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

The Thalias Group is always keen to meet the needs of its loyal customers and regularly offers new products, new menus, special promotions and services. We are committed to keeping abreast of the latest trends and the gastronomic aspirations of our customers and friends. 

The Malis Business Lunch 

As a pioneer of the new Khmer cuisine, the famous Malis restaurant in Phnom Penh has been offering a business lunch with two options since the beginning of this month. This is your chance to discover the best of Khmer cuisine on the go, with the best value. 

The menu (1) proposed by Malis Phnom Penh for the business lunch

Two options 

The first option of this business lunch, available every day from 11am to 1.30pm, offers pork kebabs and M’chou-style chicken as starters. This is followed by a main course of Fish Amok, Prahok Ktis prawns and wok-fried eggplant, served with steamed jasmine rice. Finally, the menu is rounded off with a 100% Cambodian green bean dessert. 

The second option is no less appetising, with Takeo sausages and moringa soup – perfect for your health – as starters. This is followed by Amok fish and steamed chicken curry, before finishing with a corn dessert. 

The second option

Both menus are priced at $15 each and include a choice of soft drink or beer (Angkor draft) or coffee/tea. 

Book now: https://malis.thalias.com.kh/malis-phnom-penh/ 

Our cheese made in Cambodia 

Since 2020, Thalias has been developing its own range of cheeses, 100% made in Cambodia, using fresh local cow’s milk from a local farm (O’More Farm, Prek Leap National Institute of Agriculture) and Kampot salt. 

Among the cheeses produced by Thalias

Immediately after milking at the farm in the morning, the chilled raw milk is delivered to Thalias in sustainable stainless steel containers (no plastic). The milk is immediately analysed, pasteurised and processed by the Thalias cheese-makers. All dairy products are made using raw milk. 

The first Khmer dairy products launched by Thalias were dairy products such as : 

  • Yoghurt ($ 3.3 for a 180 grams jar and $ 6.6 for a 400 grams one) 
  • Fromage Blanc ( $ 18.90 for a kilo) 
  • The Rousseau, a cow’s milk crottin with a tasty thin crust ( $ 5 for one piece) 
  • The Chanda, a cylindrical cheese coated with vegetable ash and kept in a local straw made from grey sedge grass ( $ 5 for one piece) 
  • Khemabert, a lactic creation based on the Chaource process, with a flowery rind and a chalky core ( $ 6 for one piece) 

Nota : to produce Chaource made cheese, the cattle mainly graze for over five months of the year and supplements are limited. This milk is brought to a temperature of 25 to 35 °C and rennet is added. It is then left to coagulate for at least twelve hours. It is thought that the Chaource cheese was made by the monks at the neighbouring Abbey of Pontivy. Its name comes from the town in the Aube region where it was sold at the market. 

Our cheese-makers at work

The Thalias cheese-makers team was then able to learn the techniques of “enzymatic” cheese and is now proud to propose :  

  • The Camembert of Phnom Penh, a soft cheese with a flowery white rind thanks to the famous Penicillium camemberti fungus.( $ 6,6 for one piece) 
  • The Tomme of Phnom Penh, an uncooked pressed cheese with deux original ash lines matured for at least one month, its flavours are unique and express the Khmer terroir ($ 35 a kilo) 
  • The Tomme Annatto, an uncooked pressed cheese inspired by the “Mimolette” but with a softer texture. The colour comes from annatto (rocou), a natural colouring obtained from the seeds of the achiote tree (Bixa orellana). A specific penicillium is used for the two Tomme crusts, a concentrate of flavours ($33 a kilo) 
  • The Raclette, a large uncooked pressed cheese with washed rind, made from 60 litres of milk. Fruity aromas and an amazing taste and texture when hot and melted.($35 a kilo) 
  • The Blue of Phnom Penh, a creamy and tasty blue cheese, is the best way to appreciate the exceptional quality of fresh Khmer cow’s milk 

 Find our cheese and yoghurt and special promotions on these products in all Khéma outlets 

Le Bistrot de l’Institut français launches weekend brunch 

Le Bistrot de l’Institut français is now serving an unlimited brunch menu for just $15. Viennoiseries, eggs Benedict, omelettes, quiches, fresh fruit, pancakes, toast, cheese, charcuterie, coffee, tea, pineapple juice, watermelon juice… there’s something for everyone in this generous new offer.

Generous brunch every weekend at Le Bistrot de l’Institut français

What could be better after a long week at work or a Friday that’s a little too festive than a generous, soothing brunch? For just $15 net, you can be the one to enjoy a brunch with family, friends or on your own on Saturdays, and for those who can’t make it, the formula is also available on Sundays. 

A brief history of brunch 

Brunch is a meal, sometimes accompanied by champagne or soft drinks, taken in the late morning or early afternoon. It has its origins in the British hunting breakfast. The word “brunch” is a combination of the words “breakfast” and “lunch”. It first appeared in England at the end of the 19th century and became popular in the United States in the 1930s. 

The term is thought to have been coined in Britain in 1895 to describe a Sunday meal for Saturday night revellers. 

By eliminating the need to get up early on Sunday, brunch was said to make life more pleasant for Saturday night revellers. It has also been suggested that the term may have been coined by journalist Frank Ward O’Malley, who wrote for the New York newspaper The Sun from 1906 to 1919 in the early 20th century. He is said to have coined the term after observing the lunchtime eating habits of his newspaper colleagues. 

Open every Saturday & Sunday from 11am to 3pm at Le Bistrot de l’Institut français 

Free Flow for lunch at Khéma Flatiron 

Join us at Khéma Restaurant on the 28th floor of Flatiron for an incredible free flow business lunch with a stunning aerial view on the city for only $15.  

The devoted team of Flatiron Khéma

The Khema brand is famous for offering a series of free-flow offers, buffet formulas or generous packages for a unique (and affordable) price. Today, Khéma Flatiron is joining the party by offering its customers an incredible buffet for as little as 15 US dollars. 

Our dedicated and smiling team has selected the best Khéma dishes and assortments to offer you a generous experience: charcuterie, cheeses, salads, eggs mayonnaise, quiches lorraine, petits fours signature and more… all conceived and prepared to enjoy a lunch sur le pouce you will never forget and will want to come back for. Dessert is also worth a mention, an authentic Khéma savoir-faire that cannot be surpassed for the quality of its pastries, crèmes caramels and sweet mousses. 

Best quiche lorraine in town with Khéma

Ah, the famous Quiche Lorraine, one of the most emblematic french specialty, but did you know that Quiche Lorraine is first a savoury pie, part Lorraine and part French, made with shortcrust or puff

pastry, migaine (eggs and cream) and lardons ? It consists of a thin pastry on which migaine, a mixture of cream and beaten eggs, and poured before baking. Since the 19th century, bacon has also been added. 

The name is thought to derive from the Lorraine dialect “Kuchen”, which is also found in Germany. The plural of “Kuchen” is “Kéich” and the diminutive in the Rhineland is “Kichel”, which is closer to the French form “quiche”.  

The first written records of quiche lorraine date from March 1586, when it was served to the Duke of Lorraine, and a little later in Nancy. However, it is said to have been eaten even earlier during the reign of Charles III, who was very fond of it. 

Before becoming a dish in the annals of the great and good of Lorraine, quiche lorraine was first and foremost a popular meal to be shared. It was made on bread-making days with leftover bread dough, flattened and baked in the communal bakery. The filling consisted of products available on the farm: smoked bacon (at that time, food was salted or smoked to preserve it), cream and eggs. 

Today, this meal is undoubtedly one of the most famous French dishes in the world. But before it left France’s borders, Quiche Lorraine was “adopted” throughout France, thanks to the exodus of people from Lorraine throughout France in 1870, during the war between France and Prussia. 

It appeals to a wide range of people and has become a staple dish at family tables, quick and easy to prepare, tasty and a symbol of conviviality. Alfred Mézières, a member of the Académie Française at the beginning of the 20th century, said he was president of the Association des Amis de la Quiche. Today, there is even a National Association for the Defence and Promotion of la Quiche Lorraine. 

The Khéma Flatiron free flow is also rich in full of vitamins salads
The delicious charcuterie made in Khéma
And don’t forget Khéma’s delicious dessert, here, the famous Chocolate Mousse

To know more about Khéma Flatiron offers 

Stay tuned with our new brand : Sarno 

Everything is ready at Flatiron, our Cambodian “pizzaiola” Lysa and Rosa have been intensively trained by Chef Pino (Siena), oven and pizza shovels are impatient to work, eco packaging is ready to deliver all over the city, you guessed it, Thalias now has its own pizza brand, conceived by a renowned Italian chef and therefore made with passion, care and that subtle touch of traditional pizza making. 

Straight from the oven, a delicious Margherita pizza made in Sarno

A royal Pizza 

Did you know that the tomato and mozzarella filling is called “Margherita” in honour of Queen Margherita of Savoy, spouse of King Umberto I and mother of Vittorio Emanuele III? Some historians claim that during her stay in Naples in 1889, Queen Margherita requested the owner of the pizzeria Raffaele Esposito in Capodimonte to taste his famous pizza. Three different varieties of pizza were prepared, including one with tomato, mozzarella and basil, the colours of which were a tribute to the Italian flag and which the Queen did enjoy. Eager to seize this royal opportunity, the pizza chef christened the pizza Margherita on the spot, thereby creating a true gastronomic legend.  

Margherita pizza by Sarno

A delight 

For the first test, we were lucky enough to try the legendary and royal Margherita straight from the oven. And, it was an absolute delight, the pastry was crusty and soft at the same time, with those Neapolitan-esque slightly burnt bubbles. The fresh mozzarella was still melting with the tomatoes sauce and it was a true delight for the palate.  

A healthy pizza 

Margherita pizza uses mozzarella cheese. Cheese helps to provide you with biotin, helps to strengthen your bones by providing calcium and much more. It can also help strengthen your tooth enamel. Olive oil contains healthy mono-unsaturated fats, so this is a great way to cut down on the bad fats in your diet. 

Our proud Cambodian “pizzaiola” Lysa and Rosa

Be ready for our promotion for the opening on 24th April 2024 : buy two pizzas, get 50% discount. This promotion will only last for two weeks. More information on: Sarno Pizza Facebook Page.  

More offers to come in Thalias Newsletter: https://thalias.com.kh/email-signup  

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