Culinary Blog

In this edition of the Magazine Guests, we feature two distinguished personalities from the business sector, Ratana Phurik Callebaut and Frank Dufrenoy, who recently explored the verdant charm of “Yi Sang the Garden,” a restaurant renowned for its lavish and exquisite Cambodian and Asian cuisine.  Ratana Phurik Callebaut and Frank Dufrenoy are known figures in the business world. Callebaut, known for her captivating smile and formidable skills, has made significant contributions in her roles at the France Cambodia Chamber of Commerce, DFDL, and EuroCham. She is revered as a successful businesswoman, an exemplary leader, and a timeless beauty.  Dufrenoy, on the other hand, is known for his outgoing personality, his piercing blue eyes, and his prowess in marketing and media. He has made his mark in several local firms, including Graphic Root, LLC, KhmerDev, and Impact M&A, and now operates as an independent professional.  The third “character” in this feature is the restaurant itself, Yi Sang the Garden Toul Kork, one of the prime establishments under the Thalias Group. Inaugurated in 2018, the restaurant is housed in a grand white-walled villa at 13 Rue 337. The villa features a glass-enclosed kitchen, where chefs prepare delectable roast ducks and other Cantonese-style dishes.  Scattered around the vicinity are outdoor tables, nestled under a vast tree that offers much-needed shade during the humid monsoon afternoons. The restaurant also boasts a serene green space adorned with a majestic statue, accessible by a staircase crossing a pool. Inside the villa, the elegant decor is tastefully understated. The first floor, accessible by a broad circular staircase, houses a climate-controlled wine cellar, art pieces, a cozy waiting room, and several private lounges.  The special menu showcased the restaurant’s signature starters, including DimSum dishes like Siu Mai, Xia Jiao, and Xiao Long Bao, served in steam-heated bamboo baskets. These dishes, prepared with the finesse characteristic of chefs trained by the brand’s creator, Mr. Luu Meng, were impeccable.  Following the sumptuous starters was a fresh salmon salad, which was unanimously approved by our guests. The succulent fish, combined with a slightly sweet and tangy dressing and served with salad and ripe avocado, was a culinary delight.  Next came the Cambodian style beef with an abundance of fried rice. The tender meat and the flavorful rice were a testament to the quality of Cambodian rice, which is considered among the world’s best. The only minor criticism was the size of the beef chunks, which could have been cut smaller.    Among the main dishes, the braised pork, crispy and rich, was another crowd favorite. This dish, made from wild pig, is a classic in Yi Sang’s repertoire with an intriguing backstory.  Several years ago, Luu Meng was invited by the Minister of Environment, His Excellency Say Sam Al, to join a delegation to the Kulen region. The group was tasked with meeting the locals and devising measures to protect the forests, water, and the region’s ancient temples.  Upon arrival, the villagers had prepared a traditional roasted pig in honor of the delegates. Fascinated by the unique flavors, Meng decided to support the villagers by buying their Kulen pigs at double the market rate, making the venture profitable and sustainable for them. In return, the villagers pledged to protect the forests, crucial for the pigs’ sustenance.  The “Kadaw Kulen Pig” has since become a renowned delicacy in Cambodia, considered the best source of local pork. Today, it’s a national favorite and a culinary treasure, thanks in part to the support of Luu Meng and the Thalias Group.   The meal concluded with a Cambodian-style fish soup, which our guests praised for its exceptional taste and quality.    Aside from a minor critique, this luncheon allowed our guests to experience the unique blend of Khmer and Chinese cuisine in the capital. The salmon salad, braised pork, and fish soup were standout dishes. The service, as expected from the Thalias group, was efficient, attentive, and responsive. Yi Sang the Garden Toul Kork comes highly recommended for those seeking a memorable dining experience of local and Asian gastronomy in a delightful setting, served with utmost care and professionalism.   For more insights about this establishment, refer to the review by expert Pascal Médeville. 

Art and technology have been intertwined since time immemorial, with each leap in technology bringing about a paradigm shift in the way art is created and perceived. In the current digital age, AI has emerged as a potent tool, reshaping the realm of artistic expression with its inherent ability to replicate and even surpass human capabilities to create art. Among the pioneers who are harnessing AI to create revolutionary art is Jérémie Montessuis, an artist known for his ability to fuse history, technology, and aesthetics to create mesmerizing masterpieces. The Artistic Visionary: Jérémie Montessuis  Jérémie Montessuis is a creative consultant, photographer, and designer who has earned accolades for his innovative approach to art. His proficiency in using AI to create art is a testament to his ingenuity and foresight. With over two decades of experience in the industry, Montessuis has been a trailblazer in adopting and exploiting emerging technologies to create art that is not just visually appealing but also thought-provoking.  A Step Back in Time: The “Timeless” Exhibition  Last month, art enthusiasts were treated to a unique experience at the prestigious Topaz restaurant, which hosted the “Timeless” art exhibition. This event was a celebration of Montessuis’s latest masterpiece series titled “A.I Journey Through the 1930s in Cambodia”. The exhibition was a remarkable fusion of art and AI, where Montessuis resurrected a bygone era with astounding authenticity.  The Power of AI: Breathing Life into History  Montessuis’s exhibition was an outcome of an intensive five-week journey of research and composition. He used the AI tool MidJourney to create a collection of portraits and close-ups that skillfully resurrected the characters and scenes of Cambodia in the 1930s. The use of AI added depth, shadows, and lighting to the images, making them astonishingly realistic.  The exhibition was a symphony of scenes that captured the essence of Cambodia in the 1930s. Spectacular scenes of Phnom Penh and Angkor Wat, especially those set in the lush jungles of Cambodia, held viewers spellbound. Montessuis’s ability to transport the viewer to another time and place was nothing short of magical, inviting them to immerse themselves in the rich tapestry of Cambodia’s history.  A Unique Blend of History, Art, and Technology  Montessuis’s exhibition is a refreshing reminder that innovation can enhance, rather than diminish, our appreciation for history and art. The convergence of AI and photography in this series highlights the shared ability of both mediums to capture and interpret the beauty of our world in ways that transcend time.  A Testament to Quality: The Artwork  The series comprises just under 100 artworks, each receiving the attention it deserves, allowing patrons to savor the details of a bygone era expertly brought to life by Montessuis’s artistic vision. The artwork is on display and available for sale at Topaz for the next month, offering patrons a chance to bring a piece of Cambodia’s rich heritage into their own homes.  The Perfect Backdrop: The Role of Topaz  The ambiance of the Topaz restaurant served as the perfect backdrop for this extraordinary exhibition. The combination of exquisite cuisine and Montessuis’s evocative artwork created an atmosphere that resonated with the theme of the exhibition. The gracious invitation from Eden, the General Manager of Topaz, allowed patrons to experience this seamless integration of art and fine dining.  Conclusion: The Future of Art in the Age of AI  The “Timeless” exhibition represents the dawn of a new era where AI is not just a tool but a collaborator in the creation of art. Jérémie Montessuis, with his visionary approach to art, has set a new standard for the intersection of tradition and innovation in the art world. One thing is certain – as AI continues to evolve and become more sophisticated, we can expect to see even more groundbreaking art that pushes the boundaries of creativity and imagination. You can still enjoy this “Timeless” exhibition at Topaz until the end of December.   Figure 1: A sample of Jérémie Montessuis’s AI art from the “Timeless” exhibition.  “In a world where technology often seems at odds with tradition, Montessuis’ exhibition is a refreshing reminder that innovation can enhance, rather than diminish, our appreciation for history and art.”   

The Miss Planet International beauty pageant, an event that amasses significant global attention, is a platform that seeks to find the perfect women to represent their mission: preserving our beautiful planet.  This year, the event was graced by an array of beauty, talent, and intellect, with delegates from around the globe. The winner of this esteemed competition, held at the majestic Koh Pich Theater on November 19, 2023, in Phnom Penh, Kingdom of Cambodia, was the radiant and passionate Min Worawalan from Thailand.   The Fierce Competition  The Miss Planet International pageant is known for its rigorous selection process and intense competition. The event saw numerous talented and beautiful women vying for the coveted crown, each possessing a unique blend of beauty, intellect, and dedication towards environmental conservation.  The Crowning Glory  The coronation night was filled with anticipation as Min Worawalan, the representative of Thailand, was crowned the winner. Her victory was met with thunderous applause and admiration, not just for her outer beauty, but for her commitment to the cause the pageant stands for.  Yi Sang – A Feast for the Champions  In a celebration befitting the beautiful contestants, they were hosted at the renowned Yi Sang restaurant, one of the brands of Thalias Hospitality. Known for its authentic and exquisite Chinese food, Yi Sang offered a culinary experience that was as memorable as the competition itself. Images of the dinner showcase the joy and camaraderie shared among the winners, a fitting end to a grand event.  Miss Planet International: A Commitment Beyond Beauty  Miss Planet International is more than just a beauty pageant. It’s a commitment to the environment, a promise to work towards preserving our beautiful planet. The participants, hailing from all corners of the world, bring forth not just their beauty, but their passion for environmental conservation to the global platform.  Indeed, Miss Planet International is a competition of substance, a celebration of beauty, intelligence, and a commitment to a cause that is bigger than us all. It’s a testament to the fact that beauty, when combined with purpose, can indeed save the world. 

For this 5th edition of Les Invités du Mag, we welcome Sophy Chhay, entrepreneur and expert in decoration and fashion (Boutique du Parc and Gray Boutique) and her partner Jesse Lee Gray, consultant and project manager for Human-Centered Design. Two women well known in the French and Francophone community in Phnom Penh for their eternal good humor, enthusiasm and excellent ideas…  Yi Sang Riverside is located at the entrance to Quai Sisowath, a stone’s throw from the Chaktomuk Theatre. The restaurant has a terrace on the first floor, shaded by greenery, an air-conditioned indoor dining room on the second floor, outdoor tables on a second terrace, and a roof covered by a giant parasol, offering a panoramic view of the Tonlé Sap and the Royal Palace.  Yi Sang Riverside is located at the entrance to Quai Sisowath, a stone’s throw from the Chaktomuk Theatre True to the Yi Sang name, this restaurant serves mainly Cambodian and Chinese cuisine. The place is an ideal oasis of coolness in the heatwave that sometimes hits the cobblestones of Riverside, ideal for a quick lunch, as the service is fast, and finally ideal for a moment of calm, allowing you to relax in the middle of the day while enjoying the breeze from the lake and, of course, admiring the view and the lively surroundings. Not forgetting, of course, the quality of the cuisine for which the restaurant has been renowned for many years. For this tasting, Dragon King “Siu Mai” and Dim Sum – need we point out once again that they are among the best in the capital? – are in the spotlight, followed by a little surprise that will delight our guests and undoubtedly be voted best starter of the meal: crispy shrimp dumplings with cheese, a dish we’re discovering that marries textures and flavors admirably. Crispy, lightly salted dough, discreet cheese and creamy shrimp, there’s nothing to say about this simple preparation, but it’s definitely succulent with a sweet-and-sour sauce and perfect for an appetizer.  Main courses will be a definitively Cambodian moment with three generous and typically Khmer soups. The star of the local gastronomy is the famous Num Banh Chok Samlor Khmer, which is both the name of the rice noodles and the popular dish in which they are served.  Num Banh Chok consists of fermented rice noodles served cold and topped with a light fish sauce, accompanied by fresh herbs, vegetables and green fruit, as well as snake beans, banana flowers, mint, basil, water lilies and pickled cucumber. And purists will be delighted: at Yi Sang, the noodles are perfectly prepared using traditional, yet laborious, methods, with no ingredient omitted.   For the record, old-timers remember that the best Num Banh Chok used to come from the province of Kampong Cham, where fish from the Mekong was said to have a particularly delectable flavor at the time.     There are also several versions of Num Banh Chok. The noodles can be eaten with Samlor Khmer (Khmer soup), as was the case during this tasting, but also with Samlor Namya (red curry also known as Samlor Krohom). Some regions even have their own versions of Num Banh Chok, such as Siem Reap, which uses lots of garlic and coconut milk and a sweet fish sauce called tik-pha-em.   However, the traditional recipes and preparations of Num Banh Chok have hardly changed over the centuries. Rich or poor, young or old, city or village, no matter where you come from, Num Banh Chok has always been, and remains today, Cambodia’s favorite dish. A history and a dish worth sharing.  With the addition of Samlor Kary (curry) and pork with Kampot pepper, we have a total of three versions of this emblematic dish. An authentic little gastronomic voyage to the land of Num Banh Chok, during which it will be the traditional version that seems to be preferred by our guests. Although less spicy than the other two versions, its slightly more exotic presentation and the possibility of dosing condiments yourself, its lightness and more Cambodian flavors probably play in its favor. In fact, the curry and Kampot pork-pepper versions are far more satisfying, and might be better suited to a dinner party, or simply to a heavy hunger.  Three desserts are on offer, and it’s a variation on the pumpkin flan (សង់ខ្យាល្ពៅ) that’s sure to win everyone over, as it’s enhanced by an apple salad that adds that extra something very pleasing to the palate. All in all, an experience worth trying for those wishing to discover or savor authentic Khmer cuisine with its typical dishes. Not forgetting the restaurant’s signature dishes, such as salmon steak with spinach sauce, or simply grilled beef with local salads and condiments.  Once again, we’d like to emphasize the extremely relaxing setting, impeccable service and, for those in a hurry or with limited time, the possibility of home or office delivery.  

The diplomatic corps, due to its role of representation – among many others – is generally accustomed to excellent quality gastronomy. It therefore seemed interesting to propose to the Ambassador of France in Cambodia, Mr. Jacques Pellet, and Mrs. the Consul, Sophie Guégan, to give their opinion on one of the new jewels of the Thalias group: Siena, italian restaurant and wine bar. An experience they showed a lot of attention and curiosity for.  Located on the 27th floor of the Flatiron by Meridian building, Siena restaurant, the latest creation of the Thalias group, officially opened its doors to the public in early September of this year. It is therefore the setting of a brand-new restaurant that our guests were able to discover during this tasting. Luxurious setting, but without excess, very pleasant natural light and above all an impressive view of Phnom Penh through immense bay windows, the Siena is also an opportunity to see how much the capital is developing at high speed. An experience that is even more impressive during the sunset. Comfortable seating, impeccable table setting, and smiling, discreet, but efficient staff, everything has been thought out so that the customer feels perfectly at ease from the first minutes. The chef who has been talked about so much for the past few months, Giuseppe Napoletano is in the kitchen, he does not show himself, working with precision and concentration for this meal for the perfect meal. Giuseppe, affectionately called Pino, is like that: Italian eloquence during moments of relaxation, But a meticulous expertise in the art of Italian cuisine in the kitchen. Let’s even talk about intransigence when it comes to using the best and most authentic ingredients and condiments for his recipes. Pino is a purist, a lover of fine Italian cuisine, a permanent artist, but humble and discreet. For this meal, Pino will offer a generous variant of the menu served at the opening of Siena with several emblematic dishes that had already delighted the privileged ones who were able to attend the event. After the traditional amuse-bouche, a real composition arrives – a set of quite remarkable flavors. It is there “an authentic celebration of Italian cuisine”, indicates the menu. The original and appetizing set offers : a carpaccio with very thin slices, delicately garnished with a fillet of parmigiano – parmesan, lemongrass and some crispy vegetables fried calamari and vegetables with thyme, potato velouté, Italian salad with aioli a slice of veal stuffed with tuna mousse and quail egg Cleverly arranged so that the flavors can follow each other harmoniously, these three dishes are a real little feat. One might fear that the combination of meat and seafood might get a bit complicated, but this is not the case. It’s a symphony of flavors that’s enjoyed without a false note. It’s simply delicious, and we can’t wait to try it again. Beautiful Italy and a vivid imagination, we might say, for the next course. Pino offers us typical pasta from the Naples region with Sienese pork ragout, fresh cheese with pecorino – a parmesan made from sheep’s milk – and basil. The meat of the pig from Siena, which can be found all over Tuscany, was recognized by an appellation of origin by the European Commission in 2012. This rustic pork meat – La Cinta Senese to cite its original name – stands out from other meats by its pronounced flavor. It also makes it possible to make high quality charcuterie (salami, ham, bacon, porchetta…) that can be tasted in the many osteria – wine bars in Siena. It is therefore not surprising that this dish is also a real delight thanks to the extreme quality of the meat, but also the perfectly cooked pasta “al dente”, crowned with a creamy Pecorino cream and sprinkled with fragrant basil leaves. The second main course was also a small masterpiece: a pan-seared sea bass fillet accompanied by clams and coated with an asparagus sauce. Once again, Maestro Pino shines in all his splendor. The fish is a remarkable delicacy, and the accompaniment is dosed with impressive finesse. “In a dish, you have to know how to compose an accompaniment and a sauce balanced enough so that the flavor of the meat, fish or chicken is not obscured by too many additional tastes”, Pino shared after the meal. This beautiful gastronomic interlude ended with a famous Italian dessert: a Tiramisu with the chef’s personal touch. Not too much to add about this final. Even if the generosity of the previous dishes was largely enough to satisfy, this delicious dessert lets itself be eaten by greed. It offered a splendid conclusion for this tasting ended by an exceptional talent. Simple reaction from our guests, they just said: “it was excellent!” They seemed apparently delighted with this beautiful discovery, before warmly greeting and congratulating the mastermind of this sublime lunch.