Monthly Archives: April 2011

Herk Fung

This is part of a set of reviews taken over a few days in which we gorged ourselves silly at the numerous Szechuan Chinese restaurants located near Central Market. The street is 136 and the best landmark I can give is they are just east of the KFC on Monivong. I have placed a map at the bottom of the review with the street highlighted in red.

Herk Fung is the eastern-most restaurant on the street and is probably the cleanest. The interior was very modern and unlike it’s neighbors, it looks like there was some thought put into the appearance of the place. Let’s see if Herk Fung’s kitchen can deliver the goods.

On this review, we had Stir Fried Noodles ($2.00) and a Pork Rib Noodle Soup ($2.00).

The soup was a bit misleading as there were no pork ribs in it. Instead, there was a humongous pork chop that was flavorful and tender.  Soy, star anise and garlic were some of the flavors that complimented the mainly pork tasting broth but I felt it still needed some extra seasoning.


The Stir Fried Noodles didn’t appeal to me at all. It was a pretty generic affair with cabbage, onions, egg, green onions and julienned carrots filling in the non-starch elements of the dish. Adding some soy sauce helped a bit but I was hoping for something with a bit more personality. The side’s were pretty uninspiring also. — Vinh

While the decor and great name makes Herk Fung stand out a bit on the Szechuan street, the food was not quite there.   The stir fried noodles came out and looked great but somehow they had virtually no flavor.  Not sure how you can have that many ingredients and somehow be able to have nothing to taste.

The soup came out which looked interesting at first but then we pulled the titanic sized slab of pork out of the bowl.  What are you supposed to do with a piece of meat that big with pair of chop sticks and a spoon?  One of the nicest things about most Chinese dishes is that it’s all pre-cut and ready to eat.  Not sure if we just don’t know the trick to tackling this dish or if the chef was just being lazy that day.  When we were able to some chucks torn off, the pork was not too bad, but the broth was pretty bland.  Definitely not worth the effort or the extra 2000 Riel per dish.

Vinh: 2 out of 5 Nyamies

Bryse: 1.5 out of 5 Nyamies

Szechuan Chinese Restaurants Map

Szechuan Chinese Restaurants Map

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Sichuan Restaurant

This is the first entry of a series of reviews we undertook a few weeks ago. At first, we wanted to review several hand pulled restaurants around Phnom Penh and give our 2 cents on each. We first started on street 136 (near the KFC on Monivong) where you find a gaggle of restaurants that specialize in Szechuan cuisine. After sampling a couple of the restaurants on the street and seeing each restaurant’s take on certain dishes, Bryse and I thought that this street needed a bit more attention.

The hand pulled review would have to wait.

Enjoy the mega-Szechuan review that starts below!

Vinh

I have been a longtime fan of this place for the past 7 years. In that time, not much has changed. It manages to deliver tasty Szechuan cuisine for a very reasonable price. The place gets packed for lunch and usually has a pretty rowdy crowd for dinner.

For our visit, we had some Cut Noodles with Soy Sauce ($1.50) and a Noodle Soup with Beef ($1.50). Both were very good. The Cut Noodles were served in a metal bowl and along served with ground pork, chopped chilis, green onion and garlic in a spicy soy sauce. It isn’t the healthiest of dishes as there was a pool of oil collecting at the bottom of the bowl but typically of something this unhealthy, pretty damn tasty.

The Noodle Soup had a chunks of beef, bok choy in a soup broth more reminiscent of a stew than a soup. The noodles were a bit overcooked but the rich broth easily made up for that.

An additional thought: Even though we didn’t actually order the sweet and sour chicken, I have to mention them. Why? Well, ever had General Tso’s chicken? Nearly every Chinese buffet in America offers them on under heat lamps and it’s pretty much the first thing I hit up. It’s one of those shameful vices where you crouch down a bit further in your seat and sheepishly profess your love of something so bad…..

Kinda like P Diddy’s song “Mo Money Mo Problems”.

Best thing about this version is that you can get it in chicken, pork or fish.  — Vinh

The first thing I tried was the soy sauce, pork noodles which were great.  Really greasy but a nice subtle taste with just enough spiciness to keep them interesting.  I would definitely go back to this spot to try these soy sauce noodles again.

The noodle soup wasn’t as interesting and I’m not a huge fan of beef at cheap Chinese places.  Usually pretty bad, stringy stuff.  I also managed to get quite a bit of the red sauce all over my shirt while trying to slurp the noodles like an idiot … which I blamed on the dish.  We didn’t try any dumplings at this first spot but I think it would be worth a shot. 

Vinh: 4.5 out of 5 Nyamies

Bryse: 4 out of 5 nyamies

Szechuan Chinese Restaurants Map

Szechuan Chinese Restaurants Map

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Another teaser

Just another teaser pic for the upcoming monster review.

Another teaser pic

Another teaser pic

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Vote for your favorite restaurant in Asia!

Nyam Penh is proud to be a participate in online voting for the 2011/2012 Miele Guide. Here is some information from their website:

The Miele Guide profiles Asia’s very best restaurants, as determined by professional restaurant critics, a jury of respected foodies, and public voting. The Miele Guide also annually ranks Asia’s Top 20 restaurants, helping to highlight and celebrate the very best in the business. Starting with the 2009/2010 edition, The Miele Guide also revealed the Top 5 rankings within individual countries.

When assessing restaurants, all voters and jury members are asked to consider: (1) the quality of the food served; (2) the ambience of the restaurant; and (3) the level of service offered. Most importantly, their votes should reflect the tastes of Asian diners.

In order to capture as diverse an audience as possible, the site is available in English, simplified Chinese, traditional Chinese, Japanese and Korean. Voters must register to ensure each vote is unique, making it widely accessible while still safeguarding against voter abuse.

Public voting for the 2011/2012 edition of The Miele Guide begins 14 March. Grab your chance to be heard. Between 14 March and 16 May, vote for your favourite restaurants in the region. Every vote will count.

Please click on the badge to the right of the website to start voting!

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Michelin star chef comes to the Sofitel

Brand spankin new Sofitel Hotel in Phnom Penh has been getting great raves about their buffets (I have been there for lunch twice already) and in my humble opinion has supplanted Raffles as the best buffet in town.
They are also keeping up with the general awesomeness by having  Michelin star chef Eric Maio from “l’Auberge des Fontaines D’Aragon” for a gastronomic week. Along with taking over restaurant Do Forni for a week, Chef Maio is offering a culinary class on Wednesday April 6th and an exclusive five-course wine paired dinner on the 8th.

You can check out a bit about his restaurant HERE.

Check out the details below.

Eric Maio at the Sofitel Phnom Penh

Eric Maio at the Sofitel Phnom Penh

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Just a little teaser

In the midst of preparing a huge set of reviews for the near future. Can’t let the cat out of the bag just yet but here’s a few teaser photos for the upcoming updates.

Pork meat stuffing for dumplings

Pork meat stuffing for dumplings

Closing up the dumpling

Closing up the dumpling

Dumplings ready to be eaten

Dumplings ready to be eaten

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