Topaz Restaurant, a landmark of French gastronomy on Norodom Boulevard, is preparing for an exceptional evening. On Thursday, 16 July 2026, starting at 7:00 PM, the restaurant will host L'Art du Partage, a tasting dinner bringing together four acclaimed chefs around a single ambition: to celebrate the dialogue between French culinary craftsmanship and the richness of Cambodia's terroir.

There are meals you forget as soon as dessert is served. And then there are those that stay with you long after the last candle has gone out. Chef Phyra's Tasting Menu is one of the latter.

Citrus fruits are plentiful in Cambodia: oranges, limes, tangerines and mandarins can be found in abundance on market stalls and supermarket

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.

Foie gras, grilled barramundi, palm fruit… This month, Topaz composes a seasonal menu that transforms the midday break into a complete gastronomic experience.

This research draws from Zhou Daguan's Memoirs on Angkorian society at the end of the 13th century and their contribution to social and cultural anthropology.

When a Cambodian from the French diaspora sits at the table of the Kingdom's most awarded chef, three plates become three lessons, and the cuisine transforms into a return to one's roots.

A simple, fresh, and flavorful recipe, perfect as a side dish or light starter. Serve chilled or at room temperature according to your preference. This classic of Khmer cuisine pairs the sweet richness of ripe mango with the heat of chili and the brightness of fresh cilantro, for a result that is both delicate and bold.

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

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

The banana flower, or more precisely the banana inflorescence (ត្រយូងចេក [trâ-yông chék]), is widely used in tropical Asia as a vegetable. Its taste vaguely evokes the flavor of banana. It is especially appreciated for its crunchy texture. In Cambodia, it is mainly consumed in soup or salad.

A Simple Yet Astonishing Recipe by Chef Nite Yun, Elevating a Wild Southeast Asian Herb

Founded in 2023 by chef Phila Lorn and his wife Rachel Seng in the historic South 9th Street Italian Market, Mawn is much more than just a restaurant. It embodies a story of resilience. Phila Lorn's parents, survivors of the Khmer Rouge regime, immigrated to the United States in 1985 after spending years in refugee camps.

The Bistrot at the Institut français du Cambodge has just unveiled its menu for the week of March 16 to 21, 2026, and it's shaping up to be a true culinary journey through the classics of French gastronomy.

Malis Siem Reap reinvents Khmer gastronomy with a sparkling menu, faithful to its heritage while daring contemporary boldness. This 2026 spring menu celebrates Cambodian local products in a harmony of tangy, spicy, and velvety flavors.

It’s a house that has seen kings, explorers, and Hollywood stars pass through. Since the 1930s, the Raffles Grand Hotel d’Angkor has stood watch over Siem Reap like a sentinel of colonial elegance. Today, to write the next chapter in its culinary legend, the institution has chosen a citizen of the world.

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

The White Mansion Hotel, located in the heart of Phnom Penh, welcomed Sara Duong and Cindy Nguyen, the two columnists—good-living and full of energy—who regularly contribute to the Tourism and Gastronomy sections of Cambodge Mag.

In the capital Phnom Penh, an unexpected product is making waves: Crottin de Phnom Penh, an artisanal goat cheese now available at Khéma Pasteur. Inspired by French cheesemaking traditions, this crottin is proudly made in Cambodia, on Koh Dach island, in small batches to ensure exceptional quality.

Cambodians are proud of their Num Banh Chok, which is both the name of their rice noodles and the extremely popular dish in which they are used. Num Banh Chok can be found in all villages in all provinces of the kingdom, and many of them have their own version of this dish, which can be eaten for breakfast, lunch, or as a snack.

Native to Southeast Asia, the santol (Sandoricum koetjape)—known locally as kâmping reach, bâmpenh reach, or loh—has carved a niche in...

In Phnom Penh, where the Mekong’s whispers meet the city’s vibrant pulse, Topaz Restaurant unfurls its most seductive offering yet—a Valentine’s Day menu designed to kindle the flames of passion through exquisite and artistic fusion.

Eating in the street in Cambodia is part of the daily landscape and habits of many Asian cities. While the exotic experience is tempting for tourists and residents alike, the recurring question is: what are the risks of eating from the many street stalls and mobile vendors so abundant in the capital?

By Sara Duong: I savored the Lotus Set during a lunch at Malis Phnom Penh. This signature tasting menu, inspired by ancestral Khmer techniques, highlights lotus leaf cooking to infuse dishes with subtle, smoky aromas.