Cuisine Wat Damnak
CUISINE WAT DAMNAK

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 riceUSD 6
Slow cooked chicken breast cured with curry oil, pumpkin cake, winged bean and deep-fried shallotsUSD 6
Fresh pomelo and black cabbage salad, cassava cake, coconut cream and spring onion vichyssoise, corianderUSD 5
Seared beef tenderloin, peanuts and prahok emulsion Cambodian green giant eggplant saladUSD 6
Eel and pork pâté with XO cognac, toasted baguette, palm sugar glaze, pickled Mondulkiri onion and cucumberUSD 6
Braised fermented green papaya with pineapple, mushrooms, green peppercorn, puffed rice and cruditésUSD 5

MAIN COURSE

Crispy beef tripes and mushrooms sour soup with pickled tofu, tamarind, coriander seeds and root brothUSD 8
Prawn sour soup with winter melon and pineapple, rice paddy herb, lotus and grated salted egg yolkUSD 8
Cuisine Wat Damnak Duck confit spicy fried rice with holy basil and fried eggUSD 8
Beetroot and pumpkin soup with fresh rice flakes pancake, lesser ginger broth, rice paddy herb and crispy taroUSD 6
Refried caramelized palm sugar braised pork shank, asparagus, fresh green peppercorn and deep-fried garlicUSD 8
Grilled eggplant, tofu, fermented soybean sauce, puffed glass vermicelli, Chinese celery purée, sesameUSD 6
Sanday fish green curry with round eggplant and basil, creamed amaranth, long bean and coconut brothUSD 8
DESSERT  
Tapioca pearls pudding with fresh coconut and sweet corn, coconut sorbet and popcorn nougatineUSD 5
Dark chocolate, peanut and caramel brownie, Butter fry banana and salted peanut nougatineUSD 5
Fresh pomelo, rosé wine jam, lime sorbet, cashew nut tuile and roasted mandarin curdUSD 5
Cuisine Wat Damnak black sticky rice crème brûléeUSD 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 person

Lemongrass 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 person

Toasted 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