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Thalias Newsletter April 2018

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This month brings the celebration of Khmer New Year — bidding farewell to the season for land harvesting and welcoming the rainy season and its promised bounties from Cambodia’s waters. Malis is proud to be part of the celebrations that will be taking place for this year’s Angkor Sangkran to mark this transformation and Khmer New Year, and we urge everyone who can to join in the games, festivities and food to be shared.


A New Year always brings thoughts of new challenges and new beginnings, and I’m pleased to report that we’re edging closer to an opening date for Khéma in Siem Reap. To see what Khéma Angkor has already been doing in support of Sala Baï, check out this post.


Yours sincerely,
Arnaud Darc,
CEO and Chairman Thalias Hospitality Group
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Khéma brings the love of cheese to a new generation

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Last month, Khéma was extremely honoured to welcome Mr Patrice Marchand of Les Frères Marchand as he made his first trip to Cambodia as our exclusive cheese supplier. We filled his three days here — the first of many more to come — with a host of degustations, trainings and events, but found it easy to persuade to him to take the time to present a special Cheese Discovery to a class from local NGO, Pour un Sourire d’Enfant.

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FOOD — The tastiest house-made yoghurts in Phnom Penh

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Smooth, rich and creamy with lightly sour notes, there are few things that can’t be improved with a healthy dollop of yoghurt — though we would hesitate to recommend putting it on your chips. That said, there is no comparison that can reasonably be made between a natural, live, preferably house-made, yoghurt and the pots of lifeless industrial gloop that can usually be found in a supermarket. With this in mind, we went out and tested some of Phnom Penh’s best house-made yoghurts to find out which one might best suit your palate.

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TOURISM — The lights are glowing on the new Toul Tom Pong Lane

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As the sun goes down over Toul Tom Pong, the lights on a little lane to the south of Russian Market start to twinkle, beckoning all those who’ve been slaving feverishly over hot computers all day to get together in one of the most convivial — and, dare we say, congenial — gathering spots in town.

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