We had a chance to sample some concept burgers at Tepui, a restaurant located on the riverside in Phnom Penh. C0-owners Antonio and Gisella are looking to put these mini-burgers to a brunch menu after the rainy season so we were very lucky to get a chance to try some of their experimental burgers.
Starting from the left, we have the Italiano burger which has a coarse ground chuck patty with some slab of prosciutto, mozzarella cheese, sun-dried tomatoes and rocket inbetween toasted tomato ciabatta bread with a bit of vinaigrette dribbled on.
The middle burger is the Bunless Chicken Burger. Essentially using breaded sliced chicken breast as the buns, it is definitely something you have to eat with a fork and knife. Smashed inbetween the breaded chicken slices is another slice of breaded chicken, cheddar cheese, tomato and rocket salad. Just to push up the unhealthy factor of this “burger”, they take a fried egg, cut around the white stuff and put the runny yolky goodness on top. Oh yeah, there is a pickle on top.
The Chinese Dumpling burger on the far right is their version of a chinese dumpling. A seasoned ground pork patty is placed with some shitake mushrooms, and caramelized onions inbetween a mini burger bun.
All three were excellent but I found that my favorite was the Chinese Dumpling burger. It is a great take of the classic dumpling and is indicative of the creative mind of Gisella, who creates the menu at Tepui. The two other burgers were also fantastic but in all honesty, I kept going back to the Chinese Dumpling burger.
Before we went over to Tepui to try these burgers I ran into Giselle and she warned me that they were going to get creative and they certainly did.
I tried the Italian burger first and it was really nice. The focaccia bread, vinaigrette and mozzarella worked great together as a burger. I thought the prosciutto was a nice touch but it didn’t stand out as much as I would have expected.
Next I tried the Chinese Dumpling Burger. First of all, a CHINESE DUMPLING BURGER?!?! Amazing. Ground pork, sautéed onions, shiitake mushrooms, scallions, all on a bun. It actually did taste like a delicious dumpling; it was amazing. We then started talking about sides for this type of burger and Gisella ran back to the kitchen and came back with a spicy soy sauce, sesame oil dipping sauce which just pushed this thing over the top.
Finally, I tried the bun-less chicken burger. I’m usually a big fan of chicken burgers and this was ground chicken with bacon mixed in which sounded amazing. However, the logistics of this one threw me off. I wasn’t a big fan of getting runny eggs on my hand and it was way too big to eat in any sort decent manner. The taste was great and I think Antonio and Gisella will probably tweak this one and it will be great.
Then, a completely unnecessary desert burger came out as a final surprise. It was basically a s’more type burger but a toasted bun instead of graham cracker. Really tasty but one bite and I was finished.
Can’t wait for the new brunch menu at Tepui to start!