Author Archives: nyampenh

Dirty Burger Marathon

USA Donut

USA Donut

Things slow down a bit for the Tet holiday in Vietnam and most expatriates tend to leave the country. So when I came to Cambodia for a bit of holiday and for a photo job, Bryse suggested that we should go nyam some places. Not one to shirk the idea of grubbing some food, I said yes but with a catch. I wanted to try to accomplish at least 4 places in the city in one night. However, we couldn’t go to a proper restaurant as that would just take forever. So we had to go a bit dirty and in true nyam penh fashion, it revolved around burgers.

What’s a dirty burger? It’s not quite fast food and not quite gourmet. Kinda in the middle price point of around $3 – $5.

So Bryse rustled up the troops, in the form of Roswell and Dene and off we went.

The first burger we tried was at USA Donuts. The cafe / convenience store lives up to it’s name with it’s very american style donuts and random items from the States.

We ordered a couple of burgers to start. A run of the mill cheeseburger with fries ($3.00) and a bacon cheeseburger with onion rings ($5.25). Both burgers were decent not great. Meat was a bit dry as both patties were cooked grey and the cheese wasn’t a slice but rather cheese sauce. However, I would definitely come back for the breaded onion rings. You don’t get alot of them but they are gargantuan in size. The breading was crisp and was salted perfectly. Just enough to balance the sweetness of the onions.

USA Donuts: 2.5 nyamies (The extra .5 goes to the onion rings)

Rocket Burger

Rocket Burger

Next up was Rocket Burger. Set near the Australian Embassy, I was a bit dubious about the place as it was a bit out of the way and looked quite sad when we entered. But they made a decent cheeseburger which made up for the depressing digs. Their bacon cheeseburger ($3.00) was great and the patty was actually cooked medium which made it juicy. And check out out the perfectly grilled onion! They could tone down the tartar sauce (yeah, I know) but this was a definite surprise.

Rocket Burger: 3 nyamies

Garage

Garage

We have a complicated relationship with Garage. Bryse and I have eaten there several times and feel that their burgers are some of the best in town. However, whenever we decide to officially nyam the place, the food falls just a bit flat. Sadly, when it came to the sous-vide burger, it happened again.

Overcooked and crumbly, the patty does injustice to a very well thought out burger. It is a very beefy burger though and you can definitely taste that it is high quality meat. For a look at what the burger would taste like when properly cooked, head to the link (http://www.gopowerkick.com/4006/the-garage-phnom-penh)

soex

sous-vide

However, their smash burger was freaking awesome. How awesome was it? Well, I didn’t have a chance to take a photo of it as it was scarfed down before my trusty Nokia 102o could get to camera mode (seriously Nokia, can we work on that please???). The patty was crusty yet was at a medium temp. It came topped with cheese, arugula, caramelized onions and sriracha mayo. It was a perfect smashburger. And cheap at $3.25!

Bryse has a thing for cubanos and he ordered one, which kinda put everyone over the edge. It was good. However, plating could use a bit of help. One word: ramekins.

Garage: 3 (2 for the sous-vide, 4 for the smash)

We weren’t able to make it to our 4th venue as we were stuffed to the gills. Sadly, it will have to wait for next time.

- Vinh
USA Donut

USA Donut

This was my first outing with the Nyam crew, though I’ve been a close follower of their blog for years now. I was very pleased to be asked along because 1) I love food blogs, and 2) I love burgers, dirty or otherwise.

Our first burger at USA Donuts was actually pretty good to me, but maybe it’s because I had low expectations. Their cheese was sort of a nacho/velveeta cheese-like texture, which could be off-putting to some people, but I thought it was pretty tasteful when smashed with the patty. Their onion rings were bomb — crispy and huge — though perhaps what was the best part about USA Donuts is that they had Fat Tire beers by the bottle. I love non-Cambodian beers (They give me diarrhea, bleh).

Rocket Burger

Rocket Burger

The exterior decor of Rocket Burger is fashioned after Johnny Rockets in the US… but the interior makes for a pretty lonely-looking place, with a bar in one corner and a children’s play area in the other. It was empty, save us — I think the wait staff was thrilled to see us. Their burgers were pretty good — better than I expected, really.

At this point, as I’m writing this, I’m wondering if both USA Donuts and Rocket Burger benefited from my low expectations. Because the next place we went to, Garage, was where we had really high expectations.

Rocket Burger

Rocket Burger

Now, I’m a simple girl when it comes to burgers — I like them big, greasy and cheesy. I’m not too into fancy seasonings or like… special techniques when I am looking for my ideal burger — Vinh had been going on and on about sous-vide all night. Just give me a good flame-grilled patty, bread that’s fresh, and cheese, and I’m good!

Expectations or not, I’m sad to say that their sous-vide burger was disappointingly dry. Their smash burger was good, but that random bit of vegetation in it really weirded me out. I disagreed with Vinh on it being arugula… I think it was something like cilantro. Alas, the best part about Garage was the cubano that Bryse ordered. I love Cuban sandwiches. You know what Garage does super well? Cuban Ruebens! Those are my favorite things on the menu, though they can be a little bit pricey.

If I had to rank the burgers, I would probably rank the Rocket Burger one first, USA Donut second, Smash Burger third, and Fancy Sous-Vide Burger fourth. All in all, lots of burgers and beers were consumed, so what more could a girl ask for? Being someone who LOVES talking about food (I’m Singaporean) I really enjoyed the non-stop food debates that was happening.

- Dene

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Osaka Ya

So it’s been over 8 months since I have moved to the homeland and a couple things have happened.
I have started a blog here and it is going pretty well. I have also discovered that I can actually write something other than food stuff! So I am now a writer here when I am not taking photos around Vietnam. But it has been a while since I have been to Phnom Penh so when a 5 day holiday came up, I took the opportunity to head back to the old stomping grounds.
I let Bryse know so I can see what’s new in Phnom Penh and he suggested we head off to a new Japanese place on the riverside. He also asked if I wanted to Nyam this. Why not I said!
grilling at Osaka Ya

grilling at Osaka Ya

Osaka Ya is a pretty simple restaurant in terms of decor. When I walked in, I noticed Lina and was glad to see that Bryse invited her! So we had a bit of a catch up and let the waiter know that we will call him when we were ready. Bryse arrived a few minutes later and we started perusing the menu. Typical of Japanese restaurants in Phnom Penh, there was ngiri rolls, rice bowls and set lunches. Lina asked what was in the Japanese lunch set and the waiter replied ” Rice and food”.
Seriously….
Bryse and I went asian style and shared a few dishes and Lina threw caution to the wind and ordered the Japanese lunch set.
Yakatori

Yakatori

We started out with some yakitori. Chicken to be precise. They were really good. The chicken was tender and had a great sweet-spicy marinade. We also ordered some chicken wings which had the same marinade. Dusted those off with no problems.
We had to wait a bit for our mains even though there was just one more table in the restaurant. Maybe it’s due to me getting used to Vietnam’s one hour lunches (Oh Cambodia, how I miss you for the two hour lunches) but I was seriously wondering where our food was.  From what seemed like an eternity but was actually only 10 minutes, we got the rest of our mains.
okonokoasdfsd

okonomiyaki

We ordered an okonomiyaki and a oyakodon bowl. The okonomiyaki was a gut busting disc of goodness. Potatoes, cabbage, pork belly and octopus were fried on a griddle then covered in a pancake like batter. Mayonnaise and okonomi sauce was drizzled on top and a heap of bonito flakes. Despite the fact that the oyakodon bowl looked like one of the chefs puked onto the rice, I gave it a go and found that it was fantastic! Tons of chicken and egg covered a gigantic bowl of seasoned rice. 

It was about this time that Lina got her rice and food lunch set. The food consisted of a grilled fish fillet, steamed pumpkin, some pickled cucumber and a small bowl of rice.

I had a taste of the fish and it was pretty delicious. Each of us also received a small bowl of clam soup which was pretty tasty. Prices weren’t that bad and though we got some tasty food, I don’t think I would go back as the service was something to be desired.

 2.5 out of 5 nyamies
 – Vinh
food

food (Japanese lunch set)

I had tried Osaka Ya a few months back, pretty soon after they opened, and they were still working through some kinks with the staff and the power cutting out every 10 minutes. But the restaurant owner was really nice and the food wasn’t bad so I wanted to give them another shot.  When we arrived, the owner wasn’t there and the staff was definitely struggling. When Lina asked what was included in the Japanese lunch set the response was “… food.” Not incorrect, but not too helpful. I felt a bit bad for the guys waiting on us. They were really trying but were clearly in over their heads without the Owner. 
adfdsaf

oyakodon bowl

Despite these issues, we were able to get our order in and soon after the Owner arrived to help put together our lunch. The yakitori arrived first and the first thing that arrives always seems to taste the best but these things were pretty amazing. Lina had said that this is what Osaka Ya was known for and it’s well deserved. Really nice mix of chicken meat with cartilage. My favorite dish of the meal.
wings

wings

The wings came next and I was expecting the same really delicious sauce as the yakatori but they were a bit different and not quite as good. The oyakodon bowl was really good. As Vinh mentioned, not the most appetizing looking dish but it was a great mix of eggs and chicken piled on Japanese rice. Okonomiyaki isn’t my favorite dish but this one was actually pretty good. But this may be because they placed the dish in front of a fan which blew most of the bonito flakes off of the pancake and all over our table. Overall, Osaka Ya is not bad but not the best Japanese place in Phnom Penh. I would recommend checking it out for a few yakitori skewers and their “Happy Time” beer special.
3 out of 5 nyamies
 – Bryse
Osaka Ya
River Side close to Street 130

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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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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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