Cuisine Wat Damnak
CUISINE WAT DAMNAK

Phnom penh

Located in a peaceful nook on the well-known Street 228 in the heart of Phnom Penh’s bustling city, Cuisine Wat Damnak is housed in a stunning 1950’s built solid brick villa, originally designed by Cambodian architect Mam Sophana and elegantly renovated in 2020 by Ivan Tizianel of Asma Architects.

The restaurant accommodates between 50 to 60 guests, with a choice of seating preferences such as open-air garden, air-conditioned ground floor and first floor seating, as well as an elegant VIP room which hosts up to 10 people comfortably, for exclusive private occasions. There is also a discreet walk in wine cellar located behind the staircase on the ground floor which stores the house reserve.

LUNCH MENU

Selection for the month of January 2022

APPETIZER 

 

Green peppercorn fish cake salad with rice paddy herb, ripe and green papaya salad, toasted coconut

USD 6

Duck confit and rice pancake “bai cha kdaw” with duck eggs, holy basil, chili and homemade oyster sauce

USD 6

Mung bean cake with jicama, luffa, kaffir lime and basil, soy reduction, herbs, flowers and local crudités

USD 5

Stir fried beef tripes salad with bean sprouts and herbs, barbecued tomato and chili sauce in Lao style

USD 6

Pan fried chhlang fish filet, fresh rice vermicelli, pounded smoked fish and prahok, herbs and vegetables

USD 6

Fruits salad with sweet tamarind peanut sauce inspired by the Cambodia Culinary Guide cook book

USD 5

 

MAIN COURSE 

 

Pan fried  Tonle Sap croaker fish in pohor style with luffa,  pumpkin, mushrooms, smoked fish and crispy taro roots

USD 8

Pork belly and bones rich broth with seared calamari, Mondulkiri ginger, mushrooms and limey

USD 8

Black sticky rice porridge with pan fried prawns, glazed turnip, tomalley emulsion and Siem Reap sausage

USD 8

Stir fried tempeh with horn mushrooms, holy basil, chili, caramelized onion and Angkor stout reduction

USD 6

Beef cheek in “lok lak angle style”, homemade oyster sauce, fermented tomato, Paulo potatoes and cresson

USD 8

Charred green papaya sour soup with local cresson, rice paddy herb, bilimbi and grated green papaya cake

USD 6

Pan fried minced pork and prahok with egg and basil, green tomato pickles, herbs, flowers and local crudités

USD 6

DESSERT 

 

Cambodian vanilla pannacotta, coffee crème anglaise and granita like a Khmer ice coffee with milk

USD 5

Sweet corn and tapioca porridge with coconut sorbet, caramelized popcorn nougatine

USD 5

Wat Chocolate steamed biscuit and custard, cocoa rice pralines and Passion fruit whipped cream

USD 5

Dinner MENU

Tasting menu for the month of January 2022

Our tasting menus change regularly to ensure we make the most of Cambodia’s freshest seasonal produce and depending on the availability at the market.

We don’t offer ‘à la carte, however, vegetarians and vegans are most welcome

Tasting menu

38.00 per person

Pan fried Mekong sole with pepper lime sauce

 

Shrimp paste and tamarind glazed long eggplant, prawn, chambok seeds, herbs and spicy pounded wild eggplant

 

Aged salted lime glazed quail filet and leg dumpling skewer, fresh, steamed and fermented cabbages salad with sesame

 

Slow cooked pig head samlor korkor with green jack fruit, jackfruit seeds and toasted rice purée, light coconut broth

 

Caramelized sugar and fresh green peppercorn poached sanday fish, young watermelon, tomato, green mango and herbs

 

Pandan coconut sorbet rolled in chocolate soil

 

Pumpkin, palm sugar and wild cinnamon braised with Samai rum, egg custard, toasted coconut whipped cream and pumpkin praline

Plant based menu

34.00 per person

Black beans, cashew nuts and toasted sesame, puffed rice vermicelli and fermented cucumber

 

Fruits salad with sweet tamarind peanut sauce inspired by HRH Princess Norodom Rasmi Sobbhana’s cook book

 

Mung bean cake with jicama, luffa, kaffir lime and basil, soy reduction, herbs, flowers and local crudités

 

Charred green papaya sour soup with local cresson, rice paddy herb, bilimbi and grated green papaya cake

 

Stir fried tempeh with horn mushrooms, holy basil and chili, caramelized onion and Angkor stout reduction

 

Pandan coconut sorbet rolled in chocolate soil

 

Pumpkin, palm sugar and wild cinnamon braised with Samai rum, egg custard, toasted coconut whipped cream and pumpkin praline

*Please alert us in advance if you have any particular dietary requirements. Our regular menu may contain nuts, pork, or seafood, but with advance notice we can accommodate those who cannot eat these foods.

However, because small amounts of garlic and chili are fundamental to Cambodian cuisine, we regret that we are unable to offer a menu that does not include those ingredients.

In addition, please note that Cambodian food contains fish sauce and other fish products in most dishes. If you must avoid fish, we recommend arranging in advance for a vegetarian menu.

Contact

Cuisine Wat Damnak Phnom Penh
  • 29 Samdech Mongkol Iem St. (228), Phnom Penh.
Monday to Saturday (Close on Sunday)
  • Lunch: 11:30am to 2:30pm (last order at 2:00pm)
    Dinner: 6:30pm to 11:00pm (last order at 9:30pm)
  • cellphone: +855 99 358 520
  • mail: phnompenh@cuisinewatdamnak.com