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Topaz & Coastal escapade: a luxurious cocktail of refined local flavours in Kampot

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For an exceptional and unique dinner, the Topaz team lead by Sopheak Pov has planned an extraordinary gastronomic getaway at one of the most luxurious hotels in Cambodia’s beautiful coastal region: Amber Kampot. Ambition : Savor the summer in Kampot  Exceptional On the evening of 20 July at 6pm, the Topaz team will take over the restaurant’s kitchens to prepare a special feast that promises to (re)discover the best of the region’s produce. These include fresh seafood, the world famous pepper, honey, the equally famous durian and exceptional vegetables.  The famed Amber Kampot If Topaz’s reputation extends beyond the capital, so too does the establishment that will host its teams on that famous evening of 20 July 2024.The region’s first 5-star luxury resort, Amber Kampot is ideally located on over 1.5 hectares of beautifully landscaped riverside grounds, with breathtaking views of the Elephant Mountains and the friendly town of Kampot in the background.   Charm and class Set on the water’s edge, but within easy reach of the provincial capital, the resort combines Cambodian charm with world-class facilities and service for a unique luxury experience. Determined to establish Kampot as a world-class destination, the Managing Director of Amber International Holdings commissioned Bloom Architects to design the hotel.   Wishing to imbue visitors with the atmospheres of rivers, mountains, rice paddies, mangroves, the Asian way of life and a sense of charm related to the city’s colonial past, the architects conceived Amber Kampot with a design that blends abundant nature, waterways, small islands, solid constructions and dark wood, mixing neutral colours with many different textures and minimal but highly original decoration.  To fit in with such a rich natural environment, a building and an elegant swimming pool overlook the river, all set on a hard platform covered in sandstone and decking and fitted with wooden shutters to filter the intense sunlight and provide a totally unique and soothing feeling from the moment you arrive at the hotel.  Design and decoration  The interior spaces of the main building are uncluttered and the decoration is minimal, so as not to detract from the marvellous landscape offered by the surrounding nature. According to the designers, “the architecture of Amber Kampot is intended to be specific, generous and respectful of the environment”. They also wanted to highlight the craftsmanship and unique characteristics of Kampot, the beautiful capital of Cambodia’s southern coast.  For the decor, local photographer and artist Nathalie Lee designed and created a space that is almost artistic, but discreet and perfectly in tune with the spirit of the place. With almost 1,500 square metres of white sandy beach awaiting guests after disembarking at the resort, Amber Kampot confirms its ambition to offer a luxurious, authentic and original experience. The beach is private, cleaned three times a day and it’s quite pleasant to feel isolated on such an exotic beach, just a few hundred metres from the city.  Perfect alliance  Make your reservation: +855 (0)15 821 888 and join us for an unforgettable coastal culinary dinner at Amber Kampot, hosted by Chef Sopheak Pov of Topaz Restaurant, and indulge in a luxurious six-course gourmet menu featuring the finest local ingredients from Kampot. Each dish will be perfectly complemented by an exclusive wine pairing selected by Topaz’s sommelier. Reservations: +855 (0)15 821 888  Date and time: 20 July at 6pm Venue: Amber Kampot Don’t miss this unique opportunity to enjoy the flavours of Kampot in exquisite surroundings. Seats are limited, so book your place now. Send us a DM for more information.  Price: $125 per person  Subscribe to the Thalias newsletter for exclusive offers, invitations to events and culinary news. Subscribe here  Find out more: Discover our culinary world in more detail. Visit our website    

Cambodia & Corporate Social Responsibility: Thalias supports Ermine Norodom’s work with children from Phnom Penh slums

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Since its creation, Cambodge Mag (a brand of the Thalias Group) has supported Ermine Norodom’s work with children from the Boeng Trabek slums in the south of Phnom Penh.Over the years, this partnership has resulted in the production of hundreds of photos and videos highlighting Mrs Norodom’s efforts to lift these children out of poverty and give them a decent education. After celebrating its tenth anniversary last year, Ermine Norodom’s Shanty Town Spirit association officially launched the Rose Club with the aim of providing financial support to the association and expanding its projects, thanks to its partners.Initially set up in January this year, the Rose Club is a way for the association to secure its projects financially over the longer term.  Rose Club By choosing Shanty Town as its ‘CSO’ (Cooperation Committee for Cambodia), these companies commit to supporting the association financially or through donations in kind to help it carry out its projects and increase the positive impact of each of them.Today, the association wants to help even more and offer new opportunities to families in the Boeung Trabek shanty town, particularly in the areas of health, education and the programming of activities and outings.  Indeed, it is by working with its partners that the association is enabling members of the Boeung Trabek communities to gain access to university, work opportunities and training courses opening doors to their professional future and promoting independence.   After helping two or even three families when it was first set up, over 300 families from the Boeung Trabek shanty town in Phnom Penh have been and are being supported by Ermine Norodom, her husband Prince Norodom Narithipong, their team of volunteers and the members of the Rose Club.   Slums and problems The problems in this shanty town are considerable, with a pile of rubbish and household waste that has grown steadily over time. Children and adults live within centimetres of this dump, multiplying the risk of infectious diseases and creating an unbearably unhealthy lifestyle. But there is also an urgent need to repair and maintain these precarious dwellings, which pose serious dangers, especially as the monsoon season approaches.  Priorities One of the association’s priorities is to help children go to school. In these homes, where the daily income is less than US$2, any gesture is welcome. For the new school year, Ermine Norodom provides school bags and supplies. As for the pocket money, the children use it for their telephone, snacks and other small school needs.  While the primary goal of the association is to create a healthy environment for these impoverished families and to get the children into school so that they can have jobs later in life, it is also important to be able to provide for their nutritional needs while they wait for better days. The association is therefore responsible for providing the daily rice for these six families.  Help at school The Bang Paoun Association also helps the children with their education. Ermine Norodom is one of the volunteers who run this association, which provides meals to families living in shanty towns and other disadvantaged communities in the district.   So, with the aim of cooperating with 100 members by the end of the year, the Rose Club of the Shanty Town Spirit association aspires to solidarity, exchanges and family spirit. More information on Shanty Town Spirit Facebook : https://www.facebook.com/shantytownspirit/ Instagram: https://www.instagram.com/shantytownspirit/

Restaurant & culinary review: We Savoured Elegance, Creativity and Excellence”, at Topaz

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I was curious to find out what was going on in the kitchens of Topaz Norodom and was intrigued by the numerous new announcements about seasonal menus, so I decided to once again venture into the delights of this Mecca of French cuisine in Phnom Penh.  Although I’m not actually a regular at this highly regarded restaurant – although I have had the privilege of attending a few gastronomic events held there – I have always considered it to be the best restaurant in the capital when it comes to haute cuisine. There are several reasons for this: the cuisine is refined in the true sense of the word, there is genuine creativity and the subdued evening atmosphere encourages you to let yourself go, that strange nonchalance that makes you completely forget the hassles of everyday life to completely and voluptuously devote yourself to a single activity: savouring a sumptuous and excellent dinner.  So I persuaded my husband and eight-year-old son to go to this beautiful restaurant to try out their new seasonal menu. The main reason was the idea of a fine gourmet evening, the curiosity to discover what this magic formula “Savouring Elegance” meant and, another strong argument, Topaz is offering a formula with three price levels, 50, 60 and 90 USD. So there’s really no reason to pass it up at that price.  I’d forgotten how quickly the setting and the elegance of the place put you at ease. Lots of greenery around the main room, large tables with comfortable armchairs or sofas and, of course, smiling, respectful and particularly attentive staff.  I’ve heard that it was the boss of the Thalias group, Arnaud Darc, who himself suggested this seasonal menu inspired by the flavours of France and Europe, with the help of his teams and probably relying on the talent of chef Sopheak to create a subtle harmony between his local inspirations and his ability to blend in these touches from beyond. As I’ve already mentioned, I’ve had the opportunity to taste Chef Sopheak’s creations and the verdict has always been clear: marvellous!  As I love fish and all the different ways it can be prepared, I decided to go for the ‘red snapper carpaccio with Asian herb vinaigrette’ starter.   In true French gastronomic tradition, we were offered an amuse-bouche at the start of the dinner, a nice plump prawn with a special creamy sauce, but I didn’t have time to taste it because my son grabbed the three crustaceans and ate them, rolling his eyes and giving a thumbs-up. So I imagine it was very good.     To come back to the carpaccio, I asked my husband out of curiosity about the origin of this dish. Being Asian, I’m much more used to recipes for fish in soup, grilled, smoked or salted, and I was intrigued. I then learned that carpaccio was in fact an Italian discovery, a recipe devised by Giuseppe Cipriani (contemporary chef at Harry’s Bar in Venice) at the request of a countess on a strict diet, and named after the Venetian painter Vitorre Carpaccio (1465-1425), the red hues of the dish recalling those used by the artist. While the original recipe is essentially based on red meat, the use of fish is a relatively recent culinary technique.   In this recipe by Chef Sopheak, the combination of the freshness of the fish, the richness of the herbs and the delicacy of the accompanying vinaigrette make for an invigorating and simply delicious starter full of ‘Vitamin Sea’. My husband, after thoroughly enjoying the crayfish soup with truffles, chose the grilled prawn salad with plum vinaigrette. More generous than my son, he allowed me the privilege of tasting a portion and I have to admit that I was very pleasantly surprised by a clever blend of flavours that I couldn’t have imagined.  As I’m a big fan of meat and reminded of my previous experiences at Topaz, I’m really looking forward to this. And I won’t be disappointed, far from it. In addition to its original presentation, this dish is a veritable homage to the art of cooking lamb and offering a totally harmonious accompaniment. The sauce is absolutely magnificent, the vegetables are tender and fresh – I’m delighted and, to complete the picture, the portion is really generous. I couldn’t resist calling the friendly manager of the restaurant, Eden, to tell her how delighted I was with the food. This compliment was greeted with a broad smile, and will probably convince her that the seasonal and inspired menus are an excellent idea that customers like and will like.   My husband, who is not very keen on meat dishes, chose a fish dish, the pan-fried turbot fillet with lemon, butter and caper sauce, which is also perfect, but I definitely prefer my meal with lamb. As for my son, who is also a meat lover, he will choose the Australian beef fillet with pomme macaire, green asparagus and veal jus. This time, I’ll have a slice… again, the presentation, composition, accompaniment and tenderness of the meat are beyond any criticism.   More than satisfied with this rich meal full of pleasant surprises, I decided to skip dessert. However, moved by the hot chocolate fondant and Madagascar vanilla ice cream chosen by my husband, I will take a spoonful out of sheer indulgence, and here too, the chef’s dexterity has resulted in an original and ‘decadent’ dish, to use the term often used by the restaurant’s staff. Finally, I was also curious to try some of the bananas flambéed in rum, a recipe inspired by the French West Indies, and chosen by my son who was delighted to see the bananas prepared and flambéed before his very eyes. Here too, my curiosity was aroused: what is the origin of this very special and tropical dish?  In fact, this dessert of bananas lightly caramelised and flambéed in rum was invented in 1951 by Paul Blangé, chef at Brennan’s restaurant in the Vieux carré français in … Read more

Economic diplomacy: Thalias supports the 2024 France-Cambodia Business Forum

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As for the previous edition, the Thalias Group is one of the main sponsors of the 2024 edition of the France Cambodia Business Forum.   Already in 2022, when the first edition was launched, the Thalias Group was a partner of this event designed to strengthen ties between the French and Cambodian business communities, while giving potential French investors the opportunity to grasp the realities of the Cambodian market. Our CEO, Arnaud Darc, is particularly involved, not only as a sponsor, but also as a French foreign trade advisor. He leads the local section of the CCEF. Commenting on the forum, Mr Darc says:“The France-Cambodia Business Forum 2024, organised jointly with the CCIFC, aims to strengthen economic relations between our two countries. We are organising workshops, conferences and B2B meetings to enable French and Cambodian companies to forge fruitful partnerships”.   “In 2022, trade between France and Cambodia amounted to €1,362.9 million, showing significant potential for the development of new collaborations.”  “We are also considering public-private partnerships (PPP) for infrastructure projects such as a wholesale market similar to the MIN at Rungis. The improvement in diplomatic relations between France and Cambodia is opening up significant economic opportunities. This creates a climate of trust that encourages investment and trade. French exports to Cambodia in 2023 reached 170.9 million euros, representing an increase of 31% compared to 2022. We need to capitalise on this momentum to consolidate these relations and maximise the economic benefits”.  “The trade mission to France in January 2024 was an enriching experience. We were able to make important contacts and explore new opportunities for collaboration. Exchanges with our French counterparts gave us a better understanding of the expectations and needs of potential investors. The lessons learned from this mission will guide our actions to attract more French investment to Cambodia, where French investment amounted to €649 million in 2022.The first France-Cambodia Business Forum in 2022 has had a positive impact, although some of these are still being assessed. Trade reached €1,362.9 million in 2022, a significant increase on previous years. The relationships established at the forum continue to bear fruit, but it’s still too early to fully measure all the direct and indirect impacts”. Read the full interview here  Oknha Kith Meng is a prime example of this desire to forge closer ties between the two countries, and is also one of the key supporters of this strategic event. According to the businessman who runs the Royal Group:  “The solid relations between France and Cambodia had been supported for many years by King Norodom Sihamoni and the former and current Prime Ministers.Trade is also a key pillar of the relationship between our two countries, and I am confident that the volume of trade between our two countries will increase this year,” he said.    “France offers excellent expertise in the agriculture and electricity sectors. What we expect from this event are new investment projects and the continuity of ongoing projects.” he underlined. In conclusion, the President of the Cambodian Chamber of Commerce said he was “more than happy to support the event with the CCIFC and the foreign trade advisors, and is convinced that with the support of the French Embassy, this forum will become a solid mechanism for increasing trade, in line with the government’s strong desire to attract foreign direct investment”.,he added.  Read the full interview here  According to Cyril Girot, President of the French Chamber of Commerce and Industry in Cambodia – co-organiser of the forum with the CCEF:  “Given the conditions that are conducive to the development of bilateral relations between France and Cambodia, the forum is designed to transform the desire for closer ties, which we have already seen for several years and which has accelerated since 2022, into an economic reality. The forum will help French and Franco-Cambodian companies to gain a better understanding of the local market, which will help to increase the volume of business, as well as guiding Cambodian companies in their exploration of the French market.    “This 2024 Cambodian edition of the France-Cambodia Business Forum echoes the one we organised in January 2024 in Paris with the MEDEF, the CCIFC and the Cambodian Chamber of Commerce (CCC), and the 2022 edition held in Phnom Penh. The aim of these forums is to bring as many companies as possible to Cambodia to set up and expand their businesses.   For existing companies, taking part in the Forum will give them an opportunity to improve their knowledge of the local market and to interact with the highest Cambodian authorities”.  “One of the objectives of this forum is to act as a catalyst for economic development, by developing activities already present in the country, as well as bringing to fruition certain projects that are in the pipeline.”  “Finally, through the organisation of this Forum, we hope to continue to raise Cambodia’s profile, promote its attractiveness and the quality of the framework put in place by the Government to welcome foreign companies and enable them to prosper here”. Read the full interview here   Finally, as a speaker at the forum alongside the French Chamber of Commerce and Industry in Cambodia (CCIFC), Emmanuel Ly-Batallan, Head of the Economic Department and Economic Counsellor at the French Embassy in Cambodia, would like like to emphasise the opportunity for French companies to gain a better understanding of the Cambodian market.  Emmanuel Ly-Batallan, Head of the Economic Department and Economic Counsellor at the French Embassy in Cambodia “With this Forum, we’re trying to offer French companies already established in the Kingdom or coming directly from France, the most honest view of the Cambodian market, its potential, its possibilities and sometimes its limits and complexities. It’s all about bringing together Cambodian needs, French know-how and business commitments. The aim of the Forum is to give companies as close and as real an image as possible of the Cambodian market and, above all, to ensure that it meets their needs”.  Read the full interview here   More about the forum…   

Cambodia – Topaz Restaurants

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      A symbol of French culinary brilliance ” While Topaz proudly embodies the sophistication of French gastronomy, its heart beats with the warmth of Cambodian hospitality ” For nearly 30 years, Topaz has been a symbol of French culinary brilliance in Phnom Penh’s lively core. Its journey, deeply rooted in tradition yet always embracing innovation, now unfolds in two exquisite settings. Proudly standing among the elite, owner Arnaud Darc and his teams ensure an unparalleled dining experience that celebrates the rich tapestry of dynamic Phnom Penh, whether through Topaz Norodom‘s sophistication or Topaz TheCommune‘s contemporary flair. Arnaud first arrived in Cambodia in 1994 on an internship as a Cost Controller for Sofitel Cambodiana. He served with the Accor group for three years before taking a leap and moving on to his own ventures, including co-founding Topaz in 1997. Commenting on how the restaurant has remained the beacon of French culinary brilliance, Arnaud Darc, who is a Chargé de Missions in the Bailliage of Cambodia, observed, “At Topaz, we tirelessly curate events that spotlight talents, offering innovative, intriguing takes on French cuisine, enriching and tantalizing the culinary journey. Numerous Michelin-starred chefs have joined us to celebrate and impart their knowledge, drawn by our commitment to discovery and self-improvement.” He continued, “At Topaz, our essence is deeply rooted in the celebration of classical traditions that form the backbone of one of the world’s most esteemed cuisines. Our homage to these time-honoured principles is expressed through our unwavering commitment to sourcing the finest ingredients available. We forge lasting partnerships with premier producers and suppliers, spanning from the lush landscapes of France to the vibrant coastlines of Cambodia, ensuring that every dish we serve is a testament to our dedication to culinary excellence. While Topaz proudly embodies the sophistication of French gastronomy, its heart beats with the warmth of Cambodian hospitality. The restaurant is passionately invested in nurturing the talents of the next generation, cultivating the skills of young chefs, managers, and team members. Topaz is more than a restaurant; it is a cradle of culinary education and a beacon of cultural fusion, where the future of gastronomy is shaped with care, respect, and an eye towards innovation.” When next in Phnom Penh experience the art of exquisite dining at Topaz. The culinary masterpieces and elegant ambiance create an unforgettable dining experience. It is no wonder therefore that the Bailliage of Cambodia chose Topaz to host its 2024 Chapitre on May 25th at which Joe Prasobsook Thawilvejjakul, Member of the Conseil d’Administration from Thailand, was the Inducting Officer. Prepared by a Chaîne News Online Staff Writer Researched principally from the Topaz website. E&OE Other Chaîne members at Topaz – Maître Restaurateur Eden Gnean – General Manager – Maître Restaurateur Lina Hak – Director of Operations – Maître Rôtisseur Pov Sopheak – Executive Chef, Topaz Norodom – Maître Rôtisseur Phyra Hem – Executive Chef, Topaz TheCommune Topaz Norodom 162 Preah Norodom Blvd Phnom Penh 12302 Web: topaz.thalias.com.kh Tel: +855 15 821 888 E-mail: reservation.topaz@thalias.com.kh Topaz TheCommune 1st Floor, TheCommune 15 Street 347 Phnom Penh 12151 Web: topaz.thalias.com.kh/venues/topaz-thecommune Tel: +855 15 413 888 E-mail: reservation.topazthecommune@thalias.com.kh POSTSCRIPT Alain Darc (1942-2023) Born into a venerable lineage of chefs, Arnaud’s father Alain Darc was a custodian of culinary wisdom, a treasure trove of skills honed under the tutelage of illustrious French mentors. After a long and illustrious career driven by a mission to promote French cuisine across the globe, “Papa” Darc arrived in Cambodia in 2005 and soon joined the team as Executive Chef at Topaz. Away from the kitchen, he devoted his life to the enrichment of local culinary arts, significantly through his heartfelt work with the NGO “Pour Un Sourire d’Enfant”. Article by: Chaîne Online News [https://newsonline.chainedesrotisseurs.com/story/3329/cambodia-topaz-restaurants.html]

Discovering the Art of Omakase and French Tasting Menus

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As a restaurateur deeply passionate about the culinary arts, I’ve always been fascinated by the nuances that different cultures bring to the dining table. Recently, I found myself reflecting on two distinct yet surprisingly similar dining experiences: the Japanese omakase and the French tasting menu, or “menu dégustation.” Both of these offer a journey through flavor, artistry, and chef expertise, but each does so in a way that is uniquely tied to its cultural roots. The Allure of Omakase My first encounter with omakase was at a restaurant called Tsumamigui in Tokyo. The chef, a master of his craft, stood behind a clear wooden counter with a serene demeanor, wielding his knife with the precision of a seasoned artist. As I sat down, he greeted me with a warm smile and the words, “Omakase shimasu,” essentially asking me to trust him to curate my meal. The experience was a revelation. Each piece of sushi was a masterpiece, meticulously prepared with the freshest ingredients. The delicate flavors of the fish, enhanced by perfectly seasoned rice, were a testament to the chef’s dedication to his craft. I remember the buttery texture of the otoro, the intense umami of the uni, and the subtle sweetness of the ebi. The meal was not just about eating; it was about savoring the moment, appreciating the skill and tradition behind each bite. The Elegance of the French Tasting Menu Contrast this with my experience at Epicure in Paris, where I indulged in a menu dégustation. The evening began with: Potimarron « Sous un air de tartufon, gelée aux noisettes du Piémont, graines de courge rôties et râpé de truffe blanche. » a dish that captures the essence of autumn. The subtle sweetness of the pumpkin, paired with the earthy richness of truffle and the crunch of roasted pumpkin seeds, creates a harmonious blend of flavors. The hazelnut jelly adds a delightful complexity, making this dish a perfect introduction to our menu. Followed the Caviar de Sologne Mousseline de pomme de terre ratte fumée au haddock, croustillants de sarrasin créme aigrelette. This dish showcases the luxurious taste of caviar, paired with a smooth potato mousseline infused with the smoky aroma of haddock. The buckwheat crisps add a delightful crunch, complemented by the tangy cream, creating a perfect balance of textures and flavors. Then, the Noix de Coquilles Saint-Jacques Cuites au beurre de truffe noire et boutons de guêtre, bouillon de champignons infusé à la mousse végétale. These scallops are seared to perfection, bathed in a black truffle butter that enhances their natural sweetness. Accompanied by tender sea beans and a rich mushroom broth infused with vegetal mousse, this dish is a celebration of umami. The fish was a Turbot Sauvage Cuit meunière au poivre de Kampot, salsifis et châtaignes à peine crémées, jus des arêtes caramélisées. The wild turbot is a standout, cooked meunière style with Kampot pepper, lending a gentle heat that complements the delicate fish. Creamed salsify and chestnuts add a touch of earthiness, while the caramelized fish bone jus provides depth and richness. The main course : Dos de Chevreuil Doré au sautoir, poudré aux agrumes, sauce Grand Veneur, betterave cuite au jus de myrtilles et éclats de noix. This venison dish is a true delight, sautéed to perfection and dusted with citrus, creating a vibrant flavor profile. The Grand Veneur sauce adds a rich, gamey depth, balanced by the sweetness of beetroot cooked in blueberry juice and the crunch of walnut pieces. The cheese course: Saint-Nectaire Fermier Le cœur en espuma, la croûte fleurie en crumble. This cheese course features the heart of Saint-Nectaire in a light espuma, with the rind transformed into a delicate crumble. This innovative take on a classic French cheese is both familiar and surprising, offering a unique texture and flavor experience. The pre-dessert : Champagne Rose Aux pétales de rose, pamplemousse, meringue à la violette. This refreshing pre-dessert cleanses the palate with the delicate flavors of rose petals, grapefruit, and violet meringue. It’s a light, floral interlude that prepares you for the final course. Finally, the Délice de l’An Neuf We concluded with the Délice de l’An Neuf, a decadent dessert that perfectly encapsulates the celebration of the new year. Rich, indulgent, and beautifully presented, it’s a sweet note to end the meal on. Reflections and Personal Insights Both omakase and the French tasting menu share a common thread: they are intimate, chef-driven experiences that highlight the best of what the cuisine has to offer. Yet, they do so in ways that reflect their cultural origins. Omakase is often a more interactive experience, with the chef preparing dishes in front of you, explaining the ingredients and techniques as you go. It’s a conversation, a dance between chef and diner that’s both personal and engaging. On the other hand, a French tasting menu is usually more formal, a carefully choreographed performance where each course is designed to lead into the next. The progression of flavors is deliberate, and the presentation is often more elaborate, with a focus on the visual appeal of each dish. As I reflect on these experiences, I realize how they have influenced my approach at Topaz. I strive to bring the same level of passion and artistry to our French cuisine, creating menus that not only highlight the best ingredients but also tell a story. Our new Bouillabaisse de Koh Rong, for instance, is a nod to traditional French bouillabaisse, but with a local twist using fresh Cambodian fish and spices. It’s a dish that represents the fusion of cultures, much like my experiences with omakase and tasting menus. Conclusion In the end, whether you’re savoring a piece of expertly prepared sushi or indulging in a multi-course French feast, what truly matters is the experience. It’s about trusting the chef, embracing the journey, and appreciating the artistry that goes into each dish. I invite you to explore these culinary worlds, to experience the magic of omakase and the elegance of the tasting menu, and to discover … Read more

Enhancing Phnom Penh’s Economic Landscape: The Case for a Convention Center

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By Arnaud Darc Cambodia has seen robust economic growth and significant poverty reduction since the since the beginning of 2010. However, the COVID-19 pandemic temporarily slowed this progress. Despite the challenges, Cambodia managed to reduce its poverty rate significantly and saw a consumption growth among the poorest 40% of households. To sustain and enhance this growth, particularly in the tourism sector, the construction of a convention center in Phnom Penh presents a promising solution. This paper explores the potential benefits, key considerations, and a proposed Public-Private Partnership (PPP) structure for the project. Introduction Cambodia’s economic growth has been commendable, but it faces challenges such as a lack of diversification, modest human capital development, and environmental sustainability issues. The tourism sector, a critical component of Cambodia’s economy, can significantly benefit from strategic infrastructure projects. Building a convention center in Phnom Penh could serve as a catalyst for economic diversification, job creation, and enhanced global competitiveness. Potential Benefits Boosting Business Tourism A convention center can attract international conferences, exhibitions, and business events, bringing in business travelers and increasing tourism revenues. Establishing Phnom Penh as a regional hub for business tourism diversifies the tourism market beyond leisure tourism. Economic Impact Increased visitor spending on accommodation, dining, transportation, and entertainment can stimulate the local economy. The construction and operation of the center can create jobs and boost local businesses. Infrastructure Development The project can drive the development of supporting infrastructure such as hotels, restaurants, and transport facilities, improving overall city infrastructure. Enhanced urban infrastructure benefits both residents and tourists, contributing to the city’s livability and attractiveness. Cultural and Knowledge Exchange Hosting international events promotes cultural exchange and knowledge sharing, benefiting local professionals and academics. It positions Phnom Penh as a city of global significance, fostering international collaborations and partnerships. Key Considerations Feasibility and Planning Conduct a thorough feasibility study to assess demand, potential economic impact, and site selection. Ensure that the convention center’s design and facilities meet international standards to attract global events. Sustainability Implement sustainable building practices and technologies to minimize environmental impact. Develop a plan to manage increased traffic, waste, and energy consumption associated with large events. Marketing and Promotion Develop a comprehensive marketing strategy to promote Phnom Penh as a prime destination for conventions and business events. Collaborate with international event organizers and tourism boards to attract high-profile events. Public-Private Partnerships Engage in public-private partnerships to share investment costs and risks, leveraging private sector expertise and resources. Ensure transparent and efficient management of the convention center to maximize its benefits. Integration with Local Economy Ensure that local businesses and communities benefit from the convention center’s operations. Develop programs to involve local suppliers and service providers in the convention center’s value chain. Proposed PPP Structure Given Cambodia’s low government debt-to-GDP ratio and the high debt ratio of the private sector, it is crucial to structure the PPP to leverage the government’s financial capacity while minimizing the private sector’s resource costs. Build-Operate-Transfer (BOT) Model Government Role Provide initial funding for land acquisition and basic infrastructure. Offer sovereign guarantees or low-interest loans to reduce financing costs. Ensure a streamlined regulatory process to facilitate swift project execution. Private Sector Role Design, construct, and operate the convention center for a defined concession period (e.g., 20-30 years). Invest in the construction and management of the facility, leveraging private expertise. Collect and manage revenue from operations, with a portion shared with the government. Government Incentives Provide tax breaks or subsidies during the initial years of operation to improve project feasibility. Offer lease agreements for the land at favorable terms to reduce upfront costs. Revenue-Sharing Agreement Establish a clear revenue-sharing mechanism that ensures both parties benefit proportionately from the project’s success. Define performance metrics and incentives to ensure high operational standards and financial performance. Blended Financing Approach Utilize a mix of public funds, concessional loans (from international development agencies or financial institutions), and private investment. Explore grants or soft loans from international organizations to reduce the overall cost of capital. Management and Oversight Set up a joint management committee with representatives from both the public and private sectors to oversee the project. Ensure regular audits and performance reviews to maintain transparency and accountability. Implementation Steps Feasibility Study Conduct a comprehensive feasibility study to assess the project’s financial, economic, and social viability. Engage with potential private sector partners early to gauge interest and gather input. PPP Agreement Draft a detailed PPP agreement outlining the roles, responsibilities, risk-sharing, and revenue-sharing arrangements. Ensure legal and regulatory frameworks are in place to support the PPP structure. Stakeholder Engagement Involve key stakeholders, including local communities, businesses, and potential users of the convention center, to build support and ensure the project meets market needs. Monitoring and Evaluation Establish robust monitoring and evaluation mechanisms to track project progress, financial performance, and social impact. Adjust strategies as necessary based on performance data and feedback. Conclusion The construction of a convention center in Phnom Penh holds significant potential to boost the city’s tourism sector, diversify its economy, and enhance its global profile. By leveraging the government’s financial strength and the private sector’s operational expertise, this PPP structure aims to create a successful and sustainable convention center project that benefits Phnom Penh’s economy and tourism sector. This comprehensive approach not only positions Phnom Penh as a prime destination for international business events but also ensures the sustainable development of the city’s infrastructure and economy. It is a strategic move that aligns with Cambodia’s long-term goals of economic diversification and inclusive growth.

The Resilient Bounce Back: Analyzing Cambodia’s Tourism Recovery (2019-2024)

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By Arnaud Darc The COVID-19 pandemic severely impacted global tourism, and Cambodia was no exception. However, the data from 2019 to 2023 highlights a significant recovery trend, especially in air arrivals. This analysis underscores the resilience of Cambodia’s tourism sector and provides insights into the recovery process and ongoing challenges. Introduction Did you know that Cambodia saw a drastic 82% drop in air arrivals from 2019 to 2022? The COVID-19 pandemic disrupted global travel, hitting the tourism industry hard. However, recent data shows a promising recovery. This article delves into the rebound of Cambodia’s tourism sector from 2019 to the first quarter of 2024, highlighting key insights and offering recommendations for continued growth. International Arrivals Overview 2019: Total international arrivals: 6,610,592 Arrivals by air: 4,403,995 2022: Total international arrivals: 2,276,626 Arrivals by air: 791,603 2023: Total international arrivals: 5,453,231 Arrivals by air: 1,866,231 2024 (Q1): Total international arrivals: 1,582,677 Arrivals by air: 641,713 Arrivals by Air Comparison 2019 to 2022: Total air arrivals dropped from 4,403,995 in 2019 to 791,603 in 2022, marking an 82% decrease. 2019 to 2023: Total air arrivals increased to 1,866,231 in 2023 from 791,603 in 2022, a 135.8% increase but still 57.6% below 2019 levels. 2019 to 2024 (Q1): Q1 air arrivals in 2024 were 641,713, reflecting a continued upward trend compared to previous years but still below pre-pandemic levels. Key Insights 1. Impact of COVID-19 The data clearly reflects the severe impact of the COVID-19 pandemic on Cambodia’s tourism sector. The drastic drop in arrivals during 2020 and 2021 highlights the global travel restrictions and reduced consumer confidence. By 2022, there was some recovery, but the levels were still significantly lower than pre-pandemic figures. 2. Recovery in 2023 The substantial increase in 2023 suggests a strong recovery, with air arrivals more than doubling compared to 2022. However, despite this positive trend, the figures remain below pre-pandemic levels, indicating that the sector is still in a recovery phase. 3. Performance of Major Airports Phnom Penh International Airport: Saw a significant increase from 609,667 arrivals in 2022 to 1,365,735 in 2023. Siem Reap International Airport: Experienced growth from 165,180 arrivals in 2022 to 484,742 in 2023, indicating a stronger recovery in the tourism sector. Sihanouk International Airport: Showed more modest gains, reflecting ongoing challenges in attracting tourists. 4. Q1 2024 Trend Phnom Penh International Airport: Arrivals increased from 339,291 in 2023 Q1 to 431,264 in 2024 Q1. Siem Reap Angkor International Airport: Arrivals increased from 138,046 in 2023 Q1 to 206,788 in 2024 Q1. Sihanouk International Airport: Arrivals slightly decreased from 4,245 in 2023 Q1 to 3,661 in 2024 Q1. Conclusion The data underscores the resilience of Cambodia’s tourism sector, rebounding strongly in 2023 and continuing to grow into the first quarter of 2024. However, the gap between the pre-pandemic year (2019) and the latest year (2024) highlights that the sector is still in recovery mode, with ongoing efforts needed to reach and surpass previous peaks. The significant increase in air arrivals in 2023 and Q1 2024 is a positive sign, indicating renewed interest and confidence in traveling to Cambodia. The Cambodian government’s proactive measures, such as implementing rigorous health protocols and launching marketing campaigns, have played a crucial role in reviving tourist confidence. Moving forward, continued focus on enhancing safety, promoting the country’s attractions, and supporting the tourism infrastructure will be essential to achieving full recovery and sustained growth in Cambodia’s tourism sector. Analyzing Tourist Arrivals and Angkor Ticket Sales from 2019 to May 2024 The provided report by the Authorities offers a detailed analysis of tourist arrivals and ticket sales for the Angkor complex from 2019 to May 2024. The data reveals significant changes in tourism patterns, highlighting the impact of the COVID-19 pandemic and the subsequent recovery period. Here are the key points and insights from the report: Tourist Arrivals Overview 2019 (Jan-May): Total international arrivals: 1,117,831 Angkor ticket sales: High volume (exact numbers not specified) 2024 (Jan-May): Total international arrivals: 472,258 Angkor ticket sales: Significant decrease compared to what is estimated in 2019 Key Insights 1. Impact of COVID-19 The data shows a dramatic decrease in tourist arrivals and Angkor ticket sales in 2020 and 2021, reflecting the global impact of the COVID-19 pandemic. By 2024, there is a noticeable recovery, but levels are still below pre-pandemic figures. 2. Recovery in 2024 There has been a substantial recovery in tourist arrivals and Angkor ticket sales in 2024 compared to 2022 and 2023, although the numbers remain significantly lower than in 2019. 3. Detailed Country Analysis (Jan-May 2024 vs. Jan-May 2019) USA: 49,255 arrivals in 2024 compared to 80,425 in 2019, a decrease of 38.76%. UK: 44,607 arrivals in 2024 compared to 60,073 in 2019, a decrease of 25.75%. France: 41,819 arrivals in 2024 compared to 52,303 in 2019, a decrease of 20.04%. South Korea: 40,666 arrivals in 2024 compared to 74,587 in 2019, a decrease of 45.48%. China: 33,293 arrivals in 2024 compared to 409,479 in 2019, a decrease of 91.87%. 4. Countries with Notable Changes Spain: Relatively stable with only a 3.74% decrease. India: Slight decrease of 8.22%. Indonesia: Notable increase of 5.09%. 5. Angkor Ticket Sales Overall, there has been a 58% decrease in Angkor ticket sales from January to May 2024 compared to the same period in 2019. Significant drops in ticket purchases by tourists from Thailand and Vietnam, with only 2% of Thai tourists and 4% of Vietnamese tourists buying tickets to Angkor in 2024 compared to 18% and 9%, respectively, in 2019. French tourists have the highest percentage of ticket purchases to Angkor at 91%. Important Points Overall Ticket Sales: As of May 2024, ticket sales to Angkor are down by 58% compared to the same period in 2019. Countries with Minimal Decline: Spain and India show less than a 10% decrease in Angkor ticket sales. Increase in Sales: Indonesia has seen a slight increase in ticket sales. Thai and Vietnamese Tourists: A significant decline in the percentage of these tourists purchasing Angkor tickets. French Tourists: … Read more

A Taste of Tradition: Kuy Teav Khor Kor at Malis Phnom Penh

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There’s something profoundly comforting about a bowl of Kuy Teav Khor Kor, especially when enjoyed in the serene ambiance of Malis Phnom Penh. Nestled in the heart of the city, Malis offers a culinary journey that feels like a warm embrace from a beloved old friend. Today, I want to share a personal favorite: the Beef Stew Noodle Soup, or Kuy Teav Khor Kor. A Culinary Gem in the Heart of Phnom Penh Malis Phnom Penh is more than just a restaurant; it’s a celebration of Cambodian cuisine. Walking through its doors, you’re immediately greeted by the harmonious blend of contemporary elegance and traditional charm. The gentle hum of conversation, the clinking of glasses, and the soft strains of Khmer music set the stage for a dining experience that’s as memorable as the food itself.   The Dish That Speaks of Home Kuy Teav Khor Kor is a dish that evokes a sense of home and nostalgia. The first time I had it at Malis, I was transported back to simpler times. The rich aroma of slow-cooked beef, mingling with the fragrant spices, filled the air. It’s a scent that instantly makes you feel at ease, like a warm blanket on a chilly day. Bread, Not Noodles: My Preferred Twist While Kuy Teav Khor Kor is traditionally served with noodles, there’s an option that I find even more delightful: enjoying it with bread instead of noodles. This preference transforms the dish into something uniquely satisfying. There’s something incredibly rewarding about dipping a piece of crusty bread into the rich, flavorful broth. The bread, warm and slightly toasted, soaks up the stew, each bite bursting with the robust flavors of the beef and spices. This local twist adds a different texture and a new dimension to the eating experience. The crusty exterior of the bread contrasts beautifully with the tender beef and the smooth, hearty broth, making each bite a delightful combination of textures and flavors. A Feast for the Senses As I take my first bite, I’m struck by the depth of flavor. The beef, tender and succulent, melts in your mouth. There’s a subtle sweetness from the carrots and onions, balanced by the earthy notes of star anise and cinnamon. Every mouthful is a harmonious blend of textures and tastes – the crunch of fresh bean sprouts, the silky smoothness of the broth, and the satisfying chew of the bread. The garnishes add another layer of complexity. Fresh basil leaves, a squeeze of lime, and a dash of chili create a vibrant explosion of flavors that dance on the palate. It’s a dish that engages all the senses – the sight of the beautifully presented bowl, the smell of the fragrant broth, the sound of the bustling restaurant, the taste of perfectly balanced flavors, and the comforting warmth of the soup in your hands. Crafting the Perfect Kuy Teav Khor Kor Making Kuy Teav Khor Kor is an art that requires patience and a deep understanding of flavors. Here’s a glimpse into how this beloved dish is crafted at Malis: 1. The Broth: The heart of Kuy Teav Khor Kor is its rich and flavorful broth. It begins with beef bones, which are roasted to enhance their flavor before being simmered for hours with a blend of aromatic spices like star anise, cinnamon, cloves, and black cardamom. This slow cooking process extracts deep flavors and results in a broth that’s both robust and nuanced. 2. The Beef: Tender chunks of beef are browned to develop a rich flavor, then simmered in the broth until they’re melt-in-your-mouth tender. The beef absorbs the spices from the broth, creating a harmony of flavors in every bite. 3. Vegetables: Carrots, daikon radish, and onions are added to the stew, infusing it with their natural sweetness and adding depth to the broth. These vegetables also soak up the flavors of the spices, making them a delightful part of the dish. 4. Herbs and Spices: A blend of herbs and spices, including garlic, ginger, and shallots, are sautéed to release their flavors before being added to the broth. This mixture creates a fragrant base that elevates the overall taste of the soup. 5. Garnishes: Fresh herbs like basil and cilantro, bean sprouts, and lime wedges are essential for adding freshness and brightness to the dish. A dash of chili paste or fresh chilies can be added for those who enjoy a bit of heat. Reflections on a Culinary Journey Eating Kuy Teav Khor Kor at Malis is more than just a meal; it’s an experience that brings people together. It reminds me of breakfast with my father Alain Darc, where food is the centerpiece and every bite tells a story. It’s a dish that speaks of tradition and love, of time-honored recipes passed down through generations. In the heart of Phnom Penh, Malis stands as a beacon of Cambodian culinary heritage. Every visit feels like coming home, and every dish is a tribute to the rich tapestry of flavors that define our cuisine. If you ever find yourself in Phnom Penh, I highly recommend a visit to Malis. Sit down, take a moment to breathe in the fragrant aromas, and let the flavors of Kuy Teav Khor Kor transport you to a place of warmth and comfort. A Dish Worth Savoring Kuy Teav Khor Kor at Malis Phnom Penh is more than just food; it’s a journey through the heart and soul of Cambodian cuisine. It’s a reminder of the power of food to bring people together, to create memories, and to celebrate tradition. So next time you’re looking for a dish that’s both comforting and rich in flavor, look no further than this beef stew soup with a side of crusty bread. It’s a taste of home, a taste of tradition, and a taste that will stay with you long after the last bite.” “by Arnaud Darc” Engage with Us Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here Make … Read more

“C’est Délicieux” : British sin and gourmandise with Khéma’s Afternoon High Tea and new croissants

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If you’re looking for a truly British experience, look no further than Khéma’s Afternoon High Tea! Indulge in a delicious selection of rich delicacies accompanied by wonderful teas, served in the refined style to which Khéma has accustomed its customers.  Origins The origins of British afternoon tea go back to the seventh Duchess of Bedford in England, Anna Maria Russell. In the early 1800s, she developed the habit of serving tea and cakes in the late afternoon to avoid that sinking feeling you get when you’re on your own while the servants are busy preparing the main meal, traditionally served at 8pm. In those days, late meals were a real treat and something only the rich could afford. This elegant step between two more substantial meals was of course only served to those with time to spare, and its British distinctiveness lay in the fact that it was almost invariably accompanied by tea. The Tea Drop loose leaf selection is packed with the best of British, including the iconic Earl Grey and English Breakfast, as well as teas from all over Asia, such as the vibrant Oolong Rose, the exotic Oriental Jasmine, the zesty Lemongrass and Ginger, the invigorating Pure Peppermint, the sweet Cherry Blossom, and from other countries, such as the tangy Kiwi Berry, the fruity Fruits of Eden, and the calming Pure Chamomile. In contrast to the very aristocratic Afternoon Tea, the British High Tea was a more working-class affair, developed at the height of Britain’s industrialisation and urbanisation. It was a substantial meal designed to satisfy the nation’s hungry workers at the end of a hard day’s work and therefore focused on savoury, hearty dishes such as cold meats, cheeses and numerous baked goods.  When the price of sugar fell after the Napoleonic Wars, sweet dishes also played an important role, and people loved them! And finally, we come to the divine delights of Devon Cream Tea. This incredible treat first appeared in the mid-1900s and single-handedly made a star of scones! A dense, crumbly flat cake made from dried fruit, scones are then topped with thick layers of jam and whipped cream or ‘clotted’. The perfect marriage of sin and simplicity! A chance to indulge without being too greedy – British pragmatism at its best.  Only in Khéma  In keeping with this wonderful tradition, Khéma’s customers are treated to the most delicious homemade macaroons, petits fours, pastries, a refreshing vegetable bouchée, mini quiches lorraine, and many other sweet and savoury frivolities to discover. And all of this is accompanied by one of Khéma’s finest teas. And for a moment of pure style and indulgence, why not opt for a glass of Champagne or even a good glass of white wine at Khéma to accompany this special moment? You’ll be thrilled to know that Khéma’s Afternoon Tea is served daily between 2pm and 5pm! The price per person is just $12++, which is an absolute steal!  Khéma’s new croissants  We’ve got some amazing news to share! The new breakfast menu at Khéma is now open for business, and it’s got some truly incredible new delicacies on offer. The brand is already renowned for the freshness of its viennoiseries, and now it’s taking things to the next level with a totally new line-up of croissants! We can’t wait to try some of the delicious new items on the menu! Our favourite new additions include the traditional ham and cheese croissant, the smoked salmon and cheese croissant (such a tasty surprise!), the tomato, mozzarella and pesto croissant (a true delight from Italy), and last but not least, the egg and avocado croissant – the ultimate in breakfast indulgence! Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Make a Reservation at any Khéma with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website