Thalias Hospitality

BlogsFresh Flavours Wafting out of the Kitchens at Topaz

Under the leadership of Executive Chef Sopheak Pov, ably assisted by Alain “Papa” Darc, the kitchen team at Topaz has been exceptionally busy lately redesigning our entire menu from top to bottom. We’ll be keeping some of your favourites (such as Salads Niçoise and Oysters au Gratin with Champagne Cream), and we’ve simply tweaked some others to create a fresh perspective, while some dishes will be entirely new. And some of them will be quite spectacular. It’s been a hard job having to taste them all, but thankfully someone’s got to do it! There are simply too many new or…

BlogsMeet our Photographer: Nataly Lee

A genuine ray of light wherever she goes, it feels like destiny that Nataly Lee came to a profession that allows her to use the prism of her own eyes to make the world a more beautiful place for all of us. Nataly’s photography is defined by her mission to present what she sees in its most honest form, a living embodiment of the belief that “beauty is truth, truth is beauty”. So when we were choosing who we wanted to create one of the most important elements of our brand and image, she was hands down the obvious choice.…

BlogsLe Rousseau — Simple, but Divine

Two years ago, Khéma launched the first of its own range of branded artisan cheeses, Le Rousseau, a simple Fromage Frais named in honour of dairy consultant Nicolas Rousseau who spent months training our team in the ancient arts of cheesemaking. Fromage Frais, or fresh cheese, is probably one of the earliest forms of cheese developed by man, and it wasn’t just an important source of nutrition. References to it as a vehicle for letting the gods know how much they were revered can be found in the Hindu Vedas, the Old Testament of the Bible, and in early Buddhist…

BlogsThe best of France with Franck at Khéma

If you’ve been visiting Khéma Pasteur over the last few days, you may have noticed a fresh-faced Frenchman in chef’s whites about the place. And if you haven’t been introduced to him already, then we are very pleased to present Franck Grabowski, a pastry chef (patissier) with 25 years’ experience in creating delicious pastries, cakes, macarons, chocolates, sweets, ice creams and desserts back home in France. And now he’s turned his hand to working with our team here in Cambodia. Franck arrived here in April this year, originally settling with his wife, Montha, in Siem Reap, where they had planned on…

BlogsThe River of Sapphires

A Chef with a Vision Cambodia’s celebrated master chef, Luu Meng is looking lean and relaxed as we meet for an early morning chat, I have not seen my good friend for a little while and note that he looks perhaps a little weary. A few of his newest dishes are soon placed before me, Meng wants some feedback. Whilst recent years have been challenging for us all, tourism and hospitality were hit particularly hard; Meng closed a few venues, opened a few others, adapted where necessary, changed a few things up, but as always, he kept looking forward. For…

BlogsFor a Fizz that’s Fabulous, at a Fraction of the Price

You’ve got something wonderful to celebrate and truly special occasions demand rivers of Champagne. That’s the rule isn’t it? But it’s a rule that comes with a price tag that can burst a lot of people’s budgets. But just because funds are not limitless, it doesn’t mean the fun has to be limited. Champagne is just one of France’s many sparkling wines, and there’s no reason why a party should fall flat without it. At Topaz and Khéma we offer Georges du Boeuf Crémant de Bourgogne, a dry sparkling wine from the Burgundy region of France whose lively bubbles and…

BlogsBuilding Cambodia’s Wine Knowledge—We’ll Drink to That

Last month, the specialists at the brand-new Monsieur Wine & Beyond in Treellion Park hosted a wine-tasting workshop guided by Robinson Marguerite. Around plates of cheese and charcuterie, the 15 guests sampled a selection of five wines (two whites and three reds) while learning their history, origins, flavour profiles and most advantageous pairings. The regular tastings are part of the company’s mission to create amazing and unforgettable experiences for all wine lovers in Cambodia, and the world. The one-and-a-half hour session included an exploration of the subtleties and mysteries of French wine, bolstered by exercises proposed by a brilliant wine…

BlogsPchum Ben: a Festival of Redemption

Pchum Ben, Cambodia’s most important and impatiently awaited festival, will take place from 24 to 26 September this year. As always, all of Thalias outlets will be keeping our doors open to continue serving you. Pchum Ben, Cambodia’s most important and impatiently awaited festival, will take place from 24 to 26 September this year. As always, all of Thalias outlets will be keeping our doors open to continue serving you. The festival’s name literally translates as “gathering of glutinous rice balls,” a reference to the “ben bai” made from rice, sesame, coconut and sometimes beans that are offered to monks…

BlogsKroh Kroubey: Perfume in the Air

A few kilometers from Phnom Penh, in the province of Kandal, the village of Kroh Kroubey is best known for its jasmine farms. Every morning, a sweet, floral scent permeates Saruon’s home and field as his wife delicately threads buds of the purest white onto thin stems. This is the best time of year for harvesting the flowers from their modest jasmine farm in Koh Kroubey in Kandal Province, a region renowned for its farms growing this iconic fragrant flower, because the monsoon rains push the shrubs to produce a profusion of perfumed blossoms. With the help of two employees,…

TopazASEAN Meeting Gala Dinner

It was a real honour for Thalias Hospitality to cater for the ASEAN Meeting Gala Dinner on August 4th 2022. The event was attended by more than a dozen foreign ministers including U.S. Secretary of State Antony Blinken, Japan’s Yoshimasa Hayashi, and senior diplomats of the Association of Southeast Asian Nations (ASEAN).
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