It is with great pleasure that I share with you the imminent launch of our Oak 51 Wine Club, your source of vinous appreciation and enjoyment. As purveyors of fine wines, we know from countless research -both here and around the world of wine- that the number one reason a wine consumer will purchase a […]Find out more.
Wine has also been associated with good health since the time of the Ancients and we know through archaeological and documentary evidence that wine has been part of the dining experience since the earliest days of its creation; it was seen as a medicine for the body’s well-being, a tonic to aid digestion and a […]Find out more.
Lavau Condrieu, Viognier, Blanc 2012 The Condrieu region, Appellation d’Origine Contrôlée (AOC) sits in the northern Rhone, close to Vienne and just to the south of Côte-Rôtie. The vineyards are mostly planted on steep slopes in free-draining, granite soils and are hand-tended. The only AOC wine permitted in the region is a white wine made […]Find out more.
Master Chef Alain Darc, known affectionately as ‘Papa’ by many in Cambodia, is a celebrated and decorated career chef; literally born into the fine restaurants, hotels and kitchens of France. Descended from a long line of chefs, winemakers and members of the food and beverage industry, the Darc family can trace its culinary origins as […]Find out more.
Finally free! While the fight to control Coronavirus in Cambodia continues, at least we are finally able to meet one another (socially distanced) once more, but we are certain that the future will bring fresh hopes and relief for all of us. In the meantime, there is no need to go without your favourite classical […]Find out more.
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.