It’ll take more than a lockdown to keep our team down. The Khéma crew are back at their stations and as busy as ever and as keen in their mission to keep serving up great food and great service for you. And we’ve made that even easier than ever before thanks to the new Thalias App
Blessed with a moderate climate that varies quite dramatically across the country, from the cool damp of Brittany to the dry heat of Provence, France has nonetheless succeeded in creating a breakfast for all places and all seasons. It is rooted in a deceptive simplicity, a cup of strong coffee and a rich, soft but crispy croissant. But of course, there is so much more to it than that, and at Khéma our team of dedicated bakers have become experts in creating all the things that make up the perfect French breakfast.
With Phnom Penh on a severe lockdown and many more of us working from home than ever before (even those whose traditional workspace might have consisted of a nearby friendly café), the question of lunch has become one we need to think about differently. Fortunately, Khéma has been on the case.
Among our sweetest childhood memories are the days on which we got to eat cake. Perhaps it was a simple custard tart from the local market (not quite a cake, we know, but close enough), or a luscious gateau, coated in soft, sweet, velvety plumes of rich, creamy icing beneath which the springy, crumbly sponge announced the day to be a special one, even if nothing in particular was happening.
Workers in the heart of Phnom Penh’s vibrant business district can now get their favourite Khéma snacks and bites as easily as a quick walk around their desk. We’re excited to announce that the beautiful new Khéma GO is due to open its doors soon, making it easy for the capital’s movers and shakers to keep going without compromise.
Roquefort, Mimolette, Rosette de Lyon, Jambon de Bayonne. Poetry on a plate and on your tongue. These are just a few of the wonderful Cheese & Charcuterie that you can now enjoy at home,
On the occasion of International Women's Day, Sinuon Seng and Sievlinh Orn, respectively Prep Cook and Commis at Khéma Angkor, have crafted a special three-course menu that is simple, fresh and delicious, but with a touch of decadence in the rich flavours of prawns, beef tenderloin and white chocolate mousse. Before enjoying it, discover their experiences and messages for Women's Day.
Another graduate of the NGO Pour un Sourire d'Enfant (PSE), Navy is carving out an excellent career at Khéma La Poste.
Raksa Heng is Demi Chef de Partie in the Cold Section of Khéma Pasteur. On the occasion of Women's Day, she created a Salmon Tartare that brings her back to the beginning of her career. Read more about her story below.
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