In a city overflowing with culinary experiences, few dishes manage to capture the imagination quite like the Khema Beef Burger at Khéma Restaurant. Nestled in the vibrant heart of Phnom Penh, the establishment’s reputation for refined French-inspired gastronomy sets the stage for a burger that is anything but ordinary—a creation that elevates comfort food into an art form, infusing each bite with elegant flair and passionate attention to detail.

Dear readers, in this October interview on Khmer atypicals around the world, we're off to Canada, and more specifically to Montreal, to find out more about chef Tota Oùng. A true miraculous survivor of the Khmer Rouge camps and torn between his quest for identity and his culinary quest, he is now at the head of the first modern restaurant in North America to be entirely Khmer-inspired.

When France launched its first Coupe du Monde des Chefs Privés, the event was supposed to celebrate European culinary supremacy. Instead, it revealed its disruption. A chef from Cambodia,  Sopheak Sao, winner of this year's edition, has just redefined what innovation means in world gastronomy.

Malis Restaurant in Phnom Penh stands as a culinary sanctuary, honoring the rich and diverse heritage of Cambodian cuisine. Founded in 2005, Malis has emerged as a beacon for those seeking authentic Khmer flavors elevated to gourmet artistry.

In Phnom Penh’s bustling markets, with morning light filtering across fragrant stalls, there’s one dish that stands at the crossroads of tradition and nutrition—Nom Banh Chok. Revered as Cambodia’s quintessential breakfast, this humble yet elegant rice noodle bowl is an edible mosaic of local vegetables, herbs, and the nutrient-rich harvest of Cambodia’s rivers.

Last week, the elegant and inviting ambiance of Topaz, one of Phnom Penh’s premier French dining establishments, became the vibrant backdrop for a remarkable gathering that brought together spirited members of both the French and Cambodian communities.

This year’s Bakels Supreme Pie Awards showcased an extraordinary ascent of Cambodian heritage bakers, whose artistry in pastry has outshone in New Zealand’s most celebrated food competition. From the legendary Patrick Lam to a vibrant new generation, the Cambodian presence in Kiwi pie-making is rooted in perseverance, tradition, and adaptation.

Easy recipe for Noum Kong (bicycle wheel cake), a popular Cambodian sesame treat sold in street stalls in Phnom Penh or by street vendors.

Coconut pearls are a dessert made from glutinous rice flour, sometimes with wheat starch or corn flour added.

As a tribute to Cambodia, which regularly wins the award for the best rice in the world, we thought it would be a good idea to offer a quick

In Cambodia's coffee industry, KOFI has established itself as a major player, recognised locally and internationally for its ambition and professional rigour. However, the brand is currently facing a unique challenge related to a barcode incident that has tested its integrity and sparked rumours and debate within the sector.

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.