JessB52 wrote:^where are these restaurants, Samouth?

Samouth wrote:

JessB52 wrote:^where are these restaurants, Samouth?

Boat Noodle Restaurant is on street 63.

Vitking has a few branches in Phnom Penh I normally went to the one close to my former university. i can't remember the street but it is in front of Human Resources University.

StroppyChops wrote:A vegan friend tells me the one in TTP is by far the better one.

vladimir wrote:

StroppyChops wrote:A vegan friend tells me the one in TTP is by far the better one.

You trust vegans?

Where can I find the best pizza in Phnom Penh?

Uh-oh, did you feel that? Me thinks a tsunami of criticism and ridicule is about to overtake the comments---brace yourselves, lads!
Last week I had the opportunity to stay a few days in Phnom Penh. I took advantage of that opportunity and---guided by online research and recommendations from food fanatic friends---visited some of the "best" pizza joints in town. Keep reading and you'll see my scathing reviews.
Nah, just playin', I'd like to think my reviews are honest and fair. (If it means anything to you, I'm the head baker of Siem Reap Bäckerei, a microbakery specializing in artisanal sourdough breads.)

Additionally, I want to demonstrate why the opening question is utter bullpoop. A much better question is, "I prefer 'this style of pizza', where can I find it?"

You'll see what I mean.
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PICCOLA ITALIA DA LUIGI
#36 St. 308

A popular pizzeria amongst Phnom Penh expats, it seems. Basically, you got this small, cramped restaurant, on the edge of a narrow lane, packed with peeps. Either squeezing their way into the eatery, possibly seated next to strangers, or standing nearby to pick up their takeaway pizzas.

From what I hear and read, Piccola Italia makes the most authentic Italian pizzas in Phnom Penh. Maybe, I don't know. That's a vague and bold claim, but what I do know is that Piccola Italia makes crispy, thin-crust pizzas. Brittle, crackly, with bulbous air pockets around the rim, and holds its shape when lifted (a pizza slice, that is). However, contrary to what some people may believe, I don't think they're wood-fired.

I ordered the Dell'ennese, a pizza topped with mozzarella and pecorino cheese, cherry tomatoes, Italian sausage, oregano, and black olives.
To be frank with you, I was disappointed. Not because the pizza tasted awful (tasted alright, actually), but because I expected a tomato sauce based pizza. Skimmed the menu too quickly, so, totally my fault! My only regret is that I'm only 1 person and couldn't try a wider selection of their pizzas.
Also, I was shocked at how many expats (likely regulars) in Piccola Italia spoke Khmer to the local servers, with near perfect accents. (I'm a Canadian-Khmer, by the way.) There were several of them, mix of Italians, French, and other non-Khmer nationalities! That's friggin' cool, man.

Suggestions: Make reservations if dining with a group or even with one other person. Unless you enjoy crowds or have no other options, eat on weekdays at 5pm, just when the restaurant opens for dinner. Be patient with service.

The damage: $6.25 (Dell'ennese, Medium)

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THE ITALIAN HOUSE
#2 St. 312 (end of St. 9)

Phnom Penh, you have a hidden treasure and it's slowly unveiling itself.

Shy of a year old, The Italian House is a quiet, cosy restaurant specializing in Neapolitan-style pizzas. What's that, you say? No worries, I'll explain.
Most commercial ovens hit a max temp of 400C/750F. In such machinery, pizzas typically take a few minutes to cook (with an evenly browned crust). In comparison, Neapolitan-style pizzas bake at higher temperatures and cook in about 30 to 90 seconds. This is accomplished by using a scorching hot, domed (for better hot air circulation), wood/coal-fired, clay/brick oven. Other specifications for certified Neapolitan pizzas include using a specific type of Italian tomatoes for the sauce, using specific types of Italian flour for the crust, etc.

By chance, I met Mr. Paolo, the owner and manager of The Italian House. A stern, quiet, and reserved dude. (For whatever reason, these are common traits in a lot of professional bakers, including myself.) Mr. Paolo is a 2-in-1 pro: an expert pizza maker AND brick oven builder from Italy. I'm telling you, this guy knows his schmitt. Seriously, that beautifully charred, dark golden brown crust, mottled with black spots, encircling a bed of tomato sauce with melted fresh mozzarella atop. I nearly peed myself from excitement when I first laid my eyes on those beauties, both the self-built wood-fired oven and pizza.

Having said that, Neapolitan-style pizzas are not for everybody. They can be described as floppy, droopy, or soggy, but that's exactly the characteristics you want for this classic, traditional pizza (originating centuries ago in Naples, Italy). They're eaten with forks and knives, served as a whole or unsliced, prepared in smaller portions, and rather simplistic in toppings, often with a higher ratio of tomato sauce to (mozzarella) cheese.

I ordered the 4 seasons pizza, topped with tomato sauce, mozzarella, green olives, mushrooms, ham, and artichokes. As a fan of Neapolitan-style pizzas, I was more than satisfied!

Caution, though: the servers here are somewhat inattentive, but not purposely. They're still learning, still trying to get their groove on, so please be patient with them.

The damage: $8.50 (4 Seasons, Normal)

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BROOKLYN PIZZA + BISTRO
#20 St. 123

After a quick glance at their pizzas, some of you may think, "That's so American." Others are saying, "Hell yeah!"

It's large, it's substantial, and drenched in cheesy, meaty goodness. Certainly can make a meal for 2 or 3 and quench each person's appetite.
Compared to pizzas at Piccola Italia and The Italian House, the crust at Brooklyn Pizza is more aerated and chewy. Not too firm and crispy, not too floppy and droopy. Just hard enough to pick up a slice by hand and soft enough to fold lengthwise (not sure if this pizza-folding habit is a New York thing) and shove into your mouth.

The owner of Brooklyn Pizza, Mr. Jay, is one heck of a friendly and rad guy! Going from one table to another, asking customers for their feedback, while greeting and saying farewell to familiar faces. I had a brief convo with Mr. Jay about his pizzas and learnt 2 critical things. First, his pizzas are supposed to be a meal in itself. Check! Second, the crust is supposed to be thicker and bready to withstand hefty toppings. Check!

What you'll also find at Brooklyn Pizza are burgers, cheesecakes, and a variety of beers including German and Belgian beers, and local craft beers from Cerevisia Craft Brewhouse. Now that's what I'm talkin' about! A perfect pair, pizza and beer.

So what delicious monstrosity did I order? Actually, I didn't order the pizza. My newly made baker friend from New York did. If I'm not mistaken, we had the "Stella", a pizza topped with mozzarella and fetta cheese, pepperoni, roasted garlic, spinach, and mushrooms. We both enjoyed it and had our fill, to say the least.

The damage: $10.95 (Stella, Large)

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Conclusion: There's no universal "best" pizza. However, if possible, eat in for best results. Try different styles, different toppings, chase what you love and avoid what you hate. It's as simple as that. Also, there's no need to ridicule or put down other people's taste preferences, unless that preference is roasted puppies stolen from neighbourly households. That's just inconsiderate.

I know, I know! I missed out on this and that pizzeria and pizza shop. There were several on my list that I didn't dine at, couldn't due to time restrictions and a slow metabolism. However, please feel free to give recommendations by private message or commenting below. When I revisit Phnom Penh, I'll be sure to follow your suggestions. Thanks in advance!

P.S. If there's enough interest, I can whip up a writeup (with photos) for the "best" burgers, coffee, and eggs benedict in Phnom Penh.

Where is the best burger in Phnom Penh?

In my previous post on the best pizzas in PP (hehe, peepee), I demonstrated why such questions are utter bullpoop. Different styles, different ingredients, and personal preferences makes the word "best" subjective.

In this post, you'll see my reviews on 4 separate burgers by some of the top burger joints in PP (according to online research and food fanatic friends). Unlike most food critics, I won't bother rating each burger on a scale of 1 to 10, a thumbs up, or even a "highly recommended". Let's chill, take it easy, and I'll describe my dining experience as is. However, for the sake of improving YOUR dining experience, I may throw in a few fast facts and suggestions.
As the head baker of Siem Reap Bäckerei, a microbakery specializing in artisanal sourdough breads, my senses naturally steers itself towards food that's made with thought, heart, and soul. You know. Food that has finesse, character, a personality, a unique profile on its own.

So anything resembling fast food burgers (processed cheddar cheese, mass produced patties, etc.) were eliminated from my reviews. That's not to say I dislike fast food burgers. Sometimes when you're lazy or hungover, you think to yourself, "I feel like crap. I deserve to eat crap and, gosh darnit, I'll enjoy it!"

Let's get to it, shall we?

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BROOKLYN PIZZA + BISTRO
#20 St. 123

Oh man, what was I thinking? An Aussie burger at an American restaurant?

Wait, what's an Aussie burger, you ask? Well, you might think it has something to do with kangaroos or crocodiles, and it could, but to my understanding it's a burger that contains the following ingredients: fried eggs, (grilled) pineapple rings, and pickled beets (beetroot), and possibly a few other things. Of course, this is debatable, but most Aussies agree that pickled beets are essential.

Getting back on track, I had the Aussie Royale, a burger comprised of Australian beef, bacon, grilled onions and pineapple, fried egg, pickled beets, and Sriracha mayo.

You know when you have a long, intense craving for something, perhaps a "dry spell", then you finally fulfill it and it feels like heaven or bliss? Yeah, that's what I felt while chowing down on the Aussie Royale. Nearly 7 years ago since I last visited the land down under and had a decent burger with beetroot.

Now here's a gesture that I rarely encounter: the lettuce, pickles, and tomatoes were separated from the rest of the burger. Neat!

Further, two other features caught my eye at a glimpse: there were no "chips" (for the Americans, fries). Instead, they were replaced with hand-cut "chips" (for the British, crisps). The other eye-catcher was their house-made burger buns. The sesame seeds were sparse and evenly distributed on the surface area of the bun. As a bread baker, I know this takes time and a few extra steps, purely for visual aesthetics. So I applaud you, Brooklyn, for putting that extra effort.

Other available burgers at Brooklyn include the Royale Double Bacon Cheese, Mushroom Cheese, and Jalapeno Blue.

The damage: $7.95 (Aussie Royale, includes "chips" and condiments)

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THE EXCHANGE
#28 St. 47

Who eats burgers at high-end restaurants at 10 in the morning? Me, that's who. I've got places to go and business to do.

Coincidentally, you can do just that at The Exchange. Around noon, flocks of businessmen enter the restaurant, wearing leather shoes, sleek trousers, ties pinned to the collars of their buttoned-up dress shirts. What was I wearing? An over-sized t-shirt, worn-out jeans, and floppy sandals. Gotta tell ya', I liked the dirty looks I got from a few them.

On their menu, they have a small "sandwich" section, featuring one, single burger: the flame-grilled Black Angus Beef Burger.

For those of you who don't know, Black Angus is a common breed of cattle raised in several parts of the world, known for its finely marbled meat. This means that the fat is dispersed more evenly, which creates a more tender, juicy, and flavorful cut of meat. However, not all Angus beef is created equal.
Besides the beef, the Black Angus Beef Burger contained onion confit (onions cooked at a lower temp than deep frying, in fats or sugar syrup), Swiss cheese, tomatoes, and lettuce.

The burger also included chips---crispy exterior, soft interior, and well seasoned. Strange as it sounds, I really enjoyed the ketchup and mayo, served on a separate condiment plate. You know those cheap, Asian brands, where the ketchup is super sweet and the mayo funky? That's not offered at The Exchange, thank goodness.

The servers here will ask how you want your burger cooked (medium, rare, etc). You may think that's no big deal, but for a few reasons many restaurants in Cambodia don't offer such choice. One reason; they're tired of cringing or curling into a fetal position when a customer orders "well done".

Caution: there's no air con at The Exchange, just opened windows, fresh breezes, and pedestal (stand) fans. During hot days, expect to get a lil' sweaty, especially if you're wearing a suit.

The Damage: $8.50 (Black Angus Beef Burger, includes chips and condiments)

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DECO
#46 Corner of St. 57 & 352

In terms of elegance, Deco (also refers to an art style from the 1920s to early 1940s) is my favourite restaurant that serves burgers, amongst other things. I love the posters, I love the menu design, I love the liquor display, and the furnishings, each component contributing to the restaurant's refined ambiance. More than that, I love the stark contrast by the presumed manager with a baby strapped to his chest, overlooking the restaurant from the bar, and the servers with untucked dress shirts and baggy blue jeans.

Hey, only in Cambodia!

Judging by how often the servers hustled back and forth from the kitchen and dining area, I'd say Deco is a popular lunch destination for Phnom Penh expats.

Glancing around, I saw a mix of people adhering to a semi-formal dresscode, apart from the manager, servers, and myself. The classy French folks, a group of gossiping women, men in suits, and a lone woman in a black dress, eyes glued to her iPhone.

With only 7 items listed on their mains, my eyes were set on the Lamb Burger: crispy, pan seared lamb, chorizo (Spanish pork sausage), feta cheese, raw onions, and arugula (salad rocket), between a sesame seed bun. Additionally, served with harissa-ketchup (hot chili pepper paste, with ketchup), remoulade (French mayo-based sauce), and cumin dusted triple-cooked chips. (Cumin is similar to caraway, commonly used in Indian cuisine.)
Fresh, herbaceous, and vegetal, counterbalanced with the distinct taste of savoury lamb, spicy chorizo, and salty feta. In a few words, that's how I'd describe the overall flavour of the burger.

Despite that the restaurant was understaffed and exceeded its capacity (some walk-ins were forced to wait and sit in the lounge area), the servers did a top job tending to each customer. Friendly, too. So my suggestion: book in advance, indoors if you enjoy "Art Deco" and air con.
The damage: $13 (Deco Lamb Burger, includes chips and condiments)

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LONE PINE CAFE
#14 St. 282

Opposite experience to Deco, dining at the Lone Pine Cafe was a fun, casual, American affair. Upon entry, I was greeted by Mr. Will, the owner and manager of the Lone Pine. We talked about the origins of his cafe, his clientele (mostly American expats, with a mix of Europeans, Aussies, and locals), his former burger cafe in New York, and southern American food ranging from gumbo (hearty, spicy stew, with Spanish, French, and African influences) to ribs, steaks, and burgers.

Browsing through the menu, with an extensive list of burgers, I spent several minutes contemplating until I settled on The Babe's Burger.
Whoa, look at that! 200g/7oz beef, bacon, cheddar cheese, black beans, chili, ranch dressing, and onion rings. Never did I encounter such a wild and bizarre burger. I mean, how was I supposed to eat this... manifestation?

Well, I succeeded. I picked it apart, happily gulfed it down, while working a sweat. (I can't handle chili too well, but curiosity got the best of me.)
My pet peeves of the meal, however, were the fries and ketchup. The quality just wasn't on par with the burger. On the upside, the servers, including Mr. Will, were attentive and cheery. Without asking, they filled my glass with water to the brim, time after time, seeing how I needed it.

The damage: $9 (The Babe's Burger, includes fries and ketchup)

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Conclusion: whoever says burgers can't be classy or playful are partypoopers. As seen in this post, they can be well executed, with solemnity and creativity. People with negative perceptions of burgers are entitled to their opinions, but we must remember: lobsters, salami, goulash (meat stew or soup), and brown bread were once considered food for the poor. They've evolved, making their way into higher class restaurants. So why can't burgers?
My philosophy: welcome all (ethical) foods, whether you hate it or love it, and let cooks, chefs, and bakers push it over their limits, thus enriching the world with newer, possibly greater sensual experiences. Strictly keeping to traditions has its merits, but, think about it, where would we be today if we couldn't adapt and create?

Next up, my reviews on the "best" Eggs Benedict and coffee in Phnom Penh.

P.S. Feel free to post or message recommendations on the "best" burgers in PP. I know I missed out on several.