Unlike the cooking of many of its quick-service colleagues, the Wok's minds its nutritional p's and q's. With one or two exceptions, recent tastings found the ingredients to be crisply and healthily cooked with a light touch that keeps longtime regulars returning from as far away as Killearn. To be sure, the exterior could do with some wood-rot repair, and a splash of new paint wouldn't hurt. The kitchen is the realm of her spouse, Tiee-Min Shyu, who once cooked at the late Golden East, and his minimal staff of prep and sanitation workers. Dishes that are prepared to order every time, for instance.
Regular patrons can click the system like mah-jong tiles, and they're said to like it.
It lets them eat precisely what the moment's appetite or budget will allow. In format and content, the menu is simpler. On the plus side, the crab was real, and not that K-krab mess so beloved by the Chinese Buffet set. But our early arrival, perhaps, found the wok not fully fired-up. The result was a thick, flat packet that virtually oozed grease.