Thalias Hospitality

TopazThe Secrets of the Tomahawk Steak

If you like bone-in steaks such as T-bone or Porterhouse, you’ll love the “Tomahawk Steak”. But what makes the tomahawk steak the giant of all steaks? Let’s cut into this epic beef dish, and uncover some of the mysteries behind the tomahawk steak. All about the Bone Although the named after the ax-like weapon because of it’s shape, the tomahawk steak is technically a regular ribeye steak that still has the bone. The long rib bone attached is what makes the handle of the Tomahawk steak. It is marbled, moist, and has an intense flavor thanks to its intact rib…

TopazTruffle Hog

“Whosoever says truffle, utters a grand word, which awakens erotic and gastronomic ideas” Jean-Anthelme Brillat-Savarin (1755-1826), preface to ‘The Physiology of Taste’ (1825) Truffles, those incredible little culinary luxuries that almost defy description, one should never pass up an opportunity to smell, taste and commune with the plump little balls of ectomycorrhizal fungi found in the rhizosphere of oak and hazelnut trees. The merest sliver of a shaving of the hypogeous sporocarp, (fruiting body) of the truffle can transform even the blandest dish into something, exceptional, complex and completely irresistible. It is almost as if truffles are infused by magical…

BlogsGastronomy & “50 Best” list: What are the best restaurants and chefs in Asia?

The suspense is over for the culinary competition – Asia’s 50 Best Restaurants – to determine the top 50 best dining establishments located in Asia. Hopefuls and Winners Although the official name of the competition is “Asia’s 50 Best Restaurants”, the list was expanded last year from 51 to 100 places to reflect a greater diversity of tastes and regions. The publication of the shortlist naturally generated a wave of enthusiasm and high hopes among the candidates, all of whom were probably dreaming of making it into the top 10, or even of achieving the ultimate accolade of reaching the…

TopazTopaz makes Asia top-100 eatery list

The pandemic has not been kind to the restaurant industry as a whole. Thousands of good eateries have been forced to close over the past couple of years, many of which would no doubt have otherwise been thriving businesses today and Cambodia has suffered its share of culinary losses during the downturn. Despite the challenges in recent years, one of Cambodia’s long-time fine dining establishments has managed to not only survive but do so with award-winning distinction having made the “Asia’s Best Restaurants” list, which was announced on March 23. Although the official name of the awards is “Asia’s 50…

BlogsChapter 265

A list of the requirements to live a happy life: Freedom Self Sufficiency Friendship Thought Wine Bread & Cheese -Epicurus, (#Note: Epicurus was an avowed teetotal, the author here has substituted water with wine) Epicurus The famous Greek philosopher Epicurus reminds us that we replace emotional needs with commercial wants. “Why then, if expensive things cannot bring us remarkable joy, are we so powerfully drawn to them? Because of an error similar to that of a migraine sufferer who drills a whole in the side of their skull: because expensive objects can feel like plausible solutions to needs that we…

TopazTo Taste of the Sea

“Oysters are the usual opening to a winter breakfast. Indeed, they are almost indispensable.” Alexandre Balthazar Laurent Grimod de La Reynière, (1758 – 1837) Terroir The French term terroir is often used throughout the wine world to describe elements such as the climate, geology, topography and management practices and their impact on a wine’s aroma and taste and overall phenotype. It forms the basis of the French wine appellation d’origine contrôlée (AOC) system and is the model for the geographical regulation of wine grape cultivation and winemaking around the world. The foundation premise being that the habitat the wine grapes…

BlogsLove is in the air!

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…

BlogsL’Art sur la Table : part 1

The Ancien Regime French cuisine has been regarded for its unique qualities and flavours since the earliest days of the Ancien Regime, with the written works of celebrated chefs as far back as Guillaume ‘Taillevent’ Tirel, (Le Viandier, 13th century) through to the 17th-century works of chefs such as François Pierre de la Varenne, (Le Cuisinier François, 1651) and François Massialot, (Le Cuisinier Roïal et Bourgeois, 1691). The latter being at a time when we start to see French cuisine really emerge, abandoning middle eastern spices and Italian sauces to define itself with local ingredients, fresh herbs, and new, lighter…
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