Wok Wonder

Burnt garlic rice with chicken seared in cracked black pepper, onion and bell pepper.

Veg fried rice boxed with crisp vegetable Manchurian balls in a tangy garlic-ginger gravy.

Egg fried rice with golden chilli chicken in a glossy soy-garlic sauce.

Soy-glazed Hakka noodles with chicken in a fiery Schezwan sauce.

Chicken fried rice paired with Kung Pao chicken, roasted peanuts and dried red chilies.

Spicy Schezwan fried rice with crisp chilli paneer in a glossy pepper sauce.

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

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.

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

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

Vegetable balls fried crisp, then folded into a tangy Manchurian gravy of garlic, ginger, soy and green chili.

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.

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

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

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

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

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

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

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

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.

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

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

Thailand's hot-and-sour broth, fragrant with lemongrass, galangal and kaffir lime, loaded with mushrooms and herbs, finished with lime.

Silky wheat noodles in a long-simmered vegetable broth with mushrooms, sweetcorn and greens, finished with sesame and spring onion.

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

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

Poached chicken and silky noodles in a deep, long-simmered broth topped with greens, mushrooms, spring onion and sesame.

Plump chicken wontons in a clean, savory broth infused with ginger, garlic and spring onion, with soft greens.

Prawns simmered in a fragrant Thai broth of lemongrass, galangal and kaffir lime. Hot with chili, sour with lime.

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

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.

Mixed Veg cooked in a fragrant green Thai curry with coconut milk, herbs and aromatic spices.

Tender chicken cooked in a rich red Thai curry with coconut milk, herbs and aromatic spices.

Tender chicken cooked in a fragrant green Thai curry with coconut milk, herbs and aromatic spices.

Tender beef cooked in a rich red Thai curry with coconut milk, herbs and aromatic spices.

Tender beef cooked in a fragrant green Thai curry with coconut milk, herbs and aromatic spices.

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

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

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

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

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

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

Chicken wings, 6 pcs, crispy, tossed in tangy spicy buffalo sauce. Hot.

Chicken wings, 6 pcs, glazed in smoky hickory BBQ sauce. Mild-Medium.

Chicken wings, 6 pcs, glazed in traditional Korean flavour. Mild-Medium.

Chicken wings, 6 pcs, glazed in our hot & spicy sauce sauce. Hot

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