Sunday, November 2, 2014
Luna D'autunno Italian Restaurant, Phnom Penh
Located at some steps off the Sihanouk boulevard, close to the monument of Independence, this restaurant will surprise you by the entrance in a lush garden, english style. The main dining room has air conditioning in a sober and fine decor, looking forward the Art Deco period with the blue mediterranean mosaïcs . Enough room between table for a pleasant dining time.
小红楼 Red House Restaurant. Phnom Penh
Is a Singaporean Cuisine. The foods is delicious and the price is acceptance. Step through the bamboo archway entrance off the street and you are inside this cozy little Chinese restaurant filled with attentive, silk-uniformed waitresses. Linen swathed tables and high-backed wooden chairs give the interior an atmosphere of class. The menu primarily features Chinese favorites, but offers a few more unusual choices such as the restaurant's famous Guinness-Baked Spare Ribs. The drink list is extensive and complimentary jasmine tea flows freely. This is a favorite for lunches among the local Chinese business community.
Guinness stout pork rib
Saturday, November 1, 2014
Uraetei Restaurant, Phnom Penh
Phnom Penh has always been ahead of the curve with a wide
range of international cuisine for a city of its size. So it was no surprise to
learn that a specialist Japanese Restaurant had recently been added to the mix.
Uraetei Japanese BBQ Restaurant serves the grilled bbq particularly fresh meat,
seafood and vegetable.
Thursday, October 30, 2014
126 Noodle House, Phnom Penh
On the corner of streets 136 and 13 there is a typical Cambodian grilled pork and rice breakfast restaurant. It’s a relatively safe order when out in the field but I’ve never had a craving. But after hearing that this was the best in town, I was excited. Unfortunately, with the build up, it was a let down. Decent rice and pork but nothing that made it stand out from any other restaurant in Phnom Penh or out in the Provinces. It’s really just rice and grilled pork. Not particularly amazing pork, no special sauce, Cambodian white rice; that’s it. Along with the pork and rice, diners receive a small bowl of broth and a dish of pickled vegetables. The broth was also nothing to write home about, salty and hot, but a nice contrast to the sweet pork, as well as adding another flavor option for the rice. The pickled vegetables were a showstopper though; carrots, cucumbers, and jicama all mildly pickled with a sweet tang and light crunch. I could have eaten everyone’s serving.
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