Thursday, 15 June 2017

Spices: Cuisine Wat Damnak

After having so-so meals around Siem Reap, I didn't have high expectations on our meal in Cuisine Wat Damnak. But little did I know, we were in for a very pleasant surprise.





We got there pretty early and were warmly welcomed by Ms. Carole. She asked where we preferred to have our meal, inside where there is air conditioning, in the garden or in the tree house. She suggested to dine inside because it was a hot humid night, we followed her suggestion and took our seats inside. She also apologized that her husband, chef Joannes Riviera couldn't come out because it was a full house that evening.


Tree House Area

Garden Area

Indoor Area


There were two sets of tasting menu to choose from and you can also pick from a five or six course meal. We opted to go for the six course since the difference was only $4. We tried both tasting menus, the five course costs $24 while the six cost $28.







I was kind of surprise to see a piece of fried fish that was served, it's supposed to be our amuse bouche. The fried fish was served with an citrus oil and herb emulsion. It looked really simple but it was cooked and prepared perfectly. Crispy skin, tender flesh and the sauce had a perfect balance of flavors.


Amuse Bouche for the night


Since our meal was really affordable, we decided to have wine pairings for some of the dishes. We got to pair four types of wine. I felt that the New Zealand Sauvignon Blanc would have worked really well for all the dishes.


Grand Noir Varietal Blend


Norton 2012 Cabernet Sauvignon


Grand Noir Chardonnay

Mussel Bay Sauvignon Blanc


I'll start with the 1st Tasting Menu. Up first was the Angkor Stout Braised Beef Shank, peanuts, green and fermented Cabbage. The beef shank was so juicy and tender and it matched well with the crunchy tasty cabbage and peanuts.



Angkor Stout Braised Beef Shank, peanuts, green and fermented Cabbage




The Shrimp Roll with toasted coconut and water lily stem, wild betel leaves and passion fruit dressing didn't only look beautiful but it tasted of it as well. This one was easily one of our favorite dishes of the evening. Every aspect of the dish was really well thought of.


The Shrimp Roll with toasted coconut and water lily stem, wild betel leaves and passion fruit dressing


Next up was the Braised vegetables with frog meat, toasted rice puree and curry broth. The frog legs was melt in your mouth tender, beautifully cooked veggies and the curry tasted fresh and sweet.



Braised vegetables with Frog meat, Toasted rice puree and Curry broth


The Grilled Tonle Sap Croaker Fish in Galangal Leaf, pounded wild eggplant and green tomato salad was simple yet so hearty.

Grilled Tonle Sap Croaker Fish in Galangal Leaf, pounded wild eggplant and green tomato salad


To sum up the first option course was Fresh rice flake Panacke with caramelized banana, Cambodian Cinnamon, chocolate pot de creme.


Fresh rice flake Panacke with caramelized banana, Cambodian Cinnamon, chocolate pot de creme


The second tasting menu starts with Pan fried Chlang fish, green mango, pickled eggplant with palm sugar and green peppercorn. Fish tender and juicy that complimented the crunchiness of the green mango and flavors harmoniously blending together.


Pan fried Chlang fish, green mango, pickled eggplant with palm sugar and green peppercorn




The Duck and Holy Basil Crispy Rice Cake, homemade Oyster Sauce and Fresh Cucumber was also one of our favorite dishes for the night, I liked the play of contrasting components of the ingredients, crunchy and tender plus richness and freshness.

Duck and Holy Basil Crispy Rice Cake, homemade Oyster Sauce and Fresh Cucumber



The Cauliflower, foraged Candle Yam and Scallop Soup, smoked Garlic and Coconut Emulsion came in two parts that is served with white rice on the side. On the main plate was perfectly cooked scallops, leaves and smoked garlic. On its own this was already so tasty but when you pour in the coconut emulsion, it brings the dish to another level. Again, one of our favorites.


Cauliflower, foraged Candle Yam and Scallop Soup, smoked Garlic and Coconut Emulsion 


Chinese influence was so evident in the Stir fried Wild Mushroom with Prawn and Crispy Vermicelli, mince Pork, Tofu and fermented Soy Bean sauce. Prepared and cooked perfectly, it kind of reminded me of the stir fried duck meat that is usually done with a 4-way Peking Duck course.



Stir fried Wild Mushroom with Prawn and Crispy Vermicelli, mince Pork, Tofu and fermented Soy Bean sauce


For dessert, it was a refreshingly sweet and tangy Chilled Fruit Soup with Mondulkiri Tea, Lime Sorbet and Meringue.



Chilled Fruit Soup with Mondulkiri Tea, Lime Sorbet and Meringue


The Petite Fours that ended our meal was pretty interesting, they serve bite size pieces of assorted sour fruits and a line of half sugar and half salt. Based on what we experienced before, petite fours are usually sweet, it leaves a happy satiated ending to a meal. But after having the sour fruits in Cusine Wat Damnak, it made us want to have more. I'm not sure if this was a ploy to bring people back but it sure did worked for us, we would have come back the next day if only it wasn't our last night in Siem Reap.


Petite Four


We've eaten at a number of top ranked restaurants in Asia but I've never experienced having such an aromatic meal, every dish that was placed in front of us exquisitely smelled beautiful. My mouth would literally start to salivate whenever I get a whiff of each dish. During the time we ate here, Cuisine Wat Damnak wasn't part of the Top Restaurants in Asia list but I believed that in due time Cuisine Wat Damnak will receive its much deserved recognition. I thoroughly enjoyed our meal as it was one of my most unforgettable meals I had. True enough, a year after, I'm ecstatic to see Cuisine Wat Damnak making it on the list of Asia's Top 50 restaurants. Truly well deserved.








Cuisine Wat Damnak
Address: Wat Damnak Market Street, POBOX 93108
Phone Number: + 855 77 347 762
Website: www.cuisinewatdamnak.com







Monday, 21 November 2016

Spices: Our Dining Adventure in SIEM REAP, CAMBODIA

When I researched about the must eats in Siem Reap, I only found a number of must try dishes. It seems that Siem Reap doesn't really offer much, I just took note of the few must tries and decided to wing it.



Our first meal was in a restaurant that our tour guide brought us to dine in. Initially I told him to bring us to a place where locals would dine. But since they get to eat for free here if they bring tourist in, I just reluctantly obliged to eat here. Prices were quite expensive for how the simple the dishes were, we had the Khmer Stir Fried Beef Curry and the Khmer Kako Chicken Soup. Upon looking at the ingredients used in cooking the dishes, it seems that both dishes will be packed with flavors. Since it contains different herbs and spices like galangal, lime leaf, garlic, lemon grass and more. It seems very Thai like but upon tasting both, we were utterly disappointed.


Khmer Stir Fried Beef Curry

Khmer Kako Chicken Soup


After a disappointing lunch, we went to Pub Street looking forward to a nice meal. One of the most mentioned places that I read about is the Khmer Family Restaurant. We went here to try out two famous Khmer dishes, the Fish Amok and the Lok Lak.


Khmer Family Restaurant

The Fish Amok is always mentioned as the must try dish in Siem Reap. It's basically a fish curry mixed with different herbs and spices, steamed and served on a bowl of banana leaves. I'm a big fan of curries, whether it's Thai, Japanese, Indian or Chinese. The Khmer curry tasted different, it leans toward the sweet side. I could taste the different herbs and spices but it was just too savory sweet for me.


Fish Amok


Upon looking at the Lok Lak, it reminded me of the Beef Salpicao, served with a fried egg and white rice. But what makes the Lok Lak different is the very aromatic black pepper. The pepper used in this dish comes from the province of Kampot thus it's called Kampot Black Pepper. The pepper has a beautiful sweet aromatic smell and it didn't have that spicy harshness on the mouth. I just wished the beef cubes were more tender.


Lok Lak

While strolling around we found a food cart, selling fried spiders, insects and snakes. Since my brother, Jim hasn't tried these before. We bought and tasted some. It was cooked and prepared the same way like the ones we saw in Beijing, deep fried and dusted with salt. Among all the exotic treats, my favorite is still the fried grasshoppers. Crunchy-ly addicitng!


Bugs, Critters and Spiders


When we visited the temples outside the main city, we stopped by of what looked like another tourist trap restaurant. But to our surprise the food we had were pretty good. On the menu, the ingredients used in each dish were listed. We decided to go for the Khmer Stir Fried Pork and the Khmer Sour Herb Chicken Soup.
The dishes were flavorful and I can taste the herbs and spice that was listed down. Upon seeing and tasting the dishes, the influence of the Chinese and Thai is so evident in Khmer cuisine.


Khmer Stir Fried Pork 

Khmer Sour Herb Chicken Soup

We had a free day and decided to walk around and see what we can try out and eat. For breakfast, we found a small Vietnamese resto that was owned and ran by a Vietnamese expat. The bowl of Pho and glass of Cafe Sua Da reminded me the time when I visited Vietnam, it was so authentic and delicious.


Vietnamese Coffee and Noodle Resto

Pho Bo and  Ca Phe Sua Da


For Lunch, we crossed the river and went to Peace Cafe. A vegetarian cafe, resto, trade shop and they even have cooking classes. We were saving space for dinner so we ordered something simple and light. We had the Squash Croquettes and the Veggie Burger. Both dishes were prepared and cooked really well though I felt that the dishes wont fool meat lovers. I love vegetables thus I  enjoyed how basic and 'healthy' tasting the dishes are.

Veggie Burger

Squash Croquettes


For dinner, we had an amazing 6 course degustation meal in Cuisine Wat Damnak. Its one of my top reason why I would want to go back to Siem Reap.


Amuse Bouche from Cuisine Wat Damnak


After dinner we were already so full but there was something that we wanted to try, the Happy Pizza. Go around the restos around Pub Street and you can spot signs of the the said specialty. Happy Pizza is basically your ordinary pizza doused and topped with a special herb. A little tip, don't over eat,  a slice or two is enough!


Happy Pizza Anyone?

Ham and Egg Happy Pizza


After sleeping all throughout the whole morning because of the Happy Pizza fiasco, having lunch in Cambodian BBQ was the perfect meal to get rid off our hangovers. In this restaurant, they serve the Cambodian style of hotpot. On the center of the circular pot was where you grill the meat and on its sides is the clear broth. You grill the meat on the center and let the fat and juices of the meat drip in to the clear broth. Vegetables and noodles are also placed in the broth.


Cambodian BBQ
Hotpot Cambodian Style



What makes this resto unique is the different types of meat that they serve. You can either pick the 7 kinds or 14 kinds of meat. The server told us that ostrich wasn't available but still we went for the latter. There were three dipping sauces, a citrus, a soy based and a peanut based sauce.









Our flight was back was late at night, we wanted to grab a bite before heading for the airport. We found ourselves wandering around the riverbank and saw food carts parked along the street. Though there were quite a lot of food carts that spread across the whole street, you can only find three types of food carts. One is selling drinks, one is selling pancakes/crepes and the last one is selling stir fried instant noodles.


Food Carts

Pancakes / Crepes

Stir Fried Instant Noodles

It's hard for me to think of a word to describe the food culture and it's also hard to pinpoint a specific flavor that I'll remember about Siem Reap. What I'll remember about this place is what happened during and after each meal. I have to admit that Siem Reap for me is not really a place that I would go back to dine but with Cuisine Wat Damnak, it's a total different story.