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Thalias guest: Florian Bohême, Malis Phnom Penh, “perfect for my customers from abroad”

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This month, the Thalias team extended a welcome to Florian Bohême, a “Conseiller des Français de l’étranger” (1), who is also a prominent figure in the hotel and restaurant industry in Cambodia ; he is the CEO of a consultancy and training firm specialising in this field.  Mr Bohême relocated to Cambodia in 2014, marking the conclusion of a 10-year tenure as an aide to elected officials. His final role in France was as Head of Cabinet for the Minister for the Francophonie. Mr. Bohême selected Cambodia “for its numerous advantages, including the country’s status as the only Southeast Asian nation where foreign investors can contribute 100% of their company’s capital, thanks to a law that facilitates foreign investment. Furthermore, Cambodia has experienced a minimum annual growth rate of 5% for over a decade, in stark contrast to Europe”. Mr. Florian Bohême comes from a family of retailers and, after completing his studies, began his professional career in the hotel and restaurant business. Currently, in Cambodia, he runs a consultancy firm specialising in food and beverage, hospitality and tourism, and works with and supports local investors.  The Malis Phnom Penh is a restaurant with which this industry professional is already familiar. Indeed, he states that it is a preferred venue for his business lunches when welcoming foreign clients as part of his activities.  “In my view, Malis is one of the two best restaurants for experiencing Khmer cuisine,” he states.  “I appreciate the tranquil ambiance, featuring a serene setting brimming with greenery and a magnificent pond teeming with lotuses, water lilies, and fish. It offers a truly relaxing experience. It is also one of the reasons why I invite my external customers, who wish to experience the best of local cuisine.  When asked about this new business lunch formula, the Frenchman revealed: The menu is notably generous, featuring the flagship dishes of Khmer gastronomy, which I find particularly appealing. However, following this tasting session, I would be inclined to select the starter, the M’chou-style chicken, as my first preference.  The next item on the menu that I sampled was the sour chicken soup. This was prepared using a broth seasoned with lemongrass, a variety of lemons and filled with pieces of fresh chicken and mushrooms. The combination of flavours was subtle and perfectly balanced, resulting in a dish that was simply delicious.  Nota The role of the Councillors for French Nationals Abroad (formerly Consular Councillors) is to serve as the local elected representatives for French nationals living abroad, providing support and representation within French diplomatic missions overseas.  Reserve a table Subscribe to the Thalias newsletter for exclusive offers invitations to events and culinary news. Subscribe here Find out more: Discover our culinary world in more detail. Visit our website   

Malis & Chamroeun Pok: Beautiful days return for the finest Cambodian cuisine

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It has been two years since our last interview with Chamroeun Pok, General Manager of the renowned Malis restaurant in Phnom Penh. Following the challenges posed by the pandemic and the unpredictability of the recovery period, Ms Pok is once again optimistic as she and her team spearhead the restaurant’s return to a path of success. However, her vision extends beyond this point. The manager of Malis Phnom Penh looks on with delight as a busload of tourists disembarks, eager to experience the wonders of Khmer cuisine in this truly unique setting, brimming with greenery, freshness, and Buddhist serenity. As they take their seats in one of the establishment’s air-conditioned rooms, a few snatches of conversation can be heard, in Chinese, Vietnamese and even in French. These lucky few are among the many privileged guests of the restaurant’s partner travel agencies. In fact, even though the influx of local and expat customers is following a slightly slower trend, the restaurant is seeing its business flourish as the sun comes out. “We’re delighted to say that our regular clientele, Cambodians and expatriates, are still coming in, and we’re optimistic that we’ll reach our goal numbers soon. I’m excited to approach travel agencies that organise tailor-made holidays so that they include Malis in their gastronomic stopover! “It’s working! Our customers are delighted with their experience and the feedback is very positive,” she says, pointing out that Malis is still seen as the most famous local restaurant in terms of Khmer gastronomy. Todate, two or three groups of 60 to 70 customers from these agencies visit the restaurant two or three times a month, not forgetting the groups of Mekong cruise passengers from Vietnam who also make Malis Phnom Penh their favourite gastronomic stop-off. “They have very high standards and they love what we do,” Ms Pok explains. When it comes to the local clientele, she is eager to highlight that they are not being overlooked in favour of tourists. She believes that Malis shouldn’t rely solely on tourists because of its seasonal nature. “With the help of my dedicated team, I love coming up with new products and services to delight our wonderful local customers. This is really important! We’ve just launched an initial business lunch formula that’s already proving a huge success, and I’m excited to extend it to several other menus very soon! Don’t forget that Malis Phnom Penh is also in a fantastic location, making it the perfect place for business lunches,” she says, also mentioning that this formula is a huge hit with a number of Chinese businessmen, and that Malis also offers tailor-made services for various events. “The entire restaurant will soon be reserved for a major event, and I’m absolutely thrilled! I’m absolutely thrilled, but not at all surprised! Not only do we have an excellent reputation when it comes to gastronomy, but we also have an exceptional setting that’s virtually unique in the capital. I’m also thrilled to share that thanks to our rigorous training, our restaurant and kitchen teams are becoming more efficient by the day. They’re ready to take on any type of event ”.   The first option of this business lunch- available daily from 11am to 1.30pm – features pork kebabs and chicken à la M’chou as starters. And now for something really special! The main course will be fish amok, prahok ktis prawns and wok-fried aubergine, served with steamed jasmine rice. And to finish off this amazing meal, the client will get to enjoy a dessert of 100% Cambodian green beans. The second option is just as delicious, it includes Takeo sausages and moringa soup as starters. And then, to finish off this menu, an amok fish and steamed chicken curry, followed by a delicious corn-based dessert. Ms Pok is always keen to hear what her customers think, so she regularly asks for their opinions, needs and impressions on both the business menus and the traditional menu. She wholeheartedly believes that this dialogue is essential, as it is part of the quality of the welcome and allows her to gather suggestions and opinions that will help to improve things – and she is always excited to hear them. As waitresses prepare to set the tables in the early afternoon, Chamroeun points out that the day is set up early because, she says with a smile, “We have a big reservation this evening!” When asked if the General Manager of Malis Phnom Penh is a happy restaurateur, she replies with a big, bright smile: “I’m really happy with how things are going, but I’m always looking for ways to do even better. In our profession, there’s always room for improvement, and that’s what motivates me.”   The latest TripAdvisor review of Malis Phnom Penh (client: Singapore) is a testament to the excellence of this restaurant. It says: “Le Malis, authentic Khmer cuisine not to be missed! The food is tasty, the restaurant is well located and the atmosphere is warm”. It’s simple, but it says it all. Reserve a table Subscribe to the Thalias newsletter for exclusive offers, invitations to events and culinary news. Subscribe here Find out more: Discover our culinary world in more detail. Visit our website

The beautiful smiles of the Malis

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A landmark restaurant for authentic Khmer cuisine in Phnom Penh and Siem Reap, the Malis is not only a culinary destination and a privileged place to discover the delicate and fragrant flavours of Cambodian cuisine, whose traditional recipes have been brought up by Master Chef Luu Meng.  Malis is also a place of smiles. Those famous Khmer smiles that add that little something extra to the welcome extended by the young team at this temple of Cambodian cuisine. During your visit, you’ll be greeted with plenty of smiles, reminding you that you’re not just discovering or rediscovering Khmer cuisine, but also that you’re most definitely welcome.    And the best part is, you’ll find those same smiles in the kitchen too! They are the ones who prepare the most amazing amoks and prahok fish dishes, m’chou prey and royal mak mee, and dozens of other incredible Khmer recipes.  In these times, which are not always easy, taking a gastronomic break in one of the capital’s best restaurants should be a special moment of relaxation, good humour and a smile!  The Malis restaurant burst onto the scene in Phnom Penh in 2004, born from the passion of its creators to bring Khmer cuisine back to its former glory. After the challenging period of 1975-1979, when traditional recipes were sadly lost, the Malis team was determined to bring them back. Malis is perfectly located in the heart of Phnom Penh, just a few steps from the Independence Monument. Clients can choose to dine al fresco in a tropical garden, surrounded by ponds, frangipani trees and a giant Buddha statue or can dine indoors in the comfort of air-conditioned rooms.  Le Malis is open for breakfast, lunch and dinner. It’s even possible to book private rooms for business lunches or other special events.  Reserve a tableSubscribe to the Thalias newsletter for exclusive offers invitations to events and culinary news. Subscribe here Find out more: Discover our culinary world in more detail. Visit our website   

Siena & Legends: Other flavours of Tuscany, Peposo Impruneta with polenta

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Peposo Impruneta is an Italian dish that’s both generous and mouth-watering. It’s a beef stew cooked very slowly in Chianti, served with polenta and thyme-flavoured vegetables.  The Italian dish on offer at the Siena restaurant in Phnom Penh represents a novel gastronomic experience, encompassing a plethora of exquisite flavours and a fascinating historical background. In this instance, our objective is to identify one of the most emblematic recipes of Tuscan cuisine. This dish is characterised by a simplicity of combination and a richness of flavour. Furthermore, it has its origins in the world of farming. Even today, many of its typical dishes are prepared in accordance with recipes that have been handed down from generation to generation. One of the most renowned and highly regarded Tuscan specialities is the celebrated peposo, a distinctive stew originating from Impruneta, a small town renowned for its terracotta production and whose tradition dates back to the Middle Ages.  Additionally, the dish is referred to as “alla fornacina” or “dell’Impruneta,” and its name is derived from the Italian word “pepe,” meaning “black pepper,” as the original recipe incorporates a substantial quantity of whole peppercorns.  The traditional recipe is relatively simple in its composition, comprising a limited number of ingredients. The dish is composed of Tuscan beef, Chianti wine, salt, garlic cloves and, as the name suggests, a generous dose of pepper. Although Siena has innovated the recipe with a few personal touches, the real secret of its exceptional flavour lies in the cooking process. The meat is left to cook slowly for at least four hours, until it is extremely tender. The clay in which the meat is cooked also plays an essential role in the preparation of this particularly appetising dish. Legend  Peposo owes much of its fame to the Italian Renaissance architect Filippo Brunelleschi (1377–1446). According to legend, the dome of the Florentine cathedral of Santa Maria del Fiore was constructed almost entirely by fornacini (furnace workers) from Impruneta. These workers prepared their lunch by placing their cuts of beef in traditional clay pots with red wine and black peppercorns. Subsequently, the pots were left at the entrance to the kilns for several hours while the bricks were fired internally. It was Brunelleschi who, upon sampling the dish, determined that the fornacini should be provided with pepper and spices to enhance the flavour of the meat, thereby originating the initial iterations of peposo.     An alternative account suggests that when the workers proceeded to taverns for their midday repast, they returned to their duties somewhat inebriated, thereby squandering valuable time. Brunelleschi’s solution emerged during his visit to the Impruneta kilns. He thus resolved to construct two rooms on the adjacent scaffolding in the vicinity of the dome. In these rooms, the workers were able to consume their meals without having to undertake the arduous journey to and from the ground. Subsequently, the sagacious architect expanded his orders from Impruneta to include peposo, in addition to the usual provisions of bricks. The entire consignment was then elevated by winch to the builders’ newly constructed kitchens.  Polenta  Polenta is a dish originating from Northern Italy, prepared from crushed maize. When freshly prepared, polenta exhibits a soft and creamy texture, reminiscent of porridge. Polenta is regarded as one of the earliest known recipes, with evidence of its use dating back to the ancient Sumerians. These were the people of southern Mesopotamia whose civilisation flourished between 4100 and 1750 BC.  Enjoy this delicious meal at Siena Restaurant Subscribe to the Thalias newsletter for exclusive offers invitations to events and culinary news. Subscribe here Find out more: Discover our culinary world in more detail. Visit our website    

Topaz & Arts : Behind the impressive metal OX

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In addition to being esteemed for its exquisite cuisine, the Topaz restaurant in Phnom Penh is also celebrated for its elegant ambience. Of notable mention is the establishment’s gardens, where an impressive statue of a bull, crafted from recycled metal, commands attention.  The AKs in the art of peace  Vanndy Ou (born 1977, Kandal province) studied at the Royal University of Fine Arts, graduating with a degree in sculpture in 2005. From 2003 to 2005, he was an integral member of the Peace Art Project Cambodia, an initiative in which he acquired expertise in metalwork and employed AK-47s to transform them into sculptures symbolising peace. These distinctive sculptures ingeniously transform the famous assault rifle into representations of Cambodia’s traditional emblem, the elephant, a creature of such monumental importance in the construction of Angkor Wat. Subsequent to his involvement with the Peace Art Project Cambodia, Vanndy made contributions to a number of other initiatives, including the creation of a compelling Naga monument crafted from small arms.He then broadened his artistic scope by studying contemporary stone sculpture with Krousar Selapak, a dynamic collective of artists colloquially known as the “art family”. However, in 2009, with the support of restorers and government bodies, he resumed his artistic activities, focusing on the production of larger, more impressive sculptures. Subsequently, his innovative sculptures, crafted from scrap metal, have been showcased in a multitude of venues, garnering admiration and acclaim. One of Vanndy’s most notable achievements was the sale of his impressive statue of an ox you can see in Topaz gardens. In reflecting on this accomplishment, he offers gratitude to those who have not only acquired his work but also facilitated its promotion:  “ It is not a common occurrence for an artist’s creation to be situated in a distinguished location. I am gratified by this recognition.”  In addition, Mr Vanndy draws attention to a notable project comprising a 6-metre-high, 5-tonne statue of the Goddess of Peace and Development, situated in Battambang and crafted from recycled military materials. Additionally, he highlights the presence of a substantial copper statue, exceeding two metres in height, in Sihanoukville. He expresses gratitude for the substantial support he has received from business leaders and government officials who appreciate and encourage the promotion of Cambodian art, particularly his unique approach to using recycled materials. “Many individuals who have observed my previous endeavours, such as the ox sculptures, have expressed interest and even commissioned additional pieces because they appreciate the art,” he states.  In addition to his recent Hanuman sculptures, Vanndy has set his sights on a new creation linked to Khmer martial arts. This forthcoming piece, a robust Khmer boxer standing over two metres tall, will continue his unique approach of fashioning striking sculptures from recycled metal.  Subscribe to the Thalias newsletter for exclusive offers invitations to events and culinary news. Subscribe here Find out more: Discover our culinary world in more detail. Visit our website   

Thalias & Vins : World wines that pair well with Khmer cuisine

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We’ve already featured some wines in our columns, mainly Grands Crus from France and Europe, regions so renowned for the exceptional quality of their grape varieties. But there are other wines that are quite popular, though not necessarily at the top of the world’s list.  When we asked the manager of Malis Phnom Penh, Chamrouen Pok, which wines were most popular in her restaurant, she mentioned without hesitation the white wines produced in South Africa, Chile, Argentina, Italy, New Zealand and the USA… The reason is quite simply that these countries produce wines that offer good value for money and, according to Ms Pok, go well with the distinctive flavours of Khmer cuisine. Among her favourites, Ms Pok does not hesitate to mention the Argento Chardonnay Reserva (2020), a white wine produced at the foot of the Andes, between 900 and 1,000 metres above sea level, on land rich in clay and limestone.  “It’s a balanced, simple, smooth wine with a refreshing taste and subtle notes of fruit, citrus and a hint of wood,” she says, explaining that it’s ideal for lunch because of its freshness and the fact that it’s fairly easy to drink.  How can Argentina, a country best known for its meat and folklore, successfully sell wines halfway around the world in such a different country? According to winemakers, Argentina’s Chardonnay wines are among the country’s most popular white wines, but they have gained a solid reputation around the world. There has been something of a revolution in recent decades to find new places to grow grapes, including extreme locations in the mountains. Argentina is blessed with altitude and sunshine, and wines made from grapes grown at high altitudes have delicious citrus and mineral flavours.  Overall, wine lovers say, “2020 Argento Chardonnay Reserva is a fantastic choice for anyone looking for a smooth, easy-drinking wine”.  Reserve a table Subscribe to the Thalias newsletter for exclusive offers invitations to events and culinary news. Subscribe here Find out more: Discover our culinary world in more detail. Visit our website      

Siena: Ribollita, that beautiful Tuscan soup with the flavors of yesteryear

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Ribollita is an amazing Tuscan bread soup with a whole load of delicious vegetables, prepared in an earthenware pot. Like most traditional dishes, the soup has its roots in farming. In the olden days, it was made by heating up leftover minestrone or vegetable soup from the previous day with bread. his incredible ribollita is a Tuscan peasant soup made with cabbage, particularly the famous cavolo nero or black cabbage, beans, potatoes, carrots, tomatoes and bread. The amazing thing about this soup is that it’s not freshly cooked, but re-cooked. That’s what gives it its deliciously dense and pleasant texture. Ribollita literally means “brought to the boil again.” The base is a delicious bread soup (zuppa di pane), which is reheated the next day to give it a more structured texture. And the incredible flavor? That comes from the fresh vegetables! The story goes that Ribollita was brought to farmers in the fields because it didn’t really have time to cool, and the workers enjoyed it sitting in the middle of nature. Some sources even trace its origins back to the Middle Ages, when servants would collect the bread crumbs soaked in food at feudal lords’ banquets and boil them for their dinner. You’ll be thrilled to know that Ribollita is available à la carte at the famous Siena restaurant! And now for the perfect wine matches for this incredible soup! Ideal for those chilly evenings, we have the amazing Chianti Classico, the exquisite Verdicchio and the delicious Cabernet Franc. Enjoy this delicious meal at Siena Restaurant Subscribe to the Thalias newsletter for exclusive offers, invitations to events and culinary news. Subscribe here Find out more: Discover our culinary world in more detail. Visit our website       

Khéma Flatiron Ready to Rise

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This August, Khéma Restaurant is proudly opening its doors in the landmark Flatiron by Meridian building to the west of Phnom Penh train station. It’s taken more than expected (thank you Covid) but on the first day of August Khéma Flatiron finally opened its doors to the general public: a brand new Khéma venue, with the same great menu and a spectacular location on the 28th floor giving views in every direction across Phnom Penh and on a clear day even as far away as Phnom Aural in Kampong Speu. This new Khéma is a celebration of the best of traditional and modern values. A stunning contemporary design, with clean, open spaces, marble-topped tables and an exquisite curving copper-topped bar provides a fresh, cosmopolitan backdrop not just for those incredible views but also for our way of elevating time-honoured French cooking. This is a venue for a city that’s permanently on the move, always growing, always looking forward; like its people. You’ll find here all the things you’ve long loved about Khéma’s sister outlets on Pasteur, at Khéma La Poste, and not forgetting Khéma Angkor. Our fabulous Free-Flow Breakfast, our Wine & Dine events (just imagine the joy of savouring endless plates of cheese, charcuterie and more while looking out over Phnom Penh’s constellation of twinkling city lights), and soon we will be offering the rightly famous Khéma Business Lunch deal (one of the best value lunch deals in Phnom Penh). Khéma Flatiron will lift your spirits, we have no doubt. We still have more up our sleeve too, and are looking forward to the imminent opening of Siena, an Italian-style steakhouse. Keep an eye on October, because we’re sure you won’t want to miss this. And don’t forget that, if you’re in a hurry, there’s always Khéma GO on the ground floor. Looking forward to seeing you all soon! Written by Nicky Sullivan

Khema is on the Go

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The Clothes Iron Flatiron Meridian Cambodia is a state-of-the-art, integrated development that incorporates prime office space, hospitality, and over 300 units of five-star, serviced residence. This new Phnom Penh landmark is inspired by the iconic Flatiron building located at 175 Fifth Avenue, in Manhattan, New York City. The original Flatiron was designed by Daniel Burnham and Frederick Dinkelberg; it was one of the tallest buildings in New York City upon its completion in1902. The NYC Flatiron building sits on a triangular block formed by Fifth Avenue, Broadway, and East 22nd Street. The name “Flatiron” derives from its resemblance to a cast-iron clothes iron. The Flatiron was designated a New York City landmark in 1966, added to the National Register of Historic Places in 1979, and designated a National Historic Landmark in 1989. It is one of the most photographed, filmed, and recognizable buildings in the world today. The Flatiron Meridian, Phnom Penh, is a 41 storey building with a total gross floor area of about 84,000 sqm; featuring an ultra-modern, high tech design, beautiful landscaping, open living and community spaces, and a breathtaking sky balcony. This unique and stylish project is about to open, and offers a highly bespoke and contemporary living and working experience by combining the management and expertize of three specialist groups: The Ascott Group for property and office management, the Citidine Group for Residential and ‘Apart’otel’ management, and the Thalias Group for food and beverage operations. This allows for three of the leading companies in their field to bring their ‘best game’ to the property and deliver a truly exceptional experience for tenants, guests and the whole city. The Third Place Urban sociologist Ray Oldenburg was born in the United States of American in 1932, he is Professor Emeritus at the Department of Sociology and Anthropology at the University of West Florida in Pensacola. He received his B.S., Mankato State University, 1954; M.A. at the University of Minnesota in 1965; and his Ph.D. at the same University in 1968. He is known for coining the term the ‘Third Place’ and writing about the importance of public gathering spaces in community-building, and for a functioning civil society, democracy, and civic engagement. Our ‘first place’ is the home and our ‘second place’ is our workplace, (where people often spend most of their time). In either of these spaces we are concerned or preoccupied with family matters, chores, tasks, and matters relating to our loved ones or careers. Oldenberg saw these ‘third places’ -a café, a bakery, a wine bar or beer garden- as anchors of community life, where we facilitate and foster broader, more creative interactions. These are places where we relax in public and where we not only encounter familiar faces but where we also can make new ones from outside our circles. Oldenberg said that “third places offer a neutral public space for a community to connect and establish bonds. Third places “host the regular, voluntary, informal, and happily anticipated gatherings of individuals beyond the realms of home and work.” We may well recall great European films, where a minor character in an old black and white movie sits in the recesses of a French boulangerie, or Italian café and spouts philosophy to an intrigued ingénue. Third places like these are also important meeting points for ideas and conversations and in Cambodia especially, have become places where students can gather to study with friends or where young entrepreneurs can gather together to discuss, weigh up, and test concepts. Scholars determined that Oldenburg’s third place needed eight characteristics: Neutral ground Occupants of third places have little to no obligation to be there. They are not tied down to the area financially, politically, legally, or otherwise and are free to come and go as they please. A Leveler (a leveling place) Third places put no importance on an individual’s status in society. One’s socioeconomic status does not matter in a third place, allowing for a sense of commonality among its occupants. There are no prerequisites or requirements that would prevent acceptance or participation in the third place. Conversation is the main activity Playful and happy conversation is the main focus of activity in third places, although it is not required to be the only activity. The tone of the conversation is usually light-hearted and humorous; wit and good-natured playfulness are highly valued. Accessibility and accommodation Third places must be open and readily accessible to those who occupy them. They must also be accommodating, meaning they provide for the wants of their inhabitants, and all occupants feel their needs have been fulfilled. The regulars Third places harbor a number of regulars that help give the space its tone and help set the mood and characteristics of the area. Regulars to third places also attract newcomers and are there to help someone new to the space feel welcome and accommodated. A low profile Third places are characteristically wholesome. The inside of a third-place is without extravagance or grandiosity and has a homely feel. Third places are never snobby or pretentious, and are accepting of all types of individuals, from various different walks of life. The mood is playful The tone of conversation in third places is never marked with tension or hostility. Instead, third places have a playful nature, where witty conversation and frivolous banter are not only common but highly valued. A home away from home Occupants of third places will often have the same feelings of warmth, possession, and belonging as they would in their own homes. They feel a piece of themselves is rooted in the space, and gain spiritual regeneration by spending time there. Khema Go Is all about ready-to-go: fresh, quality ingredients, artisan bakery, gourmet sandwiches, handmade charcuterie, fresh salads, and creative, delicious pastries and desserts, all combined with cold-pressed juices, fine teas and house-roasted coffee. In the busy, fast-paced lives of professionals inside the offices of the Flatiron Meridian tower, or those people living in and enjoying the rapidly growing Srah Chak sangkat, … Read more