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.
It takes a very fine hand to compose one of Topaz’s most striking signature dishes, the Avocado and Crab Millefeuille, a delicate multi-layered combination of sweet crab meat and soft, ripe avocado topped with vibrant salmon roe and fresh Asian herbs. Which is another reason why we count ourselves lucky to have Pech Srey Neath […]Find out more.
For hundreds of years, shadowy liquor barons have been looking for ways to pass off fake versions of a Blanc de Noir or a Rosé. But the purists, the generational locals from the vineyards of northeastern France, had always to stay ahead of the imposters, and a series of laws and regulations have followed those […]Find out more.
Resplendent. Rare. Refined. Words do no justice to the culinary mastery on show at our most recent Michelin Star event, where fourth-generation French chef Guy Lassasuaie joined forces with Topaz head chef Pov Sopheak and Khema pastry aficionado Sek Sivanthonn to present their Six Hands Dinner, celebrating Gout De France – Taste of France – […]Find out more.
Can you tell us about yourself? My name is Say Saophoan. I was born in Tbaeng village, Andong Kneng commune, Rolea Pha Ear district, Kampong Chhnang province. Currently, I am working at Topaz restaurant. What’s your background? I have been working here since 1997. First I was a kitchen cleaner. Later, I became a Commis […]Find out more.
It has taken over a year for us to entice him back, but Les Étoiles Michelin du Topaz alumnus Guy Lassausaie is on the way to Cambodia for another evening of indulgence in Phnom Penh. A fourth-generation craftsman of food from Lyon in France, Michelin Star Chef Lassausaie will bring his unique blend of contemporary […]Find out more.
Towards the end of 2016, Topaz was honoured to host Michelin-starred chef, and champion of Provençal cooking, Christian Etienne, for one of our earliest Les Étoilés Michelin de Topaz events. For one evening, he dazzled diners with a seven-course menu that put truffles, the culinary equivalent of fairy dust, into the spotlight. This warm-hearted, generous […]Find out more.
Business lunches are an institution in France, a country where food is cherished not only for the gastronomic experience it provides but also for the opportunity it presents for bringing people together. This is perhaps why the French still spend more time per day eating and drinking than the people of any of the other […]Find out more.
More sophistication, more flavours, more flair, more unconditional deliciousness; you’ll find it all on the new menu at Topaz. We’ve added a raft of exciting new dishes, updated some of our classics, and held on to your favourites in a divine new menu that upholds Topaz’s French fine-dining traditions while adding some bold and contemporary […]Find out more.
On Monday 19 February, you’ll notice something a little bit different at Topaz: a brand new menu with a whole range of exciting and creative new dishes with fresh flavours and beautiful looks inspired by France and the tremendous gifts of the Michelin-starred chefs who have so generously blessed us with their time, talents and […]Find out more.