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

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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   

Interview & Talent of Thalias: Noeun Sreyroth, the family spirit in Malis

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Noeun Sreyroth, originally from the province of Tboung Khmum, trained in the hotel industry at the Paul Dubrule school before coming to work in Phnom Penh four years ago. After spending a few months at the Topaz restaurant in Phnom Penh, Sreyroth is now assistant manager of Malis Phnom Penh. In this interview, the young Cambodian tells us why she chose this profession and why she is pursuing her career with the Thalias group.  Interview  Who is Noeun Sreyroth? My name is Noeun Sreyroth. I am a native of the Cambodian province of Tboung Khmum and I undertook my studies in hotel management at the Paul Dubrule School.  Please describe your career trajectory I relocated to Phnom Penh approximately four years ago. I commenced my career at the Topaz restaurant, where I worked for a period of three years. I subsequently joined the Malis approximately seven months ago. What factors influenced your decision to pursue this career path? I have a profound interest in the field of hospitality. My objective is to demonstrate to visitors to Cambodia that hospitality is a fundamental aspect of the local culture.  Please describe your role at the Malis restaurant I am an assistant manager, which entails greeting customers and welcoming them to the restaurant and table. I then take orders from customers or assist them in placing their orders. I subsequently provide service and check the bill. Furthermore, I inquire as to the customer’s level of satisfaction with the welcome, the food, and the beverages. Furthermore, I inquire about their perceptions of the Malis and its menu, as well as the quality of the service.   Please tell us about the aspects of your job that you find most rewarding The staff at Malis interact frequently and openly with one another, sharing insights and experiences related to various aspects of the service. Additionally, the Thalias Group places a significant emphasis on training, which facilitates the enhancement of professional skills.  To what extent are you satisfied with your employment at Malis? I consider myself fortunate to be engaged in this collective endeavour.  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     

Sommelier’s corner: Château Brun Despagne by Sok Kanthei of Khéma

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Always friendly and thoughtful, the director of Khéma La Poste, Sok Kanthei, who is also a certified sommelier, agrees to talk to us about one of her favorite wines: Château Brun Despagne – Prestige (2015).  Tell us a little about this wine, how do you know it?  Château Brun Despagne is a wine produced in Bordeaux, a region that is well known in France, and not only in France as most Cambodians are also familiar with this famous wine region. This wine has a medium body and is made from a blend of grape varieties, with 80% Merlot and 20% Cabernet. According to the winemaker, the wine is made from a rigorous selection of the best fruit and follows a very meticulous harvesting process, with grapes hand-picked from old, low-yielding vines. The wine is then aged in oak barrels for 12 months, giving it a characteristic bouquet of silky plums and blackberries, culminating in a surprisingly dense and well-structured finish.  With what food do you enjoy it?  This wine has a very pronounced aroma with notes of black fruits and blackberries. For me it goes well with a good rack of lamb cooked to medium-rare. You can also serve it with a hearty dish like cassoulet or beef steak.  With cold cuts? Yes, but it should be a full-flavored charcuterie such as Bayonne ham, chorizo, or salami.  Can it be combined with Khmer food?  With the same strong flavour in mind, it can be served with Amok fish. It can also be served in a Khmer salad with marinated beef. In general, it goes very well with all meat dishes, so what’s true for cooking in general is also true for our typical Khmer meat courses.  Is it one of your favorite wines and why?  Simply because I prefer the taste of red wine to that of white or rosé. Personally, white and rosé wines are more ‘welcome’ or aperitif wines, whereas red wine, in my opinion, has much more consistency and brings a real plus to the tasting of a dish. Finally, I like fruity notes and find that they come through much more in a good red wine. But that’s just my personal opinion (smile). About the vineyard Château Brun Despagne has been owned by the Querre family since 1986. The 10 hectare vineyard is located a few kilometres as the crow flies from the vineyards of Saint-Emilion, on the left bank of the Dordogne, at the gateway to the Entre-deux-Mers region. This very old estate belonged to Maurice Despagne, founder of the Cave coopérative de Génissac and grandfather of the current owners, at the beginning of the 20th century.  The 10 hectare vineyard is located in Génissac, south of Saint-Emilion, in the heart of the Bordeaux Supérieur appellation. The soil is predominantly sand and gravel and benefits from natural drainage and exceptional sunshine. Since 1986, the vintages have been of consistent quality, recognised by the world’s leading wine critics and rewarded on numerous occasions.  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Make a Reservation at any Khéma with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website  

Guest of Thalias: Sara Duong, for the pleasure of fine gastronomy in an ideal atmosphere

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Sara Duong is a young, elegant, smiling French-Cambodian woman who decided to settle in her native country in 2019. She’s now a business developer in the architecture and engineering firm Archetype, which operates in 18 countries. She was born into a family of restaurateurs, so it’s no surprise she loves good food and has a soft spot for the Thalias group brands.  The objective of this culinary experience was to solicit her expert appraisal of Topaz’s seasonal menu, aptly titled “Savouring Elegance”. To start, Sara selected the red snapper carpaccio with Asian herb vinaigrette, a signature dish that exemplifies the establishment’s expertise and is likely to captivate our guest. She then proceeded to evaluate another fish dish from the special menu, the pan-fried turbot fillet with lemon, butter and caper sauce, which she deemed to be of an equally high standard.     However, Sara was astonished and gratified when she encountered the roast rack of Australian lamb enrobed in a spring vegetable crust and accompanied by a sauce featuring morels mushrooms.  « It is perhaps the most exquisite dish I have had the privilege to experience today. I was gratified by the initial meals, particularly the fish, but it was the overall presentation and quality of this dish that truly impressed me », she said.  Ultimately, our guest will conclude her repast with the hot chocolate fondant and Madagascar vanilla ice cream, a dessert she will consume as a mere indulgence, given that “it was a very copious lunch.”  In addition to the generosity of the menu, Sara revealed that she was impressed by the quality of the produce at the conclusion of her gastronomic experience. Furthermore, the dishes served were of an excellent standard, exhibiting a well-balanced flavour profile and a harmonious combination of ingredients. They were also tastefully presented in an original manner. In addition, Topaz Norodom is a venue frequently patronised by our guest for business lunches. The establishment’s distinctive ambience, comprising an abundance of verdant foliage and tastefully appointed interiors, makes it an ideal venue for business lunches. Indeed, according to her, the restaurant is a particularly agreeable establishment.   “It is my belief that it is of the utmost importance to take my customers and potential clients to a place where they can enjoy a meal of the highest quality, while also feeling completely at ease in a tranquil and welcoming environment. Additionally, the prices of the business lunch are notably affordable.”, she said.  While she is similarly partial to Malis and its Cambodian cuisine, Sara professes a particular affinity for Khéma Pasteur, citing its combination of sophistication and intimacy, its tranquil ambience, the opportunity for conversation, the amiable service, and the appealing presentation of the dishes. Furthermore, she considers that Thalias restaurants are particularly conducive to business meetings and lunches due to the quality of the food, the variety of dishes, the affordable prices, and the consistently pleasant setting.  Reserve a table Subscribe to the Thalias newsletter for exclusive offers, invitations to events and culinary news. Subscribe here out more: Discover our culinary world in more detail. Visit our website   

Thalias & C’est Délicieux: Our hyper-active teams on every front

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July 2024 was an incredible month for the Thalias teams! They took part in numerous events, launched new menus and products, and sponsored an international business forum.  Bastille Day celebration at the French Embassy in Cambodia   What a night! A resounding success, showcasing the rich French culinary tradition in style. The atmosphere was electric, with a fantastic array of exquisite food and drink stalls provided by some of the most esteemed French catering and hospitality services. A huge thank you to everyone who joined us to celebrate this special occasion!  Start the day with the famous Kuy Teav of Malis   Thalias is offering an unmissable opportunity to discover the essence of Cambodian cuisine with its incredible signature breakfast set, Kuy Teav Malis, exclusively at the Malis restaurant.  To mark this special occasion, Malis is delighted to present a bowl of savoury rice noodle soup, delicately infused with aromatic herbs and spices. Each mouth-watering bite will transport you to Cambodia with this traditional dish, prepared with the freshest ingredients and a whole lot of passion from the restaurant’s talented chefs.   The perfect breakfast combo: a side of spring rolls and the signature dipping sauce, all wrapped up in an exclusive breakfast set. It’s the ideal way to start the day with a memorable culinary journey!  Location: Malis Norodom – No. 136 Norodom Blvd, Phnom Penh, Cambodia 6:30am – 10:30am +855 (0)15 814 888 | reservation.malispp@thaliashospitality.com www.malis.thalias.com.kh  Inauguration of the Lexus showroom with Opal Catering  Thalias is the perfect choice for all your event needs! They’ll work with you to create the perfect menu, from canapés and petit fours to classy drinks and impeccable service. Whatever you’re planning, they’ve got you covered!   A huge thank you to all our fantastic customers for choosing Thalias and Opal Catering Service for the opening of the new Lexus showroom in Phnom Penh! We absolutely love and appreciate this trust! Opal Catering Service: the number to call is +855(0)81 333 279!  Opal Catering raises its glass at the Forum D’Affaires France Cambodge  We were absolutely thrilled to have Thalias as one of the main sponsors of the Forum d’Affaires France Cambodge! It was only fitting that the amazing Opal Catering teams offered a spectacular and generous cocktail reception during the evening at the Conseil de Développement du Cambodge on 9 July.  The esteemed guests from France and neighbouring countries, along with numerous Cambodian personalities, were treated to an incredible array of canapés. They feasted on the famous homemade cheeses and charcuterie from Thalias, and enjoyed a mouth-watering fusion of Cambodian and French flavours. And what went best with all that? An amazing selection of wines!    Planning an event? Opal Catering, a Thalias brand, is here to make your event truly one-of-a-kind and unforgettable! Our team is excited to work closely with you to design an exceptional event that is perfectly tailored to your vision! Opal Catering – the perfect choice for all your event needs! +855(0)81 333 279  Malis launches the eco-friendly lunch box  At Malis Phnom Penh, we believe that a fine gourmet should also be respectful of the planet! That’s why the restaurant’s teams have created an amazing lunch box that not only tastes incredible, but also helps to make our planet a better place for future generations!  Treat yourself while showing your commitment to the environment! Order your ecological lunchbox today and taste the difference! And the best part is, the box is only $15! Location: Malis Norodom – No. 136 Norodom Blvd, Phnom Penh, Cambodia 6:30am – 10:30am +855 (0)15 814 888 | reservation.malispp@thaliashospitality.com www.malis.thalias.com.kh  The Bistrot de l’Institut celebrates the departure of the director of the IFC  The Institut Français was alive with the joyous sounds of Khmer music at the beginning of July as Valentin Rodriguez, the Cultural Attaché and Deputy Director, celebrated his departure in style! The IFC was absolutely thrilled to welcome the incredibly talented Khmer music group Sac à Dos for this unforgettable evening. The audience was completely captivated by their haunting melodies and frenzied rhythms.  In honour of the amazing Mr Rodriguez, Le Bistrot organised an incredible evening that perfectly captured his spirit: festive, convivial and full of joy! The audience came out in droves to enjoy an incredible, unforgettable moment of sharing and relaxation. A huge, heartfelt thank you to everyone who took part in this truly exceptional evening!  A huge success for the Soirée Gargantuesque at the Institut français  A huge thank you to everyone who came to this amazing evening! Your smiles, compliments and good humour made the evening absolutely magical! A huge thank you to the Institut Français for their incredible dedication and professionalism in producing Gargantuesque with the amazing Benoît Peteers, Gregory Granados and Julia Debord Dany!    We’d like to send a huge, heartfelt thank you to the amazing Chefs Aline K. Ang & Sambath Chorm for creating this incredible menu in collaboration with Le Bistrot. It was a true delight for the taste buds of all who took part!  Launch of the Le Bistrot lunch box for students Say goodbye to cold, monotonous meals and get ready to enjoy fresh, tasty and nutritious lunches wherever you are with our brand new lunch box designed especially for students for just $1.5! This lunch box is more than just a lunch box – it’s an ally in your success! Do not hesitate to contact our GM Ali Seddaoui for any kind of request: +85512815703 – ali.seddaoui@thalias.com.kh  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   

Cambodia & Destination: Rediscovering temples, adventure, leisure and fine cuisine in Siem Reap

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This is the story of a weekend spent by a couple who had travelled from Phnom Penh to enjoy a break in the provincial capital, which inevitably included a dinner at one of the temples of Khmer cuisine: The Malis Siem Reap. It’s early, very early, on this Saturday morning. The sound of birdsong echoes through the wide open windows in a still quiet Phnom Penh. It’s a calm that contrasts with the excitement that has gripped the household, as everyone, still wide awake, scurries about in a hustle and bustle to make the final preparations for the big departure.   Destination Siem Reap  It’s been a long time since our family has travelled, so this long weekend less than 300 kilometres from the capital has taken on an air of adventure and exoticism. It’s been over a year since we last visited the temple city. Friends, articles and comments on social networks have given us a glimpse of several scenarios that we are now preparing to verify with our own eyes. What haven’t we heard in heated discussions about this city? From ‘a field of ruins’ to the birth of a smart city, from economic disaster to ‘business (almost) as usual’, everyone seems to have a strong opinion on the situation the city is currently experiencing.  So for the past week, we’ve been preparing our future activities. Sophary, my wife, dreamed of a photo shoot in the deserted temples to immortalize our little family forever. Pierre, at the height of his teenage years, was incredibly keen to persuade us to take him to Wake Park. Neither Sophary nor I knew what such a place could be like, but Pierre, with stars in his eyes, repeated the feverish tale his classmates had told him. Go to Wake Park… Kanya, a tireless defender of nature, wanted to see the elephants of the Kulen sanctuary up close. As for me, I wanted to finally discover these famous floating villages, which I had never been to before. The warnings about these particularly touristy places had put me off until now, but perhaps it was time to revise my preconceptions. What is certain is that as we prepared for our trip, we suspected that Siem Reap would not be quite the ghost town that some people had described to us.   Departure  After a final tour of the apartment to make sure everything was in order, we boarded the taxi waiting for us at the foot of the building. With the arrival of Pierre and Kanya, the picturesque but uncomfortable bus journeys across the country had given way to a higher standard. Quiet, fast, air-conditioned, a flexible itinerary, and a relatively low fare for this type of service convinced us to take the taxi option. As we drove out of Phnom Penh, as we do every time we leave the capital, I couldn’t help but think of all the riches this country has to offer. As the landscape unfolds, our imaginations are suddenly fired with the desire to discover new things. The coastline and its still secret places protected from developers, the provinces with their exuberant nature, the remote temples, the waterfalls, the little dirt tracks…  We stop in Kampong Thom for a quick chat over coffee about this little-known province. And we promise to discover the charms of the surrounding countryside, the beauty and spirituality of Phnom Santuk and the Sambor Prei Kuk complex, a constellation of pre-Angkorian temples dating back to the 7th century, on our next trip. In any case, Kampong Thom can no longer be reduced to a simple stopover between Phnom Penh and Siem Reap: with this conclusion, Sophary and I finish our coffee and call back the children, who have long since finished their coconuts and gone to stretch their legs in the restaurant courtyard.   Siem Reap at last  After five hours on the road, we were delighted to arrive in Siem Reap. We made our way to the Sofitel, which would be our base for the duration of our stay. The hotel’s first-class comfort, shady gardens and huge swimming pool would not be enough to keep us in shape.     During the trip, the children gradually formulated new requests, which were added to the “list of things to do”. Seduced and intrigued by these initiatives, we did not have the heart to refuse, while wondering if we would be able to carry out all these projects in such a short time. As soon as we had freshened up and put our luggage in the spacious room, everyone agreed to go out for lunch. After a quick lunch, Sophary and I exchange a few knowing glances as the holiday centres are discussed. In addition to accommodation, all kinds of activities are regularly organised for all ages. A stay in Siem Reap for our dear offspring, who could benefit from the company of children their own age, gives us a glimpse of the possibility of spending a few days alone. We promise to think about it for our next holiday, especially as Kanya and Pierre seem to have been won over by the prospect.  IFC Wake Park  The slightly stifling heat of the early afternoon pushes us into the tuk-tuk for the Wake Park, where the excited kids can let off steam for an hour. We were eager to find out what this place was like, even though Pierre was inexhaustible in his explanations: – It takes place on a large body of water and we do it like water skiing, but with a board. You attach your feet to it, you grab a handle and you go super fast and it’s great. You can slalom and everything, there are different courses depending on your level and obstacles to avoid if you know how to ride the board well. “And we can even do tricks, tricks? Yes, figures, whatever” A little worried, we console ourselves with the thought that it will always be less dangerous than skateboarding, which Pierre loves, … Read more

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       

Gastronomy & Culinary Ingredient: kaffir lime

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(ក្រូចសេីច) Citrus fruits are plentiful in Cambodia: oranges, limes, tangerines and mandarins can be found in abundance on market stalls and supermarket shelves. The most “exotic” of these fruits is undoubtedly the one known in French as citron kaffir, combava, citron combera or even “makrut” (this last name is a transcription of the citrus fruit’s Thai name). This fruit is thought to have originated in Malaysia. It is produced by a shrub 5 to 10 metres high, with a gnarled trunk protected by robust thorns. The shrub is found in all hot regions, from south-east Asia to Réunion and the Comoros. In China it grows in the southern provinces of Yunnan and Guangxi. The leaves are oval, with a shiny surface and a firm texture reminiscent of leather. They are unique in that they are paired lengthwise. The heavily blistered skin of the combava is quite distinctive. Known in Khmer as “kroch saech” (ក្រូចសើច), and to botanists under the binomial name Citrus hystrix, the kaffir lemon is an essential ingredient in Cambodian cuisine: no spice blend is complete without its leaves or peel. Cut into fine threads, the leaves are crushed with other spices to form the basis of Khmer curries. Whole or roughly chopped leaves are added to stir-fries or soups. Grated peel is also one of the spices added to many dishes. Only the flesh of the fruit is not used. The botanist Pauline Dy Phon, in her dictionary of plants used in Cambodia, mentions the existence of whole fruits eaten candied, but this preparation seems to be quite rare, as the Khmers interviewed said they were not familiar with this product. The juice of the kaffir lime is used to make a thirst-quenching drink and is an ingredient in many cocktails. However, this use is unknown in Cambodia. In addition to gastronomy, the kaffir lime tree and its fruit have many other uses: The root of the shrub is used in the traditional pharmacopoeia to treat certain minor ailments (stomach ailments, lung ailments). The peel is used to treat insomnia, dizziness, headaches and flatulence. The leaves, rich in beta-carotene, are said to be effective against nausea and help absorb bruises. The sap is said to help treat sore throats and even improve circulation. It is also traditionally used by the Khmers in shampoos, particularly for its insecticidal properties. The essential oil extracted from the leaves or fruit is used in aromatherapy to relieve depression and stress. In the health sector, it is used as a bactericide and fungicide. This shrub and its fruit are so promising that C. hystrix is mentioned in an FAO booklet published in Bangkok in 2001 entitled Under-Used Tropical Fruits of Thailand (this booklet can be downloaded here). Text by Pascal Médeville  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 & Coastal escapade: a luxurious cocktail of refined local flavours in Kampot

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For an exceptional and unique dinner, the Topaz team lead by Sopheak Pov has planned an extraordinary gastronomic getaway at one of the most luxurious hotels in Cambodia’s beautiful coastal region: Amber Kampot. Ambition : Savor the summer in Kampot  Exceptional On the evening of 20 July at 6pm, the Topaz team will take over the restaurant’s kitchens to prepare a special feast that promises to (re)discover the best of the region’s produce. These include fresh seafood, the world famous pepper, honey, the equally famous durian and exceptional vegetables.  The famed Amber Kampot If Topaz’s reputation extends beyond the capital, so too does the establishment that will host its teams on that famous evening of 20 July 2024.The region’s first 5-star luxury resort, Amber Kampot is ideally located on over 1.5 hectares of beautifully landscaped riverside grounds, with breathtaking views of the Elephant Mountains and the friendly town of Kampot in the background.   Charm and class Set on the water’s edge, but within easy reach of the provincial capital, the resort combines Cambodian charm with world-class facilities and service for a unique luxury experience. Determined to establish Kampot as a world-class destination, the Managing Director of Amber International Holdings commissioned Bloom Architects to design the hotel.   Wishing to imbue visitors with the atmospheres of rivers, mountains, rice paddies, mangroves, the Asian way of life and a sense of charm related to the city’s colonial past, the architects conceived Amber Kampot with a design that blends abundant nature, waterways, small islands, solid constructions and dark wood, mixing neutral colours with many different textures and minimal but highly original decoration.  To fit in with such a rich natural environment, a building and an elegant swimming pool overlook the river, all set on a hard platform covered in sandstone and decking and fitted with wooden shutters to filter the intense sunlight and provide a totally unique and soothing feeling from the moment you arrive at the hotel.  Design and decoration  The interior spaces of the main building are uncluttered and the decoration is minimal, so as not to detract from the marvellous landscape offered by the surrounding nature. According to the designers, “the architecture of Amber Kampot is intended to be specific, generous and respectful of the environment”. They also wanted to highlight the craftsmanship and unique characteristics of Kampot, the beautiful capital of Cambodia’s southern coast.  For the decor, local photographer and artist Nathalie Lee designed and created a space that is almost artistic, but discreet and perfectly in tune with the spirit of the place. With almost 1,500 square metres of white sandy beach awaiting guests after disembarking at the resort, Amber Kampot confirms its ambition to offer a luxurious, authentic and original experience. The beach is private, cleaned three times a day and it’s quite pleasant to feel isolated on such an exotic beach, just a few hundred metres from the city.  Perfect alliance  Make your reservation: +855 (0)15 821 888 and join us for an unforgettable coastal culinary dinner at Amber Kampot, hosted by Chef Sopheak Pov of Topaz Restaurant, and indulge in a luxurious six-course gourmet menu featuring the finest local ingredients from Kampot. Each dish will be perfectly complemented by an exclusive wine pairing selected by Topaz’s sommelier. Discover the menu here:  Reservations: +855 (0)15 821 888  Date and time: 20 July at 6pm Venue: Amber Kampot Don’t miss this unique opportunity to enjoy the flavours of Kampot in exquisite surroundings. Seats are limited, so book your place now. Send us a DM for more information.  Price: $125 per person  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    

Restaurant & culinary review: We Savoured Elegance, Creativity and Excellence”, at Topaz

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I was curious to find out what was going on in the kitchens of Topaz Norodom and was intrigued by the numerous new announcements about seasonal menus, so I decided to once again venture into the delights of this Mecca of French cuisine in Phnom Penh.  Although I’m not actually a regular at this highly regarded restaurant – although I have had the privilege of attending a few gastronomic events held there – I have always considered it to be the best restaurant in the capital when it comes to haute cuisine. There are several reasons for this: the cuisine is refined in the true sense of the word, there is genuine creativity and the subdued evening atmosphere encourages you to let yourself go, that strange nonchalance that makes you completely forget the hassles of everyday life to completely and voluptuously devote yourself to a single activity: savouring a sumptuous and excellent dinner.  So I persuaded my husband and eight-year-old son to go to this beautiful restaurant to try out their new seasonal menu. The main reason was the idea of a fine gourmet evening, the curiosity to discover what this magic formula “Savouring Elegance” meant and, another strong argument, Topaz is offering a formula with three price levels, 50, 60 and 90 USD. So there’s really no reason to pass it up at that price.  I’d forgotten how quickly the setting and the elegance of the place put you at ease. Lots of greenery around the main room, large tables with comfortable armchairs or sofas and, of course, smiling, respectful and particularly attentive staff.  I’ve heard that it was the boss of the Thalias group, Arnaud Darc, who himself suggested this seasonal menu inspired by the flavours of France and Europe, with the help of his teams and probably relying on the talent of chef Sopheak to create a subtle harmony between his local inspirations and his ability to blend in these touches from beyond. As I’ve already mentioned, I’ve had the opportunity to taste Chef Sopheak’s creations and the verdict has always been clear: marvellous!  As I love fish and all the different ways it can be prepared, I decided to go for the ‘red snapper carpaccio with Asian herb vinaigrette’ starter.   In true French gastronomic tradition, we were offered an amuse-bouche at the start of the dinner, a nice plump prawn with a special creamy sauce, but I didn’t have time to taste it because my son grabbed the three crustaceans and ate them, rolling his eyes and giving a thumbs-up. So I imagine it was very good.     To come back to the carpaccio, I asked my husband out of curiosity about the origin of this dish. Being Asian, I’m much more used to recipes for fish in soup, grilled, smoked or salted, and I was intrigued. I then learned that carpaccio was in fact an Italian discovery, a recipe devised by Giuseppe Cipriani (contemporary chef at Harry’s Bar in Venice) at the request of a countess on a strict diet, and named after the Venetian painter Vitorre Carpaccio (1465-1425), the red hues of the dish recalling those used by the artist. While the original recipe is essentially based on red meat, the use of fish is a relatively recent culinary technique.   In this recipe by Chef Sopheak, the combination of the freshness of the fish, the richness of the herbs and the delicacy of the accompanying vinaigrette make for an invigorating and simply delicious starter full of ‘Vitamin Sea’. My husband, after thoroughly enjoying the crayfish soup with truffles, chose the grilled prawn salad with plum vinaigrette. More generous than my son, he allowed me the privilege of tasting a portion and I have to admit that I was very pleasantly surprised by a clever blend of flavours that I couldn’t have imagined.  As I’m a big fan of meat and reminded of my previous experiences at Topaz, I’m really looking forward to this. And I won’t be disappointed, far from it. In addition to its original presentation, this dish is a veritable homage to the art of cooking lamb and offering a totally harmonious accompaniment. The sauce is absolutely magnificent, the vegetables are tender and fresh – I’m delighted and, to complete the picture, the portion is really generous. I couldn’t resist calling the friendly manager of the restaurant, Eden, to tell her how delighted I was with the food. This compliment was greeted with a broad smile, and will probably convince her that the seasonal and inspired menus are an excellent idea that customers like and will like.   My husband, who is not very keen on meat dishes, chose a fish dish, the pan-fried turbot fillet with lemon, butter and caper sauce, which is also perfect, but I definitely prefer my meal with lamb. As for my son, who is also a meat lover, he will choose the Australian beef fillet with pomme macaire, green asparagus and veal jus. This time, I’ll have a slice… again, the presentation, composition, accompaniment and tenderness of the meat are beyond any criticism.   More than satisfied with this rich meal full of pleasant surprises, I decided to skip dessert. However, moved by the hot chocolate fondant and Madagascar vanilla ice cream chosen by my husband, I will take a spoonful out of sheer indulgence, and here too, the chef’s dexterity has resulted in an original and ‘decadent’ dish, to use the term often used by the restaurant’s staff. Finally, I was also curious to try some of the bananas flambéed in rum, a recipe inspired by the French West Indies, and chosen by my son who was delighted to see the bananas prepared and flambéed before his very eyes. Here too, my curiosity was aroused: what is the origin of this very special and tropical dish?  In fact, this dessert of bananas lightly caramelised and flambéed in rum was invented in 1951 by Paul Blangé, chef at Brennan’s restaurant in the Vieux carré français in … Read more