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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

Economic diplomacy: Thalias supports the 2024 France-Cambodia Business Forum

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As for the previous edition, the Thalias Group is one of the main sponsors of the 2024 edition of the France Cambodia Business Forum.   Already in 2022, when the first edition was launched, the Thalias Group was a partner of this event designed to strengthen ties between the French and Cambodian business communities, while giving potential French investors the opportunity to grasp the realities of the Cambodian market. Our CEO, Arnaud Darc, is particularly involved, not only as a sponsor, but also as a French foreign trade advisor. He leads the local section of the CCEF. Commenting on the forum, Mr Darc says:“The France-Cambodia Business Forum 2024, organised jointly with the CCIFC, aims to strengthen economic relations between our two countries. We are organising workshops, conferences and B2B meetings to enable French and Cambodian companies to forge fruitful partnerships”.   “In 2022, trade between France and Cambodia amounted to €1,362.9 million, showing significant potential for the development of new collaborations.”  “We are also considering public-private partnerships (PPP) for infrastructure projects such as a wholesale market similar to the MIN at Rungis. The improvement in diplomatic relations between France and Cambodia is opening up significant economic opportunities. This creates a climate of trust that encourages investment and trade. French exports to Cambodia in 2023 reached 170.9 million euros, representing an increase of 31% compared to 2022. We need to capitalise on this momentum to consolidate these relations and maximise the economic benefits”.  “The trade mission to France in January 2024 was an enriching experience. We were able to make important contacts and explore new opportunities for collaboration. Exchanges with our French counterparts gave us a better understanding of the expectations and needs of potential investors. The lessons learned from this mission will guide our actions to attract more French investment to Cambodia, where French investment amounted to €649 million in 2022.The first France-Cambodia Business Forum in 2022 has had a positive impact, although some of these are still being assessed. Trade reached €1,362.9 million in 2022, a significant increase on previous years. The relationships established at the forum continue to bear fruit, but it’s still too early to fully measure all the direct and indirect impacts”. Read the full interview here  Oknha Kith Meng is a prime example of this desire to forge closer ties between the two countries, and is also one of the key supporters of this strategic event. According to the businessman who runs the Royal Group:  “The solid relations between France and Cambodia had been supported for many years by King Norodom Sihamoni and the former and current Prime Ministers.Trade is also a key pillar of the relationship between our two countries, and I am confident that the volume of trade between our two countries will increase this year,” he said.    “France offers excellent expertise in the agriculture and electricity sectors. What we expect from this event are new investment projects and the continuity of ongoing projects.” he underlined. In conclusion, the President of the Cambodian Chamber of Commerce said he was “more than happy to support the event with the CCIFC and the foreign trade advisors, and is convinced that with the support of the French Embassy, this forum will become a solid mechanism for increasing trade, in line with the government’s strong desire to attract foreign direct investment”.,he added.  Read the full interview here  According to Cyril Girot, President of the French Chamber of Commerce and Industry in Cambodia – co-organiser of the forum with the CCEF:  “Given the conditions that are conducive to the development of bilateral relations between France and Cambodia, the forum is designed to transform the desire for closer ties, which we have already seen for several years and which has accelerated since 2022, into an economic reality. The forum will help French and Franco-Cambodian companies to gain a better understanding of the local market, which will help to increase the volume of business, as well as guiding Cambodian companies in their exploration of the French market.    “This 2024 Cambodian edition of the France-Cambodia Business Forum echoes the one we organised in January 2024 in Paris with the MEDEF, the CCIFC and the Cambodian Chamber of Commerce (CCC), and the 2022 edition held in Phnom Penh. The aim of these forums is to bring as many companies as possible to Cambodia to set up and expand their businesses.   For existing companies, taking part in the Forum will give them an opportunity to improve their knowledge of the local market and to interact with the highest Cambodian authorities”.  “One of the objectives of this forum is to act as a catalyst for economic development, by developing activities already present in the country, as well as bringing to fruition certain projects that are in the pipeline.”  “Finally, through the organisation of this Forum, we hope to continue to raise Cambodia’s profile, promote its attractiveness and the quality of the framework put in place by the Government to welcome foreign companies and enable them to prosper here”. Read the full interview here   Finally, as a speaker at the forum alongside the French Chamber of Commerce and Industry in Cambodia (CCIFC), Emmanuel Ly-Batallan, Head of the Economic Department and Economic Counsellor at the French Embassy in Cambodia, would like like to emphasise the opportunity for French companies to gain a better understanding of the Cambodian market.  Emmanuel Ly-Batallan, Head of the Economic Department and Economic Counsellor at the French Embassy in Cambodia “With this Forum, we’re trying to offer French companies already established in the Kingdom or coming directly from France, the most honest view of the Cambodian market, its potential, its possibilities and sometimes its limits and complexities. It’s all about bringing together Cambodian needs, French know-how and business commitments. The aim of the Forum is to give companies as close and as real an image as possible of the Cambodian market and, above all, to ensure that it meets their needs”.  Read the full interview here   More about the forum…   

Topaz coastal culinary dinner in Amber Kampot: Meet our host Lundy Taing

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As the special dinner offered by Topaz at the magnificent Amber Kampot resort draws nearer – on 20 July at 6pm – we would like to introduce you to Lundy Taing, the resort manager and a former Thalias employee, who is therefore looking forward to reuniting with his former colleagues for this exceptional event. Since July 2020, Cambodian Lundy Taing has been running the Amber Kampot hotel. A very active, friendly and cheerful character, Lundy is also a passionate hotelier who has not hesitated to challenge himself to manage this destination, which is not quite like any other.  Tell us a little abouut yourself and your background My name is Lundy Taing. I was born in Battambang, but I moved to Siem Reap in 1995 and I’m still a resident there. I’m currently the manager of Amber Kampot. My career started with a hotel in Siem Reap. In 2001, I joined the Hôtel de La Paix before moving on to other hotels. Finally, in 2015, I joined the Thalias group. I worked at Malis Siem Reap and also for the one in Phnom Penh. A year later I moved on to the Banyan Tree, but when the Covid arrived they decided to close, so I moved to Kampot and I’ve been working at Amber since 2020.  How would you define Amber Kampot? Amber Kampot caters for everyone because as a resort, our market is local, local upmarket and also tourist. As far as tourists are concerned, we welcome everyone, Americans, Australians, French, British, Europeans and Chinese. So everyone is welcome at Amber Kampot.  What type of activities do you offer? As we have direct access to the river, we concentrate on water-based activities. We offer free kayaking, paddle-boarding, water-biking, Hobie-cats, water-skiing and other fun activities. I think we’re the only ones to do this. Then we offer other activities such as the sunset boat trip, which is very popular, and also the floating dinner and picnic on an island.  We also offer dawn kayak trips through the mangrove forest at Trapaing Sangke. Soon, we will be working with the Marine Conservation association and will be able to take our customers to see the dolphins.These are the on-site activities, but we also organise excursions and special days to discover the region’s emblematic places. What are the challenges in running Amber Kampot? I actually really like Amber Kampot because I love water and there are lots of activities linked to it. “Before, I didn’t even know how to drive a boat or what water-skiing or windsurfing was, but for almost four years now in Kampot, I’ve been able to do it all. For me, it’s very exciting to be working in this hotel.”  Are there any other attractions to highlight at Amber Kampot? in fact, people come here for the change of scenery and also to discover the region. Our accommodation is very luxurious and we strive to offer top quality gastronomy, in keeping with the prestige to keep our regular customers happy. in fact,30 to 40% of our customers are regulars, so we have to keep them entertained, both with our activies and our menu. In conclusion, do you feel happy here? Absolutely, it’s a demanding but exciting job that allows you to touch on a bit of everything. Having chosen this profession, I’m delighted to be able to do it in such a privileged place. this interview is in excerpt on a previously article published on cambodge Mag. 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 & French cuisine: Khéma traditionnal onion soup

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As an avid cook, I’m always on the lookout for new dishes to try and share with friends and family. One of my absolute favourites is the famous onion soup, a classic French dish that is loved the world over for its comforting flavour and unique taste. It is part of the menu at the well-known Khéma restaurants.  Onion soup is a dish with a long history in France. It’s a deliciously rich and comforting dish, made with meat stock, caramelised onions and toasted bread, topped with melted cheese. It’s served in individual bowls and is often eaten as a main meal. But it can also be served as a starter or side dish.Some people even call it “party soup”, as it’s a great way to enjoy a rich, warming dish after a night of partying.  A little history  Onion soup has been around since the dawn of time. In fact, its origins date back to Roman times, when it was served as a dish by peasants. The soup was easy to prepare and didn’t require many ingredients, which explains its popularity with those with limited resources.  The popularity of soup grew steadily during the Middle Ages and Renaissance, when it acquired more sophisticated flavours thanks to the introduction of various spices such as thyme and bay leaf. It was during this period that the recipe evolved into what we know today as onion soup – a delicious, hearty and nourishing dish that has stood the test of time!  In 18th-century France, onion soup was a staple food for working people; it used simple ingredients available in almost any kitchen, and was hearty and nourishing. In the 19th century, caramelising the onions became a popular method of preparing the soup, making it even more delicious. Then, in the 20th century, classic onion soup became more elaborate, and it just kept getting better and better! The deliciousness of this classic recipe is enhanced by the addition of Gruyère cheese to the top just before serving. Today, other variations of this classic recipe can be found all over the world, with Italian versions often using sausage for a spicier flavour.  Today, onion soup is considered a classic that has been adopted by many cultures around the world. Although its history is rooted in necessity, this delicious dish has evolved to become a favourite with everyone.  About the ingredients  Traditional onion soup is usually made with simple, inexpensive ingredients. The basic ingredients are onions, meat stock, bread and cheese. The onions are cut into thin slices and caramelised in butter until golden and tender.   The meat stock is then added to the onions and the soup is left to simmer for about an hour. The bread is sliced and toasted until crisp. The slices are then placed on top of the soup and covered with grated cheese. The soup is then baked in the oven until the cheese is melted and golden brown.  Variations  Traditional onion soup is usually made with simple, inexpensive ingredients. The basic ingredients are onions, meat stock, bread and cheese. The onions are cut into thin slices and caramelised in butter until golden and tender.   The meat stock is then added to the onions and the soup is left to simmer for about an hour. The bread is sliced and toasted until crisp. The slices are then placed on top of the soup and covered with grated cheese. The soup is then baked in the oven until the cheese is melted and golden brown.  Variations Choosing the right wine Onion soup is usually accompanied by a red wine, such as a Bordeaux or Burgundy. These wines have rich, fruity flavours that go well with the flavour of onion soup. However, if you prefer white wine, you can also serve a Chardonnay or Sauvignon Blanc.