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Restaurant & Topaz: What about the children?

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It’s a problem that sometimes arises: what to choose from the menu of our favourite restaurant when we’re accompanied by our children.  Either they nibble on our plates, or they are reluctant to eat food that is different in presentation and flavour. Either they wouldn’t dare to eat or do so without really appreciating it, or – not really a good alternative – they don’t eat. Either way, the mood of the meal can suffer accordingly. Beyond these practical considerations, it’s clear that children not only need to eat, but they also need to eat well and be introduced to a slightly more sophisticated diet from time to time. This will undoubtedly teach them to love good food! Topaz is one of those restaurants that considers children to be customers in their own right, and its menu includes a number of dishes at very affordable prices, such as spaghetti, soup, salad, tartare, fish and other dishes that allow you to create a balanced and fun menu for your children. With advance notice, the team can also prepare an even more ‘youthful’ menu, such as fresh mashed potatoes or other dishes for the very young.  There’s absolutely no need to worry about taking the kids out for a family meal at this gastronomic mecca in Phnom Penh! As for lunch, it’s even easier, as many dishes are perfectly balanced, so you can suggest to your toddler a delicious onion soup (à la carte) or a vegetable tart (vegetarian menu). We tried this out with young Eurasian Antonio, who is used to Asian cuisine at home, and he loved it! He enjoyed a very French and tasty onion soup, the famous vegetable tart and fried rice. As for the  desserts, they were all so good that we didn’t have to advise our dear little offspring, as each one was more appetising than the next. Reserve a table Subscribe to the Thalias newsletter for exclusive offers, invitations to events and culinary news. Subscribe here  Find out more: Discover our culinary world in more detail. Visit our website    

Health & Food: Fill up on vitamins with moringa soup from the Malis restaurant

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Moringa is a real ‘super food’, renowned for its many powers to revive and strengthen the body’s natural defences.  One of Malis’s flagship dishes, the delicate but delicious and nutritious Moringa Soup is prepared with pumpkin consommé and leaves from the Moringa tree to create a light and healthy vegetarian starter packed with protein, minerals, vitamins, fibre and antioxidants. Moringa is a genuine superfood, renowned for its many powers to revive and strengthen the body’s natural defences.  Native to India, Moringa, also known as the “miracle tree” and “mother’s best friend”, is now one of the most widely cultivated trees in tropical and subtropical regions of the world, thanks to its resistance to drought. The tree is an important source of food in developing countries where malnutrition is a concern. In addition, it is currently being extensively studied for its potential as a ‘functional food’, i.e. one of those foods whose benefits go beyond nutrition and can play a role in reducing or minimising the risk of certain diseases and other health problems.  Almost every part of the tree, including the root, bark, seeds, flowers, pods, seed oil, leaves and resin, has potential for food, agricultural or industrial use. It’s not surprising that many consider this tree to be the most useful in the world. However, it is the bright green, ovoid leaves that seem to offer the best protective and antioxidant properties. And it’s not just marketers who like to point this out. A review of scientific journals reveals a consensus on the nutritional properties of Moringa leaves. They are a rich source of nutrients such as protein, carbohydrates, fibre, beta-carotene, vitamin C and minerals such as calcium, potassium, iron and phosphorus. Their protein content is equivalent to that of certain legumes, notably soya and kidney beans. The leaves also contain different types of compounds such as ascorbic acid (vitamin C), flavonoids, phenolic compounds and carotenoids, which act as natural antioxidants. But what are antioxidants? In short, they are molecules that have the ability to prevent or delay certain types of cellular damage in the body, generally caused by elements called free radicals. Free radicals are molecules in the body that have become ‘unbalanced’ and highly reactive as a result of factors such as smoking. The antioxidant molecule has the ability to ‘rebalance’ the unleashed free radical and therefore neutralise its damaging potential.  Things can get confusing for consumers, as many like to promote moringa leaves as a specific way of fighting or preventing disease thanks to its antioxidant properties. However, while the results of decades of dietary research suggest that eating greater quantities of antioxidant-rich foods could help protect against disease, no one has been able to establish a direct and specific link between the two.   Research has shown that those who eat more antioxidant-rich vegetables and fruit have a lower risk of disease. However, it is not yet known whether these results are linked to the amount of antioxidants in vegetables and fruit, to other components of these foods, to other factors in people’s diets or to other lifestyle choices.  The ‘healing powers of Moringa’ are probably not unfounded, but for now let’s just say that this soup makes a delicious, light starter for a meal at Malis. Perhaps it should be considered as part of a summer ‘detox’.  Reserve a table Subscribe to the Thalias newsletter for exclusive offers, invitations to events and culinary news:Subscribe here  Find out more: Discover our culinary world in more detail. Visit our website

Cambodia International Film Festival: Thalias and Culture, a never ending story

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The Thalias group has always been keen to support the arts and culture in the Kingdom. For years, through the group-owned magazine Cambodge Mag, the group has been an exclusive media partner of the biggest film festival in Southeast Asia. For the 12th edition in 2022, Thalias financed the restoration of archives on the late Princess Norodom Buppha Devi, giving rise to a brand-new documentary that deeply moved audiences when it was screened in the country’s best cinemas. Thalias also supported the screening of four other documentaries and helped organise the grand opening cocktail party at the Chaktomuk theatre. A great memory, a great contribution.  For this thirteenth edition, which has just ended, the group’s contribution was less significant for scheduling reasons, but Thalias facilitated the screening of a reference documentary on fisheries: Lands of the Lake.  It’s not a very recent documentary, but it’s still very topical in terms of the strategic aspect of this sector, because, through seven clips, it offers the opportunity to discover the fisheries of the Mekong, those of Cambodia and finally those of the Tonle Sap. It’s a chance to discover the many fishing activities on the river and lake, lifestyles, impressive catching techniques and to raise awareness of the major fishing gear and water infrastructures.  Funded by the Asian Development Bank with a contribution from the European Commission, the film was directed by the editor of Cambodge Mag and produced by WorldFish. For those who could not attend the broadcast during the festival, all the clips can be viewed on YouTube: https://www.youtube.com/watch?v=ZZj8GM-9XFY&list=PLD7378178DE5F6B1C  Synopsis  “Lands of the Lake” or “Terres du Lac” or “Dey boeung”. 56mn long documentary made of 7 chapters. Theme: fisheries and infrastructure development in the Mekong Basin (the Tonle Sap perspective). Languages: English, French, Khmer (online: English version only). Director: C.Gargiulo. Scientific content: E. Baran. Producer: WorldFish Center, in collaboration with the Cambodia National Mekong Committee. This movie follows fish migration along the Mekong River down to the amazing fisheries of the Tonle Sap Lake. The influence of built structures on the water, on the environment, on fish and on people’s livelihoods is presented in particular through 3D animations. Chapters: Mekong fisheries; Cambodian fisheries; Tonle Sap fisheries; Built structures; Built structures and the environment; Built structures and fisheries; Conclusions.  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 & Corporate Social Responsibility: Thalias supports Ermine Norodom’s work with children from Phnom Penh slums

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Since its creation, Cambodge Mag (a brand of the Thalias Group) has supported Ermine Norodom’s work with children from the Boeng Trabek slums in the south of Phnom Penh.Over the years, this partnership has resulted in the production of hundreds of photos and videos highlighting Mrs Norodom’s efforts to lift these children out of poverty and give them a decent education. After celebrating its tenth anniversary last year, Ermine Norodom’s Shanty Town Spirit association officially launched the Rose Club with the aim of providing financial support to the association and expanding its projects, thanks to its partners.Initially set up in January this year, the Rose Club is a way for the association to secure its projects financially over the longer term.  Rose Club By choosing Shanty Town as its ‘CSO’ (Cooperation Committee for Cambodia), these companies commit to supporting the association financially or through donations in kind to help it carry out its projects and increase the positive impact of each of them.Today, the association wants to help even more and offer new opportunities to families in the Boeung Trabek shanty town, particularly in the areas of health, education and the programming of activities and outings.  Indeed, it is by working with its partners that the association is enabling members of the Boeung Trabek communities to gain access to university, work opportunities and training courses opening doors to their professional future and promoting independence.   After helping two or even three families when it was first set up, over 300 families from the Boeung Trabek shanty town in Phnom Penh have been and are being supported by Ermine Norodom, her husband Prince Norodom Narithipong, their team of volunteers and the members of the Rose Club.   Slums and problems The problems in this shanty town are considerable, with a pile of rubbish and household waste that has grown steadily over time. Children and adults live within centimetres of this dump, multiplying the risk of infectious diseases and creating an unbearably unhealthy lifestyle. But there is also an urgent need to repair and maintain these precarious dwellings, which pose serious dangers, especially as the monsoon season approaches.  Priorities One of the association’s priorities is to help children go to school. In these homes, where the daily income is less than US$2, any gesture is welcome. For the new school year, Ermine Norodom provides school bags and supplies. As for the pocket money, the children use it for their telephone, snacks and other small school needs.  While the primary goal of the association is to create a healthy environment for these impoverished families and to get the children into school so that they can have jobs later in life, it is also important to be able to provide for their nutritional needs while they wait for better days. The association is therefore responsible for providing the daily rice for these six families.  Help at school The Bang Paoun Association also helps the children with their education. Ermine Norodom is one of the volunteers who run this association, which provides meals to families living in shanty towns and other disadvantaged communities in the district.   So, with the aim of cooperating with 100 members by the end of the year, the Rose Club of the Shanty Town Spirit association aspires to solidarity, exchanges and family spirit. More information on Shanty Town Spirit Facebook : https://www.facebook.com/shantytownspirit/ Instagram: https://www.instagram.com/shantytownspirit/

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

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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

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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

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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”

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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   

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

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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

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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.