Le Rousseau — Simple, but Divine
Two years ago, Khéma launched the first of its own range of branded artisan cheeses, Le Rousseau, a simple Fromage Frais named in honour of dairy consultant Nicolas Rousseau who […]
For a Fizz that’s Fabulous, at a Fraction of the Price
You’ve got something wonderful to celebrate and truly special occasions demand rivers of Champagne. That’s the rule isn’t it? But it’s a rule that comes with a price tag that […]
Khéma Flatiron Ready to Rise
This August, Khéma Restaurant is proudly opening its doors in the landmark Flatiron by Meridian building to the west of Phnom Penh train station. It’s taken more than expected (thank […]
The Art of Camembert
“Muftis and bishops should be like ripe camembert cheeses – a bit on the nose and not for the faint-hearted, but memorable!” Michael Leunig It was over half a century […]
Khéma Croissants — Put a Smile on your Day
At GO Artisan Bakery, we pride ourselves on making a pure butter croissant that brings together all the rich, buttery silkiness, the fabulous flakiness, and rich flavour that the best […]
Free Flow Business Lunch at Khema
Beautifully presented and served as always, the menu highlight some of the classics from our à la carte, with some new additions to keep a spring in our chefs’ steps. […]
Celebrate French National Day at Khéma
This year celebrate July 14th in French style with our Blue-White-Red buffet at Khéma Bastille Day is the common name in English-speaking countries for the celebration of the national day […]
How Brunch Saved the Weekend!
Brunch has become a traditional time to go out and enjoy a full meal in the late morning or early afternoon with friends and booze. But how did brunch become […]
A Wine for the Devil’s Throat
“The ancient Egyptians believed the god Anubis met each of us on the other side, and that he stood before a great scale on which our hearts were set. There […]
The Eternal Lunch
“The sweetness of food does not last long, but the sweetness of good words do.” Thai Proverb Whilst I lived in Thailand some time ago, I became very fond of […]