Hong Kong Apple Daily

"獲獎餐廳Cuisine Wat Damnak,沒有名廚坐鎮,沒有fine dining格局,只有移居暹粒12年,對在地食材有無限堅持的法國廚師Joannès Rivière,為柬菜爭一口氣。"

New York Times

36 Hours in Siem Reap

"Don’t let the polished plating at the well-regarded Cuisine Wat Damnak fool you: The dishes from the longtime resident French chef Joannès Rivière’s kitchen are firmly rooted in Cambodian flavors."

Gran Tourismo Travels

"The restaurant of Chef Joannès Rivière, Cuisine Wat Damnak in Siem Reap, has become the first Cambodian restaurant to land on Asia’s 50 Best Restaurants...where it was named Best Restaurant in Cambodia."

Going Places

Wat's Cooking in Siem Reap

"Cuisine Wat Damnak's chef, Joannès Rivière, has become famous across Cambodia for his masterful and creative take on traditional Khmer flavors."

Radio Télévision Suisse

"Joannès et sa cuisine khmère. Il y a deux ans, l’expatrié Joannès Rivière et son épouse Carole ont ouvert un restaurant à Siem Reap. Visite du marché en sa compagnie, à la découverte des différences culinaires avec l’Europe."

Move to Cambodia

Romanticizing the Cambodian Kitchen with Joannès Rivière

"Rivière’s dishes are truly Cambodian — he doesn’t shy away from using ingredients that most Westerners find intimidating, such as the boldly pungent Khmer prahok — but prepared with traditional French discipline and attention to detail. The results are sublime."

South China Morning Post

Destination: Siem Reap

"Cuisine Wat Damnak is one of the best restaurants in Cambodia, and its mission is to showcase Cambodian ingredients. Riviere believes that food, like wine, is defined by terroir — the place it's grown, raised and gathered."

Wall Street Journal

Food Fridays: Cuisine Wat Damnak in Siem Reap

"Be prepared to be surprised at Cuisine Wat Damnak, a contemporary Cambodian restaurant in Siem Reap that has entirely transformed native dishes seen on the streets into haute cuisine."

The Financial Times

The French-Cambodian Connection

"Two menus — one four course and the other five courses — demonstrate classic French technique, though the cuisine is Cambodian. Even more exciting is the balance and acidity that Rivière is achieving with so many exciting local ingredients."