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 early June, on the initiative of the Chaîne des Rôtisseurs, in collaboration with Thalias and Kep West, around twenty gourmets and wine lovers were able to discover the charm of a train journey to Kep in a stylishly decorated dining car, while enjoying sumptuous dishes and the best wines offered by the Topaz restaurant.

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.

Rosewood Phnom Penh is proud to present “Food Meets Art,” a captivating exhibition that brings together the culinary artistry of renowned Cambodian chef Seng Sothea and the visual artistry of celebrated artist Nou Sary. Every Thursday in July, this unique event features 20 exclusive original paintings by Nou Sary and invites guests to enjoy a refined dinner prepared by Chef Sothea.

The Raffles Grand Hotel d'Angkor will host an exclusive Father's Day brunch at Café d'Angkor, featuring authentic Filipino cuisine prepared by Chef Maria Isabel Bernal Perez from the popular Mangan – Belle's Kitchen restaurant in Siem Reap.

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.