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Restaurants, Thai River Valley
New chef focusses menu on provincial Isaan region

Time Out says

New executive chef Adam Cliff, who has trained under Australian chef David Thompson, the man responsible for the world's first Michelin-starred Thai restaurant, steers clear of mainstream Thai cuisine with a refreshing menu that spotlights simple yet flavourful offerings from the Isaan region near Mekong River and Laos. Expect dishes prepared with fresh ingredients and a burst of sour, hot and salty flavours: Dtom Yum Goong, a hot and sour broth of prawns, tomatoes, galangal, lemongass and coriander; Nahm Dtok Nuer, spicy grilled Wagyu beef salad with shallots, coriander, mint, lime, fish sauce and taosted rice dressing; and Pla Phao Glua, slow-cooked salt-crusted whole seabass stuffed with lemongass, pandanas, and Thai basil stalks.

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Address: Hock Giap Warehouse Building
38 Martin Rd
Opening hours: Mon-Sat noon-3pm. 6-11pm, Sun 6-11pm
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