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Taste of the Wild at Rainbow Lodge, Koh Kong

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Between the sea and the mountains, at a fork in a river in the heart of a rainforest, Rainbow Lodge is a relaxed but stylish retreat that allows you to enjoy the quiet treasures of one of Cambodia’s most far-flung and least populated provinces, Koh Kong.

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Thalias Newsletter November 2019

Thalias November 2019 Newsletter
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November is here and with it come all the public holidays to celebrate Independence Day and the Water Festival. Take this opportunity to indulge yourself with a relaxing staycation at Arunreas Hotel; read more about our Majestic Suite in this newsletter and let yourself be tempted by our unique urban hotel experience. Visit our adjoining Khéma restaurant to savour our selection of cheeses from the French Master cheesemongers Les Frères Marchand. Discover their savoir-faire below and let yourself be amazed by their family tradition that goes back 140 years.


You can find out more about those, and much, much more, in this month’s newsletter below. I hope you enjoy it!


Yours sincerely,
Arnaud Darc,
CEO and Chairman Thalias Hospitality Group

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New Master Plan on the Cards for Siem Reap

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The Tonle Sap, Phnom Kulen and surrounding areas of Siem Reap city are all slated for development under a new Tourism Master Plan announced by the Ministry of Tourism in September in a bid to attract more visitors to the city and Angkor temples complex. The plans also include the creation of a new tourism hub town in Siem Reap province, complete with an international airport.

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(Kampot) Salt of the Earth

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One of the essential elements without which humans cannot survive, salt is a mineral that comes exclusively from the sea — either the seas we see before us today, or ancients seas that have long ago been absorbed by the earth leaving saline mineral deposits buried underground. Thanks no doubt to its vital nature, salt is one of the oldest seasonings adopted by man, because while we may depend upon it for our survival, our bodies do not have the capacity to manufacture or store much by themselves. Perhaps this is why we have also developed such a taste for it.

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