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 |
Lime marinated red snapper salad with avocado, sprouts, Pursat orange, herbs and toasted rice | USD 6 |
Slow cooked chicken breast cured with curry oil, pumpkin cake, winged bean and deep-fried shallots | USD 6 |
Fresh pomelo and black cabbage salad, cassava cake, coconut cream and spring onion vichyssoise, coriander | USD 5 |
Seared beef tenderloin, peanuts and prahok emulsion Cambodian green giant eggplant salad | USD 6 |
Eel and pork pâté with XO cognac, toasted baguette, palm sugar glaze, pickled Mondulkiri onion and cucumber | USD 6 |
Braised fermented green papaya with pineapple, mushrooms, green peppercorn, puffed rice and crudités | USD 5 |
MAIN COURSE
Crispy beef tripes and mushrooms sour soup with pickled tofu, tamarind, coriander seeds and root broth | USD 8 |
Prawn sour soup with winter melon and pineapple, rice paddy herb, lotus and grated salted egg yolk | USD 8 |
Cuisine Wat Damnak Duck confit spicy fried rice with holy basil and fried egg | USD 8 |
Beetroot and pumpkin soup with fresh rice flakes pancake, lesser ginger broth, rice paddy herb and crispy taro | USD 6 |
Refried caramelized palm sugar braised pork shank, asparagus, fresh green peppercorn and deep-fried garlic | USD 8 |
Grilled eggplant, tofu, fermented soybean sauce, puffed glass vermicelli, Chinese celery purée, sesame | USD 6 |
Sanday fish green curry with round eggplant and basil, creamed amaranth, long bean and coconut broth | USD 8 |
DESSERT |
Tapioca pearls pudding with fresh coconut and sweet corn, coconut sorbet and popcorn nougatine | USD 5 |
Dark chocolate, peanut and caramel brownie, Butter fry banana and salted peanut nougatine | USD 5 |
Fresh pomelo, rosé wine jam, lime sorbet, cashew nut tuile and roasted mandarin curd | USD 5 |
Cuisine Wat Damnak black sticky rice crème brûlée | USD 5 |
3 COURSES SET LUNCH MENU at USD16.00 PER PERSON
Choose 3 dishes from above menu items
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 personLemongrass and lime marinated prawn salad, avocado, Pursat orange, herbs and peanuts
Minced pork and fresh green peppercorn stuffed calamari, sesame oil and caramelized ginger pickled mushrooms
Crispy duck confit salad with winged beans and herbs, chambok seeds, duck blood and pineapple spicy emulsion
Sanday fish barbecued in wild betel leaves with rice paddy herb, ripe and pickled green papaya salad and toasted coconut
Slow cooked beef cheek sour yellow curry with holy basil, round eggplants, crispy jerky and rich tendon coconut broth
Stir fry boneless frog legs, fresh asparagus tips and cake, homemade oyster sauce, garlic chips and local coriander
Bai Treib duo with black sticky rice and pandan jasmine rice, milk chocolate ganache, rice praline and purple sweet potato
Jack fruit num plae i, ice cream and chips, duck egg sponge cake soaked with homemade jackfruit liquor
Plant based menu
38.00 per personToasted cashew nut and yellow bean cake, wild betel leaves, charred pineapple salsa and peanut nougat
Sweet corn and holy basil rice crêpe, spicy pounded wild eggplant, charred garlic and wild mangosteen emulsion
Fresh pomelo and black cabbage salad, cassava cake, fresh coconut cream and spring onion vichyssoise, coriander
Palm sugar braised fermented green papaya with pineapple, mushrooms, green peppercorn, puffed rice and crudités
Beetroot and pumpkin clear soup with fresh rice flakes pancake, onion and lesser ginger broth, rice paddy herb and crispy taro
Grilled slow cooked eggplant, tofu, fermented soybean sauce, puffed glass vermicelli, Chinese celery purée, sesame oil and seeds
Cambodian wild cinnamon and Samai rum braised pumpkin, palm sugar meringue and toasted coconut espuma
Fresh pandan leaves and brioche French toast, Mondulkiri milk chocolate light ganache and salted cocoa tuile
PRIVATE DINING ROOM
Seating Capacity 10pax maximum
Minimum spend 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