Despite having been in the F&B scene for a long time, Park Café continues to be a favourite eating spot for the young and old, says Park Café general manager Heng Sengly.

Park Café has been a well-known brand for many years. Can you explain the main reasons why your brand is still as popular as it is today?

Building trust with stakeholders ranging from the property owners, to the providers, the staff and the customers are key. We gain their trust because we get quality ingredients, are in prime locations and exhibit commitment from staff in all departments. This results in Park Café being able to compete and lead the F&B industry, providing good quality service and a hygienic environment. In response to our customers’ support, Park Café will expand our franchises to 11 branches by the end of 2016.

Besides these factors, we also practise the right business concept and provide MSG-free food. Ever since the launch of the first branch in Parkway Commercial Building, we have provided training to staff from all departments by experts in this sector. As a result, we have experienced staff, from the restaurant management team to the baristas. Park Café doesn’t simply provide noodles or snacks. It has become a meet-up point for young entrepreneurs, government officers, and company staff who choose to discuss business over food and coffee. That is why I say Park Café is more than just food.

Can you briefly describe the drinks, coffee and tea on offer at Park Café?

Drinks at Park Café include our hot Phnom Penh coffee, Phnom Penh iced milk coffee, freshly squeezed juices and fruit smoothies, along with many other drinks.

Besides these drinks, can you tell us about the special features of the Phnom Penh noodle and its ingredients? Where are they from, how is the cooking procedure?

The special feature of Phnom Penh noodle is its identity as breakfast for Cambodians. We often hear friends or family members asking each other, “have you had noodles this morning?”

Ingredients-wise, we source everything locally, from the noodle, bones, meat, vegetables and spices. The main ingredients of Phnom Penh noodle is the soup and the noodle that has been made following our standards, and the special way our chefs cook it.

With regards to the cooking process; we heat the soup up to a standard temperature, boil the noodle, prepare the leafy vegetables and mix in meat, such as minced pork, fresh shrimps, sliced meat, pork meatbalsl, and the unforgettable organic bean-sprout and our special sauce.

How has Phnom Penh noodle continued to engage with the old city of Cambodia?

I think noodle is a Chinese cuisine, but for me, as well as many other people, I have eaten noodles since I was young. I think noodles have been popular among the locals for decades, or since the time when Chinese traders came into the country because we can see that the taste of Cambodian noodles is different compared to Chinese noodle. That’s why I think we named it “Phnom Penh noodle”. I can’t say that it is founded by Park Café, but it is a way to support Cambodia’s cuisine and create an identity for ourselves to be known internationally.

Park Café is a Cambodian brand, delivering Cambodian food, created, managed and served by Cambodians. We are very proud to have this Cambodian restaurant. Park Café has participated in many social events, and has created jobs for as many as over 300 Cambodian youths.