The small yet iconic Cuisine Wat Damnak, near the Wat Damnak pagoda, has helped elevate Cambodians on Asia’s dining map. It famously became the first Cambodian restaurant in the Asia’s 50 Best list. Under French‑trained chef Joannès Rivière, the set menus changes fortnightly to highlight local produce like lotus stem salad, Tonle Sap river fish, salted guava, young jackfruit curry, or freshwater fish tartare with green mango. It’s a celebration of Cambodian terroir, but delivered with French technique with none of the fuss. Vivid platings and hearty service makes this restaurant is a true must‑book, trip-defining tasting experience. Only available from Tuesday to Saturday.
