Topaz was a creation of love and its whole being is dedicated to love — the love of food, and to the love that people share between one another. This is why we feel that celebrations of love can only find their natural home here and why Valentine’s Day is one of our favourite celebrations […]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.
Embrace the New Year with an unforgettably luxurious celebration at Topaz where we are preparing a colourful gourmet extravaganza to help you bring in 2020 in exquisite style, including the finest Gillardeau Oysters, luxurious Goose Foie Gras terrine and a magnificent Roasted Tajima Wagyu Beef Striploin with a Veal and Truffle Reduction. Join us on […]Find out more.
Celebrate this Christmas in majestic style at Topaz where you will be able to explore some of the finest ingredients that Europe and Asia have to offer, including exquisite Hokkaido Scallops, a silken steamed sole, a fresh young chicken stuffed with foie gras and truffles, and finally candied chestnuts with dark chocolate tonka cream and […]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.
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.