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.

Chef Chuon Sokheng is the chef of Kep West, which has endeavoured, since the opening of the hotel and restaurant complex, to become a unique

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...

A nutritious breakfast plays an essential role in maintaining physical and mental well-being, significantly influencing productivity and...

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...

Peter Brongers is an expatriate of Dutch origin who knows South-East Asia inside out, a region in which he is well known for his skills...

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

Chef Chanthy Yen, fresh off being crowned Canada’s top chef in the country’s most popular TV culinary show, will prepare a series of highly

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.

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

Khéma teams have been working hard on the quiche Lorraine. This product is now about to gain more and more popularity among Cambodian...

For the second time after the restaurant in Siena (Thalias), the Bokator athlete and famous actress Sam Taroth has kindly played the role...

The Water Festival, or ‘Bon Om Tok’, is an important event in the Khmer calendar. This festival marks the end of the monsoon and the...