When you encounter the chef who runs the kitchens of Khéma Angkor, you are bound to meet a personality out of the ordinary. And the fact is that Sophal Tuon does not only seduce by the talents he displays in the kitchen. A meeting with this friendly and animated chef allows one to better understand the passion that has driven him from a very young age.
For the woman with the definitely Khmer smile, the catering sector is a field in which she has been evolving since her years as a student.
Everyone is finding life more difficult than usual these days which is why we’re working hard to lighten the load as much as we can through beautiful food, great value and a relaxed, stylish environment. Everyone deserves a break now and again, after all.
The Khéma Raclette Party is back, giving you and your friends and family the chance to enjoy an unlimited, two-hour Free Flow of Raclette Cheese, from the experts at Frères Marchand, together with baby potatoes and Khéma Cold Cuts, as well as Free-Flow red and white house wine and buffet-style dishes alongside too.
It had to happen one day of course. Being one of Phnom Penh’s and Siem Reap’s favourite cheese dealers, it was only a matter of time before we decided to take the leap to making our own. And so, we are delighted to introduce you to Le Rousseau,
The Portuguese were the first Europeans to reach Asia by sea, indeed the first Europeans to set foot in Cambodia, so it is surprising that more is not known about the depth and range of their culinary impact on the region. If you go to almost any market in Phnom Penh, you will pass the evidence for it every day in the deliciously yellow, dense and creamy egg custard tarts wrapped in a light puff pastry crust you’ll eventually find as you meander along. And we love them so much, we’ve decided to start creating our own at Khéma, where our hardworking bakers have truly perfected them.
It was only a few weeks — it felt like more — but we certainly missed you, which is why we’ve gone all out to give you even more reasons to drop by Khéma Angkor for one of our sinfully good breakfasts, abundant lunches, night-time specials or just a simple, but indulgent, afternoon tea. And with Father’s Day on the horizon, we’ve also added a couple of extra-special offers into the mix, which you really aren’t going to want to miss.
At Khéma, we have wrapped up the traditions and knowledge that come from 100s of years of practice to provide you with some of the finest charcuterie available in Cambodia, and we prepare much of it in our own kitchens.
The story of cheese is almost as old as the story of human civilisation itself. Shards of ceramic pots carrying milk fats found in Anatolia (modern-day Turkey) and the Levant area of the Fertile Crescent and dating back to approximately 6500 BCE have been established as the earliest evidence of cheesemaking, and other finds in Eastern Europe suggest an even more ancient heritage.
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