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Culinary Blog

Guest of Thalias: Sara Duong, for the pleasure of fine gastronomy in an ideal atmosphere

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Sara Duong is a young, elegant, smiling French-Cambodian woman who decided to settle in her native country in 2019. She’s now a business developer in the architecture and engineering firm Archetype, which operates in 18 countries. She was born into a family of restaurateurs, so it’s no surprise she loves good food and has a soft spot for the Thalias group brands.  The objective of this culinary experience was to solicit her expert appraisal of Topaz’s seasonal menu, aptly titled “Savouring Elegance”. To start, Sara selected the red snapper carpaccio with Asian herb vinaigrette, a signature dish that exemplifies the establishment’s expertise and is likely to captivate our guest. She then proceeded to evaluate another fish dish from the special menu, the pan-fried turbot fillet with lemon, butter and caper sauce, which she deemed to be of an equally high standard.     However, Sara was astonished and gratified when she encountered the roast rack of Australian lamb enrobed in a spring vegetable crust and accompanied by a sauce featuring morels mushrooms.  « It is perhaps the most exquisite dish I have had the privilege to experience today. I was gratified by the initial meals, particularly the fish, but it was the overall presentation and quality of this dish that truly impressed me », she said.  Ultimately, our guest will conclude her repast with the hot chocolate fondant and Madagascar vanilla ice cream, a dessert she will consume as a mere indulgence, given that “it was a very copious lunch.”  In addition to the generosity of the menu, Sara revealed that she was impressed by the quality of the produce at the conclusion of her gastronomic experience. Furthermore, the dishes served were of an excellent standard, exhibiting a well-balanced flavour profile and a harmonious combination of ingredients. They were also tastefully presented in an original manner. In addition, Topaz Norodom is a venue frequently patronised by our guest for business lunches. The establishment’s distinctive ambience, comprising an abundance of verdant foliage and tastefully appointed interiors, makes it an ideal venue for business lunches. Indeed, according to her, the restaurant is a particularly agreeable establishment.   “It is my belief that it is of the utmost importance to take my customers and potential clients to a place where they can enjoy a meal of the highest quality, while also feeling completely at ease in a tranquil and welcoming environment. Additionally, the prices of the business lunch are notably affordable.”, she said.  While she is similarly partial to Malis and its Cambodian cuisine, Sara professes a particular affinity for Khéma Pasteur, citing its combination of sophistication and intimacy, its tranquil ambience, the opportunity for conversation, the amiable service, and the appealing presentation of the dishes. Furthermore, she considers that Thalias restaurants are particularly conducive to business meetings and lunches due to the quality of the food, the variety of dishes, the affordable prices, and the consistently pleasant setting.  Reserve a table Subscribe to the Thalias newsletter for exclusive offers, invitations to events and culinary news. Subscribe here out more: Discover our culinary world in more detail. Visit our website   

Thalias & C’est Délicieux: Our hyper-active teams on every front

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July 2024 was an incredible month for the Thalias teams! They took part in numerous events, launched new menus and products, and sponsored an international business forum.  Bastille Day celebration at the French Embassy in Cambodia   What a night! A resounding success, showcasing the rich French culinary tradition in style. The atmosphere was electric, with a fantastic array of exquisite food and drink stalls provided by some of the most esteemed French catering and hospitality services. A huge thank you to everyone who joined us to celebrate this special occasion!  Start the day with the famous Kuy Teav of Malis   Thalias is offering an unmissable opportunity to discover the essence of Cambodian cuisine with its incredible signature breakfast set, Kuy Teav Malis, exclusively at the Malis restaurant.  To mark this special occasion, Malis is delighted to present a bowl of savoury rice noodle soup, delicately infused with aromatic herbs and spices. Each mouth-watering bite will transport you to Cambodia with this traditional dish, prepared with the freshest ingredients and a whole lot of passion from the restaurant’s talented chefs.   The perfect breakfast combo: a side of spring rolls and the signature dipping sauce, all wrapped up in an exclusive breakfast set. It’s the ideal way to start the day with a memorable culinary journey!  Location: Malis Norodom – No. 136 Norodom Blvd, Phnom Penh, Cambodia 6:30am – 10:30am +855 (0)15 814 888 | reservation.malispp@thaliashospitality.com www.malis.thalias.com.kh  Inauguration of the Lexus showroom with Opal Catering  Thalias is the perfect choice for all your event needs! They’ll work with you to create the perfect menu, from canapés and petit fours to classy drinks and impeccable service. Whatever you’re planning, they’ve got you covered!   A huge thank you to all our fantastic customers for choosing Thalias and Opal Catering Service for the opening of the new Lexus showroom in Phnom Penh! We absolutely love and appreciate this trust! Opal Catering Service: the number to call is +855(0)81 333 279!  Opal Catering raises its glass at the Forum D’Affaires France Cambodge  We were absolutely thrilled to have Thalias as one of the main sponsors of the Forum d’Affaires France Cambodge! It was only fitting that the amazing Opal Catering teams offered a spectacular and generous cocktail reception during the evening at the Conseil de Développement du Cambodge on 9 July.  The esteemed guests from France and neighbouring countries, along with numerous Cambodian personalities, were treated to an incredible array of canapés. They feasted on the famous homemade cheeses and charcuterie from Thalias, and enjoyed a mouth-watering fusion of Cambodian and French flavours. And what went best with all that? An amazing selection of wines!    Planning an event? Opal Catering, a Thalias brand, is here to make your event truly one-of-a-kind and unforgettable! Our team is excited to work closely with you to design an exceptional event that is perfectly tailored to your vision! Opal Catering – the perfect choice for all your event needs! +855(0)81 333 279  Malis launches the eco-friendly lunch box  At Malis Phnom Penh, we believe that a fine gourmet should also be respectful of the planet! That’s why the restaurant’s teams have created an amazing lunch box that not only tastes incredible, but also helps to make our planet a better place for future generations!  Treat yourself while showing your commitment to the environment! Order your ecological lunchbox today and taste the difference! And the best part is, the box is only $15! Location: Malis Norodom – No. 136 Norodom Blvd, Phnom Penh, Cambodia 6:30am – 10:30am +855 (0)15 814 888 | reservation.malispp@thaliashospitality.com www.malis.thalias.com.kh  The Bistrot de l’Institut celebrates the departure of the director of the IFC  The Institut Français was alive with the joyous sounds of Khmer music at the beginning of July as Valentin Rodriguez, the Cultural Attaché and Deputy Director, celebrated his departure in style! The IFC was absolutely thrilled to welcome the incredibly talented Khmer music group Sac à Dos for this unforgettable evening. The audience was completely captivated by their haunting melodies and frenzied rhythms.  In honour of the amazing Mr Rodriguez, Le Bistrot organised an incredible evening that perfectly captured his spirit: festive, convivial and full of joy! The audience came out in droves to enjoy an incredible, unforgettable moment of sharing and relaxation. A huge, heartfelt thank you to everyone who took part in this truly exceptional evening!  A huge success for the Soirée Gargantuesque at the Institut français  A huge thank you to everyone who came to this amazing evening! Your smiles, compliments and good humour made the evening absolutely magical! A huge thank you to the Institut Français for their incredible dedication and professionalism in producing Gargantuesque with the amazing Benoît Peteers, Gregory Granados and Julia Debord Dany!    We’d like to send a huge, heartfelt thank you to the amazing Chefs Aline K. Ang & Sambath Chorm for creating this incredible menu in collaboration with Le Bistrot. It was a true delight for the taste buds of all who took part!  Launch of the Le Bistrot lunch box for students Say goodbye to cold, monotonous meals and get ready to enjoy fresh, tasty and nutritious lunches wherever you are with our brand new lunch box designed especially for students for just $1.5! This lunch box is more than just a lunch box – it’s an ally in your success! Do not hesitate to contact our GM Ali Seddaoui for any kind of request: +85512815703 – ali.seddaoui@thalias.com.kh  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 & Destination: Rediscovering temples, adventure, leisure and fine cuisine in Siem Reap

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This is the story of a weekend spent by a couple who had travelled from Phnom Penh to enjoy a break in the provincial capital, which inevitably included a dinner at one of the temples of Khmer cuisine: The Malis Siem Reap. It’s early, very early, on this Saturday morning. The sound of birdsong echoes through the wide open windows in a still quiet Phnom Penh. It’s a calm that contrasts with the excitement that has gripped the household, as everyone, still wide awake, scurries about in a hustle and bustle to make the final preparations for the big departure.   Destination Siem Reap  It’s been a long time since our family has travelled, so this long weekend less than 300 kilometres from the capital has taken on an air of adventure and exoticism. It’s been over a year since we last visited the temple city. Friends, articles and comments on social networks have given us a glimpse of several scenarios that we are now preparing to verify with our own eyes. What haven’t we heard in heated discussions about this city? From ‘a field of ruins’ to the birth of a smart city, from economic disaster to ‘business (almost) as usual’, everyone seems to have a strong opinion on the situation the city is currently experiencing.  So for the past week, we’ve been preparing our future activities. Sophary, my wife, dreamed of a photo shoot in the deserted temples to immortalize our little family forever. Pierre, at the height of his teenage years, was incredibly keen to persuade us to take him to Wake Park. Neither Sophary nor I knew what such a place could be like, but Pierre, with stars in his eyes, repeated the feverish tale his classmates had told him. Go to Wake Park… Kanya, a tireless defender of nature, wanted to see the elephants of the Kulen sanctuary up close. As for me, I wanted to finally discover these famous floating villages, which I had never been to before. The warnings about these particularly touristy places had put me off until now, but perhaps it was time to revise my preconceptions. What is certain is that as we prepared for our trip, we suspected that Siem Reap would not be quite the ghost town that some people had described to us.   Departure  After a final tour of the apartment to make sure everything was in order, we boarded the taxi waiting for us at the foot of the building. With the arrival of Pierre and Kanya, the picturesque but uncomfortable bus journeys across the country had given way to a higher standard. Quiet, fast, air-conditioned, a flexible itinerary, and a relatively low fare for this type of service convinced us to take the taxi option. As we drove out of Phnom Penh, as we do every time we leave the capital, I couldn’t help but think of all the riches this country has to offer. As the landscape unfolds, our imaginations are suddenly fired with the desire to discover new things. The coastline and its still secret places protected from developers, the provinces with their exuberant nature, the remote temples, the waterfalls, the little dirt tracks…  We stop in Kampong Thom for a quick chat over coffee about this little-known province. And we promise to discover the charms of the surrounding countryside, the beauty and spirituality of Phnom Santuk and the Sambor Prei Kuk complex, a constellation of pre-Angkorian temples dating back to the 7th century, on our next trip. In any case, Kampong Thom can no longer be reduced to a simple stopover between Phnom Penh and Siem Reap: with this conclusion, Sophary and I finish our coffee and call back the children, who have long since finished their coconuts and gone to stretch their legs in the restaurant courtyard.   Siem Reap at last  After five hours on the road, we were delighted to arrive in Siem Reap. We made our way to the Sofitel, which would be our base for the duration of our stay. The hotel’s first-class comfort, shady gardens and huge swimming pool would not be enough to keep us in shape.     During the trip, the children gradually formulated new requests, which were added to the “list of things to do”. Seduced and intrigued by these initiatives, we did not have the heart to refuse, while wondering if we would be able to carry out all these projects in such a short time. As soon as we had freshened up and put our luggage in the spacious room, everyone agreed to go out for lunch. After a quick lunch, Sophary and I exchange a few knowing glances as the holiday centres are discussed. In addition to accommodation, all kinds of activities are regularly organised for all ages. A stay in Siem Reap for our dear offspring, who could benefit from the company of children their own age, gives us a glimpse of the possibility of spending a few days alone. We promise to think about it for our next holiday, especially as Kanya and Pierre seem to have been won over by the prospect.  IFC Wake Park  The slightly stifling heat of the early afternoon pushes us into the tuk-tuk for the Wake Park, where the excited kids can let off steam for an hour. We were eager to find out what this place was like, even though Pierre was inexhaustible in his explanations: – It takes place on a large body of water and we do it like water skiing, but with a board. You attach your feet to it, you grab a handle and you go super fast and it’s great. You can slalom and everything, there are different courses depending on your level and obstacles to avoid if you know how to ride the board well. “And we can even do tricks, tricks? Yes, figures, whatever” A little worried, we console ourselves with the thought that it will always be less dangerous than skateboarding, which Pierre loves, … Read more

Siena: Ribollita, that beautiful Tuscan soup with the flavors of yesteryear

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Ribollita is an amazing Tuscan bread soup with a whole load of delicious vegetables, prepared in an earthenware pot. Like most traditional dishes, the soup has its roots in farming. In the olden days, it was made by heating up leftover minestrone or vegetable soup from the previous day with bread. his incredible ribollita is a Tuscan peasant soup made with cabbage, particularly the famous cavolo nero or black cabbage, beans, potatoes, carrots, tomatoes and bread. The amazing thing about this soup is that it’s not freshly cooked, but re-cooked. That’s what gives it its deliciously dense and pleasant texture. Ribollita literally means “brought to the boil again.” The base is a delicious bread soup (zuppa di pane), which is reheated the next day to give it a more structured texture. And the incredible flavor? That comes from the fresh vegetables! The story goes that Ribollita was brought to farmers in the fields because it didn’t really have time to cool, and the workers enjoyed it sitting in the middle of nature. Some sources even trace its origins back to the Middle Ages, when servants would collect the bread crumbs soaked in food at feudal lords’ banquets and boil them for their dinner. You’ll be thrilled to know that Ribollita is available à la carte at the famous Siena restaurant! And now for the perfect wine matches for this incredible soup! Ideal for those chilly evenings, we have the amazing Chianti Classico, the exquisite Verdicchio and the delicious Cabernet Franc. Enjoy this delicious meal at Siena Restaurant 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       

Gastronomy & Culinary Ingredient: kaffir lime

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(ក្រូចសេីច) Citrus fruits are plentiful in Cambodia: oranges, limes, tangerines and mandarins can be found in abundance on market stalls and supermarket shelves. The most “exotic” of these fruits is undoubtedly the one known in French as citron kaffir, combava, citron combera or even “makrut” (this last name is a transcription of the citrus fruit’s Thai name). This fruit is thought to have originated in Malaysia. It is produced by a shrub 5 to 10 metres high, with a gnarled trunk protected by robust thorns. The shrub is found in all hot regions, from south-east Asia to Réunion and the Comoros. In China it grows in the southern provinces of Yunnan and Guangxi. The leaves are oval, with a shiny surface and a firm texture reminiscent of leather. They are unique in that they are paired lengthwise. The heavily blistered skin of the combava is quite distinctive. Known in Khmer as “kroch saech” (ក្រូចសើច), and to botanists under the binomial name Citrus hystrix, the kaffir lemon is an essential ingredient in Cambodian cuisine: no spice blend is complete without its leaves or peel. Cut into fine threads, the leaves are crushed with other spices to form the basis of Khmer curries. Whole or roughly chopped leaves are added to stir-fries or soups. Grated peel is also one of the spices added to many dishes. Only the flesh of the fruit is not used. The botanist Pauline Dy Phon, in her dictionary of plants used in Cambodia, mentions the existence of whole fruits eaten candied, but this preparation seems to be quite rare, as the Khmers interviewed said they were not familiar with this product. The juice of the kaffir lime is used to make a thirst-quenching drink and is an ingredient in many cocktails. However, this use is unknown in Cambodia. In addition to gastronomy, the kaffir lime tree and its fruit have many other uses: The root of the shrub is used in the traditional pharmacopoeia to treat certain minor ailments (stomach ailments, lung ailments). The peel is used to treat insomnia, dizziness, headaches and flatulence. The leaves, rich in beta-carotene, are said to be effective against nausea and help absorb bruises. The sap is said to help treat sore throats and even improve circulation. It is also traditionally used by the Khmers in shampoos, particularly for its insecticidal properties. The essential oil extracted from the leaves or fruit is used in aromatherapy to relieve depression and stress. In the health sector, it is used as a bactericide and fungicide. This shrub and its fruit are so promising that C. hystrix is mentioned in an FAO booklet published in Bangkok in 2001 entitled Under-Used Tropical Fruits of Thailand (this booklet can be downloaded here). Text by Pascal Médeville  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   

Topaz coastal culinary dinner in Amber Kampot: Meet our host Lundy Taing

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As the special dinner offered by Topaz at the magnificent Amber Kampot resort draws nearer – on 20 July at 6pm – we would like to introduce you to Lundy Taing, the resort manager and a former Thalias employee, who is therefore looking forward to reuniting with his former colleagues for this exceptional event. Since July 2020, Cambodian Lundy Taing has been running the Amber Kampot hotel. A very active, friendly and cheerful character, Lundy is also a passionate hotelier who has not hesitated to challenge himself to manage this destination, which is not quite like any other.  Tell us a little abouut yourself and your background My name is Lundy Taing. I was born in Battambang, but I moved to Siem Reap in 1995 and I’m still a resident there. I’m currently the manager of Amber Kampot. My career started with a hotel in Siem Reap. In 2001, I joined the Hôtel de La Paix before moving on to other hotels. Finally, in 2015, I joined the Thalias group. I worked at Malis Siem Reap and also for the one in Phnom Penh. A year later I moved on to the Banyan Tree, but when the Covid arrived they decided to close, so I moved to Kampot and I’ve been working at Amber since 2020.  How would you define Amber Kampot? Amber Kampot caters for everyone because as a resort, our market is local, local upmarket and also tourist. As far as tourists are concerned, we welcome everyone, Americans, Australians, French, British, Europeans and Chinese. So everyone is welcome at Amber Kampot.  What type of activities do you offer? As we have direct access to the river, we concentrate on water-based activities. We offer free kayaking, paddle-boarding, water-biking, Hobie-cats, water-skiing and other fun activities. I think we’re the only ones to do this. Then we offer other activities such as the sunset boat trip, which is very popular, and also the floating dinner and picnic on an island.  We also offer dawn kayak trips through the mangrove forest at Trapaing Sangke. Soon, we will be working with the Marine Conservation association and will be able to take our customers to see the dolphins.These are the on-site activities, but we also organise excursions and special days to discover the region’s emblematic places. What are the challenges in running Amber Kampot? I actually really like Amber Kampot because I love water and there are lots of activities linked to it. “Before, I didn’t even know how to drive a boat or what water-skiing or windsurfing was, but for almost four years now in Kampot, I’ve been able to do it all. For me, it’s very exciting to be working in this hotel.”  Are there any other attractions to highlight at Amber Kampot? in fact, people come here for the change of scenery and also to discover the region. Our accommodation is very luxurious and we strive to offer top quality gastronomy, in keeping with the prestige to keep our regular customers happy. in fact,30 to 40% of our customers are regulars, so we have to keep them entertained, both with our activies and our menu. In conclusion, do you feel happy here? Absolutely, it’s a demanding but exciting job that allows you to touch on a bit of everything. Having chosen this profession, I’m delighted to be able to do it in such a privileged place. this interview is in excerpt on a previously article published on cambodge Mag. 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 International Film Festival: Thalias and Culture, a never ending story

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The Thalias group has always been keen to support the arts and culture in the Kingdom. For years, through the group-owned magazine Cambodge Mag, the group has been an exclusive media partner of the biggest film festival in Southeast Asia. For the 12th edition in 2022, Thalias financed the restoration of archives on the late Princess Norodom Buppha Devi, giving rise to a brand-new documentary that deeply moved audiences when it was screened in the country’s best cinemas. Thalias also supported the screening of four other documentaries and helped organise the grand opening cocktail party at the Chaktomuk theatre. A great memory, a great contribution.  For this thirteenth edition, which has just ended, the group’s contribution was less significant for scheduling reasons, but Thalias facilitated the screening of a reference documentary on fisheries: Lands of the Lake.  It’s not a very recent documentary, but it’s still very topical in terms of the strategic aspect of this sector, because, through seven clips, it offers the opportunity to discover the fisheries of the Mekong, those of Cambodia and finally those of the Tonle Sap. It’s a chance to discover the many fishing activities on the river and lake, lifestyles, impressive catching techniques and to raise awareness of the major fishing gear and water infrastructures.  Funded by the Asian Development Bank with a contribution from the European Commission, the film was directed by the editor of Cambodge Mag and produced by WorldFish. For those who could not attend the broadcast during the festival, all the clips can be viewed on YouTube: https://www.youtube.com/watch?v=ZZj8GM-9XFY&list=PLD7378178DE5F6B1C  Synopsis  “Lands of the Lake” or “Terres du Lac” or “Dey boeung”. 56mn long documentary made of 7 chapters. Theme: fisheries and infrastructure development in the Mekong Basin (the Tonle Sap perspective). Languages: English, French, Khmer (online: English version only). Director: C.Gargiulo. Scientific content: E. Baran. Producer: WorldFish Center, in collaboration with the Cambodia National Mekong Committee. This movie follows fish migration along the Mekong River down to the amazing fisheries of the Tonle Sap Lake. The influence of built structures on the water, on the environment, on fish and on people’s livelihoods is presented in particular through 3D animations. Chapters: Mekong fisheries; Cambodian fisheries; Tonle Sap fisheries; Built structures; Built structures and the environment; Built structures and fisheries; Conclusions.  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    

Health & Food: Fill up on vitamins with moringa soup from the Malis restaurant

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Moringa is a real ‘super food’, renowned for its many powers to revive and strengthen the body’s natural defences.  One of Malis’s flagship dishes, the delicate but delicious and nutritious Moringa Soup is prepared with pumpkin consommé and leaves from the Moringa tree to create a light and healthy vegetarian starter packed with protein, minerals, vitamins, fibre and antioxidants. Moringa is a genuine superfood, renowned for its many powers to revive and strengthen the body’s natural defences.  Native to India, Moringa, also known as the “miracle tree” and “mother’s best friend”, is now one of the most widely cultivated trees in tropical and subtropical regions of the world, thanks to its resistance to drought. The tree is an important source of food in developing countries where malnutrition is a concern. In addition, it is currently being extensively studied for its potential as a ‘functional food’, i.e. one of those foods whose benefits go beyond nutrition and can play a role in reducing or minimising the risk of certain diseases and other health problems.  Almost every part of the tree, including the root, bark, seeds, flowers, pods, seed oil, leaves and resin, has potential for food, agricultural or industrial use. It’s not surprising that many consider this tree to be the most useful in the world. However, it is the bright green, ovoid leaves that seem to offer the best protective and antioxidant properties. And it’s not just marketers who like to point this out. A review of scientific journals reveals a consensus on the nutritional properties of Moringa leaves. They are a rich source of nutrients such as protein, carbohydrates, fibre, beta-carotene, vitamin C and minerals such as calcium, potassium, iron and phosphorus. Their protein content is equivalent to that of certain legumes, notably soya and kidney beans. The leaves also contain different types of compounds such as ascorbic acid (vitamin C), flavonoids, phenolic compounds and carotenoids, which act as natural antioxidants. But what are antioxidants? In short, they are molecules that have the ability to prevent or delay certain types of cellular damage in the body, generally caused by elements called free radicals. Free radicals are molecules in the body that have become ‘unbalanced’ and highly reactive as a result of factors such as smoking. The antioxidant molecule has the ability to ‘rebalance’ the unleashed free radical and therefore neutralise its damaging potential.  Things can get confusing for consumers, as many like to promote moringa leaves as a specific way of fighting or preventing disease thanks to its antioxidant properties. However, while the results of decades of dietary research suggest that eating greater quantities of antioxidant-rich foods could help protect against disease, no one has been able to establish a direct and specific link between the two.   Research has shown that those who eat more antioxidant-rich vegetables and fruit have a lower risk of disease. However, it is not yet known whether these results are linked to the amount of antioxidants in vegetables and fruit, to other components of these foods, to other factors in people’s diets or to other lifestyle choices.  The ‘healing powers of Moringa’ are probably not unfounded, but for now let’s just say that this soup makes a delicious, light starter for a meal at Malis. Perhaps it should be considered as part of a summer ‘detox’.  Reserve a table 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 & French cuisine: Khéma traditionnal onion soup

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As an avid cook, I’m always on the lookout for new dishes to try and share with friends and family. One of my absolute favourites is the famous onion soup, a classic French dish that is loved the world over for its comforting flavour and unique taste. It is part of the menu at the well-known Khéma restaurants.  Onion soup is a dish with a long history in France. It’s a deliciously rich and comforting dish, made with meat stock, caramelised onions and toasted bread, topped with melted cheese. It’s served in individual bowls and is often eaten as a main meal. But it can also be served as a starter or side dish.Some people even call it “party soup”, as it’s a great way to enjoy a rich, warming dish after a night of partying.  A little history  Onion soup has been around since the dawn of time. In fact, its origins date back to Roman times, when it was served as a dish by peasants. The soup was easy to prepare and didn’t require many ingredients, which explains its popularity with those with limited resources.  The popularity of soup grew steadily during the Middle Ages and Renaissance, when it acquired more sophisticated flavours thanks to the introduction of various spices such as thyme and bay leaf. It was during this period that the recipe evolved into what we know today as onion soup – a delicious, hearty and nourishing dish that has stood the test of time!  In 18th-century France, onion soup was a staple food for working people; it used simple ingredients available in almost any kitchen, and was hearty and nourishing. In the 19th century, caramelising the onions became a popular method of preparing the soup, making it even more delicious. Then, in the 20th century, classic onion soup became more elaborate, and it just kept getting better and better! The deliciousness of this classic recipe is enhanced by the addition of Gruyère cheese to the top just before serving. Today, other variations of this classic recipe can be found all over the world, with Italian versions often using sausage for a spicier flavour.  Today, onion soup is considered a classic that has been adopted by many cultures around the world. Although its history is rooted in necessity, this delicious dish has evolved to become a favourite with everyone.  About the ingredients  Traditional onion soup is usually made with simple, inexpensive ingredients. The basic ingredients are onions, meat stock, bread and cheese. The onions are cut into thin slices and caramelised in butter until golden and tender.   The meat stock is then added to the onions and the soup is left to simmer for about an hour. The bread is sliced and toasted until crisp. The slices are then placed on top of the soup and covered with grated cheese. The soup is then baked in the oven until the cheese is melted and golden brown.  Variations  Traditional onion soup is usually made with simple, inexpensive ingredients. The basic ingredients are onions, meat stock, bread and cheese. The onions are cut into thin slices and caramelised in butter until golden and tender.   The meat stock is then added to the onions and the soup is left to simmer for about an hour. The bread is sliced and toasted until crisp. The slices are then placed on top of the soup and covered with grated cheese. The soup is then baked in the oven until the cheese is melted and golden brown.  Variations Choosing the right wine Onion soup is usually accompanied by a red wine, such as a Bordeaux or Burgundy. These wines have rich, fruity flavours that go well with the flavour of onion soup. However, if you prefer white wine, you can also serve a Chardonnay or Sauvignon Blanc. 

Restaurant & Topaz: What about the children?

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It’s a problem that sometimes arises: what to choose from the menu of our favourite restaurant when we’re accompanied by our children.  Either they nibble on our plates, or they are reluctant to eat food that is different in presentation and flavour. Either they wouldn’t dare to eat or do so without really appreciating it, or – not really a good alternative – they don’t eat. Either way, the mood of the meal can suffer accordingly. Beyond these practical considerations, it’s clear that children not only need to eat, but they also need to eat well and be introduced to a slightly more sophisticated diet from time to time. This will undoubtedly teach them to love good food! Topaz is one of those restaurants that considers children to be customers in their own right, and its menu includes a number of dishes at very affordable prices, such as spaghetti, soup, salad, tartare, fish and other dishes that allow you to create a balanced and fun menu for your children. With advance notice, the team can also prepare an even more ‘youthful’ menu, such as fresh mashed potatoes or other dishes for the very young.  There’s absolutely no need to worry about taking the kids out for a family meal at this gastronomic mecca in Phnom Penh! As for lunch, it’s even easier, as many dishes are perfectly balanced, so you can suggest to your toddler a delicious onion soup (à la carte) or a vegetable tart (vegetarian menu). We tried this out with young Eurasian Antonio, who is used to Asian cuisine at home, and he loved it! He enjoyed a very French and tasty onion soup, the famous vegetable tart and fried rice. As for the  desserts, they were all so good that we didn’t have to advise our dear little offspring, as each one was more appetising than the next. Reserve a table 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