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Interview & Thalias : Stefan Preese, Topaz TheCommune, a “French haute cuisine restaurant with Cambodian inspiration”

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Stefan, Project Manager at Thalias Hospitality, discusses his latest project, Topaz TheCommune: a French haute cuisine restaurant located in Toul Kork Tell us about your background I have extensive experience in construction, project management and design for hotels and restaurants. I came in Cambodia 31 years ago and I also worked in Thailand and Singapore in the same field. My first project with Thalias was Malis Siem Reap, and my last is Topaz TheCommune.   How long did the project Topaz TheCommune take?   The design process began in 2022 and ended in December 2023. The first step was a consultation with the contractors to ensure we were achieving the desired outcome within the set budget through effective value engineering. How many people were involved, including contractors?  The main contractor for this project is Redfurnesse. They specialize in high-end interior fit-out in Cambodia for 30 years. In addition, we had a MEP contractor, kitchen specialists (cold room, inox and equipment suppliers), furniture and IT suppliers. There were eight contractors in total.   Did the project face any challenges?  Every project has challenges. Topaz TheCommune was an enjoyable challenge, because we had to build everything from scratch on a blank canvas.   What was the initial idea for this project?   We are delighted with Topaz Norodom, but we wanted to take it to the next level. We wanted to take Topaz Norodom and make it more elegant and refined. Topaz TheCommune is an evolution, a step forward.  Tell us about your design perspective  The design is intended to create Topaz TheCommune as an extension of someone’s house, with a distinctive wooden framework reminiscent of traditional homes. This includes dark fine wood grains, concave wood and a herringbone wooden floor. We designed two walls to make our place unique – in a meeting room and on the entrance of the restaurant. We used texture spray paint with an olive tree sculpture made with cement. Regarding the restaurant, for the comfort of our guests, we have installed smart lighting and custom 100% wool Axminster carpets. Each room has custom made furniture and double glazing to save on energy consumption. One of the Topaz signature is our BERNARDAUD plates, which are porcelain made in France.  How many dining rooms are there?  The Commune has three dining areas: the Burgundy Room, Champagne room, and Alsace room. Saint-Emilion is our exclusive wine room for special occasion. Each room can be set up with many possibilities as a dining room, conference room or meeting room. In the top of that, we arrange a large and comfortable lounge area. Our wine cellar is set up in a very inspiring space, which we named “Saint-Emilion”. Our sommelier, Seyha HAK, who is one of the best in Cambodia, is here to guide you in your wine experience. This cellar is for wine education and customers can see, taste, and then buy the bottles at their own pace in a comfortable lounge with expert advice and recommendations from our sommelier. This is an original concept intended to educate the next generation of wine lovers.  What inspired you to draw upon Khmer culture for this project?  Our décor is heavily influenced by the beauty of Khmer culture. At the entrance, you’ll be greeted by a unique design inspired by the graceful hand gestures of the Apsara dancers, a key part of Kbach Angkor performances. This design reflects the spirit of the Topaz brand logo, with the movement of the hand that represents the word “flower” in Apsara dance. The hand Step into the Champagne room and discover another cultural creation! Here, our design draws inspiration from the impressive stone carvings that adorn the walls of Angkor Wat, Angkor Thom, and Bayon Temple. These carvings depict various aspects of life during the Khmer empire: Grand buildings: Representing the power and wealth of the Khmer people. A kitchen scene: Offering a glimpse into everyday life for ordinary people. The tree of birds: A symbolic image of nature’s abundance. By incorporating these cultural elements, we create a beautiful connection between the rich history of Khmer culture and the values of the Topaz brand.   For the Cambodian aspect, it’s a generational talent. Topaz is dedicated to bringing excellence to the next generation of young chefs, managers, and team players. This may be close to the perfection quest of magnificent Cambodian traditional dancers, whose hands motions are close to perfection. “Finally, it’s a French restaurant with a distinct Cambodian je ne sais quoi.”  Finally, are you fully satisfied with this project?  I am extremely satisfied. We’re just finalising a few details, but I’m proud to say this is a great accomplishment. It’s not just about the design; it’s also about following the move of Topaz and how this famous brand sublimates French haute cuisine today and takes great care of his customers. Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks. Discover More: For a deeper dive into our culinary universe. Visit Our Website   

Bon appétit: Treat yourself to a truly delightful Business Lunch experience at Topaz The Commune

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Just a few steps up from The Commune in Toul Kork, the Topaz TheCommune restaurant offers a genuine invitation to refined French cuisine. With its blend of traditional gastronomy, elegance and vegetarian options, TheCommune is very much in tune with the times, with creative menus that retain the codes of French gastronomy.  Steamed fillet of grouper with seafood gratin, red pepper sauce, spring vegetables and green herb emulsion. This time, we tried two incredible dishes from the business lunch that the establishment offers every day for a modest sum, with options ranging from only 25 to 33 US dollars.  Steamed fillet of grouper with seafood gratin, red pepper sauce, spring vegetables and green herb emulsion  This deliciously mild steamed white fish is both comforting and gourmet thanks to its incredible seafood gratin, which goes perfectly with the fish fillet while adding a touch of finesse to every lippée.      The fish is absolutely melt-in-the-mouth delicious, and it’s accompanied by a few small spring vegetables, carrots, onions, celery and mushrooms, all topped with a green herb emulsion. The dish is finished off perfectly with a red pepper sauce that has an almost sweet flavour, making it a truly delicious combination.  Chocolate mango banana crêpe with light chocolate cream and vanilla ice cream  The origins of the crêpe    The crêpe has a fascinating history, dating back to ancient times when it was already a popular dish. In ancient times, the Greeks and Romans loved to prepare pancakes made from wheat, barley or millet flour, often topped with honey or fromage frais! In ancient Greece, pancakes were even used in religious offerings and cooked on altars in honour of the gods – how incredible is that? The Romans, for their part, offered pancakes during celebrations of fertility and prosperity, such as the “festival of Lupercalia”. But the world over, the pancake is regarded as a symbolic food, as in China with the “spring pancake” and its round shape symbolising union and fullness to celebrate the arrival of spring, called “linchun”!  Although pancakes were mainly savoury, sweet pancakes gained in popularity, having been a favourite dish at the King’s Court. Over time, recipes for sweet and savoury crêpes have evolved, and they’ve only gotten better! Their popularity continues to grow, like that of Topaz TheCommune, which is unique, light, and comforting.  The elegant and refined crêpe Made In Topaz TheCommune  This stylish chocolate crêpe roll is a real treat! It’s packed with finesse and is sure to delight your taste buds. Then, on top of this fruity, balanced mango-banana jelly, the combination of their sugars becomes one – a truly delicious experience!  The crêpe is made softer by the freshness of the ice cream and the strength of the vanilla flavour, giving rise to a perfect balance between the crêpe and the fruit. It’s a delightfully delicate and sophisticated combination!  Topaz The Commune is the perfect place to discover delicious new tastes. Its innovative flavours will delight the taste buds and its unique setting will delight the eye. It’s the place to go for excellence! And at prices that are simply unbeatable for such high-quality cuisine!  Engage with Us  Subscribe to Thalias Newsletter: Enjoy exclusive offers, event invitations, and culinary insights. Subscribe Here  Reserve Your Table at Topaz TheCommune: Experience fine dining redefined. Make a Reservation with ease and discover instant booking perks.  Discover More: For a deeper dive into our culinary universe. Visit Our Website 

We’re Flipping out for Chandeleur

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To celebrate Chandelure this February 2, Khéma is offering a licence to indulge in one of France’s iconic culinary offerings, the heavenly Crêpe, with a delicious range of sweet and savoury fillings. You’ll find them on Khéma’s exceptional-value Free-Flow Business Lunch Menu for the whole week of Chandelure, so you’ll be able to try out a different flavour every day if you wanted. And even better than that, Khéma has prepared a dedicated Free-Flow Crêpe Menu for this coming weekend: a perfect accompaniment to any get-together with friends and family. The humble, delicious and eternally adaptable pancake must be one of the most universal of all food creations. Almost every culture has its own edition. Even cultures within cultures have their own variations, and so we have the pancake, blini, griddle cake and crêpe. Or perhaps you prefer a flapjack, drop scone, waffle or galette. Let’s not forget the boxty from Ireland where they make them with potatoes, of course — a genius move, frankly — or the Æbleskiver that looks like an apple in Denmark. Try saying that three times in a row after your third glass of wine. And that’s not even a fraction of what Europe has done with this simple confection of flour, eggs and milk, cream or water. But let’s look at Asia, where you’ll find bao bing, bánh xèo, and buchimgae. Do you like dosa, or dadar gulung, or perhaps you prefer an oyaki? The list goes on and would not be complete without Cambodia’s own banh chao of course. Pancakes are included among the first formally recorded recipes, appearing in Europe’s first extant written cookbook (Apicus), while records for similar creations can be traced all the way back to the fifth century BC. And how could there not be? The pancake’s simplicity is the key to its early adoption, and its adaptability and basic deliciousness have ensured its ongoing success. But there are easy nuances — such as extended resting times for the batter — that can lift this simplicity into a silky elegance that becomes so much more than the sum of its parts. It can be as refined (think crêpes Suzettes) or as rustic as you want it to be, and we’re fairly certain you could eat a completely different version every single day of the year. And we would like to start a petition for the re-introduction of the 17th century British version that called for the addition of brandy into the batter mix. You’ll find the classic French version available all day at Khéma as part of our celebrations for Chandelure this February 2. So no matter who you are, where you’re from or how you usually like to enjoy your pancake, crêpe or banh chao, you’ll still find a hint of something that evokes a little bit of home.

Feel the love at Khéma

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 FEEL THE LOVE  No matter how you say it, Valentine’s Day is the time to let loved ones know just how much they matter. Whether you are a couple madly in love, a family looking for a delicious meal, or a group of friends, we have you covered with an amazing French menu made with love.​ Feel the love at Khema on the 14th of February. Our menu is $59 net per person. ​ Discover soon the menu…​ Reserve Now: +855 15 841 888 មិនថាអ្នកនិយាយយ៉ាងណាទេ ទិវានៃក្តីស្រឡាញ់ គឺជាពេលវេលា ដែលឱ្យមនុស្សជាទីស្រឡាញ់របស់លោកអ្នក បានដឹងពីទំហំនៃក្តីស្រឡាញ់របស់លោកអ្នក។ មិនថាអ្នកជាគូស្នេហ៍ ក្រុមគ្រួសារស្វែងរកអាហារឆ្ងាញ់ ឬជាក្រុមមិត្តភ័ក្តិ យើងខ្ញុំ ផ្តល់ជូនលោកអ្នកនូវមុខម្ហូបបារាំងដ៏អស្ចារ្យដែលរៀបចំដោយក្ដីស្រឡាញ់។ យល់ស្នេហ៍នៅខេមា ថ្ងៃទី ១៤ កុម្ភៈ។ តម្លៃសរុប ៥៩ ដុល្លារ សម្រាប់ម្នាក់។បញ្ជីមុខម្ហូប នឹងចេញក្នុងពេលឆាប់ៗនេះ។ Reserve Now: +855 15 841 888  FEEL THE LOVE  #FeelTheLove #Romantic #ValentinesDay #Couples #Love #SpecialMenu #Khema #ThaliasHospitality

Galette des Rois: Your Chance to Reign and Shine

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Galette des Rois available at Khéma

A delicious combination of puff pastry and almond cream, the Galette des Rois (“King Cake”) occupies a special place in French hearts, and bellies. Christmas is one of those feasts that likes to linger in the palate, much like an excellent wine does. And so while all the major festivities are done and dusted for another year, there is still one thing to look forward to: Epiphany and the Galettes des Rois with which the French, and others, love to celebrate this moment in the Christian calendar. A delicious combination of puff pastry and almond cream, the Galette des Rois (“King Cake”) occupies a special place in French hearts, and bellies. And, of course, you’ll find our favourite ones freshly prepared by our baking team at Khéma. And don’t forget: whoever gets the slice with the ‘bean’ is crowned King (or Queen) for the rest of the day. Epiphany is a feast day that marks the end of the “12 Days of Christmas” which are in fact a whole series of Christian feast days intended to celebrate saints who are recognised as “Companions of Christ” because their lives bore unique witness to Jesus Christ. But while the religious significance has faded, January 6th still remains a day of celebration among family and friends for many in France. And celebrating it without a Galette des Rois would be like celebrating Christmas without a Christmas Day meal. Epiphany though is not about the saints, but about the Three Wise Men (Magi) who came to find Jesus following his birth in Bethlehem. Over time, these Wise Men were recast as ‘kings’, and thus the origins for a ‘king cake’ were laid. But the origins for this special cake and the traditions that surround it go back even further than Christianity and can be traced back to Roman times when and the festival of Saturnalia when, for a single day of the year, slaves became masters and masters became slaves (a temporary inversion of the social order that no doubt helped to subdue stirrings for a more permanent edition). In the Roman tradition, a king or queen for the day was determined by hiding a bean inside a cake. For non-French speakers who nonetheless enjoy French food and culture, the word ‘galette’ can be a bit of a confusing one as it refers to a wide variety of things including a flat pastry, savoury buckwheat crepes, shortbread biscuits (especially those made famous in Pont Aven in Brittany), and a preparation of thinly sliced potatoes browned on both sides in a frying pan. And there are many more iterations too. It helps to think of it as a word that means good things are going to come. And that’s definitely true of a Galette des Rois. Especially the ones you’ll find at Khéma all through this January.

Celebrate French National Day at Khéma

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This year celebrate July 14th in French style with our Blue-White-Red buffet at Khéma Bastille Day is the common name in English-speaking countries for the celebration of the national day of France. In French, it is formally called Fête nationale française, ergo, Bastille Day is France’s most important holiday. Today, Bastille Day embodies the storied legacy the French Revolution carries for its people and is celebrated worldwide by the French and Francophiles. This year, Khéma invites you to celebrate July 14th in French style with our Blue-White-Red buffet. For $29.90 net per person we’re offering you unlimited servings of our finest imported and house-made cheeses, house-made cold cuts, unlimited canapés, and plenty of France’s most popular dishes such as Tartiflette, Beef Bourguignon, Coq au Vin, Cassoulet, Macarons, Choux à la crème… along with free flow house wine. At that price, we’re a little worried there may be riots to get in the door, so very much recommend reserving a space for you, your friends and family now. Book your table now!

Khema is on the Go

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

Charcuterie Chic

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There is nothing quite like an extensive charcuterie board, resplendent with all the trimmings and accompanied by a bottle of good wine, to excite one with the promise of a deep satisfaction to come. Charcuterie boards are -in the words of one of my hipster friends- ‘super-trendy’ right now. I use the term hipsters here not in the sense of the 1950s and 1960s beatniks or hepcats, but in the sense of the modern nostalgia miners who Chi Luu of Lingua Obscura describes as a sub-culture who “enjoy fossicking around in the past for cultural items, in an effort to attain authenticity and autonomy (always frantically one step ahead of the mainstream) and ultimately, an eponymous ‘hipness’. Arguably, rather than producing something novel, hipster culture re-samples from history and remixes it into something new.” Often, this remix involves stripping things bare and taking them back to their basics, things made small, by hand, simple pleasures, appreciated for their authenticity and a certain sense of intimacy conveyed by their artisanal nature. Whilst the modern interpretation of the Charcuterie board may not conspire to the ancient laws and rules of the Guild of Charcutiers, it certainly derives its inspiration here. Cured meats, salted, smoked or fermented, sausages, pate’s, rillettes, terrines, fruits -dried and fresh, pickled vegetables, nuts, perhaps some cheese; all harking back to a time when we had to preserve our foods to last through long winters, without access to seasonal ingredients. The curing of meat dates back to ancient times and was an important survival technique for prehistoric humans. In his monumental tome ‘Bibliotheca Historica’, Diodorus Siculus, (90BC-30BC) writes of Cossaei in the mountains of Persia salting the flesh of carnivorous animals, and the Ancient Greek philosopher and historian, Strabo (63BC-24AD) writes of people at Borsippa in Babylon, Iraq catching bats and salting them to eat. The Romans used a salted fat called salsamentum and the Roman gourmet Apicius speaks of making sausages with salt, garum, oil, and wine. “Apicius, the most gluttonous gorger of all spendthrifts, established the view that the flamingo’s tongue has an especially fine flavor.” Pliny The Elder, Naturalis Historia, 77AD The Gauls sent large quantities of salted pork to Rome where different cuts were sold including has and sausages, the meat having been smoked as well as salted. The Belgae of Northern Gaul and the Ceretani of Spain were famed for the fatted, salted lambs and pigs and were the most highly prized meats in Rome. In Ethiopia, according to Pliny the Elder and in Libya according to Saint Jerome, the Acridophages salted and smoked crickets, which arrived at their settlements during the spring in great swarms. The smoking of meat was traditional in North America, where Plains Indians hung meat at the top of their teepees to smoke them above the fire. The Guild Whilst the emergence of artisan guilds can be traced back to the Akkadian Empire over 2000 years BC, they rose to great prominence in medieval France, where highly skilled culinary craftsmen who gave French its characteristic identity were regulated by the guild system, guilds were regulated by city government as well as by the French crown. A guild restricted those in a given branch of the culinary industry to operate only within that field. There were two groups culinary of guilds: one consisted of those that supplied the raw material such as butchers, fishmongers, grain merchants, and gardeners. Whilst the second group supplied prepared foods: bakers, pastry cooks, sauce makers, poulterers, and caterers. There was also a small number of guilds that were allowed to offer both raw and prepared foods, the charcutiers and rôtisseurs (purveyors of roasted meat dishes) would supply cooked meat pies and other dishes, as well as raw meat and poultry. The guilds provided training and set standards for those within their industry. The levels of assistant cook, cook and master chef were awarded and those who reached the level of master chef were of considerable rank and enjoyed a high level of income, as well as economic and job security. It was during this time that Pate became a masterpiece of the culinary arts, s doughy envelope, filled with all manner of glorious or rare meats and grandly sculptured and decorated for important feasts and ceremonies. The first French recipe -written in verse by Gace de La Bigne- mentions in the same pâté, three partridges, six fat quail, and a dozen larks. ‘Le Ménagier de Paris’ mentions pâtés of fish, game, young rabbit, fresh venison, beef, pigeons, mutton, veal, and pork, and lark, turtledove, cow, baby bird, goose, and hen. Bartolomeo Sacchi, also known as ‘Platine’, was a prefect of the Vatican Library, he gives the recipe for a pâté of wild beasts: the flesh, after being boiled with salt and vinegar, was larded and placed inside an envelope of spiced fat, with a mélange of pepper, cinnamon and pounded lard; one studded the fat with cloves until it was entirely covered, then placed it inside a pâte. In the 16th century, the most fashionable pâtés were said to be those of woodcock, au bec doré, capon, beef tongue, cow feet, sheep feet, chicken, veal, and venison. The Age of Exploration During the Age of exploration, salted meat kept sailors fed on protein over long voyages. The need to properly feed soldiers during long campaigns outside the country drove scientific research, and then, in 1975 a confectioner named Nicolas Appert, after a bit of experimentation developed a method of protein preservation that in France still bears his name, ‘appertisation’. A preservation process for long-term storage of food, involving its sterilization in an airtight container by heat treatment, followed by hermetic sealing. This led to the creation of canned, salted meat products such as corned beef and allowed for the long-haul shipment and storage of many cured and processed meat products. The Chevaliers de Saint Antoine The Confrererie of the Chevaliers de Saint Antoine was founded in 1963 and is still in existence to this … Read more

Love is in the air!

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While we acknowledge that cooking for your loved one can be a most romantic and wholesome event, we at Thalias also realise that there is a real appeal to leaving your cares behind and spending a Valentine’s Dinner catered to and pampered this February 14. Don’t worry about the overcooked steak or the wine pairing, we have that all covered for you! Discover below the delicious menus we have crafted to help you and your significant other celebrate your adoration. Spend an elegant evening with your beloved at Topaz. Intimately lit by candlelight, let our staff cater to your needs while you focus on letting the love flow. Our lavish seven-course set is made to delight your senses with delicate flavours from the land and sea. For a heightened sensory experience, the Topaz team has also spent time selecting a range of wines that we feel perfectly match the flavours of each course. Our Valentine’s Day menu will be available on the evening of Monday 14 February. Your chance to savour this refined 7-course menu is $240 net per couple or $160 net with wine pairing per person. See our full menu here and make sure to book your table now. Please call: 015 821 888, or book via https://topaz-restaurant.com/reservation Spoil your loved one this Valentine’s day with a romantic dinner for two at Khéma. With your hearts in mind, Khéma’s chefs have created a sensuous menu of smooth, rich, sweet, and creamy flavours that will leave you swooning this Valentine’s Day. Getting off to an electrifying start with a Lobster salad, the menu then lowers the volume with a Beef broth with foie gras Royale, followed by sweet, luscious Slow-Cooked Lamb Chops and rounded off with a magnificent Chocolate mousse with raspberry coulis centre. Discover our full menu and book your table now for Monday 14 February on https://www.khema-restaurant.com/reservations This Valentine’s Day, we’ve created a vibrant, luxurious menu full of colour and zest and featuring some of Cambodia’s most delicious flavours. If beautiful food is the key to gaining and holding a lover’s heart, then it’s time to book your enchanting Valentine’s Day dinner at Malis right now. Reservations strongly recommended https://malis-restaurant.com/reservation Details and menu here.

Khéma Valentine’s Dinner 14 Feb 2022

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Spoil your loved one this Valentine’s day with a romantic dinner for two at Khéma. With your hearts in mind, Khéma’s chefs have created a sensuous menu of smooth, rich, sweet, and creamy flavours that will leave you swooning this Valentine’s Day.  Getting off to an electrifying start with a Lobster salad, the menu then lowers the volume with a Beef broth with foie gras Royale, followed by sweet, luscious Slow-Cooked Lamb Chops and rounded off with a magnificent Chocolate mousse with raspberry coulis centre.  Discover our full menu below and book your table now for Monday, 14 February on https://www.khema-restaurant.com/reservations.  KHÉMA VALENTINE’S DAY MENU  Monday 14 February 2021  $95 net per couple    LOVE AT FIRST SIGHT  La salade de demoiselle du Mékong sur lit d’haricots verts  River lobster and green bean salad  SEDUCTION  Consommé clarifié de bœuf et Royale de foie gras  Double consommé beef broth with foie gras Royale  THE EMBRACE  Carré d’agneau rôti sa farandole de légumes d’été  Oven-roasted rack of lamb with a classic selection of garden vegetables  SWEET TEMPTATION  Mousse chocolat noir et son coeur de coulis de framboise  Chocolate mousse with raspberry coulis centre  AMOUROUS ENDING  Sélection de thés, cafés et infusions Collection of teas, coffees, and infusions