Thalias Hospitality

Thalias Logo 100
RESERVE

Chef Luu Meng

Chef Luu Meng Wins ABC ‘The Exceptional’ Award

by

After much deliberation by an expert panel of five judges, Chef Luu Meng was honoured by ABC’s ‘The Exceptional’ Campaign for his contributions to Cambodian society. At a jubilant showcase evening last month, Thalias founding-director, the inspiration behind Malis restaurant’s success and energetic promoter of Cambodian cuisine around the world, Chef Luu Meng was honoured by ABC’s ‘The Exceptional’ Campaign for his contributions to Cambodian society. The ABC ‘The Exceptional’ Award was created by the makers of ABC Stout last year in order to celebrate the achievements of ten individuals across five industries: music, art, business, e-sports and culinary. The aim is to inspire and empower a new generation of Cambodians to define the terms of their own success. The other Award winners this year were Chef Pol Kimsan, film producer Neang Kavich, documentary maker Chum Sothea, entrepreneur Chea Langda, musician and festival-founder Rithy Lomorkesor, and fashion designers Nat Soknan and Van Natacha. In addition to his award, Chef Meng also received $20,000 which he has pledged will go towards creating fund-raising events that give back to the community. “I was not prepared to get this prize,” said Chef Meng at the event. “So whatever I have received, I will make it bigger, to give back to the people who need it. I will work with our team to raise funds to give back to the community and we will discuss where to distribute the money to. We will make sure this award is given back in a bigger and bigger way so that it can create a good example for younger people”. Chef Meng, who created an ABC-Stout infused menu for the evening, was visibly surprised but delighted by the award and said he was humbled to share the company of the other Exceptional awardees. “[They] have endured hardships and overcome challenges with determination to get to where they are today,” he said. “They have certainly inspired me, and I’m sure they will inspire many young adult Cambodians to pursue their dreams and overcome adversity to co-create an even better Cambodia together”. During a previous interview with the team behind the ABC ’The Exceptional’ Campaign, Chef Meng had some solid advice for young Cambodians who wish to pursue a career in hospitality. “Please be yourself and make sure this is the right career that you love to be a part of… As long as you work hard on what you love, sooner or later you will master it, and remember to be kind to people along the way”. Our heartfelt congratulations to Meng and all of the Exceptional winners of this year’s awards. True leaders and inspirations for us all.

Food is a Passport to Global Recognition

by

“Gastronomy is a powerful tool for diplomacy to improve relations between countries through cultural exchanges such as exhibitions and meetings between foreign diplomats.” – H.E. PRAK Sokhonn Last month, the National Institute of Diplomacy and International Relations (NIDIR) held an event highlighting the importance with a special training session on the preparation of Num Banh Chok Khmer (Cambodian rice noodle soup) before an assembled group of spouses of ambassadors posted to Cambodia and those of Cambodian diplomats posted abroad. The event was led by Thalias Hospitality founder, Chef Luu Meng who, together with a team from the Cambodian Academy of Culinary Arts, prepared the flavourful noodle soup while explaining its origins and recipe before everyone was able to enjoy a delicious tasting of this classic Cambodian dish. The training was part of NIDIR’s 2021-2023 economic diplomacy strategy to promote Cambodia’s tourism and culture, including culinary arts, on the international stage. According to H.E. PRAK Sokhonn, “gastronomy is a powerful tool for diplomacy to improve relations between countries through cultural exchanges such as exhibitions and meetings between foreign diplomats.” H.E. Dr. NHIM Khemara, Secretary of State at the Ministry of Foreign Affairs, expressed his appreciation for the event and hoped that diplomats and chefs at missions abroad would endeavour to apply what they had learned in order to further promote Cambodian cuisine as a means of cultural diplomacy. This form of diplomacy, called ‘gastrodiplomacy’ since The Economist magazine coined the phrase in 2002, has grown in importance over the last decades as countries all over the world seek to foster relations between nations, but also to raise awareness and interest among populations of a particular cuisine and the appeals of the country behind it. Many countries have followed this strategy, most notably Thailand, whose efforts The Economist was describing in its 2002 article. The Thai initiative aimed to expand the number of Thai restaurants in the world from 5,500 to 8,000. Their multifaceted approach included making it easier for restauranteurs abroad to import food from Thailand, including the use of soft loans, and agreements with foreign countries that made it easier for Thai chefs to secure work visas. Many other countries have followed suit since then including South Korea, which focused on kimchi as part of its initiatives, Taiwan and Peru, the last of which succeeded in creating a global boom for Peruvian food. As distinct from the grand occasions one might normally associate with gastronomic diplomacy, one of the endearing features of gastrodiplomacy is that anyone can play a role given the right audience. No need to starch your suits and dresses, just to keep the cooking fires burning.