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Ichiriki Tei

Ichiriki Tei

Ichiriki Tei

Located on Kampuchea Krom just west of Central Market, Ichiriki Tei is a great Japanese restaurant that not only serves your generic sushi and nigiri rolls but some seriously filling homestyle cooking.

Interior of Ichiriki Tei

Interior of Ichiriki Tei

We were greeted immediately by the staff and were offered a huge table that could have easily fit 10. The interior is a blend of tacky Khmer Riche and understated Japanese.

The view of the other tables at Ichiriki Tei

Understated yet tacky

The menu is quite extensive and was a bit daunting to look through. Luckily, the proprieter was very patient with us newbies and guided us through the menu. Between the 3 of us, we ordered 4 dishes.

Gyoza at Ichiriki Tei

Gyoza at Ichiriki Tei

The first dish that arrived was the gyoza. At $2.00 for 5 pieces, it was a little expensive, though not as expensive as the gyoza at Bekkan Ramen. I felt they were a bit bland and definitely needed to be dipped in the accompanied soy sauce. After the demolishing the gyoza, the rest of the plates started to appear.

Ichiriki Tei Special Ramen

Ichiriki Tei Special Ramen

Ichirikitei Special Ramen ($6.50) was one of the lunch specials of the day. Along with the noodle soup, you get a pretty generic plate of fried rice. . I would suggest sharing your meal if you want to actually do anything after your meal. Half a boiled egg, sliced pork and cabbage accompanied the thin round noodles that came in the sesame oil-infused broth.

Katsu Don with miso soup

Katsu Don with miso soup

The next dish they plopped down was the Katsu Don ($8.50). When I say plopped, I mean a thud. The bowl was huge! The deep-fried pork cutlet was smothered with a beaten egg before serving and tempered the crunchy breaded pork that is usually served with this dish. The rice  was flavored with a bit of soy sauce and was a nice counter-punch to the rich pork. A definite gut buster!

Niku Soba

Niku Soba

The Niku Soba ($7.00) was the last bowl to come out. Nice and chewy soba noodles were served with sliced beef, carrots, onion. I found it to be a bit bland and once some heat was added to it via some chili flakes, it made for a pretty good broth.

All in all, a great place for those who are looking for homestyle Japanese food and don’t mind not doing anything afterwards.

3 out of 5 nyamies
Vinh

homemade chili sauce and soy sauce

Once we were able to find the front door at Ichiriki Tei and found our table, the overly attentive staff started piling hot towels, menus and sauces on our table. The woman that spoke the most English explained to us that the chunky chili sauce they brought over was homemade so we had to give it a try. We mixed some in with the soy sauce and it was decent, not too spicy and a bit sweet but the mix went well with the gyoza.

Food at Ichiriki Tei

My eyes bugged out when the Katsu Don arrived at the table. Probably really unhealthy but the katsu don consists of delicious tenkatsu and fried eggs piled on a top of really nice Japanese rice. This was by far my favorite dish (I’ve actually been back twice since and ordered this).

Special Ramen, Fried Rice and neon red ginger

The ramen was really cheap so I wasn’t expecting much but it wasn’t bad for the price. The noodles were not fresh but the broth and pork were really nice. The Niku Soba and fried rice were fine but not stand outs.

pickles

Americans typically associate Japanese food with healthy options like fresh sushi. This Japanese food is not healthy. Ichiriki Tei does have a very expensive sushi section but bulk of the menu is “Japanese soul food” which is definitely the reason to visit this place.

4 out of 5 nyamies
Bryse

Ichiriki Tei
No.10 Kampuchea Krom Blvd, Sangkat Phsa Thmey 2, Daun Penh, Phnom Penh

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Fisherman Quay

Hanging Peking Duck

Hanging Peking Duck

We came here for one item and upon walking into Fisherman Quay, you can see the goods proudly hanging behind glass where cooks slice and prepare the duck to order.

Peking Duck and pancakes at Fisherman Quay

Peking Duck and pancakes at Fisherman Quay

The menu at Fisherman Quay is very standard for a chinese restaurant and is reasonably priced. Along with the Peking Duck, we also ordered a humungous plate of fried rice and chinese broccoli with garlic and washed it all down with some frosty Tsing Tao beer.

Tsing Tao beer at Fisherman Quay restaurant

Tsing Tao beer at Fisherman Quay restaurant

The Peking Duck was served with a saucer of hoisin sauce, pancakes and a garnish of spring onions, cucumber and pickles.

Garnish for Peking Duck

Garnish for Peking Duck

I have seen Peking Duck served with green onion and cucumber but the pickles were something I had never seen served before and was hesitant to try it in my duck wrap. I was surprised to find the pickles offered a great counterpoint to the fattiness of the duck and ended up eating the duck with the pickles and leaving out the hoisin sauce!

Peking Duck wrapped goodness

Peking Duck wrapped goodness

The chinese broccoli was bright green and was a great dish in itself with a great garlicky taste permeating throughout the dish. The fried rice was average and definitely needed some soy sauce and chili.

All in all, the Peking Duck excursion was successful and definitely makes me want to come back for more.

3.5 out of 5 nyamies

Vinh

From the fisherman name and the gigantic lobster statue hanging off the side of the restaurant, the first time I came to this place I was expecting nothing but seafood.  I was with a Khmer friend and didn’t really pay attention when he was ordering then, suddenly, a wild peking duck appeared.  I proceeded to ignore all other food and focus entirely on the greasy duck tacos.

Peking Duck is one of my favorite Chinese food dishes.  I haven’t tried many duck places in Phnom Penh but from what I have had, this place is the best. Wraps, spring onions, duck sauce, and properly cut duck (pieces of skin only).

The duck is great but it could be fresher.  When done well, the skin is still crispy and adds a great texture to the wraps whereas these have likely been hanging in the window for a while and the skin was a bit chewy by the time it reached our table.


The rest of the menu is standard Chinese food; good, not great but reasonably priced. We had fried rice and chinese broccoli which was tasty.  We didn’t order any seafood on this visit but the whole back of the restaurant is filled with tanks of live fish ready to be picked out, cooked and served.

4 out of 5 nyamies

Bryse

Fisherman Quay
No. 84Eo, Street 214
Phnom Penh, Cambodia

Map courtesy of Cambodian Yellow Pages

Map courtesy of Cambodian Yellow Pages

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Fresh Evening aka 54 Langeach Sros

Translated to English as “Fresh Evening”, 54 Langeach Sros is set in a great location on Street 178 in between Norodom Boulevard and Street 51. Set in a former French villa, there is outdoor seating under a tent and some seating upstairs which can get a bit hot so make sure to grab a seat in the patio. Upon first glance, it looks like your typical beer garden in Cambodia but great food, cheap beers and a lively atmosphere are a few reasons why I have been frequenting this restaurant for the past 6 years (in 2 locations).

For the review, we ordered a few beer garden staples: Fried Rice with Pork, Fried Whole Quail and Grilled Pork Ribs. We also ordered a dish which I have seen at several other beer gardens but is a specialty here. It even comes with a nifty name: Fried Fish on the Fire Lake.

Mmmm…..

The Fried Rice was pretty tasty as I didn’t need to add copious amounts of soy sauce which is a plus. The grilled quail came next. I didn’t really care for it. Too stringy for my tastes.

The Grilled Pork was the polar opposite of the Quail. Awesomely seasoned, there was plenty of it. Come to think of it, I like any type of piece of pork char grilled in Cambodia. So let’s just call this a given recommendation.

Lastly, Fried Fish on the Fire Lake showed up. Placed on a fish shaped metal dish on a burner, the already fried whole fish has a curry coconut sauce placed on top at the table and left to simmer while you make pleasant chit chat about such mundane things as “man drought” and the proper squatting technique. Garnished on the side with some cabbage and herbs along with some rice noodles, the fish was cooked perfectly and the mellow coconut curry sauce was a great in keeping the fish moist along with cooking down some of the garnishes we placed in the sauce.

A great restaurant to check out and try some traditional beer garden food.

4 out of 5 Nyamies

Vinh

We ended up at 54 Langeach Sros when our first choice was closed so I was pretty damn hungry and devoured the first couple of dishes that arrived.  It was probably my hunger but their bai chaa (fried rice) was some of the best I’ve had in PP.  We ordered the fried quail because it would come faster, probably not the best choice.  But as soon as I tried the bbq pork ribs, we immediately ordered another plate (I probably could have gone for two more orders).  Really good seasoning and not too boney like a lot of bbq pork rib dishes around town.

I’m not the biggest fan of fish but the Fried Fish on the Fire Lake has an amazing name and the sauce was really tasty.  Just the right amount of spiciness.  The dish comes with a plate of veggies and the platter is served on a burner so it’s kind of a sloppy hot pot style.  Overall, the pace has a cool, lively atmosphere but not crazy chaotic like some of the other beer gardens.  Definitely one of the better spots in town.

4 out of 5 Nyamies

Bryse

Every time I go to 54 Langeach Sros I wonder why there aren’t more foreigners there — the place embodies everything that is good about Cambodian food. And yet, somehow, there are never any foreigners when I show up and I get to feel like I’m in on some big secret that white people don’t know about yet.

54 Langeach Sros is a beer garden, but a non-offensive beer garden. No annoying music, good lighting, not sleazy. But still inexpensive, delicious food and cheap jugs of beer that seem to somehow refill themselves. The fried rice which was plain but good. Next came the grilled quail, which I notice that Vinh slyly refused to eat, possibly because he was scared of their eye-socket-y heads and sad little curled-up toes [Any aviary dish involving attached heads are a no-no in my book. Comes from being pressured at the tender age of 6 to eat duck embryos by the Family. Vinh] . I ignored this evidence of their prior lives and gnawed on a few. Not bad, but not as amazing as I had heard from various sources that it would be — it was a bit dry and un-exciting for my palate.

Next up was the grilled pork ribs. Generally, I am not a ribs person. I do not care about ribs. But when I come to 54 Langeach Sros, I always end up ordering at least two plates of ribs. They are that good. Seriously.

The final dish was the fish on the lake. This is something that I would never pick on my own. The whole fish buzz is no one that I usually get into because it involves a lot of work and bones and head-wrecking, but I think this one was worth it. I liked that there were substantial vegetables included as part of this dish, because beer garden eating can sometimes be lacking in the leafy greens and fiber department, and the pink gravy-curry-sauce that the fish was bubbling away in was delicious. Served with rice noodles it ticked all of the boxes for me.

Tucking in to the Fried Fish on the Fire Lake

Tucking in to the Fried Fish on the Fire Lake

4.5 out of 5 Nyamies
Lina

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