La Chaîne des Rôtisseurs, a prestigious international gastronomic association, has firmly established its Cambodian chapter as a beacon of gastronomy and culinary excellence.

Cambodian cuisine, better known as Khmer cuisine, is a vibrant array of flavors shaped by centuries of cultural influences, local ingredients, and royal culinary traditions.

The Professional Institute of Excellence Association (PIE), home to the Academy of Culinary Arts Cambodia (ACAC), proudly hosted an electrifying culinary competition titled “Indoguna Chef Battle”, in collaboration with Indoguna Cambodia.

As part of a celebration of culture and flavors, His Excellency Mr. Luy David, Ambassador of the Kingdom of Cambodia to France, recently hosted a refined lunch at the Cambodian residence, inviting guests from all countries and the media to embark on a rich gastronomic journey through Khmer cuisine.

In the heart of Phnom Penh, the Topaz restaurant has long been a mecca for refined French cuisine, renowned for its elegant atmosphere, impeccable service, and carefully crafted menu that pays homage to classic French cuisine.

Ratanakiri province is home to the indigenous Kreung people, whose culinary traditions offer a rare glimpse into the rich cultural diversity of the region. Among their gastronomic treasures, one dish stands out as a profound symbol of their identity: chanang, a traditional soup that captivates with its mysterious appearance and unique flavor profile.

Laurent, a French tourist with a rich and passionate background, spent a few weeks in Phnom Penh. A former student of the prestigious Lycée Escoffier in Nouméa, he has devoted more than twenty years of his professional life to the tourism sector, developing over the years a real expertise and passion for gastronomy.

This week, Cambodge Mag & Thalias had the pleasure of welcoming three distinguished entrepreneurs—Cécile, Sahanau, and Gérald—who share a common passion for gastronomy. Their meeting place was Siena, one of Phnom Penh's finest restaurants, renowned not only for its exquisite cuisine but also for its breathtaking panoramic views in the evening.

In the heart of Phnom Penh, where the rhythm of the city beats with the energy of professionals, students and tourists, Khéma Go is emerging as a landmark for those who refuse to compromise quality for convenience.

Starting your day with a good breakfast isn’t just a matter of tradition or appetite – it’s the basis for physical well-being, mental clarity and sustained energy.

At the age of 40, chef Sao Sopheak is a true ambassador of Cambodia’s evolving culinary landscape. His journey from the bustling streets of Phnom Penh to the international scene is as inspiring as the dishes he creates.

Meet Nicolas Juralina, one of the longest-serving executives at the Thalias Group. After meeting CEO Arnaud Darc in 2012, Nicolas held various positions within the group before taking charge of Flatiron Meridian as Food & Beverage Director.

Prahok is a type of fish paste that has been used in Cambodian cuisine for a very long time. It is made by fermenting the fish, and it has a strong taste. Prahok is considered as the most important ingredient in Khmer cuisine.

Topaz’s ‘Echoes of the Mekong’ menu offers a unique and refined culinary journey, perfectly combining the rich traditional flavours of Cambodia with the finesse of French gastronomy.

Three decades of shaping Cambodia’s culinary landscape — guided not by trends, but by trust, clarity, and care.

The Professional Institute of Excellence (PIE) in Cambodia has appointed Mr. Laurent Casteret as Chief Executive Officer, marking a significant step forward in the development of its leadership.

In the world of Italian cuisine, there are few dishes that evoke the warmth and comfort of a well-crafted pasta dish based on gnocchetti...

Château Margaux Premier Grand Cru Classé 2012 is a refined Bordeaux wine that illustrates the elegance and power characteristic of the...

The krâsang fruit, a unique and versatile ingredient in Cambodian cuisine, is increasingly recognized for its culinary and agricultural...

Seasonal fluctuations are an essential feature of the restaurant industry, presenting both challenges and opportunities. As the end of...

Chef Chanthy Yen, a Cambodian-Canadian, visited the Kingdom at the invitation of Raffles. A visit during which he had the opportunity to...

The significance of the business lunch in the context of professional and personal interactions is widely acknowledged, often serving as...

Kampuchea Sëla Handicap, a Cambodian NGO supporting people with disabilities, has set up a catering training project in Phnom Penh, with the

Chef at Khema La Poste, Panha Chin reveals how a simple omelette transformed his life, guiding him towards fulfilling his cooking dreams.