We were in the vicinity of Clark Quay in Singapore where many restaurants serving different cuisines beckoned us to dine at their outlets. Many tourists were also there trying to figure out which restaurant they should patronise.
What caught our attention was Renn Thai that offers authentic Thai food. The restaurant provides indoor and outdoor seating. As it was a hot afternoon, we trooped inside to escape the heat. The décor of the restaurant is casual with the usual Thai embellishments, while the outdoor alfresco seating provides a spectacular view of the waterfront.
For appetisers, we zeroed in on the Ted Mun Pla or fish cakes served with peanut sauce, onion and cucumber (S$3.50 a piece, minimum order of two pieces). The fish cakes served were not piping hot. We suspected that they were prepared well beforehand and just needed the chef to pan-fry or microwave before serving. Taste-wise, they were ordinary.
The Yum Som “O” or pomelo salad with prawns in orange cups (S$7/- a cup, minimum order of two cups) is one salad that would not go wrong as we just love pomelo. The restaurant added bits of crispy fried coconut to give the salad an extra fragrant touch.
For the mains, we opted for Kaeng Kheow Wann Nuea / Gai or green curry with chicken (S$22/-) to go with the fried rice with black olives and minced chicken or Khao Phad Nam Lieb (S$16/-). The green curry was thick and lemak (or rich in Malay), which we liked. For the small bowl of green curry, we found the price to be on the high side. The fried rice was hard and appeared that it was not well cooked before frying.
We chose the Ma Kher Phad Bai Krapow or eggplant with minced chicken and basil (S$15/-) as a vegetable dish. The eggplant was soaked in oil. We had to tilt the plate to drain the oil a little. As a result, we did not finish the dish.
The Phad Thai or fried narrow rice noodles Thai style with chicken and king prawns (S$17/-) were good. The noodles were fried just right – not oily. Also, the addition of some sugar and tamarind combined well to elicit our nod of approval for the dish.
There were limited desserts listed on the menu, with only four items including ice cream. We decided to try the Kaow Niao Mak Muang, which is glutinous rice with mango (S$7.80). The mangoes were sweet and not over-ripe and the glutinous rice was moist and soft. The addition of coconut cream provided some oomph to the dessert.
The restaurant was rather quiet on the Sunday afternoon when we went there. The serving staff were responsive and the dishes arrived relatively fast. On the whole, we found the prices to be on the high side and not commensurate with the quality of the food. Given the location, perhaps the restaurant is more positioned to serve the tourist crowd than the locals.
Address: Blk 3D River Valley Road
#01-05 Clark Quay
Mondays – Fridays: 11:30 am – 3 pm
6 pm – 10 pm
Saturdays and Sundays: 11:30 am – 10 pm