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Tradition: what do you really know about the French Christmas « Dinde »?

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The Christmas festive season is marked by a profusion of savory and generous food traditions, including turkey, oysters, and foie gras, among other dishes. But do you know why the Turkey (dinde in French) is so popular?  The Origins of Turkey as a Christmas Foodstuff  By 1720, approximately 250,000 turkeys were being cultivated annually in Norfolk, on the east coast of England. In addition to the route via Turkey/Constantinople, turkeys also entered the UK from the Netherlands via Spanish and Portuguese merchants who had established strong historical ties with the Netherlands.  The consumption of turkey as a Christmas dish in the United Kingdom became increasingly prevalent during the 1840s and 1850s. In A Christmas Carol by Charles Dickens, first published in 1843, the Cratchit family initially had a goose, but by the end of the novel, Ebenezer Scrooge has provided them with a turkey, which is perceived as a more substantial and significant offering. Additionally, historical records indicate that Dickens’s family also celebrated Christmas with a turkey in 1843.  Queen Victoria’s first Christmas dinner with turkey, in addition to the more customary goose and beef, was in 1851. In the 1861 publication, “Mrs Beeton’s Book of Household Management,” turkey was lauded as a suitable Christmas repast for the expanding “middle classes,” and the book even provided instructions on how to carve them “correctly.”  It was not until the post-war period, when agricultural practices became more efficient and food became more affordable, that turkey became the traditional Christmas meal in the UK, superseding beef and goose. The majority of commercially produced turkeys are now of the ‘White Holland’ variety, which was initially developed in the Netherlands.  The Etymology of the Term “Turkey”  The etymology of the term “turkey” is a matter of some debate. Two principal hypotheses have been put forth to explain this phenomenon; it is possible that both, or a combination of both, are accurate.  One hypothesis posits that the initial colonists in the Americas perceived turkeys to be a variant of the guinea fowl, a bird indigenous to Africa that was already a dietary staple in Europe. Guinea fowl were imported in Europe by Turkish traders in Constantinople (now called Istanbul). An alternative hypothesis posits that, although turkeys were initially introduced to Europe via Spain, they were predominantly imported into Europe through the intermediary of Turkish traders in Constantinople. Consequently, they were designated as ‘Turkey coqs’. Furthermore, over time, the term ‘turkey’ became the predominant designation for this bird.  However, in some countries, the term ‘turkey’ is not used to refer to this bird. In French, the turkey is referred to as a dinde, which is derived from the Hindi word ‘Indjushka’ and the Polish ‘Inyczka’, both of which signify a bird from India. In Arabic, the turkey is known as a ‘diiq Hindi’, which translates to ‘Indian rooster’. In Turkish, the turkey is simply called a ‘Hindi’, which is derived from the Hindi word ‘Hindi’, which in turn signifies India. The name was linked to India because Christopher Columbus was searching for India when he discovered the Americas, which led to the bird from the Americas being given an ‘Indian’ name.  In Portuguese, the turkey is referred to as a ‘peru’, a term derived from the country of Peru in the Americas. This may be the most logical designation for turkeys. In 1758, turkeys were assigned an “official” Latin name, “Meleagris gallopavo.” However, this name is a combination of Latin and Greek and actually signifies “guinea-fowl chicken-peacock,” which is inaccurate as turkeys are not guineafowl, chickens, or peacocks.  Further details of the Christmas menus at Thalias restaurants will be announced in due course.  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here   Reserve Your Table at Topaz Norodom / 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  

Topaz restaurants in tune with artists, music and photography

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Miwako Fujiwara, an exceptional pianist at Topaz Norodom

In addition to its fine cuisine, Topaz is also an inspiring landmark, a place of well-being and relaxation. It is also a venue that draws and welcomes the most famous artists.  Miwako Fujiwara, musician  This month, Topaz Norodom welcomed Miwako Fujiwara for a business lunch tasting, an illustrious choice given the immense talent of this Japanese pinstress who regularly delights classical music lovers in the capital.   While remaining rather humble about the success and hard work of her recent Musica Felice choir performance – an initiative also aimed at raising funds for the underprivileged – Miwako made no secret of her satisfaction at seeing her hard work rewarded, and at the warm reaction of the audience who turned out in force for the occasion. On her relationship with gastronomy, Miwako explained at the end of the lunch:  “I’m Japanese, but I lived in Europe for a long time to study music. Then I travelled to many European countries, and I had the opportunity to taste the cuisine of different countries. So, I like Japanese food, but also Khmer food when it’s not too spicy. That’s why I really appreciate fusion cuisine, the mix of genres.” As for his opinion of the Topaz business lunch, the artist made no secret of his enthusiasm and satisfaction:  “Everything was different, and I was impressed. At first, the starter was very colourful with finely chopped vegetables. So, I appreciate the genuine effort of presentation with the bright red and green avocado, not forgetting to mention that it was ‘super good’. The main course was interesting with this dish usually associated with meat but offered here with a rather fine and sophisticated assortment of fresh vegetables, I really liked this originality. Finally, the dessert was succulent, with several chocolate blends, it was quite incredible. Again, it was excellent, and the presentation was incredible”.  So, there’s no doubt that we’ll be seeing this exceptional artist regularly, enchanting the Topaz room with her presence to savour the new versions of the business lunch menu.  Aurélie Fischer, photographer  Art different, but still a lot of enthusiasm in this initiative with the Belgian photographer Aurélie Fischer who had the privilege of inaugurating a beautiful exhibition at the Topaz restaurant TheCommune.  Some twenty unusual photographs for this exhibition, which is still going strong today, in the hushed salons of one of the capital’s finest restaurants, Toul Kork. Many of her fellow artists turned out to encourage the young woman, who patiently took the time to explain to the guests her working technique for this series taken during the Covid crisis.  A region of reflections par excellence, it was in the salt flats of Kampot that Aurélie chose to give free rein to her imagination by depicting simple acts of daily life around the salt flats. Some of the photos required a great deal of preparation with models, while others are more simply moments of life around this place, which takes on quite exceptional colours at sunrise or sunset.  Playing with natural light and its colours is one of the aspects of the artist’s vision, who stresses that she” doesn’t want to have to resort to filters and other technological devices that nowadays make it possible, more and more frequently, to recompose a photo with just a few clicks”.  Another special feature of this unusual series is that the photos are displayed upside down, so as to highlight the very special reflection of light and form in the partially flooded salt flats.   Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here   Reserve Your Table at Topaz Norodom / 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  

Topaz TheCommune: Ratana Sek, hero of the 2024 Edition of CAMFOOD

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CAMFOOD CAMHOTEL 2024 was a resounding success, showcasing the incredible talent, passion and innovation that characterize Cambodia’s vibrant culinary scene. Ratana Sek, demi-Chef de Partie of Topaz TheCommune, won the gold medal in the Black Box Beef Challenge.  The highlight of CAMFOOD CAMHOTEL 2024 was undoubtedly the intense competition that took place over the three days. From the intricate art of bread presentation and fruit carving to the culinary prowess displayed in the Phnom Penh noodle, turkey breast, beef and vegetarian competitions, the event was a feast for the senses.  The Black Box Beef Challenge was the subject of a special competition, in which Ratana SEK, Demi Chef de Partie of Topaz TheCommune, won the gold medal. His exquisite creation, a grass-fed roasted US beef tenderloin, impressed the judges with its seared foie gras, ‘Ksatborei’ mashed potatoes, morel mushrooms, sautéed vegetables and a touch of local blue cheese and Kampot black pepper sauce. (see photo below).  After this beautiful victory, Arnaud Darc, CEO of Thalias Hospitality, said:   ‘“We are absolutely delighted to share this incredible news – our chef de partie, Mr Ratana SEK, won gold in the Black Box Challenge at CAMFOOD CAMHOTEL 2024! All of us at THALIAS and TOPAZ can only be proud of his brilliant achievement. His mastery of French cuisine, combined with his creative use of Cambodia’s finest local ingredients, really set him apart from the competition.”  “You should have seen the stunning dish he created: He perfectly roasted a fillet of grass-fed beef from the USA and accompanied it with pan-fried foie gras. But what really made this dish special was its innovative combination of local and luxury ingredients – from creamy ‘Ksatborei’ mashed potatoes to morels stuffed with milky mushrooms. Add to this its gorgeous mix of spinach, butternut squash, radish, Brussels sprouts and sautéed pea tendrils, topped with our homemade Prek Leap Blue cheese and a rich Kampot black pepper sauce What makes us particularly proud is the way Ratana has showcased both premium ingredients, such as US beef tenderloin, and celebrated local treasures – those amazing ‘Ksatborei’ potatoes from Pursat province and our artisan blue cheese from Thalias. Ratana, you continue to amaze us with your creativity and skill! We can’t wait to see what incredible dishes you come up with next. Keep pushing the boundaries of culinary excellence!”.  

Cindy & Sara: “We’ll be back at the Topaz for this outstanding business lunch’.

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Cindy N'Guyen (centre), Sara Duong (left) and Julia (Thalias)

A few weeks ago, several young women who are well known in Cambodia’s business community kindly shared their opinions about the Topaz business lunch. Cindy from BRED Bank Cambodia and Sara from Archetype were both enthusiastic.    More than the menu itself, the aim was to evaluate this formula, to get an opinion on the way in which chef Sopheak and his team seduce gourmets by offering an ‘almost magical’ business lunch formula combining a harmony of flavors and a variety of textures, all with the unique presentation that is also one of Topaz’s signatures.  Cindy: “I’ll be back and I’ll recommend this Topaz business lunch formula”  Cindy N’Guyen has been living in Cambodia for three and a half years and works at BRED Bank Cambodia as a corporate international business manager. She is also secretary general of the CCIFC. She has already been to Topaz a few times, usually for business lunches, with clients or even as part of a team:   “I had the privilege of trying the previous business lunch. I chose the seafood ravioli, and I thought it was very good and very powerful, with the seafood cut properly enough to give it some chewiness and a very punchy sauce, I’d say. For the main course, I tasted the Vegetable Wellington. I thought it was very good, with a pastry that was nice and crispy on the outside and vegetables that were very melt-in-the-mouth on the inside. If I may say so, I thought it lacked a little pep, it was very good, but the whole dish was very round and I think it needed a little more… Finally, the chocolate ganache was the highlight of the meal. It was very good, because the chocolate part was very chocolaty, so that’s what I like. In fact, it had all the textures, the fondant, the crunchiness and the softness, I’d say. It was very very very good. So I’ll be back. And I’d also recommend the Topaz business lunch”.  Sara : “perfect and well balanced meal”  Sara Duong is a young, elegant and smiling French Cambodian who has decided to move back to her native country in 2019. She is now a business developer with the architecture and engineering firm Archetype. She had already tried the Topaz’s first seasonal menu.  Already won over by the quality of the cuisine at Le Topaz, Sara confides that she particularly appreciated this formula:  “I had a meat dish, and the meat was perfect, melting and powerful. What’s more, it was cooked exactly as I’d requested and the side dish – mashed potatoes and spinach – was perfect and well balanced. Finally, the dessert was excellent. It was probably one of the best desserts I’ve ever had at Topaz. The chocolate ganache offered a mix of textures that I like, and I thought it was very well balanced too, not too sweet. All in all, it was perfect, a very good menu, and I intend to return to Topaz because I’d also like to try the vegetarian menu”.  Don’t forget that the Topaz business lunch menu changes every month, with new delights constantly being added by talented chef Sopheak. With prices starting at just USD 25, there’s no reason to miss out.  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here   Reserve Your Table at Topaz Norodom / 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  

C’est Délicieux: The return of the stars and Thalias on all fronts

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It’s been an incredibly busy few weeks in the Thalias Group’s restaurants, from the return of the starred Didier Corlou to the Villa Sisters event, the Beaujolais nouveau evening at Le Khéma, and much more…  Didier Corlou fully booked  The Topaz restaurant was fully booked for its special evening on 21 November, which welcomed the famous chef Didier Corlou for a special menu entitled ‘Entre Terre et Mer’ (‘Between Land and Sea’).  Didier Corlou is considered a true virtuoso of the culinary arts. Over the course of his distinguished career, he has managed a few renowned restaurants and written four acclaimed cookery books, all of which bear witness to his deep passion for Vietnamese cuisine and tradition. For this special evening, in duo with the Topaz kitchen team, Chef Corlou had prepared a seven-course menu inspired by his Breton roots and his love of Cambodian produce.  The dinner was attended by a host of VIPs, including diplomats, business leaders, officials and, quite simply, lovers of fine cuisine. For the record, the connection between Topaz and Chef Corlou goes back many years.  “I had the pleasure of sharing a moment that is particularly close to my heart. Didier Corlou is a chef and mentor I know well. When I arrived in Cambodia in 1994, it was he who taught me the ropes of management control in the kitchens of the big hotels.  Like my father Alain Darc, he showed me the importance of passion and authenticity in every dish”, said Arnaud Darc, CEO of Thalias.  At the end of this wonderful evening, Didier Corlou shared his delight:   “Thank you to the team and to Arnaud Darc for their support for this successful dinner… special and unique for me and all the guests…. It’s always a pleasure to be in Cambodia… especially at Topaz, with its fine Breton lobster and Jean Jacques Cadoret Belon oysters… and superb local Cambodian cheeses…”  An exclusive dinner with the Villars sisters  On 19 November, two days before the Corlou event, Topaz Norodom hosted an unforgettable evening, welcoming Céline and Claire Villars for an exclusive dinner at which their exceptional wines were perfectly combined with an exceptional gastronomic evening.  The dinner was an authentic sensory voyage, and an opportunity to savor a sumptuous six-course menu created by chef Sopheak Pov, each accompanied by the finest wines from Château Chasse-Spleen, Château Ferrière, Château de Camensac and Château Haut-Bages Libéral.  The event, organized in partnership with The Warehouse, was an opportunity to be seduced by the Villars sisters’ passion for viticulture and their family’s rich heritage, to discover the nuances and complexities of these prestigious Bordeaux estates, and to enjoy a culinary experience meticulously crafted by the very best in their field.  The winemakers and owners of 𝐂𝐥𝐚𝐢𝐫𝐞 𝐕𝐢𝐥𝐥𝐚𝐫𝐬–𝐋𝐮𝐫𝐭𝐨𝐧 and 𝐂𝐞́𝐥𝐢𝐧𝐞 𝐕𝐢𝐥𝐥𝐚𝐫𝐬– 𝐅𝐨𝐮𝐛𝐞𝐭 began their trip to Cambodia with a captivating Masterclass on Château Chasse-Spleen and Château Haut-Bages Libéral, Claire and Céline both sharing their visions of winemaking, always at the forefront of innovation and environmental approach.  Reserve Your Table at Topaz Norodom / TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.   Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here   Discover More: For a deeper dive into our culinary universe. Visit Our Website    

We at Thalias Hospitality Group are proud to announce a remarkable achievement

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We at Thalias Hospitality Group are proud to announce a remarkable achievement: Topaz Restaurant has been selected in the 50 Best Discovery from the prestigious World’s 50 Best Restaurants platform. Our enduring commitment to offering an exceptional French dining experience is now globally recognized. Join us as we celebrate this milestone and continue to set the standard for fine dining in Cambodia: https://www.theworlds50best.com/discovery/Establishments/Cambodia/Phnom-Penh/Topaz.html

Cuisine des Cinq: A Five-Star fine-dining Feast at Topaz

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At Thalias, we’re constantly pushing the boundaries to bring you unforgettable gastronomic experiences. This time, we’re offering something truly special: A unique fine dining event that brings together the expertise of five of our top chefs. Get ready for the 10 Hands Special Dinner on the 21st of September! A Culinary Affair of Five Master Chefs Our 10 Hands Special Dinner will feature the remarkable talents of: Sopheak Pov, the Executive Chef at Topaz. Chanrotana Sun, the Head Chef at Khéma Giuseppe Napoletano, the Head Chef at Siena. Phyra Hem, the Head chef at Topaz Commune. Panharith Hak, the Pastry Chef at Khéma. Each of these culinary maestros will bring their unique skills and passion to the table, promising an evening of fine dining unlike any other. The Magic of 10 Hands The “10 Hands” signifies the collaboration of our five master chefs, each contributing their expertise to this grand event. This culinary team of 10 hands will create a menu that is French-focused, but with a hint of Italian flair, thanks to Chef Giuseppe Napoletano’s mastery of Italian cuisine. The Chefs Behind the Magic Let’s delve into the profiles of the master chefs that will make this fine dining event possible. Sopheak Pov Student of Master Chef Alain Darc and acting Executive Chef at Topaz, Sopheak Pov is renowned for his ability to create French dishes that are as visually stunning as they are delicious. Chanrotana Sun Chanrotana Sun, the Executive Chef at Khéma, is a master of French cuisine, known for his innovative approach to traditional dishes. Giuseppe Napoletano Giuseppe Napoletano, the Executive Chef at Siena, brings the authentic flavors of Italy to Thalias. His mastery of Italian cuisine will add a unique twist to the 10 Hands Special Dinner. Phyra Hem Phyra Hem, the Head Chef at Topaz Commune, applies his culinary expertise, built from years of working as sous-chef at Topaz, as well as travelling to France, and experiencing firsthand the work demanded from Michelin star restaurants. Panharith Hak Panharith Hak, the Pastry Chef at Khéma, infuses creativity and precision into every dessert he crafts. His pastries are a perfect blend of taste and aesthetics. Information about the event The 10 Hands Special Dinner will take place at the elegant Topaz Restaurant. Known for its sophisticated decor and exquisite cuisine, Topaz is the perfect setting for this high-profile culinary event. The special dinner is set for the 21’st of September. Bookings will be opening very soon. So, are you ready to immerse yourself in a fine dining experience that is as unique as it is unforgettable? Stay tuned for more information on Topaz Facebook and prepare your taste buds for a culinary journey like no other! Remember, this is not just a meal, it’s a celebration of culinary artistry brought to you by Thalias’ finest.

Seize the Magic of Cambodia: An Unforgettable Two-Week Journey from Temples to Tropical Beaches

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When it comes to exploring the enchanting landscapes of Southeast Asia, the Kingdom of Cambodia often takes the backseat. Yet, the truth couldn’t be more contrasting. This vibrant country, with its rich history, diverse culture, and stunning natural beauty, offers an unparalleled tourism experience, often underappreciated by many travelers. If you are seeking a new experience, filled with exploration and discovery, then a two-week trip to this captivating part of South East Asia promises an adventure beyond your wildest dreams. MUST TRY RESTAURANTS: At the end of each paragraph, you will find two different restaurants with varying cuisines which will be sure to please anyone’s tastebuds. Relish the Royal Splendor of Phnom Penh (Day 1-2) Kick start your Cambodian tour in the bustling capital city of Phnom Penh, affectionately known as the “Pearl of Asia”. This city, replete with a blend of Khmer and French influences, offers a unique amalgamation of tradition and modernity. Upon arriving, make it a point to visit the Royal Palace, a magnificent structure showcasing the epitome of Khmer and Buddhist architecture. Then, satiate your taste buds by trying out the local speciality: Amok, a delightful Cambodian curry cooked in banana leaves. For those with an adventurous palate, deep-fried tarantula makes for an intriguing option. The next day, delve into Cambodia’s chequered history by visiting the Killing Fields and Tuol Sleng Genocide Museum. These sites, bearing remnants of the Khmer Rouge regime, provide a stark reminder of the four-year genocide that took place under Pol Pot’s reign. Yi Sang riverside : Delicious Chinese restaurant, open for breakfast or lunch for some delicious homemade dumplings. A gorgeous view over the river is just a bonus, and it is right next to the royal palace. Night market experience : Snacking for Khmer street food and shopping in the evening. Fun for any family or group of Friends to feast and wander. Unlock the Mysteries of Siem Reap (Day 3-5) After experiencing the urban charm of Phnom Penh, head to Siem Reap – the gateway to the ruins of Angkor. Begin your exploration with a visit to the world-famous Angkor Wat, a UNESCO World Heritage site. The awe-inspiring sunrise over the temple complex is an experience that will surely remain etched in your memory for years to come. On your second day, explore the lesser-known yet equally captivating temples of Bayon and Ta Prohm. While Bayon amazes with its intricate carvings and labyrinthine passageways, Ta Prohm, also known as the “Tomb Raider Temple”, enchants with its unique blend of nature and architecture, where trees intertwine with the ruins in a mesmerizing display of time’s relentless march. For nature lovers, a visit to Ton Le Sap Lake offers a chance to witness the unique lifestyle of the local people living in the middle of the lake. Despite the touristy nature of the boat tours, it’s an experience worth having. Malis Angkor : A must go for anyone looking to explore Cambodian flavours. With brilliant architecture, inspired from the great temples in Siem Reap, you will find yourself full of food and full of happiness. Khéma Angkor : If you are craving, or missing, a more western styled meal, then look no further than Khéma Angkor. Here you will find that they have a delicious breakfast or lunch offering sure to satiate any dish you miss from home. Immerse in the Quiet Charm of Battambang (Day 6-7) Next, travel to the quieter city of Battambang, a place where you can experience Cambodia’s charm at a slower pace. Start your day with a fun ride on the Bamboo Train, a unique and memorable experience. In the evening, make sure to visit the Phare Ponleu Selpak Circus, a not-for-profit project supporting disadvantaged children. The talented young performers put on a show that is sure to leave you spellbound. Jaan Bai : A wonderful restaurant pioneering new Cambodian flavours, with it’s take on traditional dished fused with western techniques and ingenuity. The Lonely Tree Café : Another stop to add during your time in Battambang. Either for a nice break from touring or a filling lunch. Rejuvenate in the Coastal Bliss of Sihanoukville (Day 8-9) After the hustle and bustle of the cities and the historical explorations, it’s time to unwind on the serene beaches of Sihanoukville. Spend your days relaxing on the pristine white sands of Otres Beach, soaking in the tranquil ambiance and stunning sunsets. Golden Beach : One of a kind Khmer style seafood restaurant. If you visit Sihanoukville, do not miss this spot. Sandan : A more traditional style of khmer seafood is what you’ll find at Sandan. A new experience jam packed with all of Cambodia’s herbs, seafood and vegetables. Experience the Tropical Paradise of Koh Rong (Day 10-11) A short boat ride from Sihanoukville brings you to the tranquil oasis of Koh Rong. Spend your days here basking in the sun on the white sandy beaches, swimming in the clear waters, and marveling at the bioluminescence at night. The Big Easy : This is the perfect spot to satiate any craving at all. They have a menu featuring western and Khmer dishes, sure to satiate any craving. Discover the Natural and Gastronomic Delights of Kampot (Day 12-13) Your adventure continues in Kampot, a charming town known for its French colonial architecture and its world-renowned black pepper. Spend a day exploring the Bokor National Park and its Killing Cave, a chilling reminder of the country’s dark past. Next, visit a Kampot Pepper Farm to learn about the cultivation and processing of the world-famous Kampot pepper. Plantation : Eat on-site, a wonderful experience following your tour of the pepper farm. A selection of dishes that will best highlight why Kampot pepper is world renowned. Café espresso : A wide variety of dishes to choose from. Their menu is truly international but featuring heavily on the best vegetarian dishes from all around. If you’re craving some healthy meals, Café Espresso is the restaurant for you. Wrap Up Your Journey in Phnom … Read more

Bringing Back the Business Lunch!

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Business is back in business in Cambodia, which means that the business lunch is back too. But with everyone still keeping an eye on budgets, that doesn’t mean that the kind of breakthroughs that business lunches inspire have to break the bank… Business is coming back to Cambodia, and that means one very important thing (as far as we’re concerned anyway): business Lunches are coming back too. At Topaz and Khéma, we’ve made it our business to make sure that you have everything you need to get through your agenda with colleagues, associates and clients in a refined and serious setting, without any fuss, delays, interference, or a digestion-inducing bill. A few years ago, it was declared that the days of the business lunch were over, though this had more to do with the tax laws of a particular country than the actual usefulness of a long-standing tradition. But the Business Lunch is more than just a tradition, because a carefully thought-out Business Lunch will always deliver so much more than what’s on the menu. Among clients, associates and colleagues, it’s an effective way of breaking down barriers, cementing relationships and finding common grounds that define the path for advancement. Something as simple as the change of context can help those attending to reframe problems or situations in their minds, and arrive at solutions or agreements they might not otherwise have done. It’s also a great way to show appreciation for your team’s achievements, strengthen the bonds between them, or to cheerfully welcome a new recruit. This is why the Business Lunch remains popular, despite what the naysayers say. That’s what naysayers do though. In Phnom Penh, Topaz is one of the city’s premier Business Lunch venues because we are able to offer a peerless combination of the highest levels of sophistication, quality and value. Our menu changes every month, and offers a two-course haute cuisine lunch, with drinks, starting at just $19 per person, while a three-course meal including drinks is only $27. It’s hard to argue with numbers like that. But that is not all. For a Business Lunch that combines fine-food standards and preparation with exceptional value and a more relaxed environment, then the Free-Flow Khéma Lunch is a “no-brainer”, as they say in the business world. The extensive Free-Flow Lunch menu changes every week and offers a delicious range of our favourite dishes and revolving specials for the extraordinary price of just $15 per person. And the Free-Flow means you never have to worry about negotiations that might be grinding on, or whether your morning’s work means you’ve worked up an appetite. We predict that the Business Lunch will never die, though its forms will change over the years. The three-hour long “Martini Lunches” of the past are certainly over. Today’s Business Lunch is now a more serious affair, but that’s no reason why it can’t still be useful, rewarding and, of course, delicious.

Valentine’s Day ~ Love Bites…

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As many as half of all couples are planning to do something special this Valentine’s Day. Most of them are going out for a romantic dinner (don’t forget to book your table at Topaz, Malis or Khéma now, before they fill up), but almost as many will give their loved one a gift of chocolates as an emblem of whatever emotions underpin their bond, be it fresh young love, or hard-earned affection, companionship, understanding, compassion and tenderness. Chocolate’s relationship with love and ritual goes all the way back to mankind’s first discovery of this delicious bean. Chocolate comes from cocoa tree which is known as ‘Theobroma cacao’, which is Greek for “food of the gods”. The people of Central America were the first to discover and cultivate cacao beans as long as 3500 years ago. Its ceremonial importance then was profound, and chocolate was given generously at banquets, used in ritual offerings to the gods, and to anoint newborn children on the forehead, face and fingers in a rite resembling baptism. In Europe, chocolate was first introduced as a medicine at the beginning of the 16th century, its arrival coinciding with the growth of the West Indian sugar trade which no doubt aided its popularity. About 150 years later, it finally arrived on England’s shores, where it was soon popularly mixed with milk. At this point, it was still almost entirely consumed as a beverage, which remained the case until the mid-1800s when the Cadbury brothers worked out a process for transforming cocoa butter into blocks of delicious melt-in-the-mouth chocolates that we have all come to adore. Chocolate’s association with love and Valentine’s Day might just be the product of good marketing — one of the Cadbury brothers, Richard, was savvy enough to start marketing his new product in heart-shaped boxes and his stroke of marketing genius coincided with the expansion of Valentine’s Day in the Britain and the US. But there is a lot of science behind it too. Chocolate is popular perceived as ‘comforting’ and also as an aphrodisiac. How much of this is actually true is debatable, but as delicious as it is, it certainly provokes feelings of pleasure, and perhaps awakens the mind to pleasure’s potentials. It also contains phenylethylamine, a naturally occurring chemical in the human brain, responsible for the euphoric feelings associated with being in love. However, experiments to discover whether eating chocolate has a measurable effect on this aspect of body chemistry have proved inconclusive. But questions of marketing, science or history aside, we all love chocolate, and we especially love an opportunity to make those we love happy with a gift of pure pleasure. We have a beautiful range of delicious, luxurious and beautifully presented hand-made chocolates at Khéma. Made with love, for the one you love. Malis ❤️Love is your nature Surprise your Valentine with a romantic dinner under the stars and indulge in a charming 5-course gourmet dinner. Choose between the intimacy of the garden dining or the cosy room dining area.​ Malis menu Khéma ❤️Feel the love No matter how you say it, Valentine’s Day is the time to let loved ones know just how much they matter. Whether you are a couple madly in love, a family looking for a delicious meal, or a group of friends, we have you covered with an amazing French menu made with love.​ Khéma menu Topaz ❤️ Taste the love We’re bringing all the love to Topaz to celebrate Valentine’s Day! Taste your love around a romantic dinner planned for you. We have created a divine menu, crafted intricately and filled with delicious dishes that are sure to amplify the love for those closest to your heart. Topaz menu