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.
As demand for this new brandy grew, it soon developed a vigorous reputation for its capacities to ease disease, refresh the memory and comfort the heart, though warnings also abounded about keeping consumption in line with one’s capacities, if one wished to continue to behave like a gentleman. Indeed, brandy held and continues to hold […]Find out more.
Coming soon to Topaz: this stunning Tajima or Japanese black bone-in ribeye with a French-trimmed rib creates a hell of an impression.Find out more
August is a glorious time to be alive in France, but for food lovers the joys are particularly exquisite. This is the time of year when earthy mushrooms burst through soft field and forest soils, delicate summer truffles tickle the whiskers of dedicated truffle-hunting dogs, and of course, let us not forget the wine harvest […]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.