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

APPETIZER

ភ្លាត្រីបីកាជាមួយផ្លែប័រនិងក្រូចថ្លុង Rice wine and galangal cured Spanish mackerel salad with avocado,pomelo, sprouts, herbs and crispy cassava wafer	7
នំបញ្ចុកទឹកប្រហុក Fresh rice vermicelli with pounded prahok and smoked fish,Pan fried kae fish, herbs, flowers and crudités	6
ត្រាវចំហុយជាមួយប៉េងប៉ោះ Steamed baby taro salad with green tomato and herbs, roasted tomato salsa, pickled Korean chili and crispy taro	5
ឆ្អឹងជំនីជ្រូក ញាំម្ជូរវៀតណាម Barbecued pork ribs on a dry Vietnamese salad, with pineapple,cherry tomato, lotus stem, herbs and cured egg yolk	7
នំតៅហ៊ូចៀន Steamed cabbage and tofu pancake, aged lime and soybean dressing, fresh, steamed and fermented cabbages salad	5
ញាំសាច់ក្រកគោជូរជាមួយត្របែក Homemade lemongrass beef sour sausage salad with green guava, cucumber, herbs, peanuts and Koh Kong style dressing	7

MAIN COURSE

ឡុកឡាក់អង់គ្លេសសាច់ថ្ពាល់គោ Seared slow cooked beef cheek in lok lak style, homemade oyster sauce, fermented tomato paste, free range eggs and Paulo potato	14
ស្ងោរត្រសក់ Yellow beans and fresh peppercorn stuffed cucumber soup,smoked spring onion purée, onion and Angkor Stout broth	8
បង្កងបឹងកញ្ឆែត “Mekong langoustine in the water mimosa pound” Braised peanuts, coconut tomalley sauce, herbs and carrot	14
សម្លកកូរត្រីប្រម៉ា Tonle Sap croaker fish samlor korkor with green jack fruit, jackfruit seeds and toasted rice purée, light coconut broth	10
សារ៉ាម៉ាន់បន្លែ Glazed Mondulkiri carrot and purple sweet potato mochi saraman, peanuts, star anis pickled onion and winged beans	8
ស្ងោរខ្ញីសាច់ជ្រូកបីជាន់ជាមួយមឹក Slow roasted pork belly soup with mushrooms and ginger, pan fried calamari, lime and deep-fried garlic	10
បង្គាចៀនជាមួយនំល្ហុង Stir fried prawns with creamy green papaya cake, garlic chives flowers in roasted chicken jus, fermented cabbage and rice paddy herb	10
បាយឆាសាច់ទាពិសេស Crispy duck confit fried rice with holy basil and black cabbage	10

DESSERT

ការ៉េមផាសិនជាមួយឪឡឹកទុំ Cured watermelon with candied Passion fruit skin, fresh mint,Passion fruit sorbet and sesame nougatine	5
នំលតអង្ករជាមួយសូកូឡាចំហុយ Sweet rice noodles, steamed dark chocolate cakes, puffed rice praline and coconut cream	5
បបរពោតពិសេស ជាមួយការ៉េមដូង Tapioca pearls pudding with fresh coconut and sweet corn, coconut sorbet and caramelized popcorn	5
បង្អែម crème brûlée Crème brûlée Cuisine Wat Damnak black signature crème brûlée	5

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.

Rice wine cured Spanish mackerel, cucumber, sesame smoked fermented soybeans dressing, pork floss

Seared beef cheek with charred green papaya, beef broth and deep-fried garlic jelly, shiny cresson

Roasted pumpkin salad with seared Koh Kong scallops,fresh green peppercorn, glass vermicelli and coconut cream

Barbecued quail filet and dumpling, pickled radish and ginger, yellow beans, mushrooms and holy basil cake

Tonle Sap croaker fish sour soup “in farmer style”, Java feroniella, rice paddy herb, banana blossom and trunk

Pan fried Mekong langoustine, crispy pork belly, herbs, tamarind, elephant ear taro stem and rice dumpling, tomalley emulsion

Candied mandarin and roasted cashew nuts, sweet potato marzipan and mandarin sorbet

Sapodilla and Mondulkiri chocolate light ganache, baked rice porridge, caramelized coconut and dried sapodilla

Rice and spring onion cake with spicy charred pineapple salsa, wild betel leaf, peanut and deep-fried shallot nougatine

Beetroot and avocado fresh spring roll with water lily stem, toasted coconut, herbs and beetroot juice dressing

Steamed baby taro salad with green tomato and herbs, roasted tomato salsa, pickled Korean chili and crispy taro

Steamed cabbage and tofu pancake, aged lime and soybean dressing, fresh, steamed and fermented cabbages salad

Yellow beans and fresh peppercorn stuffed cucumber soup, smoked spring onion purée, shiny cresson and mushroom consommé

Glazed Mondulkiri carrot and purple sweet potato mochi saraman, peanuts, star anis pickled onion and winged beans

Soursop sorbet with meringue and dragon fruit, cucumber, fresh coriander and basil seeds

Inspired by classic Cambodian school snack: a banana sandwich with a glass of pandan soymilk

RESERVATION

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