What are the opening hours?

Monday 11:00 - 14:00 17:30 - 21:30 Tuesday 11:00 - 14:00 17:30 - 21:30 Wednesday 11:00 - 14:00 17:30 - 21:30 Thursday 11:00 - 14:00 17:30 - 21:30 Friday 11:00 - 14:00 17:30 - 21:30 Saturday 11:00 - 14:00 17:30 - 21:30 Sunday 11:00 - 14:00 17:30 - 21:30

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TOPAZ

Name: TOPAZ
Address: House, number 162 Norodom Boulevard, Phnom Penh 12302, Phnom Penh, 12110, KH
Telephone: +85515821888
Price range: $$$

Savor elegance at Topaz. Indulge in exquisite French cuisine & craft unique, sophisticated memories.

30/07/2026

It was more than just an etiquette class—it was a journey of confidence, respect, and character.
I had the privilege of spending the day with an incredible group of young ladies. Their curiosity, enthusiasm, and willingness to learn made every activity meaningful and inspiring.

At True Etiquette Training, we believe that etiquette is not about memorizing rules or using the right fork. It is about developing confidence, showing respect, communicating with grace, and leaving a positive impression wherever life takes you.

Through fun, interactive activities and real-life situations, our students learned valuable life skills that will benefit them in school, at home, while traveling, and throughout their future careers.

A heartfelt thank you to all the parents for trusting us to be part of your children’s growth during their school break. Watching these young minds learn, laugh, and flourish has been truly rewarding.

Give your child the gift of confidence, elegance, and lifelong social skills.

17/07/2026

𝐿𝑒 𝒯𝑒𝓇𝓇𝑜𝒾𝓇 𝑅𝑒𝓉𝓇𝑜𝓊𝓋é: 𝒜𝓃 𝐸𝓋𝑒𝓃𝒾𝓃𝑔 𝑜𝒻 𝐹𝑜𝓊𝓇 𝒞𝒽𝑒𝒻𝓈, 𝐹𝑜𝓊𝓇 𝒮𝓉𝑜𝓇𝒾𝑒𝓈, 𝒶𝓃𝒹 𝒪𝓃𝑒 𝒰𝓃𝒻𝑜𝓇𝑔𝑒𝓉𝓉𝒶𝒷𝓁𝑒 𝒯𝒶𝒷𝓁𝑒 🍷

Last night, Topaz welcomed four chefs, four chapters, and a cellar of exceptional Penfolds wines — including a surprise appearance of the legendary Penfolds Grange.
But the real story was on the plate.

𝓒𝓱𝓮𝓯 𝓟𝓱𝔂𝓻𝓪 𝓗𝓮𝓶 reminded us that French technique is not about force — it's about patience. His Sériole Marinée au Citron Vert: cured yellowtail with Mondulkiri avocado, passion fruit, and Baeri caviar — lifted beautifully by the precision of 𝓟𝓮𝓷𝓯𝓸𝓵𝓭𝓼 𝓑𝓲𝓷 311 𝓒𝓱𝓪𝓻𝓭𝓸𝓷𝓷𝓪𝔂.

𝓒𝓱𝓮𝓯 𝓢𝓸𝓹𝓱𝓮𝓪𝓴 𝓟𝓸𝓿 spent 8 hours coaxing lemongrass, galangal, kaffir lime, and turmeric into a rich broth — clarified to crystal using classic French technique. Inside: snail mousseline, Cambodian snails, Kampot pepper, and truffle. Paired with an aromatic 𝓟𝓮𝓷𝓯𝓸𝓵𝓭𝓼 𝓚𝓸𝓸𝓷𝓾𝓷𝓰𝓪 𝓗𝓲𝓵𝓵 𝓐𝓾𝓽𝓾𝓶𝓷 𝓡𝓲𝓮𝓼𝓵𝓲𝓷𝓰 that echoed every note of the consommé.

𝓒𝓱𝓮𝓯 𝓢𝓸𝓹𝓱𝓮𝓪𝓴 𝓢𝓪𝓸 took us back to dusk in a Khmer village — roasted duck, garlic, chili, memory. Smoked duck breast, tamarind, fried rice, braised cabbage. Not fusion. Something entirely its own — met by 𝓟𝓮𝓷𝓯𝓸𝓵𝓭𝓼 𝓑𝓲𝓷 389, the legendary Baby Grange, its perfect partner.

𝓒𝓱𝓮𝓯 𝓟𝓪𝓷𝓱𝓪𝓻𝓲𝓽𝓱 𝓗𝓪𝓴 closed the way Cambodia ends every celebration — with sweetness. Glazed banana, black sweet rice, palm sugar caramel, coconut espuma, crispy Nom kreab.
But before that: our own Bleu de Prek Leap — handcrafted in the Topaz cheese laboratory — paired with the powerful 𝓟𝓮𝓷𝓯𝓸𝓵𝓭𝓼 𝓑𝓲𝓷 150 𝓢𝓱𝓲𝓻𝓪𝔃. A moment of pure Cambodian terroir.

This was not simply a wine dinner.
It was a conversation between Australian vineyards and Cambodian terroir. Between craftsmanship and creativity. Between tradition and innovation. Above all, it was proof that Cambodia today has chefs capable of creating experiences that belong on the international gastronomic stage.

A heartfelt thank you to the entire Topaz team — from the kitchen to the floor — whose dedication and care made this evening possible from the very first preparation to the final course.

Thank you to everyone who joined us at the table — and to Penfolds for wines worthy of every course. 🍷

14/07/2026

Chef Panharith Hak, Pastry Chef for Thalias Hospitality Group, shapes the last third of the evening — from the tamarind sorbet that resets the palate, to the dessert that closes it, to the final bite at the table.

"Dessert in Cambodia already has everything French pastry looks for — sourness, sweetness, texture," he says. "Black rice and coconut cream don't need much help. My job is to get out of the way."

His Banane & Riz Noir — roasted banana over fermented black rice, coconut cream, palm sugar, and a Bay Krieb tuile for crunch — is the last course of Le Terroir Retrouvé, followed by his own selection of mignardises to send guests home.

The full four-chef evening: Thursday, 16 July, 7pm, Topaz Restaurant, Norodom Boulevard.
USD 98 net per person.
Limited seats.
Reservations: +855 (0)15 821 888.

13/07/2026

𝐂𝐡𝐞𝐟 𝐒𝐨𝐩𝐡𝐞𝐚𝐤 𝐒𝐚𝐨 travels from 𝐌𝐚𝐥𝐢𝐬 𝐒𝐢𝐞𝐦 𝐑𝐞𝐚𝐩 to stand alongside three Phnom Penh chefs for this collaboration — and he brought the dish built to anchor the night.

"Duck breast is a French classic, but tamarind is what I grew up cooking with," he says. "The sourness cuts the richness of the smoke. It's not a compromise — it's the better version."

His Magret de Canard Fumé au Tamarin pairs smoked duck breast with jasmine rice and braised cabbage, warmed with star anise, cinnamon and palm sugar, and finished with a tamarind jus that ties the whole plate back to Cambodia.

This is the centerpiece course of Le Terroir Retrouvé — Thursday, 16 July, 7pm, Topaz Restaurant, Norodom Boulevard.
USD 98 net per person.
Reservations: +855 (0)15 821 888.

12/07/2026

𝐂𝐡𝐞𝐟 𝐒𝐨𝐩𝐡𝐞𝐚𝐤 𝐏𝐨𝐯, 𝐄𝐱𝐞𝐜𝐮𝐭𝐢𝐯𝐞 𝐂𝐡𝐞𝐟 𝐨𝐟 𝐓𝐨𝐩𝐚𝐳, carries three courses through the evening — a warm Comté gougère to open, a consommé that asks a bigger question, and a mille-feuille built around Cambodia's own blue cheese.

"Escargot is classic France. Lemongrass, galangal, turmeric — that's home," he explains. "I didn't want to choose between them. I wanted the broth to hold both."

His Consommé d'Escargots does exactly that: a clear French broth built on Cambodian aromatics, finished with white truffle oil. And for the cheese course, he layers Bleu de Prek Leap — made just outside Phnom Penh — into a crisp mille-feuille with date preserve, proof that a French pastry technique can carry a Cambodian cheese as well as any import.

Join Chef Pov and three other chefs for the full evening:
Thursday, 16 July, 7pm, Topaz Restaurant, Norodom Boulevard.
USD 98 net per person.
Reservations: +855 (0)15 821 888.

11/07/2026

𝐂𝐡𝐞𝐟 𝐏𝐡𝐲𝐫𝐚 𝐇𝐞𝐦 leads the kitchen at Topaz TheCommune — and for Le Terroir Retrouvé, he brought us back to something simple: a cure, a squeeze of lime, and an avocado grown in the red earth of Mondulkiri.

"People think French technique means something heavy," he says. "A cure is patience, not weight. The fish tells you when it's ready — you just have to listen."

The result is his 𝐒é𝐫𝐢𝐨𝐥𝐞 𝐌𝐚𝐫𝐢𝐧é𝐞 𝐚𝐮 𝐂𝐢𝐭𝐫𝐨𝐧 𝐕𝐞𝐫𝐭: cured yellowtail brightened with lime, layered with Mondulkiri avocado and passion fruit, finished with Baeri caviar. Cambodian produce, a French hand, and a chef who has spent years learning exactly when to stop.

Paired with 𝐏𝐞𝐧𝐟𝐨𝐥𝐝𝐬 𝐁𝐢𝐧 𝟑𝟏𝟏 𝐂𝐡𝐚𝐫𝐝𝐨𝐧𝐧𝐚𝐲 — join us Thursday, 16 July, 7pm, at Topaz Restaurant on Norodom Boulevard for the full eight-course collaboration.
USD 98 net per person.
Reservations: +855 (0)15 821 888.

03/07/2026

𝐿𝐸 𝒯𝐸𝑅𝑅𝒪𝐼𝑅 𝑅𝐸𝒯𝑅𝒪𝒰𝒱É
𝐹𝓇𝑒𝓃𝒸𝒽 𝒞𝓇𝒶𝒻𝓉𝓈𝓂𝒶𝓃𝓈𝒽𝒾𝓅, 𝑅𝑜𝑜𝓉𝑒𝒹 𝒾𝓃 𝒞𝒶𝓂𝒷𝑜𝒹𝒾𝒶'𝓈 𝐹𝒾𝓃𝑒𝓈𝓉 𝒫𝓇𝑜𝒹𝓊𝒸𝑒

Topaz Restaurant proudly presents Le Terroir Retrouvé, an exclusive four-chef wine dinner in collaboration with Penfolds, proudly distributed in Cambodia by ក្រុមហ៊ុន ឈីវទីមុិច គ្រុប - Chhivtimex Group.

For one unforgettable evening, four acclaimed chefs come together to showcase Cambodia's exceptional produce through the lens of French culinary craftsmanship. Guided by classical techniques and inspired by indigenous ingredients, spices, and local flavours, each course is thoughtfully paired with a curated selection of Penfolds wines.

More than a wine dinner, Le Terroir Retrouvé is a celebration of craftsmanship, collaboration, and the remarkable bounty of Cambodia.

🍷 Le Terroir Retrouvé
📅 Thursday, 16 July 2026
🕖 7:00 PM
📍 Topaz Restaurant, Norodom Boulevard
💲 USD 98 net per person
Seats are limited.
Reserve now: +855 (0)15 821 888

Address

House, Number 162 Norodom Boulevard, Phnom Penh 12302
Phnom Penh
12110

Opening Hours

Monday	11:00 - 14:00
	17:30 - 21:30
Tuesday	11:00 - 14:00
	17:30 - 21:30
Wednesday	11:00 - 14:00
	17:30 - 21:30
Thursday	11:00 - 14:00
	17:30 - 21:30
Friday	11:00 - 14:00
	17:30 - 21:30
Saturday	11:00 - 14:00
	17:30 - 21:30
Sunday	11:00 - 14:00
	17:30 - 21:30

Telephone

+85515821888

Website

facebook.com

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