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.

On the stalls of Cambodia’s bustling markets, the mangosteen, sometimes referred to locally as the “queen of fruits”, is a culinary treasure

What were the eating habits of the Khmers in the 9th century? During the period of the Khmer Empire, from the 9th to the 15th century, the

Catherine Germier-Hamel, a renowned impact entrepreneur and sustainable tourism development consultant, recently enjoyed a business lunch at

Sofiia Chaban is a Franco-Ukrainian student who spent a week as a trainee at Thalias. She then had the incredible opportunity to sample...

Cambodian cuisine offers a vibrant array of desserts that reflect the country's rich cultural heritage and its blend of Asian influences. Th

The Topaz restaurant, in partnership with Red Apron and Advini, invites you to a unique evening on 22 March 2025, a Journey through France's

Raffles Grand Hotel d’Angkor, the luxury heritage hotel in Siem Reap, will welcome Chef Sandro Arimondo from Il Vicolo restaurant in Phnom..

The Topaz restaurant now has an exclusive partnership with Little Joe, the gold standard of pasture-raised beef.