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.
One of the beauties of living in Cambodia is that paradise is never far away so there’s never any need to get on a plane to find it. And when you choose destinations such as Song Saa Private Island, your holiday does more than just save on the planet’s carbon load, it becomes part of […]Find out more.
With a warm, but notoriously wet, climate and a land punctuated with sparkling rivers, powerful seas, humid forests, lush valleys, wild mountains and expansive plains, France’s Basque country is a vigorously productive environment. Small wonder then that it has produced a people that are rightly obsessed with food, and the rest of the world is […]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.
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.