ANA to expand into Cambodia

Japanese airline All Nippon Airways (ANA) is considering expanding its operations to Cambodia, according to the latest analysis from the Australian-based Centre for Aviation (CAPA).

A CAPA December 11 report states that ANA is considering new Cambodian destinations in an effort to increase its 14 per cent share of the Japan-Southeast Asia market.

“ANA CEO Osamu Shinobe told CAPA at last month’s Association of Asia Pacific Airlines (AAPA) Assembly of Presidents in Tokyo that Cambodia and Malaysia are under consideration,” the CAPA report states.

“Kuala Lumpur and Siem Reap would be logical new destinations for ANA as they are popular spots for Japanese tourists and also have potential sixth freedom traffic [the right of an airline to carry passengers or cargo from a second country to a third country by stopping in one’s own country] to North America. The Cambodian capital Phnom Penh, which has more business traffic than Siem Reap, could be a possibility.”

ANA’s arrival would mark the first Japanese airline to establish a direct, non-stop route between Tokyo’s Narita airport and the Kingdom.

The Cambodia plans are just part of ANA’s continued effort to improve its position against its primary competitor, Japan Airlines, according to CAPA. ANA has increased its Southeast Asia seating capacity by 44 per cent since December 2012.

“ANA has been looking over the last two years to supplement its position in Southeast Asia, which it sees as a key growth market, through strategic acquisitions,” CAPA states
ANA has services to Bangkok, Hanoi, Ho Chi Minh City, Jakarta, Manila, Singapore and Yangon.
Norinda Khek, spokesman for Cambodia Airports confirmed that ANA had expressed interest in a Cambodia expansion.

“A team of ANA made a visit three months ago and had talks with our commercial and operations teams. At this point, we have no knowledge of their plan to service Cambodia any time soon,” Khek said.

Ho Vandy, co-chair of the Public and Private Sector Tourism Working Group similarly said ANA had been eyeing the Kingdom, but no official proposals had been made public.

“To be sure, if ANA does bring direct flights to Cambodia . . . it will increase Japanese tourism. Since 2005, Japanese tourists have been a big part of the tourism market and it is natural to assume there would be a non-stop service for them.”

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BATTAMBANG

Wat Banan

Just over 20km to the south of Battambang, Phnom Banan is the best kept of the remaining Khmer ruins in the area, though again, when compared to Angkor Wat it isn’t so impressive. Dating back to the 11th century, Phnom Banan has also been heavily looted but it remains mostly upright. What is impressive from here are the superb views of the surrounds in all directions. 

A large field gun kept at the site once has now been removed. It’s a rather steep climb from ground level up to the ruins. Luckily at the top a few industrious drink sellers emerge, who will also be happy to show you around the temple and then the caves below on the left (when looking at the ruins from the stairs). These are well worth exploring, though note the cave entrance is almost at the base of the hill, so be sure you are finished with the ruins before you agree to go down.

Also note if it is a slow day -- very common here -- all the children here will offer to come with you, but they will all expect something for coming along. Be warned that the entrance to the caves is so small you need to wriggle through on your belly. 

Phnom Sampeu

This hilltop temple on the road to Snong and Pailin is one of the main locations of Battambang’s “Killing Fields”, with a large cave where victims were thrown into the caves either to their death or after being bludgeoned or had their throats cut. Children hang around the base of the temple and will walk up with you and act as your guides, some of them speak very good English. They will expect some money in return for show ing you around. According to our guides, there was one cave for women, one for men and one for children, though other sources differ in this regard. There are two ways to the summit, one by stairs, the other by a sweep ing trail with a far easier incline that runs around the hillock to the summit.
Phnom Sampeau is best visited in early morning or late afternoon when the light and the spectacular views are at their best. We’ve encountered some problems with motodops who have expressed an unwillingness to drive out to Phnom Sampeau, claiming that it is a bad place that tourists shouldn’t see. If you want to visit here, don’t feel uncomfortable about insisting you visit. The road out is partially sealed. Ask your motodop to take the main road out, but come back via one of the many back dirt-routes that meander through the paddies. In the late afternoon light, it is beautiful. 

Ek Phnom

Dates back to the 11th century and is one of the most visited attractions around Battambang. If you’ve already seen Angkor Wat you’ll probably find it to be a bit of a disap pointment, but if you haven’t been there yet, it’s a fine taster. On weekdays, you’re likely to have the entire place to yourself, while on weekends, it is a popular excursion for those from Battambang. The ruins have been heavily looted and look to have partially been collapsed on purpose to get at some sections of it. Out the front of the ruins is a new temple known for its murals. Ek Phnom is best reached from Battambang by motodop along the river road and takes around 45 minutes, passing through some beautiful scenery.

Colonial Buildings

These fine structures are dotted about the town and along the river, of which the grand French Era governor’s house is the most famous. 

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Fine Khmer Wines @ Beautiful Battambang

When Chan Thay Chhoeuay began growing grapes a decade ago in a small town twenty minutes drive from Bat-tambang province town, she didn’t expect the success she encounter today. Named after a mountain close to her three-hectare farm, Phnom Banan vineyard she setup in 2004 has been listed in the must-see section in most travel information.

In Bot Sala village, people next door thought Chan Thay Chhoeuay and her husband Leng Chan Thol, both 44, were crazy when they ventured into this wine-making business. But the farmers-turned entrepreneurs were not discouraged by people’s negative comments at all.

In a province much known for exporting rice and finest oranges, beautiful Battambang in the north-west of Cambodia, a tropical country in Southeast Asia, has much more to offer to domestic visitors and enthusiastic travelers. 

A visit to the province’s only vineyard for a bottle or two as a gift back home has become a new excitement for those who are their way to 10th-century Wat Banan, a mountainous Angkor ruin popular at weekends with local families out on picnics.

The vine were first sourced from neighboring Thailand, and followed by some from France. Her locally-made wines have been certified by Ministry of Industry since March 2005.

Of more than 4,500 plants growing across her farm, which include varietals like Black Queen, Shiraz and Kyoho, have been proven as a success story in a nation of 14 million people who prefer rice wine.
 
The family owned business also tried making a white wine from Chenin Blanc grapes but failed as the vines couldn’t sustain hot and humid weather. While the unique vineyard serves as an attractive point for tourists looking for wine tasting, the lady owner also has non-alcoholic sweet grape juice on sale.

Chan Thay Chhoeuay, who rarely drinks wine, first thought of only planting grapes, which is rare in Cambodia, but possible in countries like Vietnam and Thailand. “At least there are 10 to 100 foreign tourists visit our vineyard every day, to see our plantation and taste our wine... They usually bring back home bottle of wines with excitement,” said Chan Thay Chhoeuay.

Priced at $6 to $15 a bottle, the wines are on sale in Cambodia’s largest capital city, Phnom Penh, and Siem Reap, the top tourist spot and home to Angkor Wat. Another best seller is Banan Brandy.

As the middle-aged couple pioneered in producing grape wine in an industry has long been dominated by Western imports, words spread across quickly that also attracted attention of none other than Cambodian Prime Minister Hun Sen, and was followed by the provincial governor in granting tax exemption for 5 years to help the business to take off.

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Ice Tea

Ice Tea (an easy, classic favorite!)

5 oz lemonade 5 oz iced tea

Mix and serve in a highball glass over lots of ice! *****
Sweet & Refreshing Homemade Lemonade

1 3/4 cups white sugar 8 cups water
1 1/2 cups lemon juice

Combine sugar and one cup of water in a small saucepan, then bring to a boil and stir until the sugar is dissolved. Allow the syrup mixture to cool, then cover it and refrigerate until chilled.

Combine the chilled syrup, lemon juice (freshly squeezed or the store-bought, ready-made ver- sion), and 7 cups of water in a pitcher. Garnish with lemon slices and enjoy!

*For extra-sweet lemonade, increase sugar to 2/3 cup.

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Refreshing Drinks for Hot Summer Days

The weather is seriously starting to heat up in Phnom Penh and it’s feeling like summer! We have a few outdoor parties coming up, and – while I do absolutely love to entertain outside – I always find myself worrying about how to keep guests comfortable when the temperature kicks into high gear. You want to keep your guests happy and enjoying the party – not melting in the sun, then making a beeline back to their own air-conditioned cars and houses!
Aside from passing out hand fans, turning on misters (if possible), and timing your get-togethers towards the late afternoon/evening instead of the middle of the day, one of the best – and easiest – ways to keep guests cool is to serve lots of chilly & refreshing drinks! Here are a few of my favorite cocktail and mocktail recipe ideas for hot summer: 

Lemon, ginger, and the tart freshness of the kiwi fruit come together in this delectably crisp cocktail. Be sure to use ripe kiwis to give your cocktail the most flavour.
Serves: 1 Ingredients:
1 kiwi fruit, peeled and sliced
3/4 oz. lemongrass-ginger syrup
1/2 oz. soju
6 oz. dry sparkling sake, such as Zipang
1 thick slice of kiwi, cut into a square, for garnish
6” section of fresh lemongrass, cleaned and peeled, for garnish

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