Thalias & Event: Topaz sublimes the flavours of the sea in Kampot

In a spectacular first, the Topaz restaurant has joined forces last month with the esteemed Amber Hotel in Kampot to present a truly unforgettable culinary journey. The evening’s menu, crafted with meticulous care by Chef Sopheak Pov and his talented team, was nothing short of spectacular. 

French savoir-faire meets the richness of Cambodia’s coastal treasures

From the very first bite, it’s clear that Chef Sopheak Pov, sommelier Sokmean Sun and Topaz manager Eden Gnean have poured their hearts and souls into this culinary masterpiece.

A mouth-watering selection of unique dishes inspired by the tasty products of the Cambodian coast, offering the perfect balance between the freshness of the fish and seafood, the unique flavor of the Plantation’s Kampot pepper and the refined wines of Celliers d’Asie.

The evening kicked off with an incredible amuse-bouche of seared tuna in a crust, melting to perfection and perfectly enhanced by the unique Kampot pepper. A preamble accompanied by a magnificent Champagne from Reims (Champagne Taittinger Brut Réserve NV Golden Edition, Reims, France).

The dinner went on with a delicious Kep crab served with avocado and citrus fruit, topped with a Kampot pepper vinaigrette and paired with a Sauvignon Blanc (2022 Clos Henri, Organic Sauvignon Blanc, Wairou Valley, Marlborough, New Zealand). The rich, exceptional taste of the crab meat was enhanced by the extreme finesse of the wine, creating an unforgettable taste sensation.

Kep crab salad with avocado, citrus fruit, and Kampot pepper vinaigrette

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