Meet the personalities behind Cuisine Wat Damnak
It is not uncommon to find restaurants that merge cuisines. Some may even call it fusion, although most chefs will bear teeth and growl if you even utter the word these days.
Thankfully, chef Joannès Rivière doesn’t seem to mind. “You can call it whatever you like” and he punctuates that with a laugh.
Lauded as Asia’s Best 50 Restaurants, Cuisine Wat Damnak has been grabbing international headlines since Rivière opened his first venture in Siem Prea a decade ago. With his new restaurant in Phnom Penh, city dwellers will not have to travel far to get a taste of the refined Cambodian cuisine combined with French culinary technique.
As a passionate advocate of local and indigenous ingredients, thanks to relationships with local growers and suppliers, Rivière is able to tap into some unique produce such as wild herbs that are peppered throughout his dishes, elevating Cambodian signatures. The seasonal tasting menu is an introduction to Rivière’s impressive cooking style, where he cleverly layers’ ingredients, textures and flavours in triumplhant combinations as seen in dishes such as an insanely good nompang sai-inspired baguette crumbed pig’s head meat with butter emulsion and papaya pickles, and braised beef cheek in star anise and caramelised palm sugar with tomato and cauliflower stems topped with Chinese croissant croutons.
Wat Damnak takes the local flavours Cambodians know and love from their childhood and elevates it – bringing to the table and experience that evokes a sense of nostalgia and wonderfully strange familiarity. The dishes are deceptively simple, boosted by immense skill and laborious technique.
“Wat Damnak is big on carrying on Cambodian traditions, that is why we have created an opportunity for our diners to share their favourite meals to allow others a glimpse into their cherished culinary memories,”
Chef Joannès Rivière says.
When asked what is his recipe of success as a restaurateur, his advice – ‘Buy good shoes!’.
Jokes aside, chef and his managing partner, Chhay built the Wat Damnak brand on the foundation of integrity. Rivière emphasises three things he has learned from his father by watching him run his business: developing the capability of staff, from strong bonds with the suppliers and look after the customers.
“The one thing I’ve learnt working in Asia is to compromise with people. Be honest with your customers and yourself. Know what you can do and what you can’t do. Understand your limit. Be honest with the products and if you don’t like something, improve on it.”
“At the end of the day, cook for people like you cook for your kids. Sometimes they complain and don’t like what you do. Some days, they have the best meal and they think you’re the greatest chef in the world!” Rivière says.
When it comes to pleasing guests, Wat Damnak knows best. No matter the occasion, you can count on them to make you feel at home at the restaurant’s easy-going atmosphere with friendly and attentive service, but not overly so. The restaurant offers a plant based tasting menu and effectively caters for
their customers’ special dietary needs. This matrix allows the staff to be clear on what is available by stating which dishes contained peanuts, chilli, seafood and other food concerns.
“At Wat Damnak, dining is just as important as the personalised care we provide. By crafting standout dishes with our ever-changing menu, Chef Joannès works hard to create a dining experience that preserves dignity and enables choice. Our goal is for our diners to look forward to friendship over delicious meals for every occasion,” Chhay says.
The restaurant space also holds a private room which can seat up to 10 people so you can host celebrations while sipping the best wine from their walk-in cellar.
Cuisine Wat Damnak
29, Samdech Mongkol lem
(Street 228), Phnom Penh
T: 099 358 520
