WOK 鑊
An important cooking equipment originating from South East Asia. Used for over thousands of years, the wok provides the basic essence to all dishes in Asian cuisine. A wok can Boil, Braise, Deep Fry, Stir Fry, Roast, Sear, Smoke, Steam and Stew. If it needs to be cooked, the wok will be the primary tool. A wok is traditionally made with casted iron and shaped with a rounded bottom with two loop handles of bare iron. The design is to ensure an even balance of heat from the wok is delivered into every dish. This is called wok hei '鑊氣', wok hei, is the essence of the wok, translated as ‘Wok Air’. Wok hei is the balance of implementing high temperatures and balances of heat into the dish being prepared, this process emphasises fragrances and textures in every ingredient in the wok to produce a fragrance, texture and appearance only the wok can. Wok hei can be incorporated by tossing the ingredients during the cooking process through high temperatures exceeding 200°C. The Wok welcomes you to experience a taste of Asian fusion dishes in a friendly and comfortable environment filled with joy and sounds of laughter. "If only people can bond with each other like the ingredients in a wok..." - Mr Kai Wong |