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Message from the CEO

Exploring new boundaries is what makes life an adventure worth living, and we touch on a few boundaries in this month’s newsletter — especially for those who have not yet savoured the delights of Escargots à la Bourguignonne or black pudding yet!

And Thalias is approaching another new boundary in our own adventure very soon, with the opening of a new Khéma outlet in Siem Reap now confirmed for this October. I’m very much looking forward to adding to Thalias presence in Siem Reap’s wonderfully vibrant and diverse drinking and dining scene. And I hope that with Khéma, we will all share in making the scene even more lively and tempting than it already is.

I look forward to seeing you there soon,

Yours sincerely,

Arnaud DARC

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The mission to reduce waste, especially plastic waste, is one we never forget at Thalias. Which is why we are happy to announce that, from now on, in all of our outlets — Topaz, Malis, Khéma and Arunreas — your drinks will be served with high-quality environmentally biodegradable straws. So if you choose to take a straw, feel free to sip in style like before; this time knowing that you are reducing your impact on the environment.

Thalias has been working to reduce or eliminate our use of plastics for several years now, especially for single-use plastics like bags, and now straws... read more

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Meaty and succulent, snails are earthy, chewy little nuggets that are not only delicious but also incredibly nutritious. But the main reason we love them is that they also serve as magnificent delivery vehicles for the hot, buttery, garlicky, iron-rich and satisfying flavours that are the keynote of Escargots à la Bourguigonne.

This timeless dish traces its roots all the way back to Roman times. Then, the Romans were so enamoured of snails that they... read more

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“The early bird gets the worm”, so the saying goes. For a long time that has certainly been true for those who rise and shine in time for Khéma’s famous Free-Flow Breakfast (which does go on until 11am). But we have something special for those who prefer to indulge a little later in the day too: Khéma’s Free-Flow Lunch now offers a regularly changing menu of fresh creations from our chefs… And it’s possibly an even better value for your money.

The idea is simple. Sit down in comfort and enjoy an unlimited number of servings from a select three-course lunch menu of classic dishes for just $15++ per person. An exceptional value even if it weren’t free-flow... read more

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The world is made up of big picture thinkers and the detail obsessed. At Arunreas, we believe that the big picture is made up of the small details, some of them so subtle that often people don’t even realise they’re there. Satisfaction’s such a general and pleasing feeling that you might not be able to ascribe to any one (big) thing. These are the little touches of luxury and service that each contribute to taking your experience from feeling like “the extra mile” to exquisitely far beyond.

We aim to do this in a thousand different ways from the first moment each guest walks through the door ...read more

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What, exactly, is in a glass of wine? An easy question, you might think. For most, the answer is clear: grapes and happiness. More might recall the yeast that is used to boost the fermentation process that yields the alcohol, while others might remind you of the sugars that are sometimes added to help the yeast along. Many may think of the passion, patience and prayers that go into creating every single bottle of white, red or rosé. But for one select group of people, the make up of a glass of wine is a far more complex thing. For sommeliers, their livelihood depends on analysing and describing the most complex drink on the planet, and then recommending the right one to a person (even more complex!) whom they may have only just met ...read more

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With Topaz’s Michelin Star events, we have enjoyed the privilege of being able to bring so many exceptional talents to Phnom Penh to share their gifts with our diners and with team. Everyone will of course recognise the primary distinction that they have earned in the course of their illustrious careers: their Michelin stars. But what about those, such as Guy Lassausaie, Benoit Vidal and Philippe Girardon, who have also been recognised as “Meilleur Ouvrier de France”. For the non-French among us, what exactly is that, and why is it so important? ...read more

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Perhaps one of the oldest forms of sausage there is, black pudding (boudin noir in French) is also one of the most richly delicious sausages to be found. It is as deeply satisfying as any dish you could imagine, especially when served with a healthy dollop of spiced apple purée, or sliced, fried apples if you’re feeling more refined. Add in some creamy mashed potatoes, and you have a plate that can’t fail to win hearts, minds and souls. But this dark, dense, beautifully textured sausage is much more versatile than that too ...read more

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Clear your diaries for 18 October: Topaz is hosting another Les Étoiles Michelin Du Topaz. Promising another spectacular evening of beautiful Michelin-star dining in one of Phnom Penh’s smartest restaurants, this time we are thrilled to welcome Chef Philippe Girardon, founder of Domaine de Clairefontaine at Chonas l’Amballan to the south of Lyon, and one of France’s most exciting chefs.

Chef Girardon came up through the ranks working in great kitchens founded by some of the world’s most legendary chefs ...read more

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We’re gearing up to celebrate Khéma La Poste’s first anniversary and we want everyone to be a part of it! Our second location, opened in October of 2017, is nestled in the in the Postal District of Phnom Penh, beside the very foundation of the city, Wat Phnom. And under the expert guidance of its General Manager, Sambo Nov, Khéma La Poste has become a great success.

In fact, our first year of delicious food and fine wine has been so fantastic that we want to give some of the love back. We want to celebrate you for La Poste’s first birthday ...read more

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Read previous Thalias newsletters here:

August 2018

July 2018

June 2018