Thalias Hospitality

Master Chef Alain DARC with Head Chef Sopheak POV and Chief of Operations Lina HAK

Fresh 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 adapted dishes to mention in one article. And while some may argue that anticipation is the greater part of pleasure, we beg to differ where, say, a Rack of Lamb en Croute is involved. That said, here’s a preview of some of the changes you can look forward to tasting soon.

Photo shooting new Topaz menu

Caviar has been long been a feature of our menu, and will always continue to be so. But so far we have always served it either on its own as an exquisitely luxurious starter, or as a finishing touch that adds a powerful bolt of additional flavour. Now we have centred caviar in its own dish on our starter menu with Caviar with Grouper Brandade, bringing together the earthy and mellow saltiness of quality caviar with a smooth purée made from potatoes, olive oil and grouper, a mild fish with sweet undertones that make it a perfect partner for the caviar.

Among the recipes that we’ve tweaked you’ll find an old favourite, Roasted Beef Tenderloin, but this time with a Sauce Périgueux whose combination of earthy truffle flavours and the sharp, fruity tang of Madeira make a sublime counterpoint to the rich, juicy sweetness of a great steak.

Another tweak can be found in another perennial hero, Foie Gras. We’ve served this on a bed of warm mangoes for the last few years, but now we’ve matched it up with a slick Apple Cider Sauce whose tart-sweetness distinguishes the richness of the foie gras in ways that will make you giddy.

Chef’s Sopheak Pov Beef Wellington version consists of a whole fillet of beef coated with foie gras, truffles and mushroom duxelles, and then wrapped in a puff pastry, glazed, and baked to perfection

In a new twist on the menu though, we present Baked Foie Gras with Veal Sweetbreads and Black Winter Truffles in a Puff Pastry Crust. We’re not going to say much more than that, because the name speaks for itself. For those who are unsure though, sweetbreads refer to the pancreas or thymus of the calf. They are rich and exquisitely tender, with a subtle, even creamy, flavour. This is a dish to try as soon as you possibly can.

Another new appearance on the menu comes from fresh out of the sea. This time it’s Pan-fried Turbot with Caper Sauce served with Sautéed Ratte Potatoes. Turbot is an Atlantic and Mediterranean flatfish with a sweet, mild flavour that’s slightly fishier than cod or halibut. Served with the tart-brininess of a caper sauce and the unique nut-butter flavour of Ratte Potatoes, we are confident that you’ll be hooked at the first bite.

There are so many more, but that will simply have to wait for another time. After all, don’t forget that sometimes anticipation is the greater part of pleasure. And we will of course keep you informed of when you can expect to see all these and more on the fresh revamped Topaz Menu.

Facebook Comments

You May Also Like

Kroh 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,…

Pchum 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…

Building 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…

The 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…

Le 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…

For 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…
Back to top