*There was way too much Chuck Norris-related awesomeness for just one story – Ed
Originally formed as rest stops for travellers along China’s famed Silk Road, Dim Sum restaurants have become a culinary staple throughout Asia and even certain Western cities. As of September, adventurous souls travelling through Phnom Penh – or at least those drunken souls passing through Street 51 – can find a brand new spin on just such a place.
In a short time, Chuck Norris Dim Sum has caught the eyes and palates of a very diverse crowd. Many a barang are drawn in by the name and artwork and, according to owner, Mike, “come in and start laughing, whoever you are, and hopefully the conversation’s gonna be nice”. Meanwhile, the late-night club-hopping young Khmer crowd “probably don’t know who Chuck Norris is but they don’t care; they just want dim sum”. While they could survive on the hype generated by its name alone, attention to tradition and quality are not thrown out whatsoever. What separates Chuck Norris Dim Sum from other Chinese places in town is their unique combination of a traditionally trained Dim Sum chef from China and a creative team of one (Mike) from America.
This creative contrast has led to such dishes as the ‘wasabi bomb’ and BBQ Chinese chicken as well as a certain amount of friction. Says Mike: “He’s very particular on some things; some things he won’t change up. For example, we asked, ‘Oh, can you make a version of this without dried shrimp’ and he said, ‘Absolutely not.’ He refuses to.” Though working around these standards can sometimes be a challenge, it does much to balance Mike’s ideas with Chinese tradition. With Korean, Japanese, Chinese and American influences, Chuck Norris Dim Sum is as much a fusion of different cultures as the real Chuck Norris’ Chun Kuk Do fighting style. Without Westernising the flavour, they have presented one dish in particular as a challenge. The dumpling roulette, available in pork or vegetarian, consists of six dumplings: five normal ones and one sneaky bastard stuffed with spicy Chinese mustard (aka ‘Chuck Norris-style’). “Everyone dives in at one time, that’s the strategy. You all dive in and you don’t know who’s gonna get it.” Duly, we all dived in. Mike ate the wildcard and contorted his face in pain. “It’s at the border of ‘this is too much’. That’s what we wanted.” It’s what they achieved too; afterwards, we ordered another with all six made Chuck Norris-style (2-for- 1happy hour is 7-9pm every day; opening hours are 6pm to 5am).
In addition to the ubiquitous draft pull, they offer $2 mixed drinks (such as gin and tonic, whiskey and coke, rum and soda), and shots of Soju, which is a Korean version of sake. The difference: Soju is distilled, a la whiskey or vodka, and aged for several years; Sake is fermented, a la beer or wine. Taking it to the next level, vthey’ve gone so far as to infuse this liquor, as many bar owners do with vodka. Options include “Baby coconut, or lime, or chilli, spicy chilli, and – hold on; lemme check – it’s not quite ready yet, but there will be a passion fruit one as well.”
Chuck Norris Dim Sum follows the number one ethic of Chuck’s fighting style: “I will develop myself to the maximum of my potential in all ways.” Mike and his Dim Sum chef are constantly playing with flavours and menu items. “We’re gonna try to get more unique with the menu as time goes on. We were talking about a bacon-wrapped bombei pork dim sum. I’m not sure when that’ll be released, but we’re working on it.” Join Chuck Norris Dim Sum in its path towards righteousness and glory.
Chuck Norris Dim Sum, Golden Sorya Mall, St. 51 (between Heart of Darkness and Pontoon). Eat in and takeaway only.