Thalias Hospitality

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THALIAS JOURNAL

Le fois gras poêlé - Topaz.

One Ingredient to Bind Them: Foie Gras

There are few things more quintessentially French than a sublime sliver of silky smooth foie gras perched atop a slice of crisp baguette. This luxurious “fat liver” is one of our key ingredients at Topaz, and for very good reason… . At Topaz, we’ll soon be launching an exciting new menu where you’ll find some...

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Giuseppe Napoletano, new chef at Siena in Flatiron, Phnom Penh

Presto a Siena! Real Italian Food…

It’s ironic that one of the world’s best-loved foods is also one of its most not-so-much misunderstood, but rather under-understood. Italian cuisine has a great deal more to offer than pizza and pasta, and that’s what we’re looking forward to bringing you at Siena at Flatiron. We took a small dive into Italy’s incredibly rich...

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Hitting the High Notes: Alsace’s Hugel Gentil

Thanks to their bright, clean flavours Alsatian wines have long been a safe pick for anyone looking to pair a good white wine with Southeast Asian foods. In the Hugel Gentil available at Khéma you’ll find a wine that serves as a perfect introduction to Alsatian wines, thanks to its production method which brings together...

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Thalias Group To Win Energy Consumption Related Award

The Ministry of Environment is leading the way on showing companies how to save big, and help save the planet too… On October 28, Thalias was delighted and honoured to step up to the podium to receive two awards at the Cambodian Energy Efficiency Competition organised by the Ministry of Environment, the Institute of Technology...

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Dining And Diplomacy – Cambodia On a Plate

How do states navigate tricky knots in negotiations, affirm their strongest relations and make their boldest, but unspoken, declarations? Through food of course… To many, food is simply something they put into their mouths in order to fuel the things they’re doing while they’re not eating. To others, the power of food to bring people...

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Say “Yes!” to Château Haut Blanville 1955

A delicious wine from Languedoc? The region that has switched quantity for quality, and it shows in every sublime sip of this gorgeous wine… Long discounted as a lesser wine region, certainly compared to the behemoths of Bordeaux and Burgundy, the Languedoc region skirting France’s sunny south coast is experiencing something of a renaissance these...

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The Best of Siem Reap at your Fingertips

A town so full of culinary and creative treasures it’s impossible to find them all in one short trip. Step forward the treasure hunters at Taste Siem Reap… It doesn’t matter how long you’ve been in Cambodia, whether you were born here or arrived on yesterday afternoon’s flight from Bangkok, there is always so much...

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Which Cat got the Crème Brûlée?

In France, the first published reference to a crème brûlée comes up in a French text published in 1691. A hundred and seventy years later, it came to be associated with Trinity College at Cambridge At Topaz, the classic Crème Brûlée is, and ever will be, one of our most popular desserts, for very good...

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Feeling All at Sea about Bordeaux?

The vineyards of this single region of France far exceed the acreage under vines of countries such as New Zealand and Germany, and are not far behind that of countries such as South Africa and Australia Whatever about drinking it, just thinking about wine can give you a headache if you don’t approach it with...

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The Sweet Finesse of Fleur de Sel

Fleur de sel which means “flower of salt” in French, is regarded as the best salt money can buy, thanks to its elegant snowflake-like texture and, to many, its sweeter taste Salt, or the sodium it contains, is one of life’s essential building blocks. It is also one of the basic ‘tastes’ that define how...

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