A hungry stomach has led me and my constant partner to many gustatory adventures, Manay of PinayWifeSpeaks, to discover this recently opened noodle shop. It is called the Sesame Noodle Bar and they offer a simple menu of noodles and side dishes inspired by Japanese, Chinese and American cuisines.
On one very hot Wednesday afternoon in March, Manay and I found Sesame Noodle Bar south of the Russian Market. On our first time at the noodle bar, I ordered this set lunch:
The noodles is served ice-cold – which was a pleasant treat to quench the summer heat- and topped with a healthy pile of fresh veggies and a side of tahini dressing. More than anything, it felt more like eating a salad with noodles, and I say that in a positive way. The gyoza, or dumplings, was hand-rolled and pan-fried perfectly. Of course, not to be outdone, I also had a refreshing mint-passion fruit shake. All in all it was light but very filling meal.
Of course, I won’t stop at the food. The place is worth mentioning! The lighting is also unique – check out the light bulbs when you go there – and the the decors are interesting; the posters and figurines are all so kawaii. The atmosphere is very nice and friendly, and their menu is a cute DIY. One would think they’re straight off the pages of Pinterest or Etsy. You don’t believe me? Just look at some of the photos I took. Please click the photos for a larger view 🙂
Sesame Noodle Bar
Address: #9 Street 460, Phnom Penh, Cambodia
Phone:+855 89 750 212
Oh my, indeed! I had this huge craving for siopao after watching a TV program about Hongkong. One of the things featured were HK’s culinary delights. I was so drooling at the food, especially the steamed buns that I was compelled to make some tonight. As a first-timer, I was understandably nervous about the outcome. I found a simple and easy to follow recipe online and checked my cupboard for the ingredients. Luckily, I had all the items needed to make siopao.
It took a lot of kneading work on my part before I was able to produce a smooth dough. I also had a bit of issue with the yeast – it took more than the required ten minutes to rise – so I concluded that this might be the reason why I had the same issue with my dough. Nevertheless, with lots of patience and arm strength (for kneading!), the siopao came out better than I had expected. I am happy that they turned out alright! I also made a batch of toasted siopao, one of the more popular food snacks in Naga City, that I sorely miss.
Back in my university days in Cebu City, there was this Chinese restaurant in downtown Colon Street where my roommates and I were regular customers. This unassuming restaurant, dark on the inside with nothing much but rows of tables and chairs, arthritic ceiling fans, and grumpy ladies in cheap cheongsam attires pushing food-carts. To the newcomers, the sight was a disappointment. To us, old-timers, it looked basic but the lip-smacking and cheap food, albeit oily at times, more than made up for the oh-not-so-fantastic interior.
My regular order was the chicken-rice topping for only P12 (about US$0.30) at that time. So when I found a chicken recipe resembling this from Rasa Malaysia, I wasted no time in trying out the recipe… and voila!
It has the same taste, the ginger is not overpowering and just enough hint of Shaoxing wine. Memories of my university days flooded my consciousness! Back in the old days, it’s serve in a small bowl and topped with the chicken dish and we downed it with a glass of softdrink. Aah, those were the days.
Happy Food Trip Friday!