KHMER NEW YEAR CLOSURE: April 14th – 17th 2025, we will resume our regular operations on Friday 18th April both lunch and dinner.
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 |
ភ្លាគ្រឿងសមុទ្រ Lemongrass marinated prawn and calamari salad, herbs, ambarella, winged beans and peanuts | 7 |
ញាំសាច់គោ Seared beef tenderloin and crispy tripes salad, cucumber, water celery, long beans and preah kamchat pepper | 7 |
ញាំល្ពៅទឹកតៅហ៊ូ Cauliflower stem and roasted pumpkin salad, watercress, toasted peanut oil and pickled tofu dressing, puffed soymilk skin | 5 |
នំបុ័ងប៉ាតេបង្គាជាមួយសាច់ជ្រូក Pork and prawn pâté, green papaya pickles, toasted baguette, minced pork and tamarind dressing, chili sauce | 6 |
ចៀនត្រីប្រម៉ា អាំងត្រប់ និងស្វាយចន្ទីជាមួយអន្លក់ Pan fried Tonle Sap croaker fish, crudités, green chili,cashew nut and grilled eggplant with pickled tofu | 5 |
ញាំបាយឆាសាច់ទា Duck confit fried rice salad with duck egg, herbs, chili, peanuts and puffed rice | 6 |
ស៊ុបការ៉ុតត្រជាក់ Carrot and coconut cake, glazed Mondulkiri baby carrot, basil oil, kalamansi and carrot jus, ripe and green mango purée | 5 |
MAIN COURSE
ចៀនចួនត្រីសណ្ដាយ Pan fried sanday fish, mushrooms cake, calamari, cucumber, caramelized ginger and fermented soybeans sauce | 10 |
ស៊ុបត្រសក់ស្នូលមីសួ Glass vermicelli and fresh green peppercorn stuffed cucumber, charred spring onion, shiny cresson, caramelized onion broth | 8 |
សម្លម្ជូរវៀតណាមសាច់បង្កង Mekong langoustine sour soup with pineapple and cherry tomato, Lotus stems, herbs and cured egg yolks | 14 |
ឆាប្រេងខ្យងសាច់កង្កែប Stir fried frog legs with mushrooms and ginger, spring onion, local coriander and homemade oyster sauce | 10 |
ត្រប់ចៀន តៅហ៊ូបំពង Seared eggplant, deep fried tofu, water celery purée, tamarind reduction, grilled garlic and rice paddy herb emulsion | 8 |
សម្លម្ជូរគ្រឿងសាច់ថ្ពាល់គោ Beef cheek yellow sour curry with crispy jerky, Cambodian green giant eggplant and morning glory | 10 |
សារ៉ាម៉ាន់ភ្លៅមាន់ និងបង្គា Braised free range chicken leg and prawn saraman, glazed pumpkin, toasted peanuts and deep-fried shallots | 10 |
នំមីលឿង សាច់ឆ្អឹងជំនីជ្រូក Angkor Stout puller pork ribs and crispy belly, okra, glazed turnip, pressed noodles cake, pickled green papaya | 10 |
DESSERT |
បង្អែមសូកូឡា ឈើអែមជាមួយបាយក្ដាំង Dark Wat Chocolate light ganache with wild cinnamon, palm sugar crème anglaise, puffed rice pralines and cocoa tuile | 5 |
បង្អែមលតជាមួយត្រប៉ែខ្មៅ និងគ្រីមស្លឹកតើយ Sweet rice noodles, steamed black sticky rice tpeh cake,caramelized peanuts, pandan and coconut cream | 5 |
បបរសាគូជាមួយការ៉េមស្វាយ Tapioca pearls pudding with fresh coconut and butterfly pea flower, fresh mango and sorbet, puffed rice | 5 |
crème brûlée បាយដំណើបខ្មៅ Cuisine Wat Damnak’s black sticky rice crème brûlée | 5 |
All prices are in US Dollars (USD) subjected to 5% service charge and 10% prevailing government tax
Dinner MENU
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 personPork and chicken liver pâté with roasted garlic and lime leaves, steamed rice bread, red onion pickles and mushroom salt
Slow cooked Mekong langoustine, crushed avocado, water lily, tapioca pearls, caramelized shrimp paste, tomalley cream
Seared beef tenderloin salad, palm vinegar pickled bamboo shoots, seared calamari with preah kamchat pepper, water celery, basil
Tonle Sap croaker fish, asparagus, fresh rice flake pancake, cashew nut amaranth purée, lesser ginger dressing, cosmos leaves
Quail filet and leg dumpling saraman with prawn, deep fried shallots, pumpkin, sweet potato and peanuts mochi
Sanday fish, pressed kuy teav, charred green papaya, roasted pig trotter and ginger reduction, house smoked pork loin
Coconut and vanilla panna cotta, mango sorbet, caramelized miso sauce, fresh mango, puffed rice
Fresh pandan leaves and brioche French toast, Mondulkiri chocolate light ganache and salted cocoa tuile
Vegetarian tasting menu
38.00 per personSesame and rice pancake, black cabbage, Cuban oregano, burnt garlic and wild mangosteen emulsion
Cambodian beans tacu tacu, pomelo and waterlily stem salad, mint basil, toasted coconut, spicy pounded grilled cherry tomato
Cauliflower stem and roasted pumpkin salad, watercress, toasted peanut oil and pickled tofu dressing, puffed soymilk skin
Carrot and coconut cake, glazed Mondulkiri baby carrot, basil oil, kalamansi and carrot jus, ripe and green mango purée
Glass vermicelli and fresh green peppercorn stuffed cucumber, charred spring onion, shiny cresson, caramelized onion broth
Seared eggplant, deep fried tofu, water celery purée, tamarind reduction, grilled garlic and rice paddy herb emulsion
Coconut and vanilla panna cotta, mango sorbet, caramelized miso sauce, fresh mango, puffed rice
Fresh pandan leaves and brioche French toast, Mondulkiri chocolate light ganache and salted cocoa tuile
All prices are in US Dollars (USD) subjected to 5% service charge and 10% prevailing government tax
LUNCH: 250.00
DINNER: 500.00
E-mail: phnompenh@cuisinewatdamnak.com
Phone: 099 358 520
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) - Cellphone: (+855) 99 358 520
- Email: phnompenh@cuisinewatdamnak.com