Thalias Hospitality

“C’est Délicieux” : British sin and gourmandise with Khéma’s Afternoon High Tea and new croissants

If you’re looking for a truly British experience, look no further than Khéma’s Afternoon High Tea! Indulge in a delicious selection of rich delicacies accompanied by wonderful teas, served in the refined style to which Khéma has accustomed its customers.  Origins The origins of British afternoon tea go back to the seventh Duchess of Bedford in England, Anna Maria Russell. In the early 1800s, she developed the habit of serving tea and cakes in the late afternoon to avoid that sinking feeling you get when you’re on your own while the servants are busy preparing the main meal, traditionally served at 8pm. In those days, late meals were a real treat and something only the rich could afford. This elegant step between two more substantial meals was of course only served to those with time to spare, and its British distinctiveness lay in the fact that it was almost invariably accompanied by tea. The Tea Drop loose leaf selection is packed with the best of British, including the iconic Earl Grey and English Breakfast, as well as teas from all over Asia, such as the vibrant Oolong Rose, the exotic Oriental Jasmine, the zesty Lemongrass and Ginger, the invigorating Pure Peppermint, the sweet Cherry Blossom, and from other countries, such as the tangy Kiwi Berry, the fruity Fruits of Eden, and the calming Pure Chamomile. In contrast to the very aristocratic Afternoon Tea, the British High Tea was a more working-class affair, developed at the height of Britain’s industrialisation and urbanisation. It was a substantial meal designed to satisfy the nation’s hungry workers at the end of a hard day’s work and therefore focused on savoury, hearty dishes such as cold meats, cheeses and numerous baked goods.  When the price of sugar fell after the Napoleonic Wars, sweet dishes also played an important role, and people loved them! And finally, we come to the divine delights of Devon Cream Tea. This incredible treat first appeared in the mid-1900s and single-handedly made a star of scones! A dense, crumbly flat cake made from dried fruit, scones are then topped with thick layers of jam and whipped cream or ‘clotted’. The perfect marriage of sin and simplicity! A chance to indulge without being too greedy – British pragmatism at its best.  Only in Khéma  In keeping with this wonderful tradition, Khéma’s customers are treated to the most delicious homemade macaroons, petits fours, pastries, a refreshing vegetable bouchée, mini quiches lorraine, and many other sweet and savoury frivolities to discover. And all of this is accompanied by one of Khéma’s finest teas. And for a moment of pure style and indulgence, why not opt for a glass of Champagne or even a good glass of white wine at Khéma to accompany this special moment? You’ll be thrilled to know that Khéma’s Afternoon Tea is served daily between 2pm and 5pm! The price per person is just $12++, which is an absolute steal!  Khéma’s new croissants  We’ve got some amazing news to share! The new breakfast menu at Khéma is now open for business, and it’s got some truly incredible new delicacies on offer. The brand is already renowned for the freshness of its viennoiseries, and now it’s taking things to the next level with a totally new line-up of croissants! We can’t wait to try some of the delicious new items on the menu! Our favourite new additions include the traditional ham and cheese croissant, the smoked salmon and cheese croissant (such a tasty surprise!), the tomato, mozzarella and pesto croissant (a true delight from Italy), and last but not least, the egg and avocado croissant – the ultimate in breakfast indulgence! Engage with Us  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   

LifeStyle & Phnom Penh: TheCommune, brand new haven of serenity and greenery in Toul Kork district

Ideally located in the fast-growing Toul Kork district of Phnom Penh, TheCommune is a mixed-use development featuring shops, restaurants, offices and residential properties. Built around a vast central courtyard surrounded by giant trees, The Commune offers a unique concept based on a contemporary design that is also environmentally friendly. TheCommune at Toul Kork   Meaning “soil hill” in Khmer, Toul Kork is an exciting new residential suburb to the north-west of the centre of Phnom Penh. It is becoming increasingly popular. Now considered as Phnom Penh’s second most fashionable residential area after Chamkarmon, Toul Kork is particularly well-known for its considerable development in recent years. Indeed, Toul Kork is booming as the number of villas and boreys is increasing, and with them, so is the number of businesses, shops, luxury residences and office complexes.  Thanks to its growing attractiveness, many Cambodian families are now choosing this charming suburb as their new home. What’s more, land values are still affordable compared with those in BKK, for example, making it an even more attractive option. In recent years, the number of mixed-use developments has increased significantly in this part of the capital. These include the Gateway, TK Square and the amazing Phnom Penh City Centre (PPCC), and of course one of the most recent, TheCommune.   TheCommune project  TheCommune is an amazing place to live and work. Its unique, mixed-use infrastructure offers a superb campus-style environment thanks to a unique concept built around a modern design, a central courtyard planted with trees, and integrated facilities and services (shops, upmarket serviced flats, parking and a large catchment area).  Although the original brief called for a high-density tower, the developers eventually decided to create a complex of six smaller buildings that better reflect the traditional design of the Cambodian city. Here, TheCommune preserves a unique traditional yet contemporary profile while investing in the birth of a neighbourhood with community ambitions. Each unit is surrounded by wooden glazing and louvres, another nod to local ingenuity, allowing each resident to adjust their ‘privacy level’ and ventilation. Furthermore, the expansive open spaces and community spirit that prevail here facilitate the celebration of traditional events in the Khmer calendar in a convivial atmosphere. For instance, the New Year’s Eve event, which was a resounding success last April, exemplifies this.  Khmer tradition in a contemporary tree-lined space  The circular layout of this amazing project is inspired by traditional Cambodian villages and is built around a central courtyard surrounded by fruit trees. This fantastic communal space is a breath of fresh air in the world of large tower blocks, breaking down the impression of anonymous corridors and making residents feel at home. At The Commune, every resident comes home to a calm and friendly atmosphere through this huge open courtyard surrounded by shops, cafés and restaurants. Since its opening, TheCommune has been absolutely flying off the shelves with locals and expats alike, thanks to its huge reception area and one-of-a-kind charm! A wonderful escape for those who crave calm after a day in the vibrant heart of Phnom Penh.  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   

The sommelier’s corner with Seyha HAK from Topaz TheCommune

Seyha HAK, 37, sommelier at Topaz TheCommune, has been with the Thalias group since 2006. After completing his secondary education, he started at Restaurant Malis in Phnom Penh as a steward, before moving on to become a barman and bar supervisor.   In 2013, he began to learn the secrets of wine and in 2014, he became the first sommelier specialising in Champagne wines in the Kingdom of Cambodia, following a fine victory in a regional competition.  With the Cambodian Sommelier Association   Currently Secretary General of the Cambodia Sommelier Association (CSA), he is passionate about changing the way wine is seen in Cambodia, particularly in view of the rapid development of the Kingdom with its many restaurants and luxury hotels. It is therefore very important for him to know the different histories of wine and to promote the collective work of the association, so that he can recommend them according to the different demands of the clientèle, but also in terms of their associations with various dishes.  A true passion for wine   In 2013, Thalias group imported a lot of new and quality wine, and it was a real game-changer for Seyha. Thanks to the knowledge and encouragement of Mr Arnaud DARC and his father, he has been able to constantly develop his approach to wine and his desire to become a sommelier.  “They taught me how to appreciate and understand wine in a way that I never thought possible! Every day, I practised and every day, I still try to be better by testing different wines in order to recognise and understand them. It’s so exciting, I learned so much about wine with Mr Arnaud and Papa DARC ”, he says with a smile.   The incredible uniqueness of Château Margaux 2012  Seyha chose to introduce us to the incredible Premier grand cru classé en 1855, Château Margaux, which is a truly unique wine from the Médoc wine region (Bordeaux) and one of the top five recognised estates alongside Château Lafite, Château Latour, Château Rothschild and Château Haut-Brion.   It’s a one-of-a-kind, multi-faceted wine that could also be called a “lady wine”! Château Margaux 2012 is a wine that defies expectations. Its lightness is its greatest asset, making it an appealing choice for those who appreciate a wine with a rich bouquet of black fruits, red fruits, laurel and cedar. Its unique red colour reflects elegance, softness and harmony, making it a wine that is sure to delight. For four centuries, the exceptional Château Margaux has been recognised as one of the world’s greatest and rarest wines, thanks to its delicate floral notes.   Pairing  The perfect match between Khmer culinary style and French gastronomy: Château Margaux 2012 According to Seyha, this wine is the ideal partner for both the French gastronomy of Topaz TheCommune and local Khmer meals.   This red wine is a natural sublime accompaniment to red meat, particularly top-quality beef, but also to a starter, such as Topaz TheCommune’s Jambon Pata Negra, the best jamón ibérico in the world, which is sublimely melt-in-the-mouth tasty.  When it comes to Khmer cuisine, he would pair this wine with his family and enjoy it with local Khmer beef, lock lak with a spicy sauce, or beef with kroeung, a mixture of spices forming a paste, with a papaya salad.    His ambition with the Topaz TheCommune wine cellar  According to Seyha, it’s incredible how much the Cambodian community of wine lovers has grown in the past 10 years! They’ve gone from knowing nothing about wines to being truly interested in them. They’re now familiar with all kinds of wines, not just the big names. Now, the Kingdom’s gourmets are taking a greater interest, thanks in particular to restaurant associations and social networks. With more than 200 references of French wines, as well as Australian, Italian, Argentinian and Chilean wines, the aim of the Topaz TheCommune wine cellar is to promote the uniqueness of each wine and, above all, to pass on valuable knowledge to customers. “I sincerely hope that, in the future, Cambodians will be more open to the art of wine tasting and that they will learn from our experience at Topaz TheCommune ”, Seyha concludes with a smile. 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     

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

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   

Thalias’ guests: Spotlight on the Topaz Business Lunch with our friends from the OCIC

Topaz restaurant recently had the pleasure of welcoming Eva Berlinson and Ambrine Kateb, two french ladies who work for the marketing department of the Overseas Cambodian Investment Corporation (OCIC). On the advice of Julia Pasquier Desvignes from the Thalias group, the two young women were able to discover the excellent business lunch menu offered by the Topaz team. While the Topaz restaurant remains the capital’s temple of fine dining, this type of menu is still very affordable, with prices ranging from just 25 to 35 US dollars for lunch. It’s an opportunity to feast on top-quality dishes in a luxurious setting for a very reasonable price.  So it was a great discovery for our guests, who were delighted to enjoy the fine recipes on the April menu and enthusiastic about this business lunch formula, ideal for treating themselves or inviting friends or clients. For this month, Chef Sopheak has – once again – concocted a menu full of fresh flavours, alternating fish, meat and seafood, without forgetting those little extras full of originality and creativity that make his compositions so attractive and so delicious. For the May menu, let yourself be tempted by beetroot tartare with olive oil and vinaigrette, lotus velouté with poached prawns and foie royal with black caviar, or pan-fried scallops with beurre blanc sauce, cauliflower purée and salmon roe. For the main course, there are three options too: steamed Grouper fillet and seafood gratin with a red pepper sauce and spring vegetables, linguine pasta in pesto sauce with Parmesan, baby potatoes and baby green beans, or one of the most popular dishes, the roast Australian beef fillet with mashed potatoes, broccoli, shallot and white wine sauce. The desserts are even more imaginative, with a Parisian flan with pecans and vanilla cream, a chocolate crêpe with mango and banana or a raspberry cracker choux pastry with almond cream and raspberry jelly. The Topaz business lunch is becoming increasingly popular, so make sure you book ahead:  https://topaz.thalias.com.kh/reservation/ Subscribe to Thalias Newsletter : https://thalias.com.kh/email-signup 

Behind the Scenes of Topaz: Mastering the Art of Refrigeration in Haute Cuisine

In the heart of the bustling city lies Topaz, a sanctuary where the art of fine dining meets the science of food preservation. At the helm of this culinary fortress stands Chef Sopheak Pov, a guardian of gastronomy, whose day begins with an unwavering commitment to one crucial principle: the sanctity of the refrigeration chain. A Day with Chef Sopheak Pov: Commitment to Excellence As dawn breaks, Chef Sopheak and his team embark on a meticulous inspection ritual, ensuring every link in the refrigeration chain remains unbroken. This dedication forms the backbone of Topaz’s reputation, not just as a restaurant, but as an emblem of unparalleled quality and safety. “In our world, the difference between good and exceptional lies in the details,” Chef Sopheak shares, as he oversees the precise calibration of temperatures tailored to preserve the integrity of luxury ingredients imported from France and Europe. The Pulse of Topaz: The Refrigeration Chain At Topaz, respecting the refrigeration chain is more than a protocol—it’s a philosophy. From the moment ingredients arrive, they’re entrusted to a system designed to thwart the advances of time and decay. This vigilant approach is not just about maintaining freshness but ensuring every dish served is a testament to safety and excellence. Empowering Our Culinary Artists “Cooking is an art, and like all artists, our chefs and apprentices are masters of their canvas—fresh ingredients,”Chef Sopheak elaborates. Rigorous training in refrigeration chain management ensures that every member of the kitchen staff is not just a cook, but a custodian of quality. Training the Culinary Masters of Tomorrow Kitchen assistants Cheun Rany and Orn Chhary embody the future of Topaz, undergoing comprehensive training that extends beyond the kitchen. “Understanding the refrigeration chain is akin to mastering an essential ingredient,”they learn, a philosophy that Topaz instills in every employee, preparing them to uphold the highest standards of culinary excellence. Our Secret Ingredient: Meticulous Attention to Detail It’s not just about keeping ingredients cold but understanding the nuanced needs of each product—how long it can stay fresh, its optimal storage conditions, and the importance of equipment maintenance. “Every detail matters,” Chef Sopheak asserts, emphasizing the role of vigilance in the culinary arts. Crafting Versatile Culinary Experts In Topaz’s kitchen, versatility is a virtue. Staff are trained to understand the interplay between different workstations, each dependent on the refrigeration chain. This holistic understanding ensures fluidity and excellence across all operations, from preparation to plating. A Testament to Excellence As Chef Sopheak concludes, “Our respect for the refrigeration chain is our commitment to our customers.” This dedication is echoed in the accolades Topaz has received, including its recent recognition in ’50 Best Discovery’ magazine in January 2024. Experience the culmination of culinary excellence and food safety at Topaz. Book your table here and immerse yourself in an unforgettable dining experience. For more insights into our journey of gastronomic perfection, subscribe to the Thalias Newsletter here. By embracing the art and science of refrigeration, Topaz doesn’t just serve meals; it delivers experiences crafted with precision, passion, and an unwavering commitment to quality. Join us, and taste the difference dedication makes.

The Sommelier’s Corner: Château Angelus Saint-Emilion, one of the most popular Grand Cru in the Kingdom

“This is one of my favourite wines”, says Eden Gnean, manager of Topaz brand and president of the Cambodian Sommelier Association. In her opinion, this Grand Cru, which goes well with classic meat dishes but also with Khmer cuisine, is a perfectly balanced wine with many nuances, a fine quality of tannins and a certain freshness. Eden is part of a generation eager to discover the subtleties of gastronomy and what goes best with it: a good wine, an excellent wine, a grand cru. A few years ago, she had the privilege of meeting Comte Hubert de Boüard de Laforest, owner of Château Angelus, at a workshop on the Grands Crus of Saint-Emilion. The legendary winemaker proudly explains: “These young Cambodians probably like Château Angelus because of this tannic touch, which is perhaps a little bit special and which you can feel here in Asia” Indeed, Hubert de Boüard de Laforest is a frequent visitor to Cambodia, and the Thalias Group’s Cambodge Mag magazine was lucky enough to meet him in December 2023 to ask him a few questions about the ‘unusual’ success of his grands crus in the Kingdom. The success of Château Angelus in Cambodia  “I’ve been coming to Asia a lot for a long time now, for over 30 years, because I’ve always thought and considered that this region is an enormous magnet for our great wines, especially those from the Right Bank, especially from Saint-Emilion“ he said, adding: “Château Angelus is one of the two or three biggest jewels in the region. I think it really is a magnet. In terms of the Cambodians’ taste for wine and curiosity, it’s quite incredible. The conversations we’re having with the younger generations – the older ones already had some knowledge – clearly show that it’s spreading and that there’s a real curiosity about wine. Young people want to come and visit, they want to understand why they love these Rive Droite wines”.  “I don’t know if I can say this, but our wine also has a hint of cashmere, a sensation that caresses the palate while retaining a certain density, but which is extremely elegant and reveals a great deal of finesse. The response in Cambodia has been very strong. We’ve found that there’s not just curiosity, but an appetite to drink these wines, especially Château Angelus, which has become one of the strongest, best known and most recognised brands in Cambodia today”. “I think Cambodians are very attentive and very curious about the quality of the wine, but also about the family history behind the wines. There really is a human side to our vineyards and they’re very interested in that”. Does Château Angelus go well with Khmer food?  “Our wines go well with Khmer food. It’s a cuisine that I know very well now that I’ve been here in Cambodia more than a dozen times. With a few exceptions – when we really go overboard with the spices, for example – our wines go extremely well with Khmer food, thanks to the softness of our tannins. With the authentic softness of Saint-Emilion wines, we have both a texture and a slightly rounded, enveloping flavour, with a hint of spice, which goes very well with Khmer cuisine, which I really like. In fact, some time ago we met a young chef who showed us what great Khmer cuisine could be, with a touch of tradition but also a certain modernity. It really was worthy of a Michelin star. It is all the easier for me to say this because our family has two Michelin-starred restaurants, one in Saint-Émilion and one in Bordeaux. For us, the food is very important, it goes with the wines. It’s a vertical axis for our production”.   To discover this Grand Cru: https://topaz.thalias.com.kh/ Subscribe to Thalias Newsletter: https://thalias.com.kh/email-signup Author: Christophe Gargiulo         

Bringing Back the Business Lunch!

Business is back in business in Cambodia, which means that the business lunch is back too. But with everyone still keeping an eye on budgets, that doesn’t mean that the kind of breakthroughs that business lunches inspire have to break the bank… Business is coming back to Cambodia, and that means one very important thing (as far as we’re concerned anyway): business Lunches are coming back too. At Topaz and Khéma, we’ve made it our business to make sure that you have everything you need to get through your agenda with colleagues, associates and clients in a refined and serious setting, without any fuss, delays, interference, or a digestion-inducing bill. A few years ago, it was declared that the days of the business lunch were over, though this had more to do with the tax laws of a particular country than the actual usefulness of a long-standing tradition. But the Business Lunch is more than just a tradition, because a carefully thought-out Business Lunch will always deliver so much more than what’s on the menu. Among clients, associates and colleagues, it’s an effective way of breaking down barriers, cementing relationships and finding common grounds that define the path for advancement. Something as simple as the change of context can help those attending to reframe problems or situations in their minds, and arrive at solutions or agreements they might not otherwise have done. It’s also a great way to show appreciation for your team’s achievements, strengthen the bonds between them, or to cheerfully welcome a new recruit. This is why the Business Lunch remains popular, despite what the naysayers say. That’s what naysayers do though. In Phnom Penh, Topaz is one of the city’s premier Business Lunch venues because we are able to offer a peerless combination of the highest levels of sophistication, quality and value. Our menu changes every month, and offers a two-course haute cuisine lunch, with drinks, starting at just $19 per person, while a three-course meal including drinks is only $27. It’s hard to argue with numbers like that. But that is not all. For a Business Lunch that combines fine-food standards and preparation with exceptional value and a more relaxed environment, then the Free-Flow Khéma Lunch is a “no-brainer”, as they say in the business world. The extensive Free-Flow Lunch menu changes every week and offers a delicious range of our favourite dishes and revolving specials for the extraordinary price of just $15 per person. And the Free-Flow means you never have to worry about negotiations that might be grinding on, or whether your morning’s work means you’ve worked up an appetite. We predict that the Business Lunch will never die, though its forms will change over the years. The three-hour long “Martini Lunches” of the past are certainly over. Today’s Business Lunch is now a more serious affair, but that’s no reason why it can’t still be useful, rewarding and, of course, delicious.

Valentine’s Day at Topaz – Taste the love ❤️

 TASTE THE LOVE ~ VALENTINE’S DAY  We’re bringing all the love to Topaz to celebrate Valentine’s Day! Taste your love around a romantic dinner planned for you. We have created a divine menu, crafted intricately and filled with delicious dishes that are sure to amplify the love for those closest to your heart. Book your table now for the 14th February. Discover soon the menu Topaz with Love ♡ ———————————–  TASTE THE LOVE ~ VALENTINE’S DAY  តូប៉ាហ្ស រៀបចំប្រារព្ធទិវានៃក្តីស្រឡាញ់ ជូនលោកអ្នក! សូមអញ្ជើញមកស្គាល់រសស្នេហ៍របស់លោកអ្នក និងទទួលទានអាហារពេលល្ងាចយ៉ាងរ៉ូមែនទិកដែលរៀបចំសម្រាប់លោកអ្នក។ យើងខ្ញុំ បានសម្រិតសម្រាំងមុខម្ហូបដ៏ប្រណិត ឆ្ងាញ់វិសេសវិសាល បន្ថែមក្តីស្រឡាញ់ចំពោះអ្នកដែលនៅក្នុងបេះដូងអ្នក។ សូមកក់តុឥឡូវនេះ សម្រាប់ថ្ងៃទី ១៤ ខែ កុម្ភៈ។ បញ្ជីមុខម្ហូប នឹងចេញក្នុងពេលឆាប់ៗនេះ។ តូប៉ាហ្សពេញដោយក្តីស្រឡាញ់ ♡ #TasteTheLove #FeelTheLove #LoveTopaz #DayOfLove #ValentinesdayTopaz #RomanticTopaz #RomanticDinner #FineDiningRestaurant #PhnomPenhRestaurant