The Art of the Wok

One recipe book, passed down twice

In 1996 our grandfather rented a nine-seat room off Park Street with a single carbon-steel wok and a hand-written book of Cantonese and Sichuan recipes he had carried from Hong Kong.

Nothing about that book has changed. The room got bigger, the wok got company, and the queue outside got longer — but the sauces are still reduced for four hours and the dim sum is still pleated by hand every morning at six.

• ✓ Hand-pleated dim sum made fresh daily — never frozen
• ✓ Sauces ground on stone, no bottled bases or MSG shortcuts
• ✓ Separate veg and non-veg wok lines
• ✓ FSSAI certified kitchen, open for viewing on request