Khéma offers a unique concept in central Phnom Penh featuring a French fine dining restaurant, gourmet café, bakery, delicatessen and walk-in wine cellar, all under one roof in a stylish setting.
Dependent on your mood, opt for an intimate three-course dinner in Khéma’s signature restaurant, enjoy a freshly brewed coffee and delicious homemade pastry in our gourmet café or take out a selection of our imported charcuterie and cheese from our delicatessen, the choice is yours.
With an abundant selection of delicacies to suit all tastes, Khéma also boasts an extensive wine cellar with a large selection of French wines from across the regions.
The three ingredients that we think make up the perfect dining (or wining) experience, and Khéma has been primed to optimise them all.
Showcasing the best of French and international cuisine, a magnificent gourmet deli selection, and top wines, all served up in a smart, sociable and sophisticated atmosphere, Khéma is the perfect spot for a catch up, a celebration, a relaxing kick back on a lazy Sunday afternoon (don’t forget to check out our all-day weekend Free-flow Breakfast), and definitely not forgetting the promise of a romantic evening for two.
Reserve a table now to get your Khéma Vibe.
Khéma La Poste threw open the doors on its grand opening last month, boasting a bright new look, an energised team, and a bolder, wider menu than before. Not everything has changed though. Long-loved favourites from Khéma Pasteur are still there, especially the things we’re best at, alongside a delicious selection of new ideas and inspirations from around the world. But our heart rests in France, which is why the mysterious and magic Steak-frites Café de Paris is our banner dish.
Order it and on an elegant hot salver you’ll be served a deliciously rich and juicy grilled steak balanced out by the buttery and deep-mineral flavours of the Café de Paris sauce, accompanied with a generous serving of golden house-made French fries. Steak-frites Café de Paris embodies France’s earthier approach to food, with an emphasis on deep flavours, pots of butter and, of course, that predilection for a certain je ne sais quoi.
Because Café de Paris sauce is technically a mystery, which could be awkward when, as Auguste Escoffier notes, sauces are the very source of much of what we know as French cuisine. That said, Café de Paris sauce actually first came to prominence in Geneva (and we admit that fries come from Belgium, but still), where it was the speciality at the Café de Paris restaurant. Indeed, it still is their speciality, as well as at several other restaurants to whom it sells its secret formula under a strict licence.
However, a French restaurant group has also found fame with their version of Entrecôte Café de Paris, which is so renowned that when the New York Times went to Paris to talk steak, the resulting article starts with its restaurant, Le Relais de Venise, set in an elegant building in west-central Paris (and now also in London, New York and Mexico City).
Le Relais de Venise offers its guests a choice of one starter, one main and 20 desserts, and has done so successfully for more than 50 years. You can’t make a booking, yet people will line up around the block for the chance of a table. When The Independent newspaper visited the restaurant in 2003, they were as thrilled by the fact that the only choice one can make in relation to the main course is ‘rare’, ‘medium-rare’ or ‘medium’, as they were by the restaurant’s ability to make French people queue, in an orderly fashion. Appraising (and harshly judging) international queueing formations is a passionately pursued English past-time; some suspect it’s the only reason they ever travel.
Taking a stab at the ingredients of this divine mysterious sauce, renowned New York Times food writer Mark Bittman thought tarragon and shallots might be involved before he ran out of steam. Le Monde took a closer look when it published an ‘exposé’ in 2007 purporting to strip the mystery bare after subjecting the sauce to chemical analysis. The conclusion: chicken livers, fresh thyme and thyme flowers, full cream, white Dijon mustard, butter, water, salt, and pepper. One can almost imagine them secreting samples of the sauce out of the restaurant, James Bond-style. However their endeavours and their insolence were politely dismissed by the restaurant’s owner, Hélène Godillot, as so much nonsense.
And so a mystery it remains. And thus will Khéma’s own Café de Paris sauce remain a mystery too. You’ll simply have to come and try it to see if you can work it out.
It's served daily between 2pm & 6pm at just $6+ per person
An association of three quintessentially British traditions, Khéma’s Afternoon Tea offers an opportunity to indulge in a delicious selection of rich sweet and savoury bites together with a free-flow of loose-leaf teas from the specialists at Harney & Sons.
The origins of the great British Afternoon Tea can be traced back to Anna Maria Russell, the seventh Duchess of Bedford, who in the early 1800s established the habit of serving tea and cakes at 5pm in order to stave off “that sinking feeling” one got in between meals while being left to one’s own devices as the servants were busy preparing the main meal to be served at 8pm.
This elegant staging post between two larger meals was of course served only to those who had the leisure time to spare, and its particular Britishness lay in the fact that it was almost invariably accompanied by tea. By contrast, during the Italian equivalent of Merenda, the beverage is a thick hot chocolate in which to dip delicate, specially prepared biscuits.
Our Harney & Sons selection of loose leaf teas naturally includes the unequivocally British favourites, Darjeeling, Earl Grey, English Breakfast and Lapsang Souchong, but also teas from across the Asia region such as Pomegranate Oolong, Jasmine, Genmaicha, Formosa Oolong, Cherry Blossom, and from further abroad including organic Rooibos, Moroccan Mint, White Christmas, and Egyptian Chamomile.
By contrast with the distinctly silver-spoon Afternoon Tea, the British High Tea was a more working class affair developed at the height of Britain’s industrialisation and urbanisation. This was a substantial meal designed to satisfy the nation's workers hungry at the end of a day’s hard labour and therefore focused on hearty savoury dishes, cold meats, cheeses and plenty of baked goods. As the price of sugar came down after the Napoleonic Wars, sweet dishes also came to play an important role. It came to be called High Tea because, unlike Afternoon Tea, it was usually served at the dining table, up high, rather than in the drawing room.
The divine delights of a Devon Cream Tea came about around the middle of the 1900s, and single-handedly made a star out of scones, a dense and crumbly flat cake made with dried fruit which is then spread with thick, gorgeous layers of jam and whipped or clotted cream. It is the perfect marriage of sin and simplicity, a chance to indulge without being over-indulgent, i.e. British pragmatism at its very best.
In keeping with that tradition, a freshly baked scone served with lashings of jam and vanilla cream is at the very heart of every Khéma Afternoon Tea. In addition to that, on our elegant “tiers of delight” you’ll find a selection of savoury bites such as goat cheese and tomato tartine, a warm pie-wrap, and prawn cocktail, and below that sweet favourites including the famous macaron, one of Khéma’s divine selection of cakes, a light pastry, and fresh fruit.
Khéma Afternoon Tea is served daily between 2pm and 6pm at just $6+ per person. To make your reservation, click here .