Man of the wok
The Wok. Founded by Mr Kai Wong stumbling upon an interest in Asian Cuisine at a Yemen Chinese New Year festival in nineteen ninety three, where him and his family were celebrating the year of the rooster, Mr Kai Wong was selected within an audience at the festivals demonstrations.
Mr Wong was selected with three other teenagers at the demonstration to try their hand at using the traditional Wok and Spatula to celebrate the year of the rooster, marking another year of Asian cuisine.
Inspiring Mr Wong, the very week after the festival Mr Wong began pursuing his interest in the art. Learning from his father, Mr Wong quickly developed a solid knowledge of basic skills and ingredients. Producing dishes requiring extraordinary understanding and skill, word of Mr Wong’s talent was soundly spread around his school and friends.
Shortly after a maths teacher of Mr Wong heard of such news, Mr Wong was offered a position as a kitchen attendant at his teacher’s brother’s diner. Pursuing his interest in the art, Mr Wong left school for the small diner at the age of sixteen. Watching the owner whom is the chef, preparing meals and dishes Mr Wong had never seen before. Every morning Mr Wong was to prepare the kitchen and ingredients for the chef, arriving thirty minutes earlier then his shift everyday Mr Wong used this time to familiarise himself with equipment and ingredients he had never seen before. A few months into his job, the owner had noticed Mr Wong’s passion in the art; asking questions, practicing basic skills everyday and never failing to strive to do better in the smallest tasks. The owner later on offered culinary lessons after work every weekend.
Within’ three years Mr Wong had received many offers as a chef. Mr Wong declined all of them, as he felt guilty for leaving the small diner. The diner’s chef urged him to accept an offer by a wealthy local merchant whom had recently opened a high-end restaurant in Shanghai. Stating the diner had no potential to cater for Mr Wong’s ability in building his career and expertise.
Mr Wong worked at the high end Shanghai restaurant for six months and resigned later on after realising that the restaurant was not for him. Migrating to Melbourne Australia almost immediately, Mr Wong spent seven years working and studying in Melbourne to learn the language and culture.
A month into arriving at Melbourne, Mr Wong achieved a position as a chef in a small Shanghai style restaurant in northern Melbourne. Working at the small Shanghai restaurant for twelve years Mr Wong had been enrolled into night classes to study and learn the language and culture of Australia. At thirty-one years of age Mr Wong resigned from the small Shanghai restaurant in 2008.
Late 2008 Mr Wong partnered with James Smith a businessman he had met earlier in Melbourne, opening a diner in Eastern Melbourne, Mr Wong acted as a assistant, guiding and directing the businessman on how to operate a restaurant. Mr Wong’s partner will in turn share his skills and experiences in the Australian business and market, together they had developed a strong business; financially and status wise.
Three years later Mr Wong parted from his partnership and opened an Asian fusion cuisine in 2012 known as ‘The Wok’. Commemorating his inspiration in the industry, incorporating Mr Kai Wong’s life experiences, passion and interest into a small restaurant situated in the centre of Melbourne.
- The Wok