Khéma Flatiron

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.  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.  Both menus are priced at $15 each and include a choice of soft drink or beer (Angkor draft) or coffee/tea.  Book now: https://malis.thalias.com.kh/malis-phnom-penh/  Our cheese made in Cambodia  Since 2020, Thalias has been developing its own range of cheeses, 100% made in Cambodia, using fresh local cow’s milk from a local farm (O’More Farm, Prek Leap National Institute of Agriculture) and Kampot salt.  Immediately after milking at the farm in the morning, the chilled raw milk is delivered to Thalias in sustainable stainless steel containers (no plastic). The milk is immediately analysed, pasteurised and processed by the Thalias cheese-makers. All dairy products are made using raw milk.  The first Khmer dairy products launched by Thalias were dairy products such as :  Yoghurt ($ 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.  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. 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 … Read more