When France launched its first Coupe du Monde des Chefs Privés, the event was supposed to celebrate European culinary supremacy. Instead, it revealed its disruption. A chef from Cambodia,  Sopheak Sao, winner of this year's edition, has just redefined what innovation means in world gastronomy.

Malis Restaurant in Phnom Penh stands as a culinary sanctuary, honoring the rich and diverse heritage of Cambodian cuisine. Founded in 2005, Malis has emerged as a beacon for those seeking authentic Khmer flavors elevated to gourmet artistry.

Last week, the elegant and inviting ambiance of Topaz, one of Phnom Penh’s premier French dining establishments, became the vibrant backdrop for a remarkable gathering that brought together spirited members of both the French and Cambodian communities.

This year’s Bakels Supreme Pie Awards showcased an extraordinary ascent of Cambodian heritage bakers, whose artistry in pastry has outshone in New Zealand’s most celebrated food competition. From the legendary Patrick Lam to a vibrant new generation, the Cambodian presence in Kiwi pie-making is rooted in perseverance, tradition, and adaptation.

In the radiant early days of September 2025, Paris once again will become the world’s culinary crossroads as the renowned Village International de la Gastronomie unfolds its seventh edition along the iconic Quai Jacques Chirac in the elegant 7th arrondissement.

Easy recipe for Noum Kong (bicycle wheel cake), a popular Cambodian sesame treat sold in street stalls in Phnom Penh or by street vendors.

Coconut pearls are a dessert made from glutinous rice flour, sometimes with wheat starch or corn flour added.

As a tribute to Cambodia, which regularly wins the award for the best rice in the world, we thought it would be a good idea to offer a quick

In Cambodia's coffee industry, KOFI has established itself as a major player, recognised locally and internationally for its ambition and professional rigour. However, the brand is currently facing a unique challenge related to a barcode incident that has tested its integrity and sparked rumours and debate within the sector.

Thalias Hospitality Group is redefining the landscape of Cambodian gastronomy through its daring venture into house-made dairy: notably, extraordinary fresh yogurts and a remarkable range of artisan cheeses.

For those seeking an intimate, unforgettable culinary journey, Siena in Phnom Penh stands out as a beacon of Italian gastronomy and romantic ambiance. This isn’t just another Italian eatery...

Pour constituer une cave à vins qui allie sophistication et émotion, rares sont ceux qui possèdent le palais raffiné et la passion inébranlable d'Eden Gnean, la directrice générale du restaurant Topaz à Phnom Penh.

The Thalias Group’s establishments—Khéma, Topaz, and Malis—offer business lunches that, as their name suggests, are designed to foster professional meetings over refined menus at very affordable prices in an inviting and elegant atmosphere.

In the ever-evolving hospitality landscape of Cambodia, few figures stand out as prominently as Lina Hak, the Director of Operations at Thalias Hospitality. With a career spanning nearly two decades, Lina has been instrumental in shaping the identity and success of some of Phnom Penh’s most acclaimed dining and hotel experiences. Today, we delve into an exclusive interview with Lina Hak to explore her journey, leadership philosophy, and vision for the future of Thalias Hospit

Elissa Sok Yaung is the passionate creator of the YouTube channel ‘Cooking with Elissa,’ where she shares authentic Cambodian (Khmer) recipes with a personal and welcoming touch. Fluent in English, Elissa bridges the cultural gap by presenting traditional Khmer dishes in an accessible way, making Cambodian cuisine accessible to an international audience.

In the refined atmosphere of Michelin-starred kitchens across Europe and Southeast Asia, a Cambodian star is rising: chef Mariya Un Noun.

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.