Recently declared one of the 50 best restaurants in Asia, Cuisine Wat Damnak is gaining international acclaim for its unique take on Cambodian food. The French chef, Joannes Riviere, uses only local ingredients: freshwater fish from the Tonle Sap Lake, foraged Cambodian herbs, earthy wild mushrooms, and butterfly pea shoots grown in his garden. Riviere plays with the traditional flavors in Khmer cuisine and combines them in entirely his own ways. He offers two five- or six-course menus that change weekly, but local freshwater fish, a staple of the Cambodian diet, always features.