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Cheap Eats 2017

Publication date 13 October 2017 | 14:59 | ICT

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  • The Seafood Noodle Salad features glass noodles with tomato, minced pork and squid. Tasty Thai with all the spices but at low prices
    Publication date 06 October 2017 | 10:18 | ICT

    Thai food may be ubiquitous throughout Phnom Penh, but Keo Lykoum, 21, and Heng Chamraeun, 22, are determined to bring something new to the table. “

  • A plate of the Coq Au Vin sits on the wooden bar, which was moved from the original Bouchon. At Bouchon, new digs but same chic style
    Publication date 07 April 2017 | 13:42 | ICT

    The much-frequented Bouchon Wine Bar re-opened its doors this month in the capital’s Daun Penh district, bringing new life to a renovated colonial

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  • The Seafood Noodle Salad features glass noodles with tomato, minced pork and squid.

    Tasty Thai with all the spices but at low prices

    Publication date 06 October 2017 | 10:18 | ICT

    Thai food may be ubiquitous throughout Phnom Penh, but Keo Lykoum, 21, and Heng Chamraeun, 22, are determined to bring something new to the table.

  • The Bodleian’s custom-decorated interior is meant to evoke a 1930s Western-style lounge.

    A place to sip whiskey – like a boss

    Publication date 06 October 2017 | 10:15 | ICT

    Walking into The Bodleian is meant to be like stepping back in time: to a 1930s New York or Paris cocktail lounge.

  • A plate of starters featuring homemade soft pita, fried pita chips, dips and Jorge’s favourite – fried chicken – for $12.

    Fat Passion’s young chef serves a poly-gluttonous feast of fusion

    Publication date 29 September 2017 | 07:54 | ICT

    The food at Fat Passion is as unexpected as its young Hong Kongese owner, Chen Shijie.

  • Rémy Choisy stands behind the bar counter with a selection of passion fruit, coconut and coffee infused rums.

    Dodo not extinct

    Publication date 15 September 2017 | 02:10 | ICT

    Nestled behind a tree on a one-way stretch of Street 130, and with no lit signage, Dodo Bar is easy to miss.

  • The outdoor setting of Frank Coffee makes for a relaxing meal or drink.

    Tables, temple-side, at Frank Coffee

    Publication date 08 September 2017 | 07:45 | ICT

    Within the compound of Wat Svay Popé, a verdant turn off of the bustling Sothearos Boulevard, is the unfamiliar sight of a café, a small venue which has gained a reputation as a charming spot for drinks and food.

  • The new Khéma location is housed in a renovated 19th century structure.

    New Khéma venue highlights city’s core

    Publication date 08 September 2017 | 08:29 | ICT

    Housed in an elegant renovated 19th-century building, the newest Khéma restaurant – a French-inspired eatery from Thalias Hospitality Group – is the latest addition to the revived Post Office Square.

  • Clockwise from the top: cold ramen, salmon sashimi, truffle edamame and tuna sashimi.

    Edamame: easy budget Japanese

    Publication date 01 September 2017 | 08:26 | ICT

    There is a right way to eat edamame – with beer or sake, on a warm summer’s night – at least, so says Kenji Tamura, 32, one of the owners of the recently opened Japanese restaurant Edamame.

  • A plate of fresh hand-pulled fried beef noodles (left) and a bowl of hand-pulled duck noodles (right).

    Finding the ‘Magic’ in pulled noodles

    Publication date 25 August 2017 | 07:42 | ICT

    When she first saw Chinese handmade noodles being made, Phal Sophorn, 29, was struck with wonder.

  • A serving of fresh hummus sprinkled with spices and served with pita bread.

    A ‘feast’ from the Middle East off Bassac Lane

    Publication date 25 August 2017 | 07:45 | ICT

    Whether for a hearty lunch or a late-night snack, new restaurant Middle East Feast is the latest entrant to the ever-growing food scene on Street 308.

  • The Vietnamese-Khmer pork meatballs.

    Baard brings new ideas to the Farm

    Publication date 18 August 2017 | 07:37 | ICT

    South African chef Amy Baard, a fixture of Phnom Penh’s fine dining scene for more than two years, is starting fresh and bringing her energy and culinary creativity to a more relaxed, but equally demanding setting.