Cuisine Wat Damnak - Siem Reap

Cuisine Wat Damnak is located Between Psa Dey Hoy market and Angkor High School | Wat Damnak village, Sala Kamreuk Commune, Siem Reap 17000, Cambodia The dishes are very exquisite, taste good, the service is good, and the price is high. The food portion is really not big, boys may think it is not enough. The environment is very simple and elegant, with a lot of space between each table. The guests who come to dine here are polite and quiet. There is a set menu here, with two options; if two people come to eat, they can each order a meal and share it. There are also many choices of drinks and wine. It’s very hot in Cambodia during the day, so it’s very comfortable to eat here at night after a day of sightseeing.

31's testing menu Full of surprises, very good. My friends chose seafood and thought it was lighter. The portions were moderate. My meat dishes were well seasoned and very local. First choice when visiting Siem Reap

We made an appointment in advance. When we arrived at the door, we found someone negotiating with the waiter whether we could eat in without a reservation. In the end, he promised that we would be out soon, so we were allowed in, but the seat was not as good as ours. The waiter always served with a smile, and the chef-like person would come over to ask about the dining experience, which was great.

The only restaurant in Cambodia listed in the Top 50 Asian Restaurants, it is an absolute internet celebrity here and serves a fusion of French and Cambodian cuisine. Every dish has plants I have never seen before, the taste is amazing and the flavors are super tasty. It is open only for dinner and only offers two set menus (US$19 / $26).

Speaking of the most popular online celebrity restaurant in Siem Reap, it must be this one. It is crowded every day, and reservations within a week are basically unavailable. I went there at 8:30 pm with a try-it-out mentality. After communication, the chef arranged an outdoor seat for me. The menu changes every two weeks to keep the ingredients fresh and ensure better production. The five-course and six-course set menus are US$27 and US$31 respectively, the difference is that there is one more meal. You can choose from two menus. First, a side dish was served, and then menu 1 was a boneless bullfrog meat. Bullfrog legs were used, mixed with peanuts, vanilla, and lotus roots. The frog meat was fresh and tender without fishy smell, and the elastic meat was just right with the ingredients. menu 2 was a pan-fried fish, which was well handled. Although it was a little greasy, it had no fishy smell. The crispy skin and tender meat of the fresh fish were cushioned with a piece of crispy radish cake, accompanied by Chinese spices, celery, sesame and pickled radish. The French chef of cuscine wat has been in Siem Reap for thirteen years, and his fusion of local dishes is very clever and innovative. Sandy grilled fish wrapped in galangal leaves, the fish meat has been processed very tender, and the fragrance of galangal leaves makes the taste more special. Stewed pork with vegetable salad, this dish mixes stewed pork with fresh Kampot pepper, herbs and flowers, and puts it in a small glass cup with a small dish of vegetable salad. The pork is stewed to the right temperature, and the broth tastes strong, retaining the deliciousness of the meat. Then there is the soup, wild mushroom soup with shrimp, which uses boiled shrimp and mushrooms, mixed with purslane, tamarind, and some shrimp paste. The color of the noodles on the table is very good, the presentation increases the appetite, the sweetness of the shrimp meat is retained, and the soup is refreshing. We dined outdoors in a dim light, so the green papaya beef cheek soup served didn't look so good. I took a bite and it had water celery and local vanilla flavors. The overall impression was not particularly deep. The main course was hand-torn pork ribs with oatmeal porridge, egg yolk, bean sprouts and cabbage. The meat was lean and tender. The other main course was shrimp, curry Mekong shrimp with lemon basil, pumpkin fruit and leaves as the base, and tamarind seedlings as embellishment. The dish was naturally beautiful. I love shrimp meat, so I love this one. The roasted shrimp meat adds more fragrance. Dip it in the chopped pumpkin and eat it together. The freshness of the shrimp and the sweetness of the pumpkin make the taste rich, rich and satisfying. When we were eight-tenths full, desserts were served. The first one won with its appearance. Lemon smoothie with cantaloupe cold soup, chopped cantaloupe sago cold soup was used as the base, a lemon basil smoothie ball was added on top, and lemon meringue was used to garnish the smoothie ball. The taste was of course sweet and sour, first sour and then sweet, full of fragrance. In the hot summer like Siem Reap, eating lemon at night is the best. Another caramel mango pie, coconut milk and chocolate cake blend, and the taste of passion fruit. Finally, the chef came out to communicate a little, briefly introduced the dishes, and sent a mini fruit platter to end this exquisite dining experience. Drinks need to be ordered separately. Since it is the most popular online celebrity restaurant in Siem Reap, it naturally has its own unique features. Don't miss it when you come.

I sent an email but no one replied. When I checked the booking website, I found that all the popular restaurants were full. When did Siem Reap's food become so popular? This was my eighth meal of the day, so I went there after eating at G's. I remember that I could go through a dark alley, but I was unfamiliar with the place and it was a bit confusing, so I took a detour through a gray avenue and passed by some places like vegetable markets, all of which were small vendors. It was too dark to see the road in the distance around 8 o'clock. After arriving, the logo at the door showed that I walked into a small garden and asked the waiter how long I had to wait. What? Because there was still a ninth restaurant, I couldn't wait here, but I was very upset that I couldn't eat. At this time, the chef came downstairs and asked about the situation. I asked if I could take it away. He must have had several horses galloping in his heart. The answer was of course no, because this place was similar to fine dining. But in the end, it was okay. I waited for about 10 minutes, but I couldn't get a seat indoors, so I had to sit outdoors. There were flowers and plants around. Maybe I applied some mosquito repellent, so I didn't get bitten until I left, but there were still insects. Who says it's a garden? The outdoor lighting was dim. I envied the people eating inside. They had air conditioning, but I only had a big fan. There were more white people. The menu here is very simple, with 5 courses and 6 courses, 27 dollars and 31 dollars. The menu changes every two weeks, so if you go there, it may be different from what I eat. Since it's a set, don't think about it. Hurry up and serve the 31-dollar one. I remember there was bullfrog meat, which was a frog leg with lotus root, peanuts, vanilla, etc. The ingredients were quite rich. After eating spicy frog legs in Sichuan, it was nice to try a different French flavor. The skin was quite crispy. I didn't look closely at what kind of fish it was. I couldn't taste anything because I had a cold. It was served with green vegetables, pickled radish, etc., which was considered to be a fishy dish! I like a stewed pork. I don't like pork in general. The taste of this one is very special because it adds the most famous Kampot pepper here. The green pepper is matched with some herbs. The gravy in the pork is very fragrant and crispy. The quantity is just right. There are green papaya beef cheek soup and wild mushroom shrimp soup. I still like the latter. It is dark outside, so the color of the dishes looks discounted. The seafood soup contains tamarind and some shrimp paste. The taste is more layered. Compared with beef cheek, it tastes much better. The staple food is pork, but it is ribs, with bean sprouts, cabbage, oatmeal, etc. The meat is relatively tender and slow-cooked. There is also shrimp. The staple food still prefers less heavy shrimp. Mekong prawns are matched with tamarind seedlings, etc. The French have their own little thoughts. There is also pumpkin in it. It is sweet and chewy, and the taste is good. Lemon smoothie with cantaloupe cold soup, and caramel mango pie. The name means I like smoothies. In such a hot place that makes me sweat, smoothies are the only way to relieve my worries. Finally, the chef came to ask for opinions on the products and taste. After a few pleasantries, he gave me a fruit platter. The tropical fruits are delicious, although they are very mini.