Culinary Blog

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

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

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

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

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