre-COVID-19 growth levels. The agriculture sector expansion, due to improved access to regional markets following newly ratified trade agreements, is forecast to further speed up economic growth to 5.5% in 2023. The services sector, specifically trade, travel, and hospitality, has been instrumental in reviving Cambodia’s economy. As the country hosts the Southeast Asian Games and ASEAN Para Games, foreign arrivals have accelerated, bolstering the tourism industry. Furthermore, easing domestic prices due to stabilizing global oil and food prices have also contributed to the economic recovery. In the medium term, Cambodia’s growth is projected to rise to 6 percent, spurred by robust goods and services exports and a significant increase in investment, especially under public-private partnerships for major infrastructure projects such as seaports and roads. The resurgence of the services sector, particularly hospitality, has played a pivotal role in Cambodia’s economic recovery. Companies like Thalias Hospitality, have contributed to this revival by offering premium services, creating jobs, and promoting sustainable tourism. Looking ahead, the hospitality industry will continue to play a vital role in Cambodia’s economic outlook for 2023. To safeguard its economic recovery, Cambodia needs to diversify its tourism products and destinations. This diversification can boost the nation’s trade competitiveness by enhancing connectivity, reducing trade barriers, and streamlining customs procedures. The hospitality industry also contributes to job creation and stimulates the local economy. As more tourists visit Cambodia, demand for local products and services increases, boosting local businesses and fostering economic growth. The hospitality industry plays a crucial role in promoting sustainable tourism. By adopting eco-friendly practices and supporting local communities, companies like Thalias Hospitality contribute to the sustainable development of the Cambodian economy. One of the key drivers of Cambodia’s economic growth in 2023 is the robust performance of merchandise exports and foreign direct investment inflows. The industry output is expected to grow by 8.1% in 2022, rising further to 9.1% in 2023. – Source here The Garments, Footwear, and Travel Goods sector is expected to play a significant role in this growth. This sector is expected to be buoyed by the implementation of the Garments, Footwear, and Travel Goods Development Strategy aimed at enhancing competitiveness. Goods and services exports are forecast to grow in 2022 and 2023 on strong external demand for Cambodian products, supported by a recovery in tourism services. This growth is expected to contribute significantly to the country’s economic outlook. While increasing trade and tourism are crucial for Cambodia’s economic growth, these alone will not be enough to sustain high economic growth. The nation, which has traditionally focused on producing and exporting garments, travel goods, and footwear, can benefit from diversification into light manufacturing such as bicycles, electronic components, and wiring products. Diversification is especially crucial for making the economy more resilient to external demand shocks. This resilience can help the nation manage economic uncertainties and maintain consistent growth in the long run. FDI plays a significant role in promoting economic diversification. With FDI inflows, Cambodia can tap into new technologies, expertise, and markets, further boosting its economic growth. FDI plays a critical role in Cambodia’s economic growth. The Royal Government of Cambodia (RGC) has prioritized attracting investment from abroad and has passed a new Law on Investment in 2021, offering FDI incentives such as 100 percent foreign ownership of companies, corporate tax holidays, reduced corporate tax rates, duty-free import of capital goods, and no restrictions on capital repatriation. FDI can significantly boost economic growth by bringing in capital, creating jobs, and promoting technological transfer. It can also help the country diversify its economy and become more resilient to external shocks. Cambodia has signed bilateral investment treaties (BITs) with 27 countries and implemented its first and second bilateral free trade agreement (FTA) with the PRC and the Republic of Korea in 2022. The country is also a party to several regional free trade agreements and double taxation agreements, which contribute to its economic outlook by fostering trade and investment. In July 2006, Cambodia signed a … Read more

Discover the Artisan Bread Varieties at Go Artisan Bakery Café

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Go Artisan Bakery Café, based in Phnom Penh, is a haven for bread lovers. Offering a wide variety of artisan breads, this bakery café is sure to satisfy your taste buds and introduce you to new flavors and textures. This article will guide you through different types of artisan breads you can discover at Go Artisan Bakery Café. So, let’s dive in and explore the delicious world of bread! Baguette Campagne The Baguette Campagne is a rustic, country-style loaf that’s a delightful twist on the traditional baguette. Made with a blend of wheat and rye flours, this bread boasts a hearty flavor profile and a dense, chewy texture. Enjoy this bread on its own, or pair it with a variety of savory fillings such as cheese, cured meats, or grilled vegetables for an authentic French experience. Baguette Grain A wholesome alternative to the classic baguette, the Baguette Grain is packed with nutritious seeds and grains. This bread offers a nutty, slightly sweet flavor, and a delightfully crunchy exterior, making it perfect for those looking for a healthier bread option. Whether you’re creating a sandwich, toasting it for bruschetta, or simply enjoying it with butter and jam, the Baguette Grain is a versatile and satisfying choice. Baguette Traditional A true classic, the Baguette Traditional is a must-try at Go Artisan Bakery Café. With its iconic long and slender shape, this bread features a crisp crust and a soft, airy interior, making it perfect for dipping in soups, spreading with butter, or crafting sandwiches. Indulge in the timeless elegance of the Baguette Traditional and experience the quintessential taste of French bread. Pain de Campagne Another rustic favorite, the Pain de Campagne is a round, country-style loaf made with a blend of wheat, rye, and white flours. This bread is characterized by its slightly sour flavor, dense crumb, and golden-brown crust. Slice it up and serve it alongside your favorite stew, or use it as the base for a hearty sandwich loaded with your favorite ingredients. Dark Rye Sourdough For those who prefer a more robust flavor, the Dark Rye Sourdough is the perfect choice. This bread is made with a high percentage of rye flour, giving it a distinct earthy taste and a dense, chewy texture. The natural sourdough fermentation process adds complexity and depth to the flavor, making it a fantastic option for pairing with strong cheeses and cured meats. Brioche Nanterre A rich and buttery delight, the Brioche Nanterre is a luxurious bread that’s perfect for special occasions or indulgent breakfasts. This bread is characterized by its high egg and butter content, giving it a tender, fluffy crumb and a sweet, almost cake-like flavor. Enjoy it on its own, or use it to create an unforgettable French toast or bread pudding. Dark Rye Sourdough For those who prefer a more robust flavor, the Dark Rye Sourdough is the perfect choice. This bread is made with a high percentage of rye flour, giving it a distinct earthy taste and a dense, chewy texture. The natural sourdough fermentation process adds complexity and depth to the flavor, making it a fantastic option for pairing with strong cheeses and cured meats. Brioche Nanterre A rich and buttery delight, the Brioche Nanterre is a luxurious bread that’s perfect for special occasions or indulgent breakfasts. This bread is characterized by its high egg and butter content, giving it a tender, fluffy crumb and a sweet, almost cake-like flavor. Enjoy it on its own, or use it to create an unforgettable French toast or bread pudding. Sourdough white If you love the tangy flavor of sourdough but prefer a lighter, more delicate texture, the Sourdough White is the bread for you. This loaf combines the crisp crust and soft interior of a traditional baguette with the subtle sourness of a sourdough fermentation process. Enjoy this versatile bread with your favorite sandwich fillings, or simply toasted with butter and a sprinkle of sea salt. Sourdough Grain loaf Combining the best of both worlds, the Sourdough Grain is a fusion of the classic baguette and the nutritious, seeded grain bread. This loaf features a blend of wheat flour and various seeds and grains, giving it a hearty, nutty flavor and a satisfying crunch. The sourdough fermentation process adds a subtle tanginess that complements the natural flavors of the grains. Campagne Bread Round Loaf The Campagne Bread Round Loaf is a classic French country-style bread with a rich, hearty flavor and a dense crumb. This bread is made with a blend of wheat, rye, and white flours, giving it a complex, earthy taste that pairs well with a variety of savory dishes. Enjoy it alongside your favorite soups and stews, or use it as the base for a rustic sandwich piled high with flavorful ingredients. Bread Farmer Loaf The Bread Farmer Loaf is a wholesome, rustic bread with a dense, chewy texture and a slightly nutty flavor. Made with a blend of whole wheat, rye, and white flours, this bread is packed with nutrients and fiber, making it a healthy and satisfying option for sandwiches or simply enjoyed on its own. Pair it with your favorite spreads or use it as the base for a filling, nutritious sandwich. Rustic Loaf The Rustic Loaf is a versatile, free-form bread with a crisp crust and a soft, chewy interior. This bread is made with a simple blend of wheat and white flours, giving it a mild, yet satisfying flavor that pairs well with a variety of dishes. Slice it up and enjoy it with a spread of butter or use it as the base for a flavorful sandwich or bruschetta. Dark Rye Sour Loaf For those who love the rich, earthy flavor of rye bread, the Dark Rye Sour Loaf is a must-try. This bread is made with a high percentage of rye flour and is naturally leavened with a sourdough starter, giving it a distinct, tangy flavor and a dense, chewy texture. Enjoy it with strong cheeses, smoked fish, or … Read more