River Kwai
River Kwai
Shop 3
1310 Centre Rd
Clayton VIC 3168
Phone: (03) 95455688
Set in a strip mall along a busy main road in Clayton, River Kwai emerges as one of the only fine dining options in the vicinity, flanked as it is by a bleak combination of convenience stores and fish 'n' chip haunts. The restaurant's decor of deep red walls, Thai wooden carvings and ornate wall hangings provides an exotic escape from the traffic-laden street.
Locals have the restaurant's chef and director, Julia, to thank for introducing colourful tastes to the block with her spicy blend of Thai and Burmese cuisines. The real River Kwai borders the regions of Thailand and Burma, and the restaurant sets out to achieve a similar aim, presenting a menu that artfully bridges the two cuisines.
Typical Thai curries, such as a concoction of roasted duck, lychee, cherry tomato, kaffir lime and coconut cream, sit alongside dishes such as the Burmese ame thar a cho - a red beef curry flavoured with onion, garlic, ginger, galangal and tamarind. Vegetarians get more than their usual share of spice with an entire menu of mains ranging from gang Panang pug (vegetarian red curry with tofu and vegetables) to pekla hin (Burmese curry with potato and split peas).
From soups to stir-fries and salads, the range of recipes is dazzling, making the restaurant's monthly tasting day a welcome option. For $20 per head, diners can indulge in an all-you-can-eat exploration of the menu.
- Open
- m
- t
- w
- t
- f
- s
- s
- Breakfast
- Lunch
- Dinner
- Late
- open
- closed
Features:
- Cost Entree Min : $3.00
- Cost Entree Max : $8.90
- Cost Main Min : $15.90
- Cost Main Max : $23.90
- Cost Dessert Min : $3.00
- Cost Dessert Max : $6.90
- Seats : 65
- Bookings Accept
- Bookings Group
- Alcohol Byo Wineonly
- Alcohol Corkage Bottle : 5
- Alcohol Wine By Glass
- Menu Vegetarian Count : 10
- Cc Mastercard
- Cc Visa
- Cc Diners
- Cc Amex
- Pay Eftpos
- Parking
- Wheelchair Access
- Wheelchair Toilets
- Takeaway
- Home Delivery
- Alcohol Licensed
- Alcohol Byo
- Date Modified : 2013-05-02 01:02:34
Copyright © [2013] HWW Pty Limited.
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Daily grind
It’s important to check your mortar and pestle regularly for small cracks since they can trap food and breed germs. All you can do in this case is discard them. After use, give the mortar and pestle a good rinse in warm water (and a little detergent if you’ve been using particularly pungent ingredients). Pounding a little uncooked rice after rinsing and drying the mortar and pestle helps remove residual odours.
Glossary
Galangal
A member of the ginger family, also known as laos root. It has a woody texture and is used to give flavour to Thai and other South East Asian cuisines.


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