For those days when you feel like having a bit of everything, there’s the newly opened River Wok. The restaurant located along the riverside (thus aptly named) of Robertson Quay brings together the best of Southeast Asian cuisines all in one cozy space. Never again will you have to quell a sudden craving for tom yam goong just as you’re tucking into a pho bo; at River Wok, at your service are dishes from Laos, Indonesia, Vietnam and Thailand on a single menu.
Otherwise classified as modern Indochina cuisine, the eclectic food is thanks to Chiang Mai-born Executive Chef Kantha Chookiat, who brings to the table 30 years of experience cooking within the region. For appetisers, there’s Yam Tuapoo Goong Sod ($16), a traditional Thai salad of wing beans and tiger prawns; or Vietnamese eats Nam Khao Hor ($10-$14) and Thit Bo Luc Lac ($26)—hand-rolled rice paper with various fillings and a shaking pepper beef platter respectively.
For heavier mains, there’s everything from soups like the Indonesian Sop Ikan Batam ($12) and Vietnam staple Pho Bo ($26), here with premium sliced Wagyu beef, to curries like Gaeng Phed Ped Yang ($22)—a rich Thai red curry with roasted duck—and even Pa Heung Jeow Mak Len ($38), a steamed seabass dish inspired by Laotian cuisine. Desserts like Bahn Chuoi ($12), a savory Vietnamese dessert of banana fritters and black sesame ice cream, are available to mop up all that Indochinese goodness after.
River Wok is located at 80 Mohamed Sultan Road, #01-12, and is open from 12-11pm daily. More information here.
