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.
In pre-revolutionary Russia, the Tsar’s children would usually start their day by eating it with bananas for breakfast. Jackie Kennedy kept her figure by eating it every day along with a baked potato and soured cream. Frank Sinatra, an accomplished cook by all accounts, used to serve it on top of scrambled eggs in order […]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.
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.
He’s back! After already delivering two wonderful evenings for Phnom Penh’s food lovers, Guy Lassausaie is coming back for another spectacular celebration of fine food, fine wines and fine company. The Michelin-starred chef, and winner of Meilleur Ouvrier de France (“Best Craftsman of France”) in 1993, has pulled out all the stops and created another […]Find out more.
“In order to change tradition you must understand tradition”. These are the words of one of France’s revolutionary chefs, who transformed the culinary reputation of an entire region, and who sadly passed away early last month. So the next time you sit down to one of France’s, and Topaz’s, favourite dishes, magret de canard, spare […]Find out more.