Thalias Hospitality

Khmer Cuisine and Wine

Khmer cuisine is one of the world’s oldest living cuisines and one of the most resilient on the planet. Pairing wine with Khmer cuisine can be fun and can bring a great deal of enjoyment and satisfaction, although certain accepted wine pairing norms must and can be successfully abandoned Spices are often exquisite in quality, yet restrained and understated in their use. Regional flavours and dishes prevail: turmeric from Battambang, Salt from Kep, and of course Pepper from Kampot, which is internationally renowned for its intensity and unique characteristics. Saffron is valued for medicinal qualities as well as flavor and aroma, whilst tamarind also forms the basis of many sauces and marinades. An assortment of freshwater fish from the Tonle Sap, Mekong, Bassac; seafood from Kep and beyond are sought out and savoured. There are influences in the cuisine from China, (the Chinese began moving in Cambodian circles as far back as the thirteenth century), Vietnam and Thailand; as well as the impact of French colonialism on dish construction and cooking technique. Chili is widely used in Khmer cuisine although more sparingly than its neighbours. Prahok is a national institution made from fermented fish and used much in the way westerners would use salt to season their cooking. Kroeung is a widely used curry paste, made from the skillful art of spice blending; common ingredients in Khmer Kroeung are cardamom, star anise, clove, cinnamon, nutmeg, ginger, turmeric, lemongrass, galangal, garlic, shallots, cilantro and kaffir lime leaves. Rice is the staple, and then the meal consists of a number of different dishes that individually highlight certain flavor components, (salty, sour, sweet, bitter, hot, umami) which, when combined as a single degustation, offer a sense of having a complete and satisfactory meal. Wine and Khmer Cuisine Pairing wine with Khmer cuisine can be fun and can bring a great deal of enjoyment and satisfaction, although certain accepted wine pairing norms must and can be successfully abandoned. For a start, it’s not going to work trying to pair a certain wine to a certain dish given that the meal usually consists of a selection of dishes, that when eaten as a whole form the complete meal. If you are trying to match glass-for-dish you will have an awkward table cluttered with multiple glasses per person! So, what we are looking for here are good all-rounders, wines that can pair well with the fresh clean flavours of Khmer food across multiple proteins and styles. Wines that can be paired to bitter, sour ingredients and pungent, salty and spicy foods. Look at aromatic whites, which positively zing paired with the fresh herbs, greens and spices abundant in Khmer soups, salads and other dishes, the wide use of freshwater fish and seafood also make these wine styles perfect partners: think Riesling, Sauvignon Blanc, Alberino, Pinot Grigio, Verdejo and you are on the right track. Rose can work well, particularly with the standard pork and rice, or with spicier chicken or pork dishes: look for the slightly off dry styles, as that fruity, sweetness ameliorates the heat. If it has to be red, then I adore Pinot Noir with Khmer cuisine, its lush fruit characters, lively acidity and only faint tannins make it a wonderful food wine across many dishes and styles. Although, most fruity and fruit driven reds will work well. For the fuller-flavoured, dishes, look for wines made from Merlot, Carmenere, Grenache, and GSM (Grenache, Shiraz, Mourvedre) blends. For the heavier, meaty dishes I like a Malbec from Argentina, a juicy Aussie Shiraz, a rustic Cote Rotie from France, or a Touriga Nacional from Portugal. I personally find the main trick is to stay away from high alcohol wines, from oaky wines or big, tannic reds, high alcohol amplifies heat, whilst tannins and new wood characters tend to be amplified by dishes involving bitterness, sourness or spiciness. Instead, look for pure, fruit driven wines with good, vibrant acidity to enhance your Cambodian culinary odyssey and enjoy. Written by Darren Gall

The Festive Hope – Portrait Sothy Keo

Siem Reap lays quiet on the morning of April 18th, the day after Khmer New Year comes to an end. The sun shines brightly on the newly constructed roads that are caked with layers of baby powder — the smokey evidence of the week-long Khmer New Year’s water fights that took hold over the city. Nestled on the riverbanks are two sister restaurants of Khéma and Malis, decorated lightly with multi-coloured stars and straw hats that represent the festive holiday. Sothy Keo runs both restaurants in Siem Reap. Ever since she was promoted to Malis’ manager in 2016 and has been assisting Khema’s operations since it opened across the river. Now at 41 years old, Keo is ready for commerce to return with visitors again. She has prepared and cultivated a support team and organized a schedule to make sure there is at least one leader at each place for operations to run as smoothly as possible. Born and raised in Siem Reap, Keo knows the local community and has worked her way up to managing both venues with pride. “It is not easy to run two restaurants at the same time, but I like to take on all the opportunities that someone gives me,” Keo explained. After struggling to keep her team together and in high spirits during a pandemic with little to no tourism, Keo knew she must try all that she can to help the business survive until customers return. “The Siem Reap economy affected our restaurant and our hearts,” Keo remembered softly. “No jobs, no income, and everyone needed to find a way to leave far away from our home to find a job.” Thankful that domestic tourism and many loyal customers still enjoy the Khéma free flow on breakfast and lunch, Keo has deepened her concentration on local customers. “Before everyone just focused on tourism (in Siem Reap), but if we have no tourists, we have nothing.” Rushing to prepare the service team in the wake of Malis’ reopening and the expected influx of travellers to the city for Khmer New Year, Keo was feeling cheerful. Hoping that the economy will be a bit more normalized this year, Keo can only praise her team for all their hard work during the holiday preparations. “For Khmer New Year, it was amazing to see the smiles from my people around me,” she remarked. Adding that the government organized this year’s festivities well. “The decorations, the vendors, and even the security were properly prepared,” Keo praised. “Normally after Khmer New Year, I always joined for rubbish collection, but this year was very clean. I appreciate my province.” Keo recommends trying “Num Banh Chok” or Cambodian rice noodles for the new year. This iconic dish is mildly fermented rice noodles prepared with a broth of kroeung, prahok, freshwater fish, and coconut milk/coconut cream. This style of broth is often a spring green color which usually comes with a basket full of fresh vegetables and herbs that are grown along the biggest lake in Siem Reap, the Tonle Sap. Written by: Sotheavy Nou  

10 Gift Ideas For Mother’s Day (May 8th)

Although it’s a Western holiday, Mother’s Day is becoming widely celebrated among families in Cambodia on May 8. Remember, there are all types of mothers, so looking for a good gift for Mother’s Day can feel stressful. While there are many popular ideas on what to get her, here are some ideas and places to check out in Phnom Penh. Exquisite Cambodian Cuisine You can’t go wrong with treating your Mum at Malis and charm her by the romantic place, a superb garden oasis with its lush vegetation around the fish pond. Malis is the perfect place for an unforgettable Cambodian feast in the serenity of their courtyard, or air-conditioned dining room. Lavish Dinner You can brag that you treated your mom to one of the 100 best restaurants in Asia with Phnom Penh’s own Topaz. For over two decades, Topaz has been leading the French fine dining in Cambodia. Through carefully selecting ingredients garnered from the Marché Rungis in Paris and selected suppliers across France and Cambodia, Topaz is now the first restaurant in Cambodia to make it to the Asia top 100 list. After enjoying a beautiful Tajima Wagyu steak and indulging her taste buds in the sinful delight of sweet bananas flambé in Caribbean dark rum, your mother may think you are the best child ever! The Green Thumb If your mother doesn’t like to eat much or loves to garden, a great gift to consider is a small fruit tree. Fruit trees generally symbolize life and strength as well as help brighten up the home. The heart-shaped lime tree leaf is associated with the heart and is symbolic of love and fidelity. As a tree dedicated to the Greek goddess Venus, it is the tree of maternal love. Soothe the Stress Is your mother stressed or always annoyed at you all the time? Ease her anger and her stress with a relaxing spa or massage day. Luxury Spa have some products that can create a relaxation sanctuary at home or at their venues. After two hours of massages, face spa, and soft music, your mother will forget that you never visit over the weekends. I “Art” You Cards If you are on a budget or are very creative, try making a gift for her this year. Making a card out of paper, markers, and glue can show how much you appreciate the woman who took care of you. Write a heartfelt thank you or recall a story from your childhood and add it to a blank card. Cards that say “I love you” can go a long way to showing your love, just make sure it’s not the joking kind or else you may have to pay for that one for the rest of the year! Treasured Memories Another DIY(Do It Yourself) project you can create is a scrapbook. Although it takes time and a huge amount of effort, a simple photo book with personal captions and messages can make your mother cry in happiness. This is also a good activity if you are no longer able to see your mom, preserving memories is a great way to honor the time spent with someone who is no longer there. MOM Fun For any mom who loves watching movies, Doctor Stange in the Multiverse of Madness will be released on May 5th, just in time for Mother’s Day. It literally shortens to MOM! Treat her to the full experience of popcorn, slushies, and reclining chairs at a cinema, she will feel like a teenager again. Twist on Traditional Flowers If you are still stuck and want to go the traditional route of flowers, then a trip to Central Market is your best bet. If your mom is sensitive to smells and pollen, a bouquet of paper flowers may be better for her. More and more artisans are turning towards flower making, even creating flowers out of money! Imagine your mom receiving a bunch of flowers and on closer inspection, she sees they are made of $20 bills! Herbal Tea Forget coffee or regular teas, the new tonic for long life is herbal teas. They have no to little caffeine and have many health benefits for the nerves and gut. A great gift for the mother who refuses to give up her guilty pleasures of greasy food and sweets, herbal teas can help detox or digest whatever ails her. At the very least, it is a great alternative drink. Time At the end of the day, it all depends on what a mother wants. But one of the best gifts any child can give a parent is to spend time with them. From having a meal to looking over photos, many parents will just appreciate the time spent with their children. If you have a mother who is not looking for that, then I suggest going with an envelope of money and a nod goodbye or just a small thank you. Written by: Sotheavy Nou  

Gastronomy & “50 Best” list: What are the best restaurants and chefs in Asia?

The suspense is over for the culinary competition – Asia’s 50 Best Restaurants – to determine the top 50 best dining establishments located in Asia. Hopefuls and Winners Although the official name of the competition is “Asia’s 50 Best Restaurants”, the list was expanded last year from 51 to 100 places to reflect a greater diversity of tastes and regions. The publication of the shortlist naturally generated a wave of enthusiasm and high hopes among the candidates, all of whom were probably dreaming of making it into the top 10, or even of achieving the ultimate accolade of reaching the podium. The winners of this tenth edition were revealed last Tuesday and celebrated with a series of live events in Bangkok, Macau and Tokyo. The suspense was intense during the ceremony when the countdown reached the top five. The Chairman (China), last year’s No. 1, took fifth place; Le Du in Bangkok came in at No. 4, giving Chef Ton two spots in the top 10, an absolutely unique achievement. Florilege restaurant in Tokyo took the third place. Finally, Sorn, the best restaurant in Thailand, came in second. Then came the announcement of the coveted first place and it was Den (Tokyo) – already ranked as the best restaurant in Japan since 2018, coming in second or third overall in the previous four editions. Award-winning chef Zaiyu Hasegawa began cooking at the age of 18 in the kitchen of a ryotei (traditional Japanese restaurant) in the Kagurazaka district of Tokyo. Eleven years later, he opened Den. According to the chef, who is visibly moved, but not really surprised to be in the top 10, his success can be explained by an ongoing curiosity: “Rather than sticking to the elegant but often impersonal traditions of high-end kaiseki cuisine, I offer a deeply personal version of Japanese cuisine drawing on a variety of influences, whether from home or gleaned from travels abroad, but always using prime ingredients from the ocean, pastures and forest,” he explains on the Den website. Concept Asia’s 50 Best Restaurants was created in 2013 by the Academy of Asia’s 50 Best Restaurants, an influential group reuniting more than 300 food critics in Asia, each selected for their expert opinion in the industry. The competition includes six voting regions – India and Subcontinent; Southeast Asia – South; Southeast Asia – North; Hong Kong, Taiwan and Macau; Mainland China and Korea; and Japan. This initiative, supported by S.Pellegrino & Acqua Panna, was launched at a time when gastronomic tourism was booming. The objective of the promoters of this initiative was “to publicize promising chefs and culinary trends and to highlight the subtlety and complexity of the various cuisines of the region – and of course, those worth discovering” “Asia’s 50 Best Restaurants” list is published by William Reed, which also manages “The World’s 50 Best Restaurants,” launched in 2002, and “Latin America’s 50 Best Restaurants,” launched in 2013. In May 2020, “50 Best” – the organization behind the lists – launched the “50 Best for Recovery” program in support of restaurants around the world that are emerging from the Covid-19 pandemic and are looking for concrete advice and support. There are also a multitude of categories in this 50 Best organization ranging from best bars to discoveries to MENA’s (Middle East & North Africa’s). In 2021, still in the spirit of supporting a struggling industry Asia’s 50 Best Restaurants – in association with S.Pellegrino & Acqua Panna – has announced “Essence of Asia”, addressing a category of restaurants representing the spirit of Asian gastronomy. Reference The Asia’s 50 Best Restaurants award has become a benchmark in gastronomy. Since 2013, the list has well-positioned restaurants rated by as many as 350 chefs, professionals and food experts as the best. For William Reed, which operates in a field – review site and competition – that is more than crowded, the “50 Best” reference is a genuine compass for gourmets and lovers of fine cuisine and an exceptional opportunity for restaurateurs to significantly gain visibility and notoriety. Due to restrictions, the annual culinary gathering, usually a mix of festivities and gourmet meals, has not been held in preference since 2019. The 2020 and 2021 editions were online so not very tasty… This year, however, the organizers of 50 Best offered a novel format: they unveiled the list in a simulcast to the public and to the winners in Macau, Tokyo and Bangkok. In Cambodia Wat Damnak In 2015, Wat Damnak restaurant in Siem Reap entered this prestigious list of the 50 best restaurants in Asia at number 50. This was a first for a restaurant in the Kingdom. Chef-owner Joannès Rivière had then flown to Singapore to attend a gala evening at the Capella Resort, in the presence of several of the world’s most famous chefs. “I am honored, it is really a great success, it definitely puts Siem Reap on the international culinary map. It’s good for Siem Reap, but also for Cambodia,” said the French chef at the time, adding: “The country is really worth visiting when it comes to food. We have the products. We have the culinary culture. We have everything people could want. I just don’t think we are the best at promoting ourselves here in Cambodia, especially in Siem Reap.” On this occasion, the chef also took the opportunity to say: “I would like to see this award as a message to Cambodian chefs, it proves that it is possible to run a world-class restaurant with a menu based on local products. Young Cambodian chefs should pay attention to their grandmother’s cooking and the products around them. Back on the map In 2019, Joannès Rivière’s restaurant was again included in the “50 Best” list in the “Disovery” category, a second consecration for the talented chef who has since opened a restaurant in Phnom Penh. As a matter of fact, Joannès Rivière’s restaurant in Siem Reap was so successful that it was necessary to make reservations several weeks in advance, thus becoming one of the … Read more

Six Places to Check Out in Siem Reap for Khmer New Year

During last year’s global lockdowns, Siem Reap took the opportunity to renovate many of its ageing small roads and lights. Last October, the city underwent a massive upgrade in the city’s infrastructure by widening main roads, updating new pipes, and reconstructing parks. Meanwhile, many people living in Cambodia have been vaccinated to 81 percent inoculation rate around by November —just in time to reopen to tourism. Siem Reap is planning a low-key event in mid-April to celebrate the Khmer New Year. Although the list of the attractions and activities have yet been to be arranged for the Siem Reap Songkran 2022, hotels and attractions are preparing themselves to receive visitors. So get ready to enjoy the Songkran festivities again! Whether you are a visitor from another country or front the city, here are 6 things to check out while in Siem Reap. ● Dine-in Luxury with Malis Overlooking the Siem Reap River, visitors can treat themselves to a magical evening of reliving the Angkorian times while dining within the beautiful Angkor Wat-inspired Malis Restaurant. Surrounded by the mystical garden and water pond, this restaurant features the best Cambodian cuisine and ambience. Famous for highlighting the food that royalty dine on, this is the perfect place to capture the essence of Siem Reap. Be sure to try the iconic Fish Amok and the Bang Kang river lobster, which is marinated in the Khmer flavors of prahok and chilli paste, wrapped in foil for an intense flavour and grilled until golden. Located on Pokambor Avenue, reservations can be made at reservation.malissr@thaliashospitality.com or call +855(0)15 824 888. ● A Bold Palate at Pou Restaurant and Bar For the courageous foodies, head over to Pou Restaurant and Bar between Wat Damnak pagoda and the old market. There, chef Pou (uncle) Mork Mengly, is renowned for his take on fusion Siem Reap’s street food. He just has released his latest a la cart menu, and every dish listed looks TASTY! Ranging from a flavorful Chicken Curry to the more daring dish of Jungle Beef with Red Tree Ants, to the delightful Angkor Wat Temple Desert; there is a dish for everyone. In addition to the various cuisine, there are experimental cocktails and beehives for any adventurous diner looking to excite their tastebuds. ● Family Time at ICF Wake Park For Families looking to do more than temple hopping for Khmer New Years, stop by ICF Wake Park. There’s water fun for the whole family as you climb, bounce and slide your way through Adventure Island. The park includes the wakeboarding area, a climbing wall for adults and children, a man-made beach with an inflatables jungle for kids, as well as a bar and restaurant. The beautiful park is open on April 14th – 17th, from 11 am to 9 pm with a live cooking station from 7 pm to 9 pm. ● Strolling at Chocolate Garden Anyone looking to check local artisans, handicrafts, and vintage collectables; may find themselves strolling along Chocolate road towards the Chocolate Garden during the weekend in Siem Reap. Popular among the locals and visitors for their hot drinks and freshly made pastries, the cafe also hosts weekend markets for over a dozen vendors selling local crafts and antiques from 8 am to 4 pm every Saturday to Sunday. The concept started as a way to support local products and creative individuals with small startups has now blossomed to a beloved area. They also have a small library if anyone is tired of walking. ● Connect with Nature at The Kulen Elephant Forest Visitors looking to commune with nature can do so by getting to know a herd of elephants. The half-day tour is available for small group interaction with the animals at a community-run forest reserve in the Kulen Mountains, about an hour’s drive from the city. Here, visitors can walk with the elephants down a nature trail, then feed them bananas and sugarcane stalks. Later, you can follow the elephants to a nearby pond and watch them play. These formerly captive elephants were once used to give tourist rides at the Angkor Archaeological Park, are now retired and are raising funds for various conservation projects. ● Relax at Sokkhak Located in the old market area, one of the most recommended places to soothe your aches and weariness is Sokkhak Spa. Their namesake means ‘harmony’ in Khmer, offering massages and spa treatments by gentle professional therapists in a tranquil environment. Written by Sotheavy Nou

Malis & the Goddess of Flowers

From great devotion comes great art Wandering through the halls and pathways of Angkor Wat, taking in the overwhelming magnificence and minute detail of the statues, sculptures, reliefs, and friezes of the largest religious structure on earth; close examination demonstrates that remarkably, almost every surface is treated and carved with narrative or decorative details. Angkor wat was designed and built in such a way so as to be in harmony with the universe, planned according to the rising sun and moon, symbolizing recurrent time sequences. The central axis aligns with the planets, connecting the structure to the cosmos so that the temple becomes a spiritual, political, cosmological, astronomical and geophysical center, a mandala -a diagram of the universe. One begins to meditate on the other magnificent art forms and craftsmanship that must have existed in the community at this time. The costumes, the finery, jewelry, paintings, music, and of course dance. We can only imagine because unlike stone’s ability to resist the jungle and endure the forces of nature and last for millennia, much of the fine arts and refined culture of the Khmer empire has been lost to history. Freedom of Expression When Cambodia gained independence from French administration in 1953 it enjoyed a brief, glorious period of optimism and cultural expression, with the royal family now in Phnom Penh, the city became a celebrated center for the arts and this was a time that saw the emergence of a new, modern and distinctly Khmer art scene. Yet again, much of our knowledge of this would also be lost in the ensuing Khmer Rouge genocide. Luu Meng is Cambodia’s most celebrated chef, his mother had run a bahn chao (thin, savoury omelettes) shop on Sothearos boulevard and his grandmother had worked as a cook in the Royal Palace before opening her own restaurant. When he was just three years old Meng and his family were forced to flee Cambodia to a U.N.-operated refugee camp in Thailand. Meng’s family survived the Khmer Rouge by following his grandfather’s advice to stay near the water. Meng’s grandfather had previously fled Mao Zedong’s regime in China to settle in Phnom Penh. Meng was eventually able to return to Phnom Penh and in 1993 started working at the Sofitel Cambodiana as a trainee cook, becoming a sous chef in 1995. Later Meng worked as an executive chef for the Sunway Hotel. In 2001 he worked for Sofitel in Siem Reap. In the mid-2000’s, together with his old Sofitel colleague Arnaud Darc, Luu Meng opened “Malis”, the first Cambodian fine dining restaurant in Phnom Penh. When Malis, (which means Jasmine in English) opened, it was not just a matter of merely opening the doors and rolling out the classic dishes. Chef Luu Meng had to rediscover and redefine a lost cuisine and restore a nation’s pride and respect in its finest foods, its reputation with its produce, and the dignity of its hospitality. Meng became part chef, part food detective -more ‘recipe raider than tomb raider- he would travel the width and breadth of the country seeking out cooks, ingredients, recipes, and techniques; listening, sampling, learning, and then training his team of chefs, imbuing them with more than the practical elements of a dish, also sharing the stories, legends and details about the people behind them, filling his team with pride at being able to bring these dishes back to life and share them once again with locals and with visitors from around the world. Ten successful years later the Thalias Group opened its second Malis restaurant in Siem Reap, on the 1st of February, 2016 sharing its living Cambodian cuisine with the millions of foreign tourists who visit the temples each year. The new, white, and silver building on the riverside is a monolithic structure inspired by the Prasat Kravan, a 10th century Angkor temple south of the Srah Srang Baray. From the outside, it has the imposing air of a palace or a state building, inside it is all food temple, a statement, and an offering of Cambodian cuisine and hospitality restored and recreated in all its glory. Chef Meng calls his cuisine ‘Living Cambodian Cuisine’ and not traditional Khmer food, he accepts that the cuisine today has been influenced by its neighbours in the region and is a cuisine that is constantly being refined, evolving, and emerging, it is a cuisine not solely of its history but also of its present and future. The Royal Ballet of Cambodia As far back as the 7th century, there is a record of Cambodian dance performed as part of the funeral rites of Khmer Kings. Temple dancers came to be recognized as ‘apsaras’, a type of female spirit of the clouds and waters in Hindu and Buddhist culture, they were seen as both entertainers and messengers to divinities. Ancient inscriptions describe thousands of apsara performing divine rites at temples; when Angkor fell to the Siamese, its artisans, Brahmins, and dancers were taken captive and removed to Ayutthaya. Dancers of the court of King Sisowath were exhibited at the 1906 Colonial Exposition in Marseilles, France at the suggestion of George Bois, a French representative in the Cambodian court. The artist Auguste Rodin was captivated by the dancers and painted a series of watercolors on them. Post-independence, Cambodia Queen Sisowath Kossamak became a patron of the Royal Ballet of Cambodia and under her guidance, several reforms were made to the royal ballet, including choreography, dramas were also shortened from all-night spectacles to around one hour in length. Prince Norodom Sihanouk featured dances of the royal ballet in his films. The Cambodian dance tradition was devastated during the terrifying reign of the Khmer Rouge; it is estimated that ninety percent of all of Cambodia’s classical artists were murdered or perished between 1975 and 1979. After the fall of the Khmer Rouge, those who did survive wandered out from hiding, found one another, and formed “colonies” in order to revive their sacred traditions. Khmer classical dance training was … Read more

Love is in the air!

While we acknowledge that cooking for your loved one can be a most romantic and wholesome event, we at Thalias also realise that there is a real appeal to leaving your cares behind and spending a Valentine’s Dinner catered to and pampered this February 14. Don’t worry about the overcooked steak or the wine pairing, we have that all covered for you! Discover below the delicious menus we have crafted to help you and your significant other celebrate your adoration. Spend an elegant evening with your beloved at Topaz. Intimately lit by candlelight, let our staff cater to your needs while you focus on letting the love flow. Our lavish seven-course set is made to delight your senses with delicate flavours from the land and sea. For a heightened sensory experience, the Topaz team has also spent time selecting a range of wines that we feel perfectly match the flavours of each course. Our Valentine’s Day menu will be available on the evening of Monday 14 February. Your chance to savour this refined 7-course menu is $240 net per couple or $160 net with wine pairing per person. See our full menu here and make sure to book your table now. Please call: 015 821 888, or book via https://topaz-restaurant.com/reservation Spoil your loved one this Valentine’s day with a romantic dinner for two at Khéma. With your hearts in mind, Khéma’s chefs have created a sensuous menu of smooth, rich, sweet, and creamy flavours that will leave you swooning this Valentine’s Day. Getting off to an electrifying start with a Lobster salad, the menu then lowers the volume with a Beef broth with foie gras Royale, followed by sweet, luscious Slow-Cooked Lamb Chops and rounded off with a magnificent Chocolate mousse with raspberry coulis centre. Discover our full menu and book your table now for Monday 14 February on https://www.khema-restaurant.com/reservations This Valentine’s Day, we’ve created a vibrant, luxurious menu full of colour and zest and featuring some of Cambodia’s most delicious flavours. If beautiful food is the key to gaining and holding a lover’s heart, then it’s time to book your enchanting Valentine’s Day dinner at Malis right now. Reservations strongly recommended https://malis-restaurant.com/reservation Details and menu here.

The wait is over and we are delighted to welcome you back to Malis

We are thrilled to inform you we are now open for dine-in services seven days a week offering breakfast, lunch, happy hour, and dinner. Guests can now enjoy one of their favourite breakfasts in a cool, tranquil environment and at unbeatable value. Cambodia’s Kuy Teav, noodle soup, is famed for its rich, delicious and nourishing properties and our chefs have gone to town so they can offer you a wide range of flavours to choose from, including our signature Kuy Teav with Pork and Prawn, as well as Beef, Pork, Fish Balls, Crispy Mee with Minced Beef, and Braised Pork Offal, all served with a tasty range of accompaniments so you can tailor the flavour to your own liking. And we have richer offerings too, with a deliciously aromatic and hearty Kuy Teav Khor Kor, made with a delicately spiced Beef Stew, and a wildly satisfying Kuy Teav Posjrouk made with Braised Pork Belly. If there is a better way start to the day, we’re not sure what it is, and at just $4 for each deliciously filling bowl, we’re glad to offer this little bit of good news for all. Available every morning from 6.30am to 10.30am. If breakfast isn’t your thing, you can always drop in during the day for a tasty Afternoon Snack, when you can enjoy a bowl of Kuy Teav Phaklov (braised pork offal noodle soup) or Kuy Teav Prosjrouk. Available everyday from 2pm to 5pm. In fact it’s possible to enjoy great value at Malis no matter what the time of day. If you don’t fancy a soup for breakfast, there’s always the classic Bay Sach Chrouk Ang (grilled pork and rice), or Bor Bor Samchok (pork and seafood congee). Later in the day, refresh your senses with a vibrant Sour Chicken and Lemongrass Soup or go deep with a Saraman Beef Curry, perhaps Cambodia’s richest, most aromatic and flavoursome dish (in the eyes of some at least). Or you can go for the lively flavours of Tofu with Kampot Pepper and Ginger. And there’s plenty more besides that. With its cool, air-conditioned environment, elegant but relaxing setting and attentive service, we hope that Malis can serve as a momentary escape from the uneasy world outside. Malis is offering limited seating to accommodate social distancing measures, so reservations are highly recommended Information and take away please call +855 15 824 888

Le Réveillon de Noël

In France, the main Christmas meal is a gracious and arranged affair held on Christmas Eve. The meal is a splendid feast of the finest foods accompanied by great wines and will stretch on until after midnight. According to the French Ministry of Europe and Foreign Affairs: Many of today’s Christmas traditions originated in the Middle East and were introduced to France by the Romans. Reims was the site of the first French Christmas celebration when (in 508) Clovis and his 3,000 warriors were baptized on Christmas Day. Charlemagne received the crown from the hands of Pope Leo III on Christmas Day in 800. In 1100, Godefroy de Bouillon’s successor, his brother Baudouin, was crowned in the basilica of Saint Mary of Bethlehem. Later, King Jean-le-Bon founded the Order of the Star in honor of the manger; it remained in existence until 1352. In 1389, French crowds shouted Noël! Noël! in welcoming Queen Isabeau of Bavaria to the capital. Thus Christmas gradually became both a religious and secular celebration. Christmas in France is a family holiday, a religious celebration, and an occasion for merry-making. The first tree in France was said to have been presented as ‘the holy tree of Christmas’ in the city of Strasbourg in 1605. It was decorated with artificial colored roses, apples, sugar, and painted hosts, and symbolized the apple tree in the garden of Eden. Another custom is that of the nativity scene and the manger, (la crèche) which are believed to have originated in the 12th century, in the form of liturgical drama. The popular manger was introduced in Avignon by Saint Francis of Assisi between 1316 and 1334, and after the revolution, it was popular to display a crèche or ‘nativity’ in homes for Christmas. Christmas fairs are a popular and colorful tradition in France and the most famous Christmas market in Europe is held annually in Strasbourg, the capital of Alsace, and dates back to 1570. For five weeks this historic city on the border of France and Germany becomes the “Christmas capital of Europe” and turns into one giant magical decoration. The history of the Fair actually began in the 14th century when it was called St. Nicholas Fair. In 1570, under pressure from the Reformation, the name of the Catholic saint was replaced with the name of the Christ child. Since then, the Fair has been called Christkindelsmärik. The twelve squares of Strasbourg host hundreds of festively decorated wooden chalets. Souvenirs and local delicacies, Christmas decorations, handicrafts, and other festive utensils are all sold here and it is a wonderful opportunity to taste traditional Alsatian cuisine, much of it cooked right there in the streets. Twelve Christmas markets are open all across the city: Christkindelsmärik itself on Broglie Square and other Christmas markets on the Cathedral, Castle, and Crow squares. The Gutenberg Square hosts a Swiss village; the Station Square is an arts and crafts market. All the streets hold small themed artisanal fairs. The Kleber square is very festive thanks to its elegantly decorated fir tree brought straight from the mountains. Every year a particular country is invited to be an honorary guest at the Strasbourg Fair. Craftsmen, chefs, and winemakers thus introduce the visitors to the customs of their country. A special cultural program includes film projections, dancing, and folk music performances. Before the 18th century, le réveillon de Noël was divided into two meals: people ate a light supper before midnight Christmas Mass, and then indulged in a “fat” supper at 3 am that would last for hours. Réveillon, as the name suggests is a decadent affair, and the finest dishes and wines will be served: after an aperitivo of Champagne friends and family will enjoy oysters, smoked salmon, lobster, foie gras, and possibly caviar all accompanied by an appropriate white wine, perhaps a Chablis Grand Cru. For soup, there’s velouté de châtaignes, a creamy chestnut soup made with winter vegetables, whose name means “velvet.” This will be followed by the traditional Christmas Turkey, with chestnuts and a superb stuffing and a cured, Christmas ham may also be served. Of course, there will be a glorious selection of cheese and the option of salads. It’s not a true Réveillon without a visually stunning and delicious Yule log and Marrons glacés, (candied chestnuts), macarons, Pain d’épices, or gingerbread may also find its way onto the table.