HÜBSCH JESS BABY

River Wok offers the best flavors from Indochina under one roof. The restaurant has an eclectic menu that was created by Executive Chef Kantha Chookiat . The menu focuses on Southeast Asian cuisines from countries that range from Laos, Indonesia, Thailand and Vietnam.   I was glad to be invited to discover this gem of diverse flavors from South East Asia at the River Wok ! We started our tasting session with a glass of Cranberry Juice and Coco Bay , which was concocted to perfection by using lime, coriander, coconut cream and gin as key ingredients, and served in a young coconut! Delicious! The first serving dish was traditional Thai salad,  Yam Tuapoo Goong Sod  (SGD16), which consisted of wing beans, tiger prawns and shredded chicken mixed in a lovely tangy/spicy dressing! The dressing was made up of fish sauce, lime juice, coconut cream, chilli paste and topped off with crispy fried shallots and roasted grated c...

Thanks CK, for extending her invite to me on a recent food tasting. This invite gave me the opportunity to be part of the grand opening party of the newly opened restaurant, 'River Wok' . River Wok offers the best flavors from Indochina under one roof, which has an eclectic menu that was created by Executive Chef Kantha Chookiat . This menu focuses on Southeast Asian Cuisines from countries, such as Laos, Indonesia, Thailand and Vietnam. It seems the Chef grew up in chiang Mai, Thailand, hence he has an acute taste for Indo-Chinese food which was developed from a young age. He would help his mother prepare meals for his family, and the chef credits his mother for the inspiration to step out of his home kitchen and into the culinary world at the age of 16 . Starting young brought him many advantages, as the now 47- year-old chef has already earned recognition among many distinguished individuals, having served Singapore’s late Founding Father and forme...