The Wok Box owners Sean and Premjit Beatt are seasoned restaurateurs with an intricate knowledge of Thai food. Their accessible menu has broad appeal, with dishes faultlessly prepared by Thai chefs, says Tracy Gielink.
Start proceedings with crispy salt-and-pepper calamari with homemade chilli jam, a tom yum soup, or waterfall salad (choose beef or chicken) with sundried chilli, mint and roasted jasmine rice with lime and coriander dressing.
Noodles (egg or Thai fried) and fried rice (egg or spicy) are obvious menu inclusions, but it’s worth contemplating wok-fried chicken, beef, pork, prawn or veg with various additions like roasted garlic and black bean or spicy peanut and coconut. Of the curries, the massaman rewards with its fragrant spicing and delicate heat.
Understandably, one of the most popular dishes is the roasted half duck with honey, ginger and sesame sauce, partnered with steamed rice. A foray into dessert territory rewards with crispy Nutella spring rolls accompanied by coconut custard.
Their assortment of local wines covers a good price spectrum. Thai and craft beers are also available.
The small and friendly team, often overseen by the owners, covers the floor adeptly. Amid the efficiency there’s still time for a genuine smile, and food quality remains high.
The compact restaurant has been cleverly conceptualised and uses banquette seating to maximise on space. There’s a wooden deck lined with elevated chairs for counter-style dining. Angular lines, slate-hued walls with wooden cladding, metal accents and glass jar light fittings combine to create an unfussy, contemporary space.
There are always interesting specials – be sure to ask!
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