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.
Rice wine and galangal cured Spanish mackerel salad with avocado,pomelo, sprouts, herbs and crispy cassava wafer
Fresh rice vermicelli with pounded prahok and smoked fish,Pan fried kae fish, herbs, flowers and crudités
Steamed baby taro salad with green tomato and herbs, roasted tomato salsa, pickled Korean chili and crispy taro
Barbecued pork ribs on a dry Vietnamese salad, with pineapple,cherry tomato, lotus stem, herbs and cured egg yolk
Steamed cabbage and tofu pancake, aged lime and soybean dressing,
Homemade lemongrass beef sour sausage salad with green guava, cucumber, herbs, peanuts and Koh Kong style dressing
Seared slow cooked beef cheek in lok lak style, homemade oyster sauce, fermented tomato paste, free range eggs and Paulo potato
Yellow beans and fresh peppercorn stuffed cucumber soup,smoked spring onion purée, onion and Angkor Stout broth
“Mekong langoustine in the water mimosa pound”
Tonle Sap croaker fish samlor korkor with green jack fruit, jackfruit seeds and toasted rice purée, light coconut broth
Glazed Mondulkiri carrot and purple sweet potato mochi saraman, peanuts, star anis pickled onion and winged beans
Slow roasted pork belly soup with mushrooms and ginger, pan fried calamari, lime and deep-fried garlic
Stir fried prawns with creamy green papaya cake, garlic chives flowers in roasted chicken jus, fermented cabbage and rice paddy herb
Crispy duck confit fried rice with holy basil and black cabbage
Cured watermelon with candied Passion fruit skin, fresh mint,Passion fruit sorbet and sesame nougatine
Sweet rice noodles, steamed dark chocolate cakes, puffed rice praline and coconut cream
Tapioca pearls pudding with fresh coconut and sweet corn, coconut sorbet and caramelized popcorn
បង្អែម crème brûlée
Crème brûlée Cuisine Wat Damnak black signature crème brûlée
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.
PRIVATE DINING ROOM
Seating Capacity 10pax maximum
Minimum spent is required, Lunch = 250.00 and Dinner = 500.00
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: email@example.com