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The Unsung Heroes of the Food and Beverage Industry: A Glimpse into Their Lives

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Walking into any bustling restaurant, you’re immediately enveloped by a symphony of sensory delights. The sizzle of pans, the rich aroma of spices, the clinking of glasses, and the hum of conversations form a vibrant tapestry that defines the food and beverage (F&B) industry. At the heart of this orchestrated chaos are the workers who bring our dining experiences to life. But who are these individuals, and what does their average profile look like? In Phnom Penh, Cambodia, the F&B industry is a cornerstone of the local economy, drawing in both locals and tourists alike. The typical F&B worker here is a study in resilience and adaptability. Take Sopheak, our executive chef at Topaz, one of Thalias’ flagship restaurants. Back in the day when he was Sous-Chef, starting his day before dawn, Sopheak meticulously prepped his ingredients, his hands moving with the practiced precision of someone who has honed his craft over years. The kitchen, though hot and often chaotic, is where he feels most alive. “Every dish we send out is a piece of art,” he says with a smile, wiping sweat from his brow. The average age of an F&B worker in Phnom Penh is around 28 years old, often juggling responsibilities at home and work. Many, like Sopheak, start in entry-level positions, driven by a passion for food and a desire to build a better life. The industry offers a unique blend of hard work and creative expression. For Sopheak, the path to becoming a Chef wasn’t easy. Long hours, often extending well into the night, are a norm. Yet, the sense of camaraderie among the staff, the shared victories of a successful dinner service, and the joy of seeing satisfied customers make it all worthwhile. Then there’s Eden Gnean the General Manager at Topaz. With a background in hospitality management, she brings a different set of skills to the table. Her day is a whirlwind of activity, from overseeing staff and ensuring seamless operations to engaging with guests. “It’s all about creating an experience,” she reflects. Her eyes light up as she recalls a particularly challenging night when a sudden downpour threatened to ruin an outdoor event. “We had to think on our feet, move everything indoors, and still deliver the perfect service. It’s these moments that test and build our character.” One common thread among F&B workers is their ability to thrive under pressure. The kitchen can be a high-stress environment, where the relentless pace leaves little room for error. Yet, amidst the clamor and heat, there’s a rhythm, almost like a dance, that the staff follows. It’s a testament to their training and dedication. The smell of freshly baked bread, the sound of a sizzling steak, the sight of a perfectly plated dish – these are the sensory rewards that make the effort worthwhile. Despite the demanding nature of the job, many workers find a sense of pride and accomplishment. For Seyha, a sommelier at Topaz, it’s about the passion for wine and the joy of sharing that with guests. “When I see someone’s face light up after tasting a wine I’ve recommended, it’s incredibly fulfilling,” he says. His expertise and dedication are evident in the careful selection and pairing of wines, enhancing the dining experience for each guest. The F&B industry in Phnom Penh is a vibrant tapestry woven from the stories of individuals like Sopheak, Eden, and Seyha. Their commitment, creativity, and resilience are what keep the wheels turning, often behind the scenes. As we enjoy our meals, it’s worth taking a moment to appreciate these unsung heroes who make every dining experience memorable. In conclusion, the average F&B worker is much more than a statistic. They are passionate individuals, each with a unique story, driven by a love for their craft and a desire to deliver exceptional experiences. Their journey is one of dedication and hard work, and their contribution to the industry is invaluable. At Thalias, we are proud to celebrate and support these remarkable individuals who bring our vision to life, day in and day out.

La Chaîne des Rôtisseurs: Upholding Culinary Excellence and Tradition

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Introduction The Chaîne des Rôtisseurs, a prestigious international gastronomic society, is dedicated to the promotion of fine dining and the preservation of culinary traditions. With a history dating back to 1248, it brings together professional chefs, restaurateurs, and food enthusiasts who share a passion for the culinary arts. Last night, the Baillage du Cambodge hosted a Gala Dinner at the exquisite Topaz restaurant, a testament to the society’s mission and values. The Mission and Values of La Chaîne des Rôtisseurs La Chaîne des Rôtisseurs is more than just a culinary organization; it is a fraternity of like-minded individuals who cherish the traditions of gastronomy and the art of good living. The society’s mission revolves around three core values: fraternity, excellence, and sharing. 1. Fraternity: La Chaîne fosters a sense of brotherhood among its members, creating a global network where friendships are formed over shared meals and culinary experiences. This camaraderie was palpable at the Topaz restaurant last night, as members and guests mingled, sharing stories and laughter, all bound by their mutual love for exceptional cuisine. 2. Excellence: The pursuit of excellence is at the heart of La Chaîne. This is reflected in the meticulous selection of ingredients, the precision of culinary techniques, and the artistry in presentation. The Gala Dinner at Topaz showcased this commitment, with each dish meticulously prepared to highlight the finest ingredients and culinary expertise. From the warm, creamy Tomme de Phnom Penh fondante à la truffe noire d’hiver to the harmonious blend of Gourmand Noisette dessert, every bite was a testament to the high standards upheld by La Chaîne. 3. Sharing: Sharing culinary knowledge and experiences is a cornerstone of La Chaîne. The society organizes numerous events, such as culinary competitions, wine tastings, and gala dinners, where members can exchange ideas and celebrate their passion for gastronomy. The Gala Dinner at Topaz was a perfect example of this, with each course paired thoughtfully with fine wines, such as the Domaine des Héritiers Louis Jadot and Baron Edmond de Rothschild Heritage, enhancing the overall dining experience. Le Baillage du Cambodge The Baillage du Cambodge, the Cambodian chapter of La Chaîne des Rôtisseurs, plays a vital role in promoting the society’s values within the local context. Established in the early 2000s, it has grown to become a vibrant community of culinary professionals and enthusiasts dedicated to celebrating and advancing the art of fine dining in Cambodia. A Personal Reflection As I entered Topaz restaurant last night, I was immediately struck by the elegance of the setting. The soft lighting, the beautifully arranged tables, and the warm ambiance set the stage for an unforgettable evening. The Gala Dinner was not just a meal; it was a journey through flavors and cultures, meticulously curated to celebrate the best of Cambodian and international cuisine. The highlight of the evening, for me, was the Filet de Wagyu Tajima rôti. The rich, buttery texture of the Wagyu, paired with the creamy Ratte potato purée and tender green asparagus, was a sensory delight. The red wine reduction infused with veal jus added depth to the flavors, making each bite a revelation. As I savored this dish, I couldn’t help but reflect on the dedication and passion that went into its creation, embodying the spirit of La Chaîne des Rôtisseurs. The Impact of the Gala Dinner The Gala Dinner at Topaz was more than just an evening of fine dining; it was a celebration of culinary artistry and the values that La Chaîne des Rôtisseurs holds dear. It was an opportunity for members to come together, to appreciate the skill and creativity of the chefs, and to reaffirm their commitment to the traditions of gastronomy. Conclusion In conclusion, the Gala Dinner hosted by the Baillage du Cambodge at Topaz restaurant was a resounding success, highlighting the mission and values of La Chaîne des Rôtisseurs. It was an evening filled with exceptional food, fine wines, and the warm camaraderie of fellow food enthusiasts. As we look forward to future events, the spirit of La Chaîne will continue to inspire and bring together those who share a passion for the culinary arts.

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

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

Thalias Group Unveils “Le Bleu de Prek Leap”

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

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

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

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

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

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

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

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

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

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

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

Malis & In the kitchen: Everything you need to know about Cambodian mint (ជីរក្រសាំងទំហំ)

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This small herbaceous plant with pointed leaves, which has nothing to do with mint despite its name, can be found in many Cambodian recipes, as a side dish or ingredient. While many Thalias outlets use Cambodian mint in certain recipes, those interested in discovering this plant in local recipes should visit Malis restaurants, which have been pioneering the new Khmer cuisine for some time and are truly regarded as experts in the ‘’art of mint’’. Popularity  Its excellent, slightly spicy, lingering flavour and strong but pleasant aroma greatly enhance the flavour of food. As a result, it’s not surprising to find this plant in many Cambodian dishes, as well as those from other South-East Asian countries.  In Cambodian cuisine, the plant is called chi krasang tomhom (ជីរក្រសាំងទំហំ) and is widely used in soups, stews, salads and Cambodian egg rolls (ណែម).  Persicaria odorata is also found in a multitude of dishes, salads and soups in Vietnam. If you ask what this ingredient is in a Vietnamese restaurant, you’ll be told without hesitation: “Vietnamese coriander leaf or Vietnamese mint”.  In Vietnam, people often call it rau ram (rau răm). The reason why this plant has so many names referring to the country is that it has become a ubiquitous component of the national cuisine.  In Singapore and Malaysia, its leaves are an essential ingredient in laksa lemak, a very spicy noodle soup, and in a number of other dishes such as nasi kerabu and asam pedas. In Laos and parts of Thailand, the leaves are eaten with raw beef salads. Balut companion In Cambodia, the popular dish originating in the Philippines that goes beautifully with this plant happens to be Balut or Pong Tie Kon (ពងទាកូន, literally ‘baby duck egg’).  This is a fertilised and partially developed egg, either a duck’s or a hen’s egg. In other words, the “Balut” is a chicken or duck embryo. For the record, this dish features in the top 10 strangest culinary delights in the world. Daredevils who want to try it can simply sit down at one of the many small street restaurants in Phnom Penh that serve it. Tokolok (fruit juice mixed with crushed ice and condensed milk) vendors usually offer this delicacy in the early evening. For others who would like to try it at home, simply buy the eggs in the supermarket – they are easy to spot as they are sold covered in a bright pink colour – boil the egg with ginger and serve with salt, pepper and chilli. And of course, don’t forget the Cambodian mint.   Appearance and characteristics  Cambodian mint is a small herbaceous plant with pointed leaves. Its leaves grow alternately on the stem. They are light green or purple in colour and sometimes have a unique U-shaped marking. Tiny hairs can be seen on the edges of the leaves. In the best conditions, the plant can grow up to 30 centimetres tall. When mature, it begins to flower. Its pretty flowers grow in clusters at the top of the stem. They are usually white, but some varieties have pink or violet flowers. Persicaria odorata is a perennial that thrives in full sun and a damp climate. However, too much water can kill it. The plant also does not survive when the weather is too cold or too hot. Medicinal use  The whole plant contains a pale yellow oil with a fresh, pleasant aroma. The main constituents of the oil include aldehydes, compounds with odoriferous properties. In all, around 50 different substances are available in the plant. Asians have been using this plant to treat various illnesses for several hundred years.  The Vietnamese in particular believe that this herb can reduce sexual desire. This would explain the abundant presence of this plant in some pagodas. However, there are no scientific studies on this unusual effect. But it is said to be common practice to use it to control libido. One of its other health benefits is said to help increase the production of breast milk when applied as a poultice to the breasts.   Grow your own Cambodian mint  It’s easy to grow using seeds or cuttings. Cuttings are the most common, as they are simple and inexpensive. It is advisable to choose a location with sufficient light and humidity for excellent results. A key factor is the season: it is best to plant coriander at the start of the warm season. When the time is right, the next step is to prepare the soil by choosing a compost that offers the best conditions for the plant to flourish. It’s important to keep the soil moist by watering at least twice a day.  Pay constant attention to the condition of the soil to ensure that the plant doesn’t run out of water or get over-watered. Cambodian mint usually takes just one month to ripen. It is advisable to pick when the soil is dry. For those who don’t want to use it in cooking, the presence of this plant, especially when in flower, is a pleasant addition to the garden. Persicaria odorata is a perennial that thrives in full sun and a damp climate.  Simple recipes  Cambodian mint goes well with a multitude of spices and condiments. It goes very well with chicken, for example. First, marinate some chicken, preferably white, with fish sauce, onion and chilli pepper for half an hour. Then cook the chicken in coconut milk, reducing the sauce slightly. Add the Cambodian mint, stir and serve. The rich, creamy flavour of the recipe, combined with the exceptional fragrance of the plant, makes this a first-rate dish.  For a fragrant vegetable salad, the ingredients to use are green mango, cucumber, large red chilli, green onion, carrot and, of course, Cambodian mint.  Cut all the ingredients into thin strips. Add the fish sauce and sugar (preferably cane sugar), then mix everything together. It’s a quick and easy way to add a little freshness when you’re feeling peckish during the day. Visit Malis Phnom Penh and SiemReap Subscribe to Thalias Newsletter : https://thalias.com.kh/email-signup Author : Christophe … Read more