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 of the month
APPETIZER |
Homemade lemongrass beef sour sausage salad with green guava, cucumber, herbs, peanuts and Koh Kong style dressing | USD 7 |
Rice wine and galangal cured Spanish mackerel salad with avocado, pomelo, sprouts, herbs and crispy cassava wafer | USD 7 |
Fish cake with fresh peppercorn, rice paddy herbs, ripe and green papaya salad, toasted coconut | USD 6 |
Sour tofu, cashew nut and eggplant teuk Kroeung, green chili, puff rice, herbs and flowers | USD 5 |
Fermented soybean marinated barbecued pork ribs, sesame, Chinese celery, fresh, steamed and fermented cabbages salad | USD 7 |
House cured green papaya maam with herbs, toasted cashew nut and yellow beans pancakes, banana trunk | USD 5 |
Braised mushrooms and peanuts on toasted baguette, pickled Mondulkiri onions and coconut cream | USD 5 |
MAIN COURSE
Seared slow cooked beef cheek in lok lak style, homemade oyster sauce, fermented tomato paste, free range eggs and Paulo potato | USD 14 |
Seared yellow noodles cakes, smoked pumpkin purée, shiny cresson, caramelized onion and Angkor beer stout broth | USD 6 |
Seared slow cooked beef cheek in lok lak style, homemade oyster sauce, fermented tomato paste, free range eggs and Paulo potato | USD 14 |
Seared yellow noodles cakes, smoked pumpkin purée, shiny cresson, caramelized onion and Angkor beer stout broth | USD 6 |
Pan fried Mekong langoustine, barbecued head, stir fried mushrooms with holy basil, spicy coconut and tomalley broth | USD 16 |
Tonle Sap croaker fish samlor korkor with green jack fruit, jackfruit seeds and toasted rice purée, light coconut broth | USD 10 |
Sweet potato and green jackfruit roll in rice flour crêpe, holy basil, spicy coconut curry broth, winged beans | USD 6 |
Slow roasted pork belly soup with mushrooms and ginger, pan fried calamari, lime and deep-fried garlic | USD 10 |
Stir fried prawns with creamy green papaya cake, garlic chives flowers in roasted chicken jus, fermented cabbage and rice paddy herb | USD 12 |
Duck curry with fresh rice vermicelli, banana blossom and fresh crudités, green chili, peanut tamarind sauce and crispy duck confit | USD 12 |
DESSERT |
Tapioca pearls pudding with fresh coconut and sweet corn, coconut sorbet and popcorn nougatine | USD 5 |
Braised pineapple with fresh turmeric and honey, toasted coconut panna cotta, crushed pineapple sorbet | USD 5 |
Steamed chocolate cake, Passion fruit light cream, rice pralines and chocolate crème anglaise | USD 5 |
Cuisine Wat Damnak black sticky rice crème brûlée | USD 5 |
3 COURSES SET LUNCH IS AVAILABLE
USD16.00 PER PERSON
Dinner MENU
Tasting menu of the month
We don’t offer ‘à la carte, however, vegetarians and vegans are most welcome
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.
*Please alert us in advance if you have any particular dietary requirements. Our regular menu may contain nuts, pork, or seafood.
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.
Tasting menu
45.00 per personPan fry fresh rice flakes pancake, holy basil,minced pork, caramelized palm sugar and tamarind dressing
Calamari, Siem Reap sausage and pickled ginger, black sticky rice porridge, sesame and pea sprouts
Lime cured sea bream with toasted peanut oil and mint, spicy charred luffa and ambarella leaves condiment
Seared beef tenderloin salad in a beetroot bancheo, crushed avocado, toasted coconut and beetroot dressing
Tonle Sap croaker fish soup “out of the pot” with herbs, tree cucumber, dry fish and house salted duck egg
Pan fried prawn, puffed rice, herbs, flowers and crudités, braised mushrooms in coconut and tomalley emulsion
Cured watermelon, candied Passion fruit skin, Passion fruit espuma
Ripe and green mango tart, vanilla whipped sour cream
Plant based menu
38.00 per personSour tofu, cashew nut and eggplant teuk kroeung, green chili, puffed rice, herbs and flowers
Seared slow cooked white cabbage, pickled cabbage salad, fermented soybean and sesame emulsion
House cured green papaya maam with herbs, toasted cashew and yellow beans pancakes, banana trunk
Braised mushrooms and peanuts on toasted baguette, pickled Mondulkiri onions and coconut cream
Seared yellow noodles cakes, smoked pumpkin purée, shiny cresson, caramelized onion and Angkor stout broth
Stir fry sweet potato and green jackfruit roll in a rice flour crêpe, holy basil, spicy coconut curry broth, winged beans
Fresh strawberry, Passion fruit and vanilla reduction, coriander, steamed black tpeh biscuit and strawberry Chantilly
Toasted coconut and milk chocolate ganache, banana mousse, coconut and aged rum salted Brittany sablé
PRIVATE DINING ROOM
Seating Capacity 10pax maximum
Minimum spent is required, Lunch = 250.00 and Dinner = 500.00
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 9:00pm) - Contact: 099 358 520
- Mail: phnompenh@cuisinewatdamnak.com