Raffles Grand Hotel d’Angkor, the luxury heritage hotel near the famed ancient Khmer archeological sites in Cambodia, was again named one...

In the early 2000s, Suy Senglim met a French journalist who shared his passion for photography. He decided to put his new hobby to good use and launch a book project on endangered birds in Cambodia.

“No, the white lady is not a mermaid, just one of the queens of Kep; and much of her memory, as well as part of her spirit and history.”

Next November, the streets of Battambang will come alive with creativity, color, and cultural celebrations during the fourth edition of the S'Art urban art festival, organized by Phare Ponleu Selpak and the TUI Care Foundation.

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.

Cindy N’Guyen, an executive with a French bank in Cambodia and a regular attendee at Topaz menu tastings, enjoyed a short stay in the City Grande room at Arunreas and shares her impressions with us.

After the Khmer Rouge regime seized power on April 17, 1975, the Khmer Rouge government created a new unit called “Unit 164,” led by Meas Mut (Ta Mok's son-in-law) to oversee the southwestern region. A survivor, Nhoeung Chroeung, recounts his experiences.

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.