WHAT WE LIKE Thai crab cake, crispy calamari salad, shrimp and vegetable tempura, spicy mango chicken, "wok basil" shrimp and scallops, roasted Chilean sea bass, Tengda curried seafood hot pot, roasted salmon, Asian spiced glazed duck breast, house sashimi, sushi variety; all desserts.
WHAT WE LIKED Pan-fried scallion pancake, soft-shell crab, crispy calamari salad, seaweed salad, Vietnamese salad, grilled shrimp salad, Sichuan peppercorn sauce with tofu, basil beef, pad Thai, Malaysian red curry with chicken, tempura, wok glazed ginger with scallops, Fire Wok, various sashimi and sushi choices, mango sorbet, red bean ice cream, chocolate lava cake.
Return the chicken to the wok.
Add the chicken to the wok in a single layer and cook until golden brown.
Put the chicken in the wok and stir-fry until it is warmed and glazed with the sauce.
Its picture-led menu, full of saturated colours, including the most dazzling reds, is a place of mellifluous offerings: of fragrant and hot pig's trotters, of dry braised ox tendons, of Gong Bao chicken with peanuts, dry wok pig's intestines and so on.
Place the chicken back in the wok and add in the sauce.
Cook the chicken in a covered wok for approx 15 minutes, stirring occasionally.
Then, as they set out to prepare their favorite chicken and cashew dish, the professional wok exploded.
Place a large steam basket in the wok and put the chicken into it.
I've visited my old school over the years, and see now that it's serving dishes like Panang curry and grilled-chicken pesto; plus, there's a wok station and daily vegan choices and a self-serve sandwich bar, all of which is great.
