Drink

A daily shot of caffeine is what keeps many of us going, yet what distinguishes a cup of real Italian espresso from roadside ice coffee saturated with sweetened milk? Nora Lindstrom investigates. Gorgeously addictive, coffee has a large part of the world under its spell. Now one of the most traded commodities on the global market, its conquest of the world is said to have begun in either Yemen or Ethiopia, possibly as early as the ninth century. From humble beginnings, the drink over time spread through North Africa and the Middle East, where it was occasionally banned due to being perceived a…

Nestled inside Naga Casino this watering hole boasts premium glamour in plush surroundings,including some of Cambodia’s most beautiful women. Words by Kate Liana. Upon entering the new, posh Darlin Darlin the plush carpet sinks under your feet as you make your way through the curtains to the various VIP sections, the dance floor is a polished, wooden square where the two lead singers of the house band strut and practice their dance moves for the evening's performance. It may be a nightclub, but entertainment and leisure are serious stuff here. "I want to create a fantasy," says Sapor, the ferv…

Both a pick-me-up and cool-me-down, lassis are a healthy yoghurt-based drink great at any time of the day. Nora Lindstrom tells you where to go for your very own glass full of goodness. Hailing from South Asia, lassis are by now a common drink almost the world over. From traditional mildly salted lassis to something approaching a regular smoothie, they have made their way into people’s hearts and stomachs. In the Penh, most South Asian restaurants offer the conventional salty, plain and sweet lassis. At Dosa Corner, these cost US$1.50. For the latter, homemade yoghurt is blended with sugar, to…

Boasting possibly the best pub name in the Penh – and in triplicate – Hongster has taken up Revolution’s poisoned chalice. Craig Gerard discovers what lies behind the name.

It is rare that the same location graces these pages twice in the span of a year. But when Revolution (featured in May 2009) closed down, and the yellow canopy went up blaring “HONGSTER HONGSTER HONGSTER” it seemed worthy of our curiosity.

The venue is actually Mr. Horng Restaurant and Sports Bar, named after the manager and Cambodian partner Horng. “Hongster” is the nickname given to Horng by the Australian owner Noel Hunt. Noel regularly visited Cambodia prior to moving to Phnom Penh last year. He first met Horng four years ago, and they struck up an immediate friendship.

“I was impressed with how honest he was,” says Noel of their first encounter. Horng was able to get things done for Noel and his other barang friends. He would arrange a SIM card here, a tour guide there, always keeping things both affordable and honest.

When the property became available, Noel jumped on it. “There are no downsides to this location,” he claims, even though there are six other bars within a stone’s throw. In fact, he welcomes the competition. “You have to be better than the other guy, or you won’t make it.”

Normal pub fare is available, with delicious fish ‘n’ chips and, according to Noel, “the best chicken curry I’ve ever eaten.” Almost everything on the menu is under US$4 because good value is their top priority. The duo spent time building the balcony upstairs, to include large screen TVs showing all sorts of sports.

With US$1 draft beers all the time, a deep menu, and a resource like the Hongster, Mr. Horng Restaurant and Sports Bar may just make the grade on a block with plentiful options. Most of all, the Hongster is a laid back place where everyone is welcome. And if you still none the wiser, hongster means a male flirt apparently.

Mr. Horng Restaurant & Sports Bar, 9CEo Street 51, Tel: 012 666 796

Most visitors to Siem Reap looking for a good night out venture no further than Pub Street, Nicky Hosford reveals that there is life beyond Angkor What!No matter how you feel about it, it’s impossible to question the success of Pub Street. “Pile ‘em high, and sell ‘em cheap”, a formula applied by many of the establishments, is clearly a crowd pleaser. The robust success of this formula carries the risk of imitation, over-imitation, and the prospect of a homogenous blend of booze, buckets and bedlam – a one town Kao San Road in the making? Thankfully, that’s not happening, and nowhere is this c…