Thalias Hospitality

Thalias Logo 100
RESERVE

KAMPOT PEPPER

Malis: Discover plant-based dishes… with plenty of vitamins

by
Tofu with ginger and Kampot pepper

Le Malis remains one of the best-known establishments for lovers of local cuisine adapted to today’s trends, and is also the number 1 destination for tourists keen to discover Khmer delicacies. But there’s more: Malis also offers meat-free dishes, an ideal option for vegans and vegetarians, but also for those who prefer a lightweight lunch as the warmer months approach.  One fresh, vitamin-packed dish caught our eye: tofu with ginger and Kampot pepper, three components emblematic of the country’s wealth of plants and condiments, which are also full of health benefits.  Tofu Perfect for vegans or simply those who want to enjoy the benefits of this soya milk ‘cheese’, tofu will delight many because its neutral taste means it can be easily incorporated into a sweet or savoury dish.  Tofu has been eaten for over 2,000 years in China, where it is known as ‘Doufu’. Made from soya milk, it comes in two textures: ‘firm’ when drained and pressed to extract the milk, and ‘silky’, with a consistency akin to cottage cheese, and very rich in essential nutrients.  As far as its virtues are concerned, tofu contains virtually all the B group vitamins, which are essential for the proper functioning of the immune and nervous systems. It also provides vitamin A, which is essential for children’s vision and growth, stimulates the immune system and helps maintain the integrity of the skin, as well as vitamin E, which, thanks to its antioxidant properties, helps protect the body’s cells from the damaging effects of free radicals, particularly by helping to prevent cardiovascular disease and cancer.  Ginger Written records of the use of ginger date back more than 3,500 years, but it seems that its qualities have been known for more than 5,000 years… It is known to fight infections, fatigue, muscular pains and, above all, digestive problems. Ginger also has aphrodisiac, antioxidant and antibacterial properties.  Pepper Kampo pepper is renowned for its exceptional flavour. What is less well known is that it also has a few therapeutic virtues. First and foremost, pepper is a digestive stimulant, promoting the production of gastric juices. This spice contains piperine, which stimulates the production of endorphins (and thus fights depression) as well as melanocytes to treat vitiligo. A febrifuge, anti-inflammatory and antibacterial, pepper can also be used to treat fevers, dental pain and rheumatism. 

Thalias & Event: Topaz sublimes the flavours of the sea in Kampot

by

In a spectacular first, the Topaz restaurant has joined forces in July with the esteemed Amber Hotel in Kampot to present a truly unforgettable culinary journey. The evening’s menu, crafted with meticulous care by Chef Sopheak Pov and his talented team, was nothing short of spectacular.  French savoir-faire meets the richness of Cambodia’s coastal treasures  From the very first bite, it’s clear that Chef Sopheak Pov, sommelier Sokmean Sun and Topaz manager Eden Gnean have poured their hearts and souls into this culinary masterpiece.  A mouth-watering selection of unique dishes inspired by the tasty products of the Cambodian coast, offering the perfect balance between the freshness of the fish and seafood, the unique flavor of the Plantation’s Kampot pepper and the refined wines of Celliers d’Asie.   The evening kicked off with an incredible amuse-bouche of seared tuna in a crust, melting to perfection and perfectly enhanced by the unique Kampot pepper. A preamble accompanied by a magnificent Champagne from Reims (Champagne Taittinger Brut Réserve NV Golden Edition, Reims, France).  The dinner went on with a delicious Kep crab served with avocado and citrus fruit, topped with a Kampot pepper vinaigrette and paired with a Sauvignon Blanc (2022 Clos Henri, Organic Sauvignon Blanc, Wairou Valley, Marlborough, New Zealand). The rich, exceptional taste of the crab meat was enhanced by the extreme finesse of the wine, creating an unforgettable taste sensation.  Next, our taste buds were treated to something truly special – a scallop that drew rapturous applause from our guests! The flavors of the Kampot black pepper and the lemon beurre blanc were simply divine, and it wasn’t long before many were eager to applaud this simple but perfectly composed dish, which was above all perfect in its cooking. A truly delicious escapade, accompanied by a divine 2021 Chardonnay (2021 Domaine Laroche, Chablis, Cuvée Saint Martin, Burgundy, France, Chardonnay).   The menu was full of surprises! It even featured a Normandy specialty, a trou normand with a zesty lemon and vodka sorbet.   And then came the star dish of the evening: a mouth-watering bouillabaisse from Kampot! This incredible dish is simmered with Kampot pepper and served with the famous rouille sauce. For a dish that is typically Mediterranean and “sacred” in some way, the kitchen team did a fantastic job of bringing this emblematic dish from the south of France to the table.  The quality and freshness of the fish and seafood selected, such as snapper, grouper, red mullet and sea bass, the abundance of seafood, squid, prawns and mussels, all enhanced by notes of galanga, lemongrass and orange, enabled the guests to discover an authentic “Cambodian bouillabaisse” that was a perfect success, bursting with the flavors of the South Seas – it was a truly magnificent dish. And the perfect accompaniment to this incredible meal was a New Zealand Pinot Noir, selected by the talented sommelier Sokmean Sun.  The filet mignon Rossini, the second main course served with truffle mashed potatoes and sautéed spinach, this time with a Kampot green pepper sauce, was another showstopper. The meat was melt-in-the-mouth tender, cooked to perfection, and the combination of flavors was simply divine. It was a true culinary masterpiece, paired perfectly with a Château Mont Redon Châteauneuf-du-Pape 2020.  In the middle of the evening, each table was treated to a special appearance by the incredible Chef Sopheak Pov! He took the time to cut up the delicious homemade Khmer cheeses (Topaz), including the Tomme orange, Tomme de Phnom Penh, a unique Gorgonzola-style Khmer bleu and a creamy Cambodian Camembert.   The evening’s culinary journey reached its magnificent finale with two desserts that were as imaginative as they were tasty. The first was a durian soufflé with a caramel sauce that softened the unique taste of this famous Khmer fruit, while the second was a mango tartlet with a generous coconut ice cream, paired with a sparkling Italian wine: Banfi, Vigne Regali ‘Rosa Regale’ Spumante 2021, Brochetto d’Acqui DOCG, Italy.  And finally, guests were treated to an amazing selection of mignardises paired with different spirits! Guests could enjoy a wonderful selection of fine spirits. Let’s start with the exquisite Calvados from Normandy. Or perhaps some would like to try the Château du Breuil fine, Bas-Armagnac, Darroze ‘Les Grands Assemblages’, or the Trimbach Poire William, all from the Alsace region of France. And for those with a sweet tooth, they had the Luxardo Amaretto Italiano di Sachira liqueur from Italy.   Chef Sopheak has done it again. His first experience in Kampot has left the teams and the guests all astonished with his tasty dishes combining seafood, French influences and Kampot specialities.  “I was absolutely thrilled with all the wonderful comments about the dinner as I went from table to table cutting the cheese. This event was a huge success! We had the amazing opportunity to work with different teams and find the perfect balance between French-style gastronomy and local products. “I was also really proud to be able to offer our delicious, homemade cheese,” he said.  He was absolutely thrilled to have taken part in such a fantastic dinner and was already looking forward to repeating the experience: “I can’t wait to offer this kind of event again and I know we’ll do even better next time.’ I’m already looking forward to the next event! We’re thrilled to announce that we plan to offer this type of dinner three or four times a year in different towns in Cambodia!”  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   

How Cambodian Spices Elevate the Nation’s Favorite Dishes

by

Cambodian cuisine, tracing to the ancient Angkor period, offers a unique flavor profile, thanks to its distinctive blend of spices. Turmeric, lemongrass, galangal, and kaffir lime leaves infuse depth into dishes, reflecting Cambodia’s rich botanical heritage. Despite adversities, the Khmer people have preserved their culinary traditions, creating a delectable array of dishes that embody their love for their land and indomitable spirit. The connection between spices and food The uniqueness of Khmer dishes lies in the creative use of Cambodian spices. These spices not only add flavor to the dishes but also give them their distinctive character. Here are some spices that make Khmer dishes stand out: Chili Peppers Chili peppers, known as Capsicum annuum, are a staple in Cambodian cuisine. They arrived in Southeast Asia in the 17th century, thanks to the Spanish and Portuguese traders. The spiciness varies with the size, with smaller ones being hotter. They add a tangy flavor to soups and are an essential ingredient in hot sauces. Despite not being as spicy as Thai cuisine, Cambodian dishes often include chili peppers, following the Khmer saying, “not spicy — not delicious.” STAR ANISE Star Anise, or Illicium verum, is a star-shaped spice that originates from an Asian evergreen tree. It’s similar in taste to Anise, and is often used in Cambodian cooking. At Malis, Chef Luu Hong uses Star Anise in his fine dining cuisine recipes such as caramelized braised pork belly and Khmer curry. GINGER Ginger, or Zingiber officinale, also known as Kha Nhei in local language, is a key ingredient in Cambodian cuisine. It’s often used in soups or marinated with fish or chicken. It can also be stir-fried or used in pork stew. KAMPOT PEPPER Kampot Pepper, or Piper nigrum ‘Kampot’, is one of Cambodia’s most prized exports. Grown exclusively in the sunny and humid province of Kampot, this pepper is known for its sweet and unique flavor profile. It’s so revered that it’s in demand by the world’s finest restaurants. Kampot pepper is used extensively in Cambodian cooking. Chef Mongkol at Malis uses it in dishes like grilled beef steak, braised pork belly, and spare ribs pork with honey. GALANGA Galangal, locally known as Romdeng and scientifically as Alpinia galanga, is a close cousin of ginger. Known for its sharp citrusy and piney flavor, it’s used extensively in marinades, soups, and stir-fries. It’s an essential component of the Kreung paste, a Cambodian curry paste. FINGERROOT Fingerroot, or Boesenbergia rotunda, also known as Khchiey, is another rhizome used in Khmer cuisine. It’s used in the preparation of Amok paste, a traditional Cambodian curry paste. TUMERIC Turmeric, known locally as Lamiet and scientifically as Curcuma longa, is a vital ingredient in Khmer cuisine. It’s a key ingredient in the preparation of the curry paste Kreung and gives the paste its distinctive yellow color. TAMARIND Tamarind is a key component in Cambodian cooking, lending a sweet and sour flavor to dishes. It’s a crucial ingredient in sour soups like Samlar Machu. LEMONGRASS Lemongrass, or Cymbopogon, is a zesty, citrusy herb that’s a critical ingredient in many Cambodian dishes. It forms the basis of the Cambodian spice pastes, with Kreung being the most popular. Holy Basil & Thai Basil Holy Basil, Ocimum tenuiflorum, and Thai Basil, Ocimum basilicum var. thyrsiflora, are both common in Cambodian cuisine. Holy Basil is used primarily in stir-fries, while Thai Basil is indispensable in Cambodian soups. Coriander Coriander, or Coriandrum sativum, also known as cilantro, is often added to Cambodian broths. Its earthy aroma is one of the key flavor-building components. Experience Traditional Cambodian Food For those who want to experience traditional Cambodian food at its best, there is no better place than Malis. This restaurant, located in Phnom Penh and Siem Reap, offers a taste of Cambodia’s rich culinary heritage. Here, you can savor authentic Khmer dishes, made with the freshest ingredients and an array of aromatic Cambodian spices. At Malis, the motto is: Living Cambodian cuisine. This is reflected in the restaurant’s commitment to preserving the traditional flavors and cooking techniques of Khmer food. Whether you are a first-time visitor or a seasoned foodie, Malis offers an unforgettable culinary experience. Embark on this journey and discover the secret of Khmer food for yourself!