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Message from the CEO

As a year comes to a close, many find it is a good opportunity to look back and reflect on significant people and accomplishments over the past 12 months. Here at Thalias, it’s no different.

Firstly, I’d like to congratulate the over 500 person-strong Thalias team for all of their drive, hard work and passion. We’ve had a fantastic year, ending 2018 with both much to be proud of and look forward to. It’s been a real pleasure to work alongside them and be a part of their story. In this way, I think of every member of the Group’s growing staff as a part of my family. And the staff members who have gained acclaim in hospitality competitions and contributed to improving our environmental sustainability fill me with pride.

Though this month we don’t only look back, there’s also so much to look forward to in 2019. Including a brand new Michelin Star dinner at Topaz in January and big changes to the look and feel of our outlets. Watch this space for more details shortly.

None of our successes would have been possible without our friends, customers, suppliers and partners. I thank you all sincerely for the invaluable role you have played in making Thalias work. On behalf of the Thalias Hospitality family, I’d wish you all Happy Holidays, joyous New Year and fantastic start to 2019.

Yours sincerely,

Arnaud DARC

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As 2018 draws to a close, we at Thalias Hospitality are taking the opportunity to look back on our last 12 months. The root of our name, “thalia”, means plentiful, luxuriant, or abundant. And we are pleased to say that the past year has been full of achievements for us.

Thalias Hospitality is nothing without the tremendous human talent that is our cornerstone. And this year, we’re proud several employees have been recognised as outstanding examples of customer service in competitions and other programmes. ...read more

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Celebrate the year’s end with fabulous food from a menu fit for festivity in itself. Our New Year’s carte du jour features such delicacies as a luxurious dark chocolate tonka bean cake and enormous wild morel mushrooms stuffed with a black truffle mix. Morels are one of the most desired wild mushrooms in the world; with a meaty texture and deliciously earthy, nutty flavour. And a rich chocolate cake is simply divine. What better way to close 2018 than with such coveted fare? ...read more

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Just in time to ring in 2019 with superb taste, Les Étoiles Michelin du Topaz is here again. Clear your calendar for January 17th as we welcome Michelin starred Chef Christian Têtedoie* for another exclusive culinary experience in the heart of Phnom Penh. Floating intoxicatingly between authenticity and modernity, the Chef will offer a cuisine full of emotions.

His dishes are inspired by the rhythm of the seasons, nature, and the beauty of his produce ...read more

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Whether you’re ending 2018 with a bang or an intimate whisper, Khéma has a delicious meal for your New Year’s Eve. We’ve used all our culinary tricks to conjure a menu perfect for reflecting on the end of one year and enthusiastically looking forward to another.

Our inspired international menu features such treats as succulent roast lamb chops, mouth-watering goat cheese ravioli steeped in an herb cream soup and, to top it off, a heady Irish coffee mousse with sweet crêpe crisps ...read more

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Come celebrate an adventurous New Year meal at Malis Phnom Penh or Siem Reap with a dazzling menu of Cambodian specialties spiced with a sprinkle of Malis merriment.

Our creative four-course meal features rare, delicious flavours from Cambodian staples to reimagined Western favourites. Like young-rice flake encrusted pigeon, deep fried to crispy perfection, and snappy river lobster bites ...read more

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Want to bring your home-cooked Christmas meal to another level? Then our ‘Holiday Stuffed Turkey Supreme’ recipe is just for you.

Master Chef of Topaz Restaurant, Alain “Papa” Darc, exposes some of his chef’s secrets with an original recipe to impress your guests ...read more

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The 5th edition of Cambodge Mag will be available starting on December 7th. As usual, this new edition acts as a vibrant counterpart to the Cambodge Mag’s equally active online news feed.

This month, editor-in-chief Christophe Gargiulo and his team prepared exclusive features on the relations between Cambodia and the European Union and the current situation of tourism in the Kingdom. Other standout articles cover the extinction of leopards in the country, along with...read more

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Cambodia’s rising culinary talents will come to the fore on December 4th. In collaboration with a consortium of American Food producers, the Academy of Culinary Arts Cambodia (ACAC) is inviting professional Cambodian chefs aged 25 and under to show their skills.

Over 90 minutes, contestants must craft a standout dish featuring sing select sundries and produce from the States ...read more