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
Caramelized palm vinegar marinated steamed eggplant, cashew nut cheese, deep fried shallots and mint	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
Deep-fried sweet potato salad with water celery, green and ripe tomato, hibiscus gel and toasted rice	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
Pumpkin sour yellow curry with sticky rice cake, winged beans, pumpkin shoots, basil, spicy coconut broth	USD 6
Refried caramelized palm sugar braised pork shank, asparagus, fresh green peppercorn and deep-fried garlic	USD 8
Mushrooms skewer, green papaya pickles, holy basil, rice flakes and yellow beans mushroom cake, soy reduction	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.

Kalamansi marinated scallops ceviche, rose apple, sugar palm young seeds, toasted peanut oil

Salted mango pickled free range chicken breast, long parsley, pan fried ansom cake, fresh and green mango, grated coconut

Beef tenderloin tataki, Cambodian green giant eggplant with herbs, tamarind reduction and chili oil marinated maam, crudités

Boneless frog leg, glazed turnip, garlic and tofu espuma ginger and sesame oil dressing, Cambodian coriander

Mekong langoustine coconut soup with basil, green jackfruit, roasted head and spicy tomalley emulsion

Barbecued leopard eel, mushrooms cake, holy basil, stir fry mushrooms with pork tripes, homemade oyster sauce

Cambodian wild cinnamon and Samai rum braised pumpkin, palm sugar meringue and toasted coconut cream

Fresh pandan leaves and brioche French toast, Mondulkiri milk chocolate light ganache and salted cocoa tuile

Pickled bamboo shoots salad with lesser ginger dressing, amaranth and cashew nuts purée, crispy ambok, cosmos sprouts

Palm sugar braised green papaya with fresh peppercorn, cherry tomato, baguette croutons and rice paddy herb

Asparagus and roasted pumpkin salad, shiny cresson, toasted peanut oil and pickled tofu dressing, puffed soymilk skin

Corn and Cambodian beans tacu-tacu, soy glaze, stir fried corn and mushrooms with smoked chili and holy basil

Seared yellow sweet potato cake, spicy coconut curry broth, water mimosa, peanuts, herbs and chili oil

Slow cooked rice porridge, puffed rice, cabbages salad, Mondulkiri carrot and turmeric cream, 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

RESERVATION

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