Saturday, November 10, 2018
Friday, September 14, 2018
Sunday, August 5, 2018
Phnom Penh Radio Frequencies 金边广播电台频率
87.75 Voice Of Koh Santepheap (VOK)
88.00 Sweet FM
88.25 Radio Meanchey FM
89.50 Voice of New Life Radio
90.00 Radio FM 90
90.50 Ta Phrom Radio
91.00 Radio New Phnom Penh
91.25 Sleuk Mas FM
92.00 RFI
93.50 Metropolitan Radio
93.75 DAP Radio
94.50 ABC Traffic FM
96.00 Radio National Kampuchea
97.00 Radio Apsara/Planet 97 FM
97.50 Love FM
98.00 Virgin Hitz
98.25 Kasekor FM
99.00 FM99
99.50 Krusa FM/Family FM
100.00 BBC WS
100.70 Cool FM
101.00 Nokorwat FM
101.25 Meatophum Yoeng
101.50 Radio Australia
102.00 Radio WMC
102.50 Radio Tonle FM
103.00 Municipality Radio
104.00 Radio Sovann Phum
104.50 Radio Hang Meas FM
105.00 Radio Beehive/Sambok Khmoum
105.50 Vayo FM
105.75 RNK Wat Phnom FM
105.75 China-Cambodia Friendship Radio
106.00 Southeast Asia Radio
106.50 Radio Sarika FM
107.00 Khmer FM/Smile Radio
107.50 ABC Cambodia FM
108.00 Soft FM
88.00 Sweet FM
88.25 Radio Meanchey FM
89.50 Voice of New Life Radio
90.00 Radio FM 90
90.50 Ta Phrom Radio
91.00 Radio New Phnom Penh
91.25 Sleuk Mas FM
92.00 RFI
93.50 Metropolitan Radio
93.75 DAP Radio
94.50 ABC Traffic FM
96.00 Radio National Kampuchea
97.00 Radio Apsara/Planet 97 FM
97.50 Love FM
98.00 Virgin Hitz
98.25 Kasekor FM
99.00 FM99
99.50 Krusa FM/Family FM
100.00 BBC WS
100.70 Cool FM
101.00 Nokorwat FM
101.25 Meatophum Yoeng
101.50 Radio Australia
102.00 Radio WMC
102.50 Radio Tonle FM
103.00 Municipality Radio
104.00 Radio Sovann Phum
104.50 Radio Hang Meas FM
105.00 Radio Beehive/Sambok Khmoum
105.50 Vayo FM
105.75 RNK Wat Phnom FM
105.75 China-Cambodia Friendship Radio
106.00 Southeast Asia Radio
106.50 Radio Sarika FM
107.00 Khmer FM/Smile Radio
107.50 ABC Cambodia FM
108.00 Soft FM
Friday, April 13, 2018
Thursday, February 15, 2018
Monday, January 15, 2018
At Miam, a collaboration of tastes
At Miam, a collaboration of tastes
The Duck Magret, a classic French dish with a Hoisin glaze. Hong Menea
At Miam, there’s more to the logo – an intertwined knife, spoon and fork – than meets the eye. It represents the three French friends behind the new restaurant – Sov Men (spoon), Sorya Sao (fork) and chef Arthur P (knife) – and their collaborative approach.
The three met while working together in Maison Kayser before deciding to strike out on their own. Sorya brings her experience working in bars and restaurants in France to the mixology side of Miam, while Sov has expertise in managing the floor from his time in France and Australia.
Arthur, meanwhile, has worked as a chef in Holland and South Africa, before coming to Phnom Penh. The result is an innovative blend of cuisine and drinks in a friendly and warm environment.
“Here we wanted to mix our knowledge,” Sov said. “She’s on the bar, I’m on the floor, he’s in the kitchen, so we can do everything from breakfast to dinner.”
A ubiquitous and often meaningless description, “fusion” is taken very literally at Miam – with good results. Sorya and Sov each have Cambodian heritage, and that influence is apparent on the largely French menu.
The Duck Magret ($9.5) is a grilled duck breast, finished in the oven, with a Hoisin glaze, with a medley of beans and peas on top of a carrot puree. The Khmer Risotto ($7), meanwhile, is a twist on the classic Italian dish. With Arborio rice, lemongrass, coconut milk, parmesan and a range of Khmer spices, the dish is aromatic and truly unique.
The standout, though, may be the pannacotta ($3.9), which is spiced with chai and cinnamon, with lime zest on top. “We always try to mix new things,” Sov said.
“You’ll never see just a pasta Bolognese, or Carbonara. It’s only original stuff.”
From left: Sov Men, Sorya Sao and Arthur P in the dining room at Miam. Hong Menea
That rings true for the bar as well, which fits the overall vibe of Miam as a kind of laboratory of recipes. Sorya makes homemade syrups for cocktails and, using a dehydrator, has jars filled with garnishes like dried oranges. Most of the drinks are either gin-, vodka- or rum-based, often macerated with other ingredients.
The Very Berry Collins ($5.5) has vodka, basil, fresh berries, lemon and cranberry, while the Very Old Cambodian features rum, palm sugar, bitters, lime, palm spirits and soda. Like the food menu, Sorya insists, nothing is fixed at the bar, which is a constant work in progress.
“We really exchange in the kitchen and the room,” she said. “It’s nice to have an alchemy between us.”
While Miam is a bit pricier than your average Phnom Penh restaurant, it is reasonable given the quality of ingredients and of the cooking. A $12 lunch set menu features a starter and main dish, plus a drink and coffee, while a menu with a starter, main and dessert goes for $15.
This week’s mains included a Dory Meuniere, Homemade Gnocchi and Chicken Fricassee. In all, it’s a place to indulge casually, or simply enjoy a cup of coffee or cocktail in a bright atmosphere.
“I like to think about us like we don’t have so much pretension,” Sorya said. “We are affordable. We are casual. Come as you are, and that’s it.”
Miam is located on Street 278, just east of Street 57. It is open every day from 8am-10pm. Tel: 092 237 550.
~News courtesy of Phnom Penh Post~
The Duck Magret, a classic French dish with a Hoisin glaze. Hong Menea
At Miam, there’s more to the logo – an intertwined knife, spoon and fork – than meets the eye. It represents the three French friends behind the new restaurant – Sov Men (spoon), Sorya Sao (fork) and chef Arthur P (knife) – and their collaborative approach.
The three met while working together in Maison Kayser before deciding to strike out on their own. Sorya brings her experience working in bars and restaurants in France to the mixology side of Miam, while Sov has expertise in managing the floor from his time in France and Australia.
Arthur, meanwhile, has worked as a chef in Holland and South Africa, before coming to Phnom Penh. The result is an innovative blend of cuisine and drinks in a friendly and warm environment.
“Here we wanted to mix our knowledge,” Sov said. “She’s on the bar, I’m on the floor, he’s in the kitchen, so we can do everything from breakfast to dinner.”
A ubiquitous and often meaningless description, “fusion” is taken very literally at Miam – with good results. Sorya and Sov each have Cambodian heritage, and that influence is apparent on the largely French menu.
The Duck Magret ($9.5) is a grilled duck breast, finished in the oven, with a Hoisin glaze, with a medley of beans and peas on top of a carrot puree. The Khmer Risotto ($7), meanwhile, is a twist on the classic Italian dish. With Arborio rice, lemongrass, coconut milk, parmesan and a range of Khmer spices, the dish is aromatic and truly unique.
The standout, though, may be the pannacotta ($3.9), which is spiced with chai and cinnamon, with lime zest on top. “We always try to mix new things,” Sov said.
“You’ll never see just a pasta Bolognese, or Carbonara. It’s only original stuff.”
From left: Sov Men, Sorya Sao and Arthur P in the dining room at Miam. Hong Menea
That rings true for the bar as well, which fits the overall vibe of Miam as a kind of laboratory of recipes. Sorya makes homemade syrups for cocktails and, using a dehydrator, has jars filled with garnishes like dried oranges. Most of the drinks are either gin-, vodka- or rum-based, often macerated with other ingredients.
The Very Berry Collins ($5.5) has vodka, basil, fresh berries, lemon and cranberry, while the Very Old Cambodian features rum, palm sugar, bitters, lime, palm spirits and soda. Like the food menu, Sorya insists, nothing is fixed at the bar, which is a constant work in progress.
“We really exchange in the kitchen and the room,” she said. “It’s nice to have an alchemy between us.”
While Miam is a bit pricier than your average Phnom Penh restaurant, it is reasonable given the quality of ingredients and of the cooking. A $12 lunch set menu features a starter and main dish, plus a drink and coffee, while a menu with a starter, main and dessert goes for $15.
This week’s mains included a Dory Meuniere, Homemade Gnocchi and Chicken Fricassee. In all, it’s a place to indulge casually, or simply enjoy a cup of coffee or cocktail in a bright atmosphere.
“I like to think about us like we don’t have so much pretension,” Sorya said. “We are affordable. We are casual. Come as you are, and that’s it.”
Miam is located on Street 278, just east of Street 57. It is open every day from 8am-10pm. Tel: 092 237 550.
~News courtesy of Phnom Penh Post~
Government plans one of world’s biggest airports in Kandal
Government plans one of world’s biggest airports in Kandal
The Cambodian government has approved plans to build one of the world’s largest airports in Kandal province, though key actors have yet to work out the details and one economist noted yesterday that the current proposal may be short-sighted.
A document from the Council of Ministers, dated December 21, approves an investment proposal from Cambodia Airport Investment Co Ltd to build a $1.5 billion, 2,600-hectare airport in Kandal province’s Kandal Steung district, about 30 kilometres south of Phnom Penh.
Cambodia Airport Investment is a joint venture between local conglomerate Overseas Cambodia Investment Corporation (OCIC) and the Cambodian government’s State Secretariat of Civil Aviation (SSCA), according to the document. Last Thursday, OCIC signed a “cooperation framework agreement” for a new Phnom Penh airport with the state-run China Development Bank.
A 2,600-hectare airport would be the ninth-largest airport in the world, putting it just below the US’s Chicago O’Hare (2,610 hectares) and well above China’s Beijing Capital International (2,330 hectares). The current Phnom Penh International Airport is about 400 hectares.
According to the document, OCIC will invest $280 million, while unspecified “foreign banks” will provide $1.1 billion in funding. OCIC will own 90 percent of the shares in the completed airport, with the rest going to SSCA.
But the project is just getting off the ground, according to OCIC and government officials. Sin Chansereyvutha, a spokesman for the SSCA, said yesterday that there was no detailed plan or agreement, and the aviation authority had not even met with OCIC to discuss the project yet.
“The project will need a long time [to materialise] because we need to negotiate on many criteria, on the frameworks of the agreement,” Chansereyvutha said, adding that the government would also have to find a way to deal with Cambodia Airports, the company that currently holds a concession to operate Phnom Penh International Airport until 2040.
Cambodia Airports, which is majority-owned by France’s Vinci Group, submitted plans to the government last year to expand both the Phnom Penh and Siem Reap airports to accommodate future growth in traffic, according to Khek Norinda, the company’s PR and communications director.
But expansion plans have been halted in the past by government officials, who have opted instead to build new airports, financed by Chinese banks, in both towns.
Norinda declined to answer questions yesterday about Cambodia Airports’s concession agreement or about whether negotiations were ongoing between the company and the Cambodian government, instead replying with a statement that said “dialogue through a mutual respect of the agreement made between both parties is critical for the future development of the airports, their successes and the country’s development. Our teams are always ready to engage with Cambodian authorities.”
Another potential roadblock to the new airport project is its questionable long-term viability, according to Nget Chou, a senior consultant at Emerging Markets Consulting.
Chou said yesterday that he was suspicious a project requiring so much capital would materialise, and even if it did, its proximity to Phnom Penh would not accommodate the long-term trend of rapid urban expansion.
“The suggested location seems like it does not reflect long-term planning, because in the next 10 years, that place could become [as crowded] as the current existing airport,” he said, adding that an airport further away, connected with an expressway, would be a better option.
Brendan Sobie, Southeast Asia analyst at the Centre for Aviation, said that the size of the airport was less important than other factors, such as the number of runways and terminals.
“A lot of the details are not yet known but it seems there is movement to meeting the long term growth needs of Cambodia’s aviation market,” Sobie said in an email yesterday. “Cambodia has been one of the fastest growing markets in Asia – and the world – over the last several years and there is potential for more rapid growth which can only be fully realised with a new airport.”
OCIC is owned by Pung Khiev Se, the powerful tycoon whose company also developed the capital’s Koh Pich. Contacted yesterday, Khiev Se’s assistant, who declined to give her name, said that the project is still in the preliminary stages, and said she could not give out the exact location of the new airport.
“Regarding the actual location, I cannot confirm yet,” she said, declining to verify the location listed on the Council of Ministers document. “It could change and is flexible based on actual circumstances,” she said.
Despite that, the assistant was confident that construction on the new airport would begin sometime in the next five years.
~News courtesy of Phnom Penh Post~
The Cambodian government has approved plans to build one of the world’s largest airports in Kandal province, though key actors have yet to work out the details and one economist noted yesterday that the current proposal may be short-sighted.
A document from the Council of Ministers, dated December 21, approves an investment proposal from Cambodia Airport Investment Co Ltd to build a $1.5 billion, 2,600-hectare airport in Kandal province’s Kandal Steung district, about 30 kilometres south of Phnom Penh.
Cambodia Airport Investment is a joint venture between local conglomerate Overseas Cambodia Investment Corporation (OCIC) and the Cambodian government’s State Secretariat of Civil Aviation (SSCA), according to the document. Last Thursday, OCIC signed a “cooperation framework agreement” for a new Phnom Penh airport with the state-run China Development Bank.
A 2,600-hectare airport would be the ninth-largest airport in the world, putting it just below the US’s Chicago O’Hare (2,610 hectares) and well above China’s Beijing Capital International (2,330 hectares). The current Phnom Penh International Airport is about 400 hectares.
According to the document, OCIC will invest $280 million, while unspecified “foreign banks” will provide $1.1 billion in funding. OCIC will own 90 percent of the shares in the completed airport, with the rest going to SSCA.
But the project is just getting off the ground, according to OCIC and government officials. Sin Chansereyvutha, a spokesman for the SSCA, said yesterday that there was no detailed plan or agreement, and the aviation authority had not even met with OCIC to discuss the project yet.
“The project will need a long time [to materialise] because we need to negotiate on many criteria, on the frameworks of the agreement,” Chansereyvutha said, adding that the government would also have to find a way to deal with Cambodia Airports, the company that currently holds a concession to operate Phnom Penh International Airport until 2040.
Cambodia Airports, which is majority-owned by France’s Vinci Group, submitted plans to the government last year to expand both the Phnom Penh and Siem Reap airports to accommodate future growth in traffic, according to Khek Norinda, the company’s PR and communications director.
But expansion plans have been halted in the past by government officials, who have opted instead to build new airports, financed by Chinese banks, in both towns.
Norinda declined to answer questions yesterday about Cambodia Airports’s concession agreement or about whether negotiations were ongoing between the company and the Cambodian government, instead replying with a statement that said “dialogue through a mutual respect of the agreement made between both parties is critical for the future development of the airports, their successes and the country’s development. Our teams are always ready to engage with Cambodian authorities.”
Another potential roadblock to the new airport project is its questionable long-term viability, according to Nget Chou, a senior consultant at Emerging Markets Consulting.
Chou said yesterday that he was suspicious a project requiring so much capital would materialise, and even if it did, its proximity to Phnom Penh would not accommodate the long-term trend of rapid urban expansion.
“The suggested location seems like it does not reflect long-term planning, because in the next 10 years, that place could become [as crowded] as the current existing airport,” he said, adding that an airport further away, connected with an expressway, would be a better option.
Brendan Sobie, Southeast Asia analyst at the Centre for Aviation, said that the size of the airport was less important than other factors, such as the number of runways and terminals.
“A lot of the details are not yet known but it seems there is movement to meeting the long term growth needs of Cambodia’s aviation market,” Sobie said in an email yesterday. “Cambodia has been one of the fastest growing markets in Asia – and the world – over the last several years and there is potential for more rapid growth which can only be fully realised with a new airport.”
OCIC is owned by Pung Khiev Se, the powerful tycoon whose company also developed the capital’s Koh Pich. Contacted yesterday, Khiev Se’s assistant, who declined to give her name, said that the project is still in the preliminary stages, and said she could not give out the exact location of the new airport.
“Regarding the actual location, I cannot confirm yet,” she said, declining to verify the location listed on the Council of Ministers document. “It could change and is flexible based on actual circumstances,” she said.
Despite that, the assistant was confident that construction on the new airport would begin sometime in the next five years.
~News courtesy of Phnom Penh Post~
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