For many people, the last year has been a test of their endurance. This is why we think this recent interview with one of Cambodia’s most-celebrated artists, Em Riem, is so very timely as he talks about his latest exhibition, and what it takes to keep going even when we think we have little to […]Find out more.
Nothing about this year has really been as anyone imagined it might be. But one thing we can certainly imagine is how to mark its passing and celebrate the arrival of a new dawn, a New Year, and a fresh new start with brighter prospects, more hope and, for many, the chance to recover from […]Find out more.
Capture the true spirit of Christmas at Topaz where we have gone all out to create the perfect atmosphere for celebrating with your friends and family over a festive but refined eight-course feast of delicacies that unite East and West, and classic and contemporary flavours, all prepared and served by our diligent teams of kitchen […]Find out more.
Getting an appointment with the chef who presides over the kitchens of the Topaz restaurant is no easy task. Chef Sopheak is a man with a busy schedule! It should be known that in addition to managing a brigade of more than thirty people in the Topaz kitchens, he is also in charge of all […]Find out more.
Chen Sothy has been with Thalias for more than 11 years during which he has maintained his steady climb up the career ladder, taking on challenges every step of the way that have brought to the position he holds today. To all who meet him, Sothy is a warm and outgoing figure whose love for […]Find out more.
One of the beauties of living in Cambodia is that paradise is never far away so there’s never any need to get on a plane to find it. And when you choose destinations such as Song Saa Private Island, your holiday does more than just save on the planet’s carbon load, it becomes part of […]Find out more.
With a warm, but notoriously wet, climate and a land punctuated with sparkling rivers, powerful seas, humid forests, lush valleys, wild mountains and expansive plains, France’s Basque country is a vigorously productive environment. Small wonder then that it has produced a people that are rightly obsessed with food, and the rest of the world is […]Find out more.
The flavours might be fruity, woody, floral, spicy, cereal or perhaps even peaty while the liquid ranges from a pale straw colour to warm, rich ambers. So what are we talking about? Welcome to the world of whiskey, or is that whisky, perhaps the oldest spirit which is today produced under hundreds of labels all over the […]Find out more.
We may all be eating at home more than we ever have before but that doesn’t have to mean we can’t inject a little dining-out atmosphere into the moment, even if all we’re eating is a reheated edition of yesterday’s lunch. One of the easiest ways to do that is set a beautiful table before […]Find out more.
For many people, the starter and main course of any meal are simply the precursors to a far more important event, namely the dessert. Indeed, for some, dessert IS the meal, and who are we to argue with that. So it’s important for any restaurant to take as much care with its desserts as with any of […]Find out more.