About Us



About Us


Why we decided to open River Wok…

The concept of Indo Chinese cuisine came about because of the demand for above average Asian cuisine which is lacking at Robertson Quay. With an experienced chef, it gave birth to the idea of doing the best cuisine from Thailand, Vietnam, Laos & Indonesia. Easily identifiable and no stranger to the locals as well as the tourists.

Why the name River Wok…

We chose River Wok for the fact that we are situated right on the riverfront of Robertson Walk.  Wok is always associated with Asian cuisine which helps the customers to straightaway identify it as a restaurant serving Asian cuisine facing the river. Combining the two factors, we chose River Wok.

About The Chef:

The kitchen at River Wok is helmed by executive chef Kantha Chookiat. Who carries with him 30 years of culinary experience in the field of Indo-Chinese Culinary.

Born in the mountains of Chian Mai, Thailand, Chef Chookiat is very familiar with the herbs and spices needed for cooking.

Our chef understands the importance of healthy eating and Indo-Chinese food relies mainly on fresh, varied ingredients, health-boosting herbs and spices to create flavours. With his knowledge of the different spices and herbs in the Indo Chinese region to create rich complex flavours without artificial colour and preservatives.

His foray into setting up restaurants in Vietnam, Laos, Thailand and Indonesia over the span of 30 years has empowered him to present you the unique river of flavours.






Our Philosophy


Our philosophy is to create the ambience accompanied with authentic Thai, Vietnamese, and Indonesian cuisine, delivered in the warm hospitality service that we experience in these regions.

Only the freshest of ingredients are used without artificial colouring or preservatives.