Food Singapore

River Wok: Diversity of Indochinese Cuisine on Show


Indochinese cuisine is best known for characteristics such as its use of punchy blends of spices, contrasting textures and all around sense of comfort from its simplicity in presentation. And after catching a thought-provoking show at Theatreworks or Singapore Repertory Theatre at the KC Arts Centre, you might find yourself strolling along the river, the night air cool, and in serious need of some food for thought. The answer to that? It might just be the newly opened River Wok.

Located at the end of Mohamed Sultan Road with a riverfront view, boasting the biggest al-fresco dining space in the area, you’ll find this bustling restaurant featuring a menu created by Executive Chef Kantha Chookiat, offering up an entire range of cuisines from Thailand, Vietnam, Indonesia, and Laos.

With over 20 years of experience under his belt, Chef Chookiat, in growing up in Chiang Mai, Thailand, has a natural affinity with Thai cuisine, alongside a strong familiarity with typical Indochinese herbs and spices. His strongest and most memorable dishes then, are the Thai ones. One must try dish to start off any meal then is his Thai Yam Tuapoo Goong Salad ($16), a wing bean salad with tiger prawns and shredded chicken. With a touch of coconut cream and spices. Combined with the fresh sweet prawns, this was a good way to whet our appetites and create the longing for more food.

Next up, we tried Chef Chookiat’s Vietnamese cuisine, in the form of Nam Khao Hor ($14), hand rolled rice paper summer rolls with minced chicken and rice krispies, acting as a refreshing way to cleanse our palate with the fresh leafy vegetables and herbs before the main course.

As we moved on to the main course, we started off with the Thai Gaeng Phed Ped Yang, or roasted duck red curry. This was a light curry that is best complemented with a serving of white rice.

The centrepiece of our entire meal was Laotian Pa Heung Jeow Mak Len – steamed seabass with Laotian tomato dip and fresh vegetables. This was a generous sized serving of seabass, and even shared amongst four people, we found it relatively filling and would recommend this as a dish for large groups.

No meal is complete without dessert, and we were excited to try Chef Chookiat’s Thai Khao Newo Mamuan (mango sticky rice). The sticky rice used had a good consistency and there was just enough flavour in the coconut cream without drowning out the taste of the other elements, such as the sweet and delectable mango, making for a sweet, satisfying end to the meal.

River Wok is a tastefully furnished space that brings to mind both traditional aspects from the past and modern elements, a good representation of the food served here. With the sheer variety of food options available from all across Indochina, there’s always something new to discover on the menu you haven’t tried yet, and perhaps would even make for a nice gastronomical surprise with the new items Chef Chookiat is constantly coming up with. Coming in from the breezy evenings and being seated in this quaint riverside restaurant, River Wok provides the perfect backdrop to a pleasant evening out as you and your mates enjoy the tastes and natural hospitality of Indochinese culture.

River Wok

Where: 80 Mohamed Sultan Road, The Pier, #01-12, Singapore 239013
When: Mon – Sun: 12pm – 11pm
Contact: Call +65 6732 1126 or visit their website

On 17th June 2018, celebrate Father’s Day with River Wok as they hold a special buffet menu from 12pm – 3pm and 6pm – 10pm. The spread features traditional favourites such as Duck Mango Salad, Green Curry Chicken, Udang Sambal Java, Pad Thai, Mango Sticky Rice and crowd favourites like oysters, poach prawns and whelk; along with a complimentary glass of Prosecco. Priced at $68++ per pax, book via River Wok’s website or call +65 6732 1126

This article is part of our ongoing Food and Theatre Series, where we introduce quality dining options for your pre/post-show meal. River Wok is located within minutes via walking from 72-13 and the KC Arts Centre. 

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