Name: Wok-n-Roll review : an Asian Lunch Spot
Item: Wok-n-Roll
Author: Feroz Shaik

The Wok Bar at Palmyra Junction blends traditional Asian flavours with a modern twist.

By SABEELA HENDRICKS and SAAQUIB MODACK

TUCKED away in the nook of Palmyra Junction, The Wok Bar (TWB) is an intimate eatery that masterfully blends traditional Asian flavours with a modern twist. During our recent visit, we indulged in a variety of dishes that showcased TWB’s innovative approach to producing a fusion of exotic cuisines.

Upon entering the space, one is immediately drawn to the jungle tones and airy atmosphere. The interior design includes a seamless blend of contemporary elegance and tropical inspired decor, featuring sleek tables, lush pot plants, and brightly coloured wooden accents. The soft lighting and playful wallpaper created a well-suited backdrop for a casual and relaxed dining experience. The open kitchen concept also enhanced the eatery’s ambiance, allowing patrons to admire the chef’s expertise, and actively observe how meals were being prepared. The head chef was especially passionate and friendly, extending his hospitality to us via a behind the scenes look at his wok frying flair. This added an exciting and unique touch to our experience, enabling us to somewhat partake in the meal prepping process. The overall service was commendable, with staff members being both courteous and deeply knowledgeable about the menu. Our server took the time to note down our preferences and offered insightful explanations when we were unfamiliar with certain food ingredients.

We began our meal with two appetisers that set the stage for what was to come. The pulled beef Bao Buns were a Korean delight. The buns were perfectly steamed and filled to the brim with succulent pulled beef, Asian slaw, sesame seeds, coriander shreds and a drizzle of gochujang mayo. With every bite, one could savour the dish’s flavourful combination of sweet and spicy elements. The Panko Crumbed Spring Rolls were equally as impressive. Filled with mozzarella cheese, jalapeno slices and bits of corn, the crispy rolls were garnished with cabbage shreds, and served with a sweet chilli dipping sauce. For our main course, the ‘build-a-bowl’ menu option was appealing. From a selection of base, topping and sauce options to choose from, we ended up creating a Red Curry Noodle Bowl. This dish featured tender egg noodles as a base, a rich, aromatic red curry sauce, topped off with juicy chicken pieces, crispy onions, and lightly roasted cashew nuts. The noodle bowl was accompanied by a fresh slice of lime and extra petals of coriander. Loaded with ingredients rich in nutrients, our main course meal was both filling and satisfying. If diners are not in the mood to experiment, TWB also offers a small and well curated selection of signature dishes. This includes dishes like Korean BBQ ribs, Japanese Teriyaki salmon, Mongolian beef, Firecracker wings, and assorted potstickers. One of the standout features of our experience was TWB’s commitment to ethical consumerism. Upon browsing the fridges for a beverage option, we immediately realised that they had discontinued the sale of all Israeli products, making a bold statement on their political stance.

Pulled beef Bao Buns with Asian slaw (right), Panko Crumbed Spring Rolls with mozzarella and Jalapenos (left). (Photo SAAQUIB MODACK)

All in all, The Wok Bar offers a well-rounded dining experience by way of its innovative dishes, outstanding service, and inviting ambiance. Whether you’re a fan of traditional Asian dishes or eager to try something new, this is a spot that caters for all palates. The eatery’s intimate and casual setup makes it an ideal space to for anyone looking to enjoy a hearty meal. The Wok Bar earns our rating of 8/10.