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June Newsletter 2021

June Newsletter 2021

15/June/2021

SOUTH KOREA'S PARIS BAGUETTE MAKES CAMBODIA DEBUT 

Paris Baguette parent company, SPC Group, has opened its first branch of bakery and coffee chain in Cambodia as part of a franchise agreement with local firm HSC Group. 

Cambodia has become the sixth country that Paris Baguette enters. Phnom Penh store is the first joint-venture store SPC Group has established since its global business began.

Starting with Cambodia, Paris Baguette is expected to expand the number of its overseas stores by embracing new strategies including joint venture and master franchise.

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GMS COUNTRIES MULL WELCOMING VACCINATED VISITORS 

Five of the six Greater Mekong Subregion (GMS) countries – Cambodia, China, Laos, Thailand and Vietnam – intending to welcome full vaccinated tourists to their shores amid the pandemic, in an effort to kick-start a recovery in the tourism market dampened by Covid-19.

The commitment was conveyed during the 47th meeting of the tourism-working group, comprised of representatives of GMS countries and Metro Manila-based Asian Development Bank. Myanmar seemingly took no part in the meeting.

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PHNOM PENH AIRPORT ACCELERATES GREEN OPERATIONS, COMMISSIONS ENVIRONMENTALLY-FRIENDLY EQUIPMENT   

Cambodia’s Phnom Penh Airport – a member of the VINCI Airports network – has installed Fixed Electrical Ground Power (FEGP) units and pre-conditioned air (PCA) units to cater to aircraft at parking bays. Fixed under the passenger boarding bridges, the new systems enable aircraft to source electricity and air conditioning directly from airport facilities. It’s a move that replaces fossil-fueled equipment and cuts further CO2 emissions and noise pollution.

The switch to FEGP and PCA units aims to substantially reduce the use of auxiliary power units (APU) which were previously used to provide power for idled aircraft.

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FOODPANDA CONTINUES NATIONAL EXPANSION WITH MOVE INTO KAMPONG SPEU

Singaporean food delivery giant Foodpanda has announced its expansion into Kampong Speu province. This marks the 11th Cambodian province in which the company has a presence.

Food delivery apps have seen a boom in sales since Feb last year due to community outbreak of Covid-19 and the ensuing lockdown that followed, with major delivery companies stating that sales had doubled during the period.

Having food delivered has been heavily promoted as a way to help curtail the spread of the pandemic throughout the country by helping people to avoid unnecessary travelling, as well as reducing human contacts via cashless payment systems.

MAGAWA THE HERO RAT RETIRES FROM JOB DETECTING LANDMINES

Magawa the rat, who was awarded a gold medal for his heroism, is retiring from his detecting landmines job.

In these five-year career, the rodent sniffed out 71 landmines and dozens more unexploded items in Cambodia.However, his master says the seven-year-old African giant pouched rat show aging sign and she will "respect his needs".

Magawa has been training to detect landmines by the Belgium-registered charity Apopo since 1990s, which based in Tanzania and known as Hero Rats. These animals are certified after going through one year of training.

PHNOM PENH - SIHANOUKVILLE EXPRESSWAY 51% COMPLETE

The construction of nearly USD 2 billion Phnom Penh-Sihanoukville Expressway is 51.35 per cent completed and expected to be finished in 2023, according to Ministry of Public Works and Transport secretary of state Vasim Sorya.

Invested by Cambodian PPSHV Expressway Co Ltd, this first expressway in Cambodia will boast a total length of 190.3km and stretch from Samrong Krom commune in Phnom Penh’s Por Sen Chey district to Sihanoukville’s Commune III. 

At a width of 24.5m with two lanes on either side, the road will be developing into a build-operate-transfer (BOT) basis.

GREEN MANGO SALAD AND SMOKED FISH RECIPE FOR CAMBODIA’S NHOAM SVAY TREI CHHAE

This green mango salad with smoked fish recipe makes Cambodia’s nhoam svay trei chhae, an aromatic salad full of texture and flavour, thanks to the raw fruit and vegetables, crispy smoked fish, dried shrimp, crunchy peanuts, and a classic Cambodian dressing of fish sauce, lime juice, garlic, birds eye chillies, and palm sugar.

Ingredients: 50g clean sun-dried smoked fish (or small dried anchovy); 2pcs of green mango, shredded; 70g of shallot, finely sliced; 35g of ground roasted peanut; 2tbsp of sugar; 12 tbsp of toek trei bok; 2tbsp of dried shrimp (optional) and handful mixed green herb (mint, Khmer basil and fish wort)

Green apple, unripe cranberry or plum can be used in place of green mango.