The Indochine region stretching from India in the West to China in the east not only covers a vast geographical area but also a range of diverse cuisines.
Countries like Thailand, Laos, Vietnam, and Indonesia each have a distinct culture which reflects in their food. River Wok, the newest entrant on Robertson Quay’s romantic riverside showcases lesser known dishes from these four regions. The restaurant is bright and spacious, occupying a coveted corner spot with alfresco tables spilling outside.
Artistic interiors are dotted with keepsakes from these regions, conical hats from Vietnam, wooden sculptures from Laos and an ancient bicycle you can well imagine yourself riding in the rural plains of Laos.
Open all day from noon onwards, River Wok offers a set lunch as well as a-la-carte options. The menu is extensive, with a wide range of options for salads, soup bowls, appetizers, and curries. To do it justice, go with a large group so you can try a few of the many gems on the menu, dishes not often found together in one restaurant. Start with crunchy Nam Khao Hor, a version of Vietnamese rice paper rolls from Laos, with lemon-marinated minced chicken and roasted rice crumbles.
For a chili-hit, order Yam Tuapoo Goong Sod, a spicy Thai salad consisting of wing beans, tiger prawns and shredded chicken mixed with a lovely tangy and spicy dressing made with fish sauce, lime juice, coconut cream, chili paste and topped with crispy fried shallots and roasted grated coconut. The inclusion of wing beans used in the salad is unique and rare to find elsewhere.
If you crave something comforting, nothing could be better than a large bowl of Vietnamese Pho. Flavourful broth served with premium sliced wagyu beef on the side, the dish soothes your very soul and transports you to a place where time stands still. The Roasted Duck in Thai Red Curry, on the other hand, is familiar but outstanding nevertheless. Pair that with steamed jasmine rice, served in a quaint straw basket or organic brown rice if you prefer.
Desserts are a traditional affair at River Wok which does the Indochine region proud. Thai mango sticky rice may be an obvious choice but there is nothing more seductive than coconut cream-drenched sticky rice served with sinfully sweet slices of mango. Another star is Bánh chuối, a Vietnamese dessert that pairs deep fried banana fritters with an unusual black sesame ice cream.
River Wok does not attempt to reinvent classic dishes. Instead, it bridges borders, bringing traditional favorites to tables in Singapore.
