The story
In the coastal town of Knokke-Heist, Dah Makan brings together Asian and Western flavors in a setting designed for sharing. Chef Olivier Woussen, known as “Wolly,” runs the kitchen with two guiding principles: “sharing is caring” and “innovate don’t imitate.” The result is a high-end food experience wrapped in an easygoing atmosphere.
The cooking draws on Japanese techniques, notably robatayaki (fireside-grilling) and teppanyaki (metal-plate grilling). Dishes are built around fresh, top-tier ingredients and respect for authentic flavors, with a splash of exotic touches. The menu changes to reflect what’s best, but examples from the takeaway list show the range: yellowtail hamachi sashimi with yuzu-truffle and nashi pear, Argentinian wild shrimp ceviche with avocado and kalamansi, and Japanese Wagyu beef tataki A5 with truffle and ponzu. Curries and noodle dishes—Panang chicken, Thai green curry, Singapore-style stir fry with wild prawns—round out the offerings.
Dah Makan is also the restaurant arm of Oishi fine dining catering, which handles events from small private dinners for eight to large gatherings of 300-plus guests, including weddings, corporate events, and the WECANDANCE beach festival. The restaurant itself can host private lunches and dinners for 20 to 40 guests, with tailor-made menus and options like cocktail courses or wine tastings.
The philosophy of social eating is central here. The concept of sharing, familiar in many cuisines, pairs naturally with the refined food on offer. It’s a place where the food is serious but the mood is not.
Dah Makan’s approach to Asian fusion has earned it a place in the Michelin guide, a recognition that aligns with chef Woussen’s commitment to quality and creativity. Whether you come for a casual dinner or a private event, the focus remains on genuine flavors and warm hospitality.
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