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'I wanted to study music. Being in the kitchen was supposed to be just temporary, but somehow, I'm stuck in this line.' - Chef Riviere.

Caramelised Palm Sugar Braised Pork Shank with Bamboo Shoot and Crispy Pork Breast.

A touch of French flair

Chef Joannes Riviere uses French cooking techniques for his Cambodian cuisine.
Mar 19, 2016 5:50 AM

IF you are planning to dine at Siem Reap's Cuisine Wat Damnak, avoid going on a Tuesday. "Tuesday is not a good day to come," says its owner/chef Joannes Riviere. That's the day when the restaurant, which only opens for dinner from Tuesdays to Saturdays, changes its weekly menu.


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