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…

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…

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).

BlogsTo Bon Appétit or not to Bon Appétit

The gastronomic meal of the French is a customary social practice for celebrating important moments in the lives of individuals and groups, such as births, weddings, birthdays, anniversaries, achievements and reunions. It is a festive meal bringing people together for an occasion to enjoy the art of good eating and drinking During its fifth session, (5.COM) held on the 19th of November 2010, the Intergovernmental Committee, for the Safeguarding of the Intangible Cultural Heritage elected to put French Gastronomic Meals on the Intangible Cultural Heritage List. Inscribed in 2010 (5.COM) on the Representative List of the Intangible Cultural Heritage of…
Sturgeon caught in 1925

BlogsFrance and caviar, a love story

France and caviar is a love story! After all, the modern international fashion of Russian caviar was launched in Paris… France has even been producing caviar for over 100 years. Anecdotal in the 20th century, this production is now part of the world references! France and wild caviar At the beginning of the 20th century, the Gironde estuary was one of the last places in Western Europe populated by the European sturgeon (Acipenser Sturio). It is commonly fished between March and May and is a great delight for fishermen in the villages. According to legend, around 1917, a Russian princess…

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…
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