Even if we might be spending a little more time at home than we used to, that doesn’t mean we have to go without the great food choices and the chance to share with others that Phnom Penh is so rightly celebrated for. With that in mind, our multi-talented Topaz team has created two Canapé […]Find out more.
The talented and passionate Reng Plech is a Commis II at Topaz, especially working on developing a range of homemade cheeses made with milk from Cambodia. Discover her story and everyday work in the Central Kitchen. “My name is PLECH Reng. I am 30 years old and come from Kampong Thom province where I grew […]Find out more.
Juicy, tender, mineral-rich and full of flavour, there are very few pleasures more rewarding, more satisfying, than a perfectly cooked steak. But it’s not just about the cooking, finding the perfect meat is key too. Which is why we were so excited to discover Great Southern Pinnacle Beef, a superbly marbled beef from the grassy […]Find out more.
We’ll never be able to prove whether or not the French invented romance, but they certainly perfected it, and so the talented, and passionate, chefs at Topaz have crafted a Valentine’s Day Menu for you with that tradition very much in mind. Embracing Baked Shrimp in Champagne Sauce, delicate Steamed Dover Sole, succulent Roast Tajima […]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.
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.