Meaty burgers are the latest food fad to enter thriving Street 308. Editor Marissa Carruthers and photographer Lucas Veuve test out the offerings at The Supreme.
A hardened passion for burgers led to the five owners of The Supreme settling on bringing a more up market option of the popular fastfood offering to Street 308.
“We all love burgers and have always been a bit disappointed by what’s on offer in Phnom Penh,” says Cambodian-French co-owner David Do, who was inspired to open a restaurant after Bistrot Bassac – where The Supreme now sits – announced it was to close
Calling on the talents of partner Sovan Ly, a pastry chef based in Siem Reap who is famous for his cheesecake, they devised the perfect recipe.
“We know lots of people across the world likes eating burgers,” says Do. “There are five of us and we thought together we represent maybe 50 to 60 percent of expats’ tastes, so we each chose our favourite ingredients and designed five burgers.”
The result is burgers that span the palate. Le Classic ($3.50), a basic cheeseburger, Le 11 ($4.50), a double cheeseburger and Le Supreme ($4.50), which Do describes as “The Supreme’s version of a Big Mac but with everything inside fresh”. Le Mountain ($6.50) nods towards traditional French raclette, packed with two patties, raclette cheese, bacon and grilled onions, while Le Gotti ($6.50) – Do’s invention – takes in two patties, goat cheese, bacon, lettuce, tomato and red onions.
And this month the menu is set to expand, with a further 12 items added, including chicken burgers, veggie and vegan burgers, chicken wings and salads.
While burgers arrive at the table within minutes, it’s unfair to clump The Supreme in the same fastfood category as the likes of Burger King.
Its boutique location, with attention to detail in the decor, personal touches to the food and the love put into the menu by the owners elevates it from this standing.
Opting for Le Mountain and Le Supreme ($9 with fries and a soft drink), the burgers – made of 30 percent Australian beef and 70 percent Cambodian to keep costs from sky rocketing – come in a soft sesame-seed bun.
While the patties are slightly on the thin side, both of our burgers boasted two with melted cheese oozing in between, so we couldn’t complain. They were both firm and flavoursome, helped by the addition of homemade sauces, such as honey-mustard, signature Supreme and barbecue. The fries were crispy on the outside and fluffy inside, and tasted fresh.
The only dessert on the menu is cheesecake ($4) – Sovan’s secret recipe – and it’s well worth saving some space for. The flavour is rich and creamy and the smooth texture of the topping works well alongside the crunchy base.
With grand plans to expand in Phnom Penh, before hitting the rest of the country, and moving onto the region, The Supreme believes it has got Cambodia, and Southeast Asia’s, burger game cornered.