UPCOMING EVENT
Festive Week | Dinner β¨π
From 21 December 2026 to 2 January 2027, we will be exclusively serving our special Festive Menu for dinner.
Further details, including the menu and pricing, will be confirmed soon
For Reference, you may view Last Year’s Festive Menu
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Phnom penh
Located in a peaceful nook on the well-known Street 228 in the heart of Phnom Penhβs bustling city, Cuisine Wat Damnak is housed in a stunning 1950βs 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 roomΒ 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 MENUΒ
SET LUNCH AVAILABLEΒ
3 COURSE AT 16.00 MEAT / 15.00 VEGETARIANΒ
5 COURSE AT 30.00 MEAT/ 25.00 VEGETARIAN
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APPETIZER | Β | Β | Β |
α ααα α½αααααΈαα Pan fried kae fish, mushroom cake, calamari, caramelized ginger and fermented soybean dressing | 7 | ααΆαααΆα ααα Seared beef tenderloin and crispy tripes salad, cucumber, water celery, long beans and preah kamchat pepper | 7 |
ααΆααααΆα αααΆαα Caramelized palm sugar braised chicken salad, pickled cabbage, puffed rice, dry shrimp and peanuts powder | 6 | αααα α·αααααΈααααΆαααΆαα½ααααααΆ Fish and prawn cake, charred eggplant purΓ©e with chili, rice paddy herb, shiny cresson and pickled green papaya | 6 |
ααΆαααΆαααΆααΆα αααΆ Duck confit fried rice salad with duck egg, herbs, chili, peanuts and puffed rice | 6 | Β | Β |
| VEGETARIANΒ | |||
ααΆαααααα αα·αααααΌα αααα»α Pomelo and sweet potato salad with peanuts, waterlily stems, herbs, and candied pomelo rind dressing | 5 | αααααα α»ααααααααα αΎα Rice vermicelli compression, amaranth and light coconut broth, cosmos sprouts, winged beans, sweet cashew nuts and green chili | 5 |
| Β | Β | Β | Β |
MAIN COURSE | Β | Β | Β |
ααααααααΌαααααααα’αΉαααααΈααααΌα Barbecued pork ribs jungle curry, Cambodian giant eggplant, pig trotter broth, spicy pounded wild eggplant and holy basil | 8 | α‘α»αα‘αΆααα’αααααααααΆα αααααΆαααα Seared slow cooked beef cheek in lok lak style, homemade oyster sauce, fermented tomato paste, free range eggs and Paulo potato | 10 |
ααααααααΌααααααΆαααΆα αααααα Mekong langoustine sour soup with pineapple and cherry tomato, Lotus stems, herbs and cured egg yolks | 14 | ααΊα αααΊααααα α»α Minced pork, Prahok and egg with basil in a burger bun, charred tomato salsa, cheese and crispy beef jerkyΒ | 9 |
ααα»αααΈααΏαααΆαα½ααααααΆ Pressed noodles cake, prawns, Siem Reap sausage, cruditΓ©s, coconut and mild chili tomalley emulsion in bisque style | 10 | αααααααα αΎαααααααααΈααααααΆ Tonle Sap croaker fish clear soup with clam jus, sohom leaves, Mushrooms, loofah, amaranth and deep fried taro | 9 |
ααΆα ααααα½α α αα ααΉαααααααααααΉαααΆααΆααβααααΆααααααΆαααα α Quail filet and leg dumpling, local coriander purΓ©e, seared cabbage, caramelized onion and fresh green peppercornΒ | 10 | Β | Β |
| VEGETARIANΒ | Β | Β | Β |
αααα·αα ααααΈαααααα½α Pumpkin and glass vermicelli dumpling, luffa and sweet corn, green peppercorn, coconut emulsion and basil | 8 | ααα»ααααα·α Spicy mushrooms sour soup with grilled pickled shallots, crispy mushrooms, long chili, coriander, sour tofu broth | 8 |
DESSERT | Β | Β | Β |
αααα’ααααααΆαα Braised pineapple with fresh turmeric and honey, toasted coconut panna cotta, crushed pineapple sorbet | 5 | α αααααα·α ααΆααααααΌα Slow cooked banana with yellow bean and tapioca pearls, coconut sorbet and banana bread | 5 |
ααααΌααΌα‘αΆ ααααΈαααΆαα·α Steamed chocolate cake, Passion fruit light cream, Rice pralines and chocolate crem anglaise | 5 | crΓ¨me brΓ»lΓ©eβ ααΆαααααΎααααα Cuisine Wat Damnak’s black sticky rice crΓ¨me brΓ»lΓ©e | 5 |
| Β | Β | Β | Β |
Dinner MENU
Tasting menu of month
We don’t offer ‘Γ 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.
TASTINING MENUΒ Β Β Β Β Β Β Β Β Β Β Β Β 45.00 PER PERSONΒ
Fresh rice flakes pancake and prawn with holy basil,
braised minced pork with tamarind and caramelized palm sugar
………………………………….
Beef cheek and tripes compression, pan fried eggplant,
prahok and Java feroniella relish, rice paddy herb
………………………………….
Rice wine cured Spanish mackerel, Mondulkiri beetroot,
rose apple, herbs, red onion and candied pomelo condiment
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Seared Koh Kong scallops, asparagus, cashew nut purΓ©e,
cosmos sprouts, green coconut gel and salted Kampot pepper
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Caramelized palm sugar braised sanday fish, fresh peppercorn,
dried banana flower, cherry tomato, bilimbi and herbs
………………………………….
Quail filet and leg comfit saraman with Mekong langoustine,
pumpkin fruit and leaves, deep fried shallots and peanuts
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Candied mandarin and roasted cashew nuts,
sweet potato marzipan and mandarin sorbet
………………………………….
Pan fried ansom cake, caramelized banana jam,
dark chocolate light ganache, fresh rice flakes tuile
VEGETARIAN TASTING MENUΒ Β 38.00 PER PERSONΒ
Young asparagus, sandan and charred garlic tapioca pearls,
Chinese celery, tofu and asparagus espuma
………………………………….
Sesame and yellow bean pancake, rice paddy herb, spicy pounded sesame,
shiny cresson, smoked chili powder
………………………………….
Pomelo and sweet potato salad with peanuts, waterlily stems,
herbs, and candied pomelo rind dressing
………………………………….
Rice vermicelli compression, amaranth and light coconut broth,
cosmos sprouts, winged beans, sweet cashew nuts and green chili
………………………………….
Spicy mushrooms sour soup with grilled pickled shallots, crispy mushrooms,
long chili, coriander, sour tofu broth
………………………………….
Pumpkin and glass vermicelli dumpling, luffa and sweet corn,
green peppercorn, coconut emulsion and basil
………………………………….
Candied mandarin and roasted cashew nuts,
sweet potato marzipan and mandarin sorbet
………………………………….
Pan fried ansom cake, caramelized banana jam,
dark chocolate light ganache, fresh rice flakes tuile
THE ULTIMATE TASTING MENU
Below is minimum required
4pax and 2 working days in advance
We are thrilled to introduce our ultimate tasting menu, designed for those who wish to elevate their dining experience to an extraordinary level. This exclusive menu is a testament to our culinary philosophy, where premium imported ingredients are harmoniously blended with local essences and creative innovation.
Each dish has been meticulously crafted to offer a unique journey of flavors and textures, promising an unforgettable gastronomic adventure. We believe this new offering truly showcases our passion for exceptional cuisine.
Reservation: must be made at least 6 hours in advanceΒ
For booking within 6 hours: you can call the restaurant directly or walk in without a reservationΒ
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LUNCH: 250.00
DINNER: 500.00
E-mail: phnompenh@cuisinewatdamnak.com
Phone: 099 358 520
All prices are in US Dollars (USD) subjected to 5% service charge and 10% prevailing government tax
In this respect, this restaurant does not disappoint. Food is elegantly presented and is tasty.
There are elements that perhaps fell a bit short, like the beef roll, which was stone cold and the churros with a very solid chocolate dip.
Nevertheless, there are highlights, like the Mekong Langustine which tastes so good and the prawn with corn cake.
Service is attentive and the wine is good. Worth a visit.
As it turns out, the food is absolutely brilliant and rather tasty. Most of the menu is geared towards vegetarians, which is quite lovely.
The menu is a testament to Chef Rivière's deep appreciation for Cambodian culinary traditions, utilizing locally sourced ingredients to craft dishes that are both innovative and authentic. Vegetarian options and innovative desserts further showcase the versatility of Cambodian cuisine, providing a delightful culinary journey for all diners.
We opted for the 6 and 8 course tasting menus, and it was an incredible experience! Each course was meticulously prepared and presented, highlighting the rich and diverse flavors of Cambodia. The locally flowered cocktails were amazing, adding a unique and refreshing twist to our dining experience.
Service at Cuisine Wat Damnak is impeccable, with knowledgeable staff eager to guide diners through the menu and provide excellent wine pairings. This restaurant is a must-visit for anyone looking to explore the rich culinary heritage of Cambodia in a fine dining setting, promising a memorable and delightful experience.
Easy to make a reservation online and staff are very responsive when we needed to change the time of reservation last minute
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