Cuisine Wat Damnak is located in Between Psa Dey Hoy market and Angkor High School | Wat Damnak village, Sala Kamreuk Commune, Siem Reap 17000, Cambodia cuisine is very exquisite, good taste, good service, and high prices. The food portion is really not big, boys may think it is not enough. The environment is very simple and elegant, there is a lot of space between each table, the guests who come to dine here are very polite and quiet. Here are all set menus, there are two choices; if two people come to eat, they can order a meal each and share. There are also many choices of drinks and alcohol. Cambodia is very hot during the day, and it is very comfortable to come here to eat at night after a day of sightseeing.
31's testing menu
Full of surprises, very nice.
My friend in the same industry chose seafood, which is relatively light
The amount of dishes is moderate.
My meat dishes are well seasoned and very local.
First choice for Siem Reap
I am very glad that I can book this restaurant. If there is a special request, communicate with the restaurant early, it is easy to solve it. Every dish is carefully designed by the chefs. Before arriving, I will tell you what the ingredients of the day are very selective. From the first to the last are very amazing, the wine is highly recommended by the boss, said that the drink can be free, very confident, certainly not disappointing, taste good, not high prices, very interested to visit again.
course fine dining at french owned restaurant, the use of fresh produce to create all these Khmer dishes. Love the different layers and textures by the Award winning chef, Johannes Rivere. I can see why Wat Damnak is named Cambodia''s best restaurant and Top 50 in Asia.
We went there on the final evening in Siem Reap. This restaurant had been recommended to us from various sources, and we were not disappointed. Even though we booked on short notice, they had a table outside available.
Speaking of the most popular Internet celebrity store in Siem Reap, it is none other than the one. It is overcrowded every day. Reservations within a week are basically overwhelming. With the mentality of trying it out, I ran to try my luck at 8:30 in the evening, and the communication chef made arrangements. For outdoor seating. The menu is changed every two weeks to keep the ingredients fresh and ensure better production. The five-course and six-course set menus are respectively US$27 and US$31. The difference is that there is an extra meal. Choose between two menus. Start with a side dish, and then menu1 is a boneless bullfrog meat. All bullfrog legs are used. The frog meat is mixed with peanuts, herbs, and lotus root. The frog meat is fresh and tender, with elastic meat, and it blends well with the ingredients. Menu2 is a pan-fried fish meat, which is well prepared. Although it is slightly greasy but has no fishy smell, the crispy skin and tender fresh fish pad is covered with a crunchy radish cake, topped with Chinese spices, celery, sesame and pickled radish. The French chef of cuscine wat has been in Siem Reap for thirteen years, and the integration of local food is very clever and innovative. Sandy grilled fish wrapped with galangal leaves, the fish has been treated to be very tender, coupled with the fragrance of galangal leaves, the taste is more special. Stewed pork with vegetable salad. This dish mixes the stewed pork with fresh Kampot pepper, tops it with herbs and flower leaves, puts it in a small glass cup, adds a small dish of vegetable salad, and cooks the pork in place. , It tastes strong in broth and retains the deliciousness of meat. Then came the soup, wild mushroom soup with shrimps, boiled shrimp and mushrooms were used, mixed with purslane, tamarind, and some shrimp paste condiments. The color and noodles on the table are very good, and the plate is added. Appetite, the sweetness of shrimp meat is retained, and the soup is refreshing. The meal was outdoors in a darker place, so the green papaya beef cheek broth that was served did not look so ok. After a bite, it had cress and local vanilla flavors. The overall impression was not particularly impressive. The staple food is shredded pork ribs with oatmeal porridge, egg yolks, bean sprouts and cabbage. The meat is thinner and the taste is tender. The other staple food is mainly shrimp, curry Mekong prawns with lemon basil, and pumpkin fruit and leaves as the base. , Tamarind seedlings as an ornament, the display is natural and beautiful, I naturally love this one if I am obsessed with the prawn meat, the grilled prawn meat adds a fragrance, dipped in crushed pumpkin and eaten together, the umami flavor of the shrimp is added The pumpkin is sweet, plump, rich and satisfying. When I was 80% full, I served dessert. The first one was to win with its beauty. The lemon smoothie was served with cantaloupe cold soup. Chopped cantaloupe and sago cold soup was used as the base, and a lemon basil smoothie ball was added on top. Decorated with lemon meringue on the smoothie ball, the taste is of course sweet and sour, first sour and then sweet, full of fragrance, in the hot summer of Siem Reap, eating lemon at night is the best. Another caramel mango pie, coconut milk and chocolate pie, and the taste of passion fruit, the chef finally came out to exchange some, and gave a general introduction to the dishes, and gave a mini fruit platter to end this Exquisite dining experience. Drinks need to be ordered a la carte. Since it is the most popular online celebrity shop in Siem Reap, it naturally has its own unique features, so don't miss it.
I wrote an email and no one responded. When I checked the website, Uh, the Internet celebrity shop was full. When did the food in Siem Reap become so popular? This is my eighth meal of the day, so I went to G's house after eating. I remember that I can walk through a dark trail, but I am not familiar with the place, and it is a bit square. I still went around a gray road and passed by. Some places like vegetable markets are owned by small merchants and hawkers, and it was too dark to see the way far away at around 8 o'clock. When I arrived, the logo at the door showed that I walked into a small garden and asked the waiter for a long time, what? Because there is still a ninth one, I can't wait here, but I am very upset if I can't eat it. Chef went downstairs at this time and asked about the situation. I asked if I could take it away. He must have several horses running in his heart, and the answer is of course no, because this is similar to fine dining. But in the end it was okay. I waited for about 10 minutes. I couldn’t sit indoors. I could only sit outdoors. There were flowers and plants around, but I probably applied some mosquito repellent. I didn’t get bitten when I left. There are still some. Who calls it a garden? The outdoor lighting is dim, and I am very envious of the people eating inside. It has air conditioning. I only have a big fan. There are more whites. The menu here is very simple, there are 5courses and 6courses, $27 and $31. The rhythm of the menu is changed every 2 weeks, so if you go to eat, it may be different from what I eat. Since it's a set, don't think about it. Give me $31 quickly. I remember that there is bullfrog meat, a frog leg, which also contains lotus root, peanuts, vanilla, etc. The ingredients are quite rich, and I am used to Sichuan spicy frog legs. It is good to taste different French flavors. The skin is quite crisp, I didn't look carefully at what fish it was, and I couldn't taste it even if I caught a cold. It was served with vegetables, pickled radishes, etc., which is considered to be fishy! I like a type of stewed pork. I don’t like to eat ordinary pork. The taste of this restaurant is very special, because it adds the most famous Kampot chili here. The green chili is accompanied by some herbs. The gravy in the pork is very good. Fragrant, crispy and crispy, just the right amount. Green papaya beef face broth and wild mushroom and shrimp soup. I still like the latter. The outdoor is dark, and the color of the dishes is compromised. The seafood soup contains tamarind and some shrimp paste, and the taste is more layered. , Compared with beef face meat, it tastes a lot better. The staple food is pork, but ribs, with bean sprouts, cabbage, and cereal. The meat is relatively tender and cooked slowly. There is also a shrimp. The staple food is still less heavy shrimp. Mekong prawns are paired with tamarind seedlings, etc., according to the French, there are pumpkins, sweet and Q bombs, and the taste is good. Lemon smoothie is paired with cantaloupe cold soup, and another is caramel mango pie. Of course, I like smoothies by the name. The only place that makes the waterfall sweat so hot is the smoothie. Finally, Chef came to ask about his opinion on the taste of the product. After a few words of greeting, he sent a fruit platter. The tropical fruit is still delicious, although it is very mini