Asian Wok & Bowl

Velvety broth thick with sweet corn kernels and finely diced vegetables, gently seasoned and finished with white pepper.

Vinegar and white pepper give this broth its punch, thick with shredded vegetables and mushrooms. Hot, sour and clean.

Dark, peppery broth loaded with finely chopped vegetables and mushrooms, sharpened with soy and vinegar, crowned with crisp fried noodles.

Shredded chicken and chopped vegetables in a dark, peppery soy-vinegar broth, served under a tangle of crisp fried noodles.

Shredded chicken and crisp vegetables in a broth that lands hot on the tongue and sour on the finish.

Sweet corn and shredded chicken folded into a velvety, lightly peppered broth. Gentle, smooth and comforting.

Prawns and ribbons of vegetables in a hot-and-sour broth built on vinegar, white pepper and garlic. Warming and brisk.

Prawns in a dark, peppery broth with chopped vegetables, garlic and a tangy soy-vinegar edge, topped with crisp fried noodles.

Sweet corn kernels and prawns suspended in a velvety, lightly peppered broth. Delicate, smooth and naturally sweet.

Golden rolls packed with shredded cabbage, carrot and beansprouts, fried until the wrapper crackles. Chili dip alongside.

Golden rolls filled with seasoned chicken and shredded vegetables, fried until crisp. Served with chili dipping sauce.

Tofu cubes fried golden and light, tumbled with salt, cracked garlic, spring onion and fresh chilies.

Crisp golden shrimp tossed in a creamy, spicy dynamite sauce, served on shredded cabbage for crunch.

Chicken drumettes fried crisp, then tossed in a glossy, fiery Schezwan sauce with garlic and spring onion.

Wonton parcels packed with seasoned vegetables, fried until blistered and golden. Served with sweet chili dipping sauce.

Hand-folded dumplings steamed until translucent, filled with cabbage, carrot and onion, served with our signature spicy chutney.

Minced chicken sealed in thin wonton pastry and fried to a crisp, shattering shell. Sweet chili dip alongside.

Steamed dumplings pleated around seasoned minced chicken, soft and juicy, with a fiery tomato-chili chutney.

Steamed dumplings filled with sweet, succulent prawn and aromatics, served with a fiery chutney.

Prawn-filled wonton parcels fried golden and crisp, served with a sweet chili dipping sauce.

Crisp mixed vegetables coated in a fiery Schezwan sauce of dried red chilies, garlic and ginger.

Dark, peppery broth loaded with finely chopped vegetables and mushrooms, sharpened with soy and vinegar, crowned with crisp fried noodles.

Mixed vegetables wok-tossed with dried red chilies and roasted peanuts in a sweet-savory Kung Pao glaze.

Paneer fried crisp at the edges, tossed with green chilies, bell peppers, onion and garlic.

Beef seared hard with onion and bell pepper, finished with a heavy hand of cracked black pepper.

Minced chicken balls fried golden, simmered in a tangy Manchurian gravy with garlic, ginger, soy and green chili.

Crisp chicken in a glossy pineapple and bell pepper sauce, sweetness playing against sharp vinegar.

Golden fried chicken in a glossy chili sauce with garlic, onion, bell peppers and green chili.

Chicken tossed in a fiery Schezwan sauce built on dried red chilies, garlic and ginger, with onion and pepper.

Beef strips in a fiery Schezwan sauce of dried red chilies, garlic and ginger, with onion and pepper.

Diced chicken stir-fried with dried red chilies, spring onion and roasted peanuts in a sweet-savory Kung Pao glaze.

Prawns in a slick chili-garlic sauce, sharp with soy and fresh red chili, finished with spring onion.

Prawns in a glossy pineapple and bell pepper sauce, bright with vinegar and a touch of sweetness.

Plain basmati rice steamed until fluffy and separate. The quiet partner to anything saucy.

Rice wok-tossed over high flame and ribboned with scrambled egg, spring onion and a whisper of garlic.

Rice seared over flame with diced carrot, beans, corn and pepper, seasoned lightly with soy and garlic.

Diced chicken folded through garlicky, wok-charred rice with vegetables and spring onion.

Beef strips are wok-charred with garlic and vegetables, darkened with soy. Hearty and smoky.

Prawns seared in garlic, then tossed through smoky wok-charred rice with crisp vegetables and spring onion.

Noodles and vegetables in a punchy chili-garlic sauce with scallions, sesame and a touch of soy.

Hakka-style noodles tossed with julienned cabbage, carrot and pepper in a light soy glaze, hot from the wok.

Noodles and chicken in a punchy chili-garlic sauce with scallions, sesame and a touch of soy.

Soy-glazed Hakka noodles threaded with chicken strips and julienned vegetables, tossed fast over high flame.

Chicken and noodles in a hot, tangy Schezwan chili sauce built on dried red chilies, garlic and vinegar.

Prawns and noodles in a blistering Schezwan chili sauce of dried red chilies, garlic and vinegar.

A complete box: veg fried rice with stir-fried vegetables in a fiery Schezwan sauce of dried red chilies and garlic.

Chilli vegetables in a glossy soy-garlic sauce over veg fried rice. One box, full meal, plenty of heat.

A complete box: veg fried rice with chicken in a fiery Schezwan sauce of dried red chilies and garlic.

Chilli chicken in a glossy soy-garlic sauce over veg fried rice. One box, full meal, plenty of heat.

Chicken in a punchy hot garlic sauce, boxed with veg fried rice. Garlicky, glossy and generous.

Sweet and sour chicken with pineapple and bell peppers over fragrant basmati rice. Bright and tangy.

Prawns in a punchy hot garlic sauce, boxed with veg fried rice. Garlicky, glossy and generous.

Chilli prawn in a glossy soy-garlic sauce over veg fried rice. One box, full meal, plenty of heat.

Sweet and sour prawns with pineapple and bell peppers over fragrant basmati rice. Bright and tangy.

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