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Asian Restaurant in Your city. Practical information, direct contact and enquiries in one click.
From the wok to your table
Our head chef trained in Hong Kong before bringing the wok line here, where the burners run hot enough to give every plate the breath of fire we look for. Stocks simmer overnight, the dumplings are pleated by hand each morning, and the noodles are pulled to order.
We do midweek lunch sets for the office crowd, family dinners on Sundays and a chef's tasting on Friday and Saturday nights. Walk-ins always welcome at the counter, but big tables and the chef's table are best reserved.
Opening Hours
Wok, Noodles & Dim Sum
Our current menu — discover it on-site or reserve in advance.
Fresh-pulled wheat noodles in our 18-hour beef broth, with braised brisket, chilli oil and pak choi.
Sixteen baskets to choose from — har gow, siu mai, char siu bao and a daily chef's special, all pleated each morning.
A single dish cooked over a 25,000 BTU burner — could be salt-and-pepper squid, mapo tofu or a black-bean sea bass.
Soup, two small plates and a main bowl — chosen daily by the chef, served in 12 minutes flat.
Eight courses at the chef's counter, paired suggestions from the team and a hand-pulled noodle finale.
Five sharing dishes, soup, rice and dessert — built around your guests, with vegetarian and dairy-free options on request.
« Fire in the wok, breath in the noodle. »
Our Work
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