Barn Barn Singapore Chicken Rice

Barn Barn Singapore Chicken RIce

Barn Barn Singapore Chicken Rice

For a little Tuesday lunch action we swung by Barn Barn Singapore Chicken Rice near Toul Tom Pong Market. Their signature dish is, as you may have guessed, Singaporean-style Hainanese chicken with rice. I’ve been there a few times and it’s pretty good so we thought we’d stop by and make a review of it.

It was not to be. They’d run out of chicken just as we were arriving so what follows is a review of a chicken and rice joint, without the signature chicken and rice….

SONY DSC

Tea

Tea

Justin – It seems that outside of the chicken, the menu is far more Khmer inspired so I thought I’d throw myself in and get some prahok. As you can see it came with rice and some raw veggies to dip in the prahok. It tasted really good and was much more like a fish curry than the smellier versions of prahok you can get out there.

'Khmer paste' aka prahok with rice and veg $2

‘Khmer paste’ aka prahok with rice and veg $2

Lots of flavour, I would definitely order it again. My only criticism is that it’s not that much food so you’ll probably want to order something else too… which is easy as all the foods are $1-2. They also have home-made soy milk, not everyones cup of tea but it’s nutritious and delicious and only 2000 riel for a bottle.

'Khmer paste' aka prahok with rice and veg $2

‘Khmer paste’ aka prahok with rice and veg $2

Tim – Being the culinarily unadventurous Nyam Penh contributor, I went with the standard Bi Char (Fried Rice), with Chicken of course. Barn Barn was pretty full, so it took a while for my meal to come out. I could only look on at Justin’s prahok with a mix of curiosity and a tempered sense of disgust. Gone was the dish that I had long associated with fish gizzards drying on the side of a hot, dusty road; only to be replaced with something approaching a curry. I eat curry, could I eat prahok? We’ll never know… chicken fried rice it was.

Fried rice $2

Fried rice $2

The fried rice was good… as good as any fried rice with bits of chicken and vegetables can be. There was the standard side of chillies in soy sauce and a couple of slices of cucumber to make the meal look like it wasn’t designed for a child.

Fried noodles with chicken broth $2

Fried noodles with chicken broth $2

Tim – Branching out, I decided to also order the deep fried mushrooms. These were quite bready which meant they were also more oily than I was expecting. If you’re intrigued, I’d recommend sharing the dish so you don’t break through the grease ceiling, that mythical limit to the amount of fatty foods you can ingest before hating yourself. I don’t think I’d try them again.

Deep fried mushrooms $1

Deep fried mushrooms $1

Justin – I also ordered what they called yam baskets. I’m 95% sure they are actually grated taro rather than yam but either way they are really good. A little greasy but the crunchy and sweet shredded roots are delicious and with the sweet chilli sauce made for a good side. Crumbly though…

Crunchy 'yam' baskets... actually made of taro $1

Crunchy ‘yam’ baskets… actually made of taro $1

Peanut filled cakes and sticky rice with coconut 3/$1

Peanut filled cakes and sticky rice with coconut 3/$1

Justin – The desserts were okay. The peanut-filled cakes tasted good but were stuck like glue to the banana leaf ‘wrappers’ they were sitting on. The sticky rice and coconut was fine but maybe a bit to jelly-like for me.

Peanut filled cakes and sticky rice with coconut 3/$1

Peanut filled cakes and sticky rice with coconut 3/$1

Cake with peanut filling - 3/$1

Cake with peanut filling – 3/$1

Destroyed Desserts

Destroyed Desserts

Barn Barn Singapore Chicken Rice
No 174 Street 454
Toul Tom Pong
Phnom Penh, Cambodia
095 722 142
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New Nyamers / Sesame Noodle Bar

Hello again! After spending the past few months slacking / being sad about Vinh moving away (and starting a new blog in Vietnam), I was given a kind kick in the butt to start posting again. This friendly kick even made introductions to a new crew of folks that will help posting new fun places to try. So I’d like to introduce the new nyamers (borrowing Corbett’s introductions):

  • Caitlin – Skinny as a whistle but a foodie none the less, Caitlin did the typical blog thing– started off strong, and then it sort of let it linger. Never let it linger. The thing is, she’s got a great voice, and I think dangling a bit of food in front of her is just the right thing to get her inspired again. To see her writing chops, visit some of her past posts at: http://limeandpepper.wordpress.com/ 
  • Robert – He is the counter for anyone else you’ll find. He’s a glass is half empty type of guy when it comes to food, but like a stale beer at 4 am, he’ll drink it anyway.  He’ll bring neutrality to your rating system. Also a good photographer, he’s looking for inspiration to start shooting again. 
  • Justin – Graphic Designer, photographer, tech head and pocket-conscious foodie, Justin tries everything and runs algorithms to cross tabulate delight against price. More about non-foodie Justin at: http://justinpn.com/
  • Roswell – Roswell is our big boy from Boston. He eschews cutlery in favor of  hammers and nails and is the sly, quip master of our dining experiences. As the nerd-in-residence, he analyzes every food adjective before laying pen to paper. Actually, the last part is a lie. He actually writes in the blood of vanquished chefs. Great hair too.
  • Tim –  Cofounder of Co-Lab and all around tech talented despite being Australian. Tim will help out with making the blog look nice, eating and photos. 
  • Ben – Obviously so talented he does not need a last name. Tim’s recommendation but he’s got mapping chops you can see here. Ben will help add some mapping features to the blog so places will be easier to find.

Thanks to Corbett’s help, we have a new crew of nyamers that will be eating, and posting and hopefully we will have lot of new fun places to try this year. And because Corbett has been so nice, we will provide his wife’s new restaurant a shameless plug.

Outside Sesame Noodle Bar

Sesame Noodle Bar

Sesame Noodle Bar is a great new Japanese cold noodle bar just South of the Russian Market. Again, this is a blatantly biased review but Keiko and Corbett have setup a really cool, comfortable restaurant with tasty, cheap dishes.

Inside Sesame Noodle Bar

Inside Sesame Noodle Bar

Things are still getting set up and they are only open for lunch at this point but lunch specials are $4.75 for a bowl of noodles and a side which is a pretty great deal. SNB is also probably the only restaurant in Cambodia with Edison bulbs which is pretty awesome.

The noodles at Sesame Noodle Bar

noodles

The signature cold noodle dish is served with a ton of veggies, a small bit of pork, hard boiled eggs (which I pick out) and a side of tahini sauce so it’s more of a salad then a typical noodle bowl. The lunch special also comes with a side of either gyoza, pork bun or a passion fruit, mint fruit shake. It really does make for a perfect lunch. Not hot, not too heavy but plenty to walk away full.

– Bryse

The noodles at Sesame Noodle Bar

more noodles

Justin: Thanks for the warm welcome to Nyam Penh Bryse! I’m looking forward to finding some great new places to add to the site… and to my waistline.

Speaking of great new places, SNB certainly is. I think Keiko and Corbett have developed a great idea that will be a real winner in Toul Tom Pong. It would be nice to see more places trying out creative new ideas like this.

Pumpkin Sesame Balls at Sesame Noodle Bar

Pumpkin Sesame Balls at Sesame Noodle Bar

I have to admit, I’ve been through the doors of Sesame more than a few times since they opened but I keep coming back to two dishes. The aforementioned noodle bowl is delicious and is like you say, a little salad-like in its freshness and healthy serving of veg. And that lightness is oh so well balanced by the sweet and rich pork that goes along with it.

Sriracha hot sauce at Sesame Noodle Bar

Sriracha hot sauce at Sesame Noodle Bar

But for me, the real treat at Sesame is the pork buns, or rather ‘Thor’ buns. Grilled pork belly with a little bit of pickle and some sauce inside a perfect little pocket of steamed bun. Damn it’s good. I could eat like forty of them and then wash them down with Sriracha.

Overall it’s turned into one of my fav places to get lunch and it’s a must to try for anybody in the area.

– Justin

Sesame Noodle Bar
(the real) #9 Street 460

map

map

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The Sous-Vide Challenge

Deco’s sous-vide burger

The first time I had heard about the sous-vide method of cooking was when Caspar from Yumi and now Deco joined us for a nyam about a year ago. He had just purchased the equipment and was already talking about tinkering with the method in an effort to perfect a sous-vide burger. Needless to say, Vinh and I were really excited.

Caspar’s sous-vide burger has finally arrived on the menu at Deco. Not an everyday burger, coming it at $9 for the burger and triple cooked chips, it is however, probably the new king of burgers in Phnom Penh. Cooked evenly through with the sous-vide method done right, the meat is juicy and delicious. I think they even try to show off the quality of the burger meat by keeping the toppings relatively simple.

The triple cooked chips fine but were not my favorite mostly because they are English style chips, not the American fries I’m looking for with a burger. But the ketchup and burger sauce that came along with the plate were both awesome. For those of you not in Cambodia, ketchup being good is unfortunately not a given. It is typically some gross, sweet watery mess so Heinz 57 is a treat.

The rest of the menu looks really good as well but I’m going to have a hard time not ordering the burger next time I’m back at Deco.

Garage’s sous-vide burger

On a normal night, Garage has one of my favorite burgers in Phnom Penh. Nothing fancy, just a solid backyard bbq style burger. It does take as long as 45 minutes to get one if their grill isn’t fired up when you arrive but they do the regular burger really well. However, comparing the sous-vide burger from Garage to the Deco sous-vide burger isn’t even fair. At least not at this point. While Caspar spent a year trying to perfect his sous-vide method, I’m pretty sure the Garage owners bought one and are using their customers to learn how to use the equipment. The night we gave Garage a shot, the burgers were extremely dry and crumpling apart as we tried to eat them. Apparently the whole idea behind sous-vide is to make a juicier burger; this was not the case.

I’d stick to the regular burgers at Garage until they get this new style figured out.

– Bryse

Our first post on this blog focused on a very American diner burger at Mike’s Burger House. 2 years down the line, the culinary landscape has significantly changed with new and exciting restaurants popping up left and right. Sometimes, they are a hit with us and other times, a bit of a miss.

So when I wasn’t too surprised to hear that Phnom Penh has a joint that does sous-vide burgers. I was surprised when I found out that there are two!

Sous-vide is the method of slowly poaching a vacuum sealed bag of food goodness until it achieves whatever temperature the chef would like. What this does is two things:

  1. The food is cooked in it’s own juices, hence intensifying flavor and overall juiciness
  2. Allows for almost perfect cooking temperatures

However, there are some downfalls to the cooking technique.  Because it slowly brings the internal temperature of the food up, cooking times are significantly longer than traditional methods. Also; and this is very important for burgers; there is no browning of the meat. A big part of the burger experience is that char or “crust” that is prevalent on flame-grilled or griddle cooked patties which gives a textural one-two punch when biting into a burger.

Okay, enough burger knowledge for one post, let’s get to the burgers!

We first went to Garage to check out their sous-vide burger. We are big fans of the Garage burger and Jeff the owner is always tinkering with the menu. Usually this is a bad omen of things to come in a restaurant, but in this case, it’s great to see someone constantly refining the menu to keep it fresh.

One admission about the review: C0-owner Jeff was not at the restaurant and his partner had a really bad day trying to get the sous-vide machine up to speed which has adversely affected this review. 

The sous-vide burger was overcooked. There is no other way to put it lightly.

An overcooked sous vide burger at the Garage

An overcooked sous vide burger at the Garage

The burger had a great crust on it so I have a feeling it could have been left on the grill a bit too long. It’s quite disappointing as the onion confit, rocket and sriracha mayo were a great complement to the burger.

In typical Nyam fashion, we ordered way too much food and ordered 2 more sandwiches on the menu.

Cuban sandwich at the Garage

Cuban sandwich at the Garage

We ordered a stellar Pulled Pork Sandwich and a Cubano. Both were excellent though the Cubano didn’t have the prerequisite mustard on it but a simple splash from the bottle of French’s solved that problem

Pretty much all of the food on the Garage menu is under $5 which makes it a great deal for what you get. I will definitely be back to the Garage to retry the burger as this was a one-off experience.

Now onto a more different bear in Deco. Co-owned by Caspar from Yumi and Rob from Rubies, Deco is located in BKK I and is set in a beautiful art-deco villa.

Menu at Deco

Menu at Deco

The Deco burger is  the best burger in town.

Hands down.

However, it’s too much of a good thing.

More on that later.

Chilled tomato soup at Deco

Chilled tomato soup at Deco

There are elements of molecular gastronomy on the menu but none of that exemplifies it more than the chilled tomato soup. The clear broth belies the intense tomato flavor that pummels the perception of what your eyes are telling you. A great start to the meal.

Sous vide burger at Deco

Sous vide burger at Deco

Now onto the burger. It’s simple in it’s presentation which once again belies how much thought is put into it. Every ingredient was top notch even down to the fresh tomatoes which are prominently displayed on top of the patty. I have an almost Un-American love of fat fries aka chips and these triple fried ones are definitely some of the best in town. No ketchup needed for these babies as they are also salted perfectly.  The remoulade-like burger sauce gave a great tangy bite to the burger. As for how the patty was cooked, check out the photo below:

A perfectly cooked sous vide burger at Deco

A perfectly cooked sous vide burger at Deco

But throughout the meal, something was constantly nagging at me and it took me a week or so to figure out what it was.

It’s too perfect.

I have proclaimed the best burger in town a couple of times, here and here but both burgers had their faults. This one is completely flawless and that’s the problem with it. Maybe I like imperfection.

Also, the location is too close for comfort. For example, I love the burgers at Cafe De La Paix (RIP). But one of the reasons why I love them is that they were 6 hours away from Phnom Penh and it took a bit of effort to get one. And that made them special. I’m not saying Caspar and Rob shouldn’t pack up and move to Siem Reap but it’s too much of a good thing.

This is my last post as a regular contributor of Nyam Penh. I have moved to Saigon and have started up a new food blog called Vietnomnom. I am getting content for a post in the next month so please check it out and let me know what you think of it.

Also, thanks to all of our readers and commenters for reading Nyam Penh and helping us get to where we are now.

Vinh

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Ayotaya

Interior of Ayotaya

Interior of Ayotaya

Ayotaya is a no frills Thai restaurant that is severely lacking on ambiance but inversely makes up for it in flavor. Upon walking in, you have a sense that you have entered a canteen. It’s white walls are bare with a few signs stating daily specials. It also has that living room look that only a canteen in Southeast Asia can have with a few couches in back, a whiteboard with daily specials which are in Thai no-less, and the ubiquitous TV running a very melodramatic dubbed soap opera.

Interior of Ayotaya

Each table comes with your own personal trash bin

The good thing about places like this is the high probability of getting a really good meal. But sometimes you need a ringer to really order the goods. Enter Fon from Hungry Go Where who we gave the undue pleasure of ordering for us and Lina from My Big Fat Face.

And it was so good… 

Fon ordered a total of 6 dishes which included 2 plates of Green Curry Fried Rice ($3.00), Lime Steamed Tilapia ($6.00), a Wing Bean Spicy and Sour Salad ($3.50), Fried Squid in Curry Powder ($4.00) and a side of fried eggs ($2.00).

They were all excellent with the Wing Bean Salad and the Tilapia being my favorites of the meal. The salad was clean and fresh with the Wing Beans giving a great crunchy texture to it. For the Tilapia, I am a huge fan of this Thai preparation and almost always order it when it is available.

The only niggly thing I could say about the meal was the quartered hard-boiled egg as garnish on almost all of the dishes.

All in all, Ayotaya is a great Thai restaurant on the cheap if you can deal with the canteen-like feel of the place.

Vinh

Ayotaya is conveniently situated at st 302 in BKK1. You wont miss the cheerful yellow sign outside Decoration is basic, yet clean and welcoming.

Being Thai, of course I was tasked to order for the other 3 foodies – pressure was on. Fortunately all the dishes we had lived up to the expectation. I was happily to collect the compliments!

Fried squid in curry powder

Fried squid in curry powder

We ordered few things to share; snake beans salad with prawns, steamed river fish with garlic, chillies sauce, green curry chicken fried rice and fried eggs to accompany the curry fried rice.

Snake beans salad with prawn came with light and slightly spiced coconut dressing. It was a hands down everyone’s favourite and personally, I can eat that everyday. Steamed river fish came in a generous portion. We asked for the garlic & chillies sauce to be spicy and the restaurant was not shy to give us that. The sauce offers that perfect sour, spicy and salty combination which compliments the fish really well. We just could not have enough of that.

Green curry fried rice

Green curry fried rice

Last dish, curry fried rice with fried eggs. The dish reminds me of good street food in Bangkok  – rustic and giving home cook feel – Two thumbs up!

There are daily specials on their board every day (in Thai). Just ask what they are if you are curious and want to try something different, their Thai staff will be able to explain to you.

Fon

Ayotaya
No 58 Street 302
BKK 1
Phnom Penh, Cambodia
099 222 408

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The Exchange Burger

The Exchange

The Exchange

The Exchange is one of a number of high-end restaurants that have opened up in Phnom Penh in the past 6 months. I tend to wait a bit to let the restaurant get on it’s feet a bit and sort out the niggly details that comes with opening a restaurant.

After hearing that Al formerly of Sharky’s was running the food side of things, I excitedly threw out this rule and showed up on opening day. Unfortunately, in my excited state, I forgot to bring my camera.

Interior at the Exchange

Interior at the Exchange

The interior of the Exchange exudes class and was very well designed. Also, I really enjoyed the open air feel of the place with lots of windows let in the breeze and light. I ordered the burger and my wife ordered the braised lamb shank. Both were excellent and the service was impeccable. The only issue was my burger was dripping with juices which made it nice and juicy but turned it into a soppy mess.  Al came over after our meal and I mentioned the juiciness. He winced and mentioned that the staff isn’t properly resting the burger before serving. I didn’t think anything of it as it was the first day.

Fast forward to a week ago where Bryse and I headed back to the Exchange to have one item and one item only: the cheeseburger.

The cheeseburger at the Exchange

The cheeseburger at the Exchange

It’s advertised as the Flame-Grilled Black Angus Beef Burger on the menu and was definitely worth it a second time around. The menu is a mix of  pan-asian and western grilled plates and prices range from 8.00 to 16.00 dollars but we didn’t bother with anything else.

Perfectly cooked cheeseburger at the Exchange

Perfectly cooked cheeseburger at the Exchange

Perfectly cooked to a rare temperature, the burger comes with extremely fresh tomatoes, crispy lettuce, an onion confit and swiss cheese on a not-too sweet sesame seed bun. A side of fries with a garlic aioli and ketchup round out the plate. Not too bad for $7.50. I mentioned in an previous post that T-Bone had the best burger in town but after this one, I have to take that crown off T-Bone and place it squarely on the Exchange burger. The high quality of the imported Australian meat shines through and the fresh garnishes make it the complete package.

Just a little juice

Just a little juice

So next time you are fixing for a burger and are willing to dish out a little more loi, then you can’t go wrong with the burger at the Exchange.

Vinh

Perfectly cooked cheeseburger at the Exchange

Perfectly cooked cheeseburger at the Exchange

A big old flag at the Exchange

A big old flag at the Exchange

The Exchange
#28 Street 47
Phnom Penh, Cambodia

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Nyam At Home: CP Fried Chicken

During our research for the Fast Food Burger extravaganza, Bryse and I searched high and low for fast hamburger places to try in Phnom Penh. In our research for a burger cart for the review (which failed miserably I must add) , I found out a take-away chicken stall that has been a great go to for cheap and delicious eats.

The CP cart of fried goodness

The CP cart of fried goodness

Enter the CP Fried Chicken cart. Contract farmed in Kompong Speu for the CP Company, the chicken is brought to Phnom Penh and made into deep fried goodness. I have never seen breasts there but since I am a huge fan of the wings and thighs, it hasn’t bothered me too much. And I have to admit, I am a bit addicted.

Only 2,500 Riel a piece, the chicken is very tasty but definitely geared towards the khmer palate as the breading is a bit sweet but if you can compensate for that, it makes for a fantastic meal.

Just out of the fryer

Just out of the fryer

Which brings me to the At Home part of this posting. When you get the chicken, it comes with some napkins and the typically sweet chili sauce that is ubiquitous to the region. The sauce ups the sweetness factor to 11 so I tend to throw it away the packet.

Upon getting home with my chicken, I usually open up my fridge and check it out to see if I can scrounge up any proper condiments with the chicken. This time, I went to my trusty Sriracha sauce and decided to whip up a variation of a  great glaze I found online.

5.000 riel of fried chicken ready to be sauced

5.000 riel of fried chicken ready to be sauced

The ingredients of the Sriracha lime/cilantro glaze are:

1/4 cup Sriracha
1 tbsp Palm Vinegar
2 tbsp Unsalted Butter
Juice of 1 Lime
1/4 cup chopped Cilantro
I purposely left out the honey in the recipe due to the already sweet breading and added half a diced onion for a bit of texture.

Prepping for the lime/sriracha glaze

Prepping for the lime/sriracha glaze

After pre-heating the oven to 250 C, I combined all the glaze ingredients and tossed the chicken in them.

Glazed and ready for the oven

Glazed and ready for the oven

20 minutes in the oven allowed the breading to crisp back up  and what came out was crispy chicken that was spicy, tangy and easy on the wallet!

Fried Chicken from the CP cart with a Sriracha lime/cilantro glaze

Fried Chicken from the CP cart with a Sriracha lime/cilantro glaze

You can find the CP carts around town but my main haunts are the ones on Sothearos. The first is in front of the VIP Mart around the corner from the White Building and the other is just south of the old National Assembly.

Vinh

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Nyam Abroad: Pizza 4P

The entrance for Pizza 4P

The entrance for Pizza 4P

When I go to Vietnam, I tend to eat a lot of Vietnamese food. So much that sometimes, my wife has to call a stop to it and force me to eat something that doesn’t involve a noodle, grain of rice or fish sauce. When this happens, I usually complain, pout, and kick about. Basically, I turn into a 3 year old.

It was one of these times again last week where she put her foot down and told me to find a non-Vietnamese place for us to try out. So I opened the excellent Word magazine and unenthusiastically started down the list of international restaurants until I saw a listing that piqued my interest.

Italian tradition meets Japanese ingenuity

Nuff said.

Pizza 4P interior

Pizza 4P interior

It took a while to find the place, mainly due to the fact that it is down an alley. Best advice is to look for the Domino’s and then walk past it, then make a left when the road ends. We arrived on a very busy Saturday night and were told it was going to be a 30 minute wait for a table but were free to sit at the bar. I suggest anyone eating here to sit at the bar to watch the awesomeness happen.

Chef Yoshikawa in his element

Chef Yoshikawa in his element

All the pizza’s are made by the man in the red rimmed glasses. And he is very good at what he does.

The menu is quite extensive with appetizers, soups, salads, one-dish meals and of course pizza. With over 14 different pizzas, it was hard to choose. Luckily, Pizza 4P’s offers combination pizzas by offering half orders on each pie. This time, we ordered a full margherita and a half salmon sashimi/quattro flowers pies.

Pizza dough ready to go

Pizza dough ready to go

From the first minute of watching from the bar, I was completely enthralled by the quick work by Chef Yoshikawa and his crew making the pies. The speed at which pizzas were getting placed in the wood-fired oven was astounding after seeing some of the complex affairs that were being assembled. I asked the chef’s assistants to let me know when he was going to start our pizzas so I could document the process. So after a half hour of beers, conversation with our fellow bar mates and a fantastic caprese cocktail appetizer, the assistant indicated that ours was next.

No shredded mozzarella here

No shredded mozzarella here

Once the dough gets rolled out, the toppings get piled on. I love a place that doesn’t shred their mozzarella and seeing Chef Yoshikawa grabbing whole chunks of cheesy goodness made me extremely happy.

A margherita gets a dash of salt before going in the oven

A margherita gets a dash of salt

Once all the ingredients are on the pie, it gets moved to a waiting pizza peel for baking. .

Pizza waiting to be placed in the oven

Pizza waiting to be placed in the oven

Once Thuy, the pizza baker gets a hold of the pizza, it is placed inside the oven for about a minute, then it is slowly rotated and constantly checked for the prerequisite char marks to appear. When Thuy decides the pizza is done, it is placed on an awaiting dish to be garnished. It only took 2:27 from the time Thuy put the margharita pizza in the oven to the time the plate was placed in front of us.

A finished margherita pizza

A margherita pizza

A simple tomato sauce, fresh mozzarella and basil finished off with some extra-virgin olive oil is all that is on this margherita pizza. My wife commented that the tomato sauce was the best she had ever had on a pizza. Sometimes simple is all you need.

Half Quattro Flowers and Salmon Sashimi Pizza

Half Quattro Flowers and Salmon Sashimi Pizza

The other pie that came out was the complete opposite of simple but the crew still managed to get it out to us at 3:47. The Quattro Flowers pizza had pumpkin, leek, telosma cordata, sesbania, grandiflora and daylily flowers accompanied on a sweet mozzarella cheese mayo and parmesan cheese. The medley of flora in the Quattro Flowers brought a fresh, crisp texture to the pizza and would have made it a light meal if it wasn’t for the other side of my plate.

Fully dressed and ready to eat

Fully dressed and ready to eat

The other half was the Salmon Sashimi which had house-made ricotta, capers, onions and parmesan cheese cooked onto the pizza. It was finished off with some raw salmon and fresh dill on the side. The Salmon Sashimi side of the pizza was a playful Japanese spin on traditional italian ingredients by adding the raw salmon and dill.

The last slice

The last slice

As we were leaving, I had a chance to chat with the owner, Yosuke Masuko about his restaurant. Chef Yoshikawa and him have been friends for over 20 years and actually built a wood fired a few years ago in his garden. When I asked about the quality and care they took in each pie that came out, the former venture capitalist cum restauranteur simply replied, “I really like pizza”.

Nuff said

Pizza 4P’s
8/15 Le Thanh Ton Street District 1
Ho Chi Minh City, Vietnam
Tel: 0120-789-4444
Website: http://www.pizza4ps.com

We came back 2 more times and tried the Okonomiyaki, Chicken Teriyaki, Quattro Fromaggio, Proscuitto and the Salmon Miso pizzas. All were great and we will definitely come back when we are back in Ho Chi Minh City!

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