Explore authentic Chinese favourites, from wok-fired classics and comforting soups to fried rice, noodles and more.
Please keep in mind that all of our food may contain or come into contact with WHEAT, EGGS, FISH, SHELLFISH, PEANUTS, TREE NUTS, SOY, and DAIRY.
A few Wok Theory favourites, selected from across our menus.
Steamed, fried, and baked favourites made for sharing.
云南铜锅油焖鸡
山野包谷粑 (甜品)
Small plates to share and comforting soups to begin.
椒鹽雞翼
蜜汁雞翼
新天虹炒蘿蔔糕
雲吞湯
素酸辣湯
雞茸粟米羹
Familiar favourites, bold wok-fired flavours, and dishes made to share.
Fresh seafood prepared with classic flavours and the heat of the wok.
椒鹽班塊
粟米班塊
椒鹽鮮魷
椒鹽田雞
Familiar favourites, wok-fired and prepared in classic Chinese styles.
京都肉扒
椒鹽肉扒
咕嚕肉/雞
左宗棠雞
西檸雞
芝麻雞
金牌蒜香骨
甘香脆牛肉
芥蘭炒牛肉
西蘭花炒牛肉
Tender beef paired with vegetables, savoury sauces, and bold wok-fired flavour.
Vegetables and tofu prepared simply, from garlicky greens to savoury classics.
麻婆豆腐
豉汁茄子豆腐
蒜蓉生炒白菜苗
干邊肉碎四季豆
欖菜四季豆
魚香茄子
蒜薑芥蘭
Wok-tossed rice with familiar favourites, seafood, vegetables, and house specialties.
叉燒炒飯
蛋炒飯
海皇蛋白炒飯
椰香菠蘿雞粒炒飯
黑松露什菌炒飯
揚州炒飯
雞 / 牛炒飯
鹹魚雞粒炒飯
什菜炒飯
蝦仁炒飯
豉油皇炒麵/河
港式干炒牛 / 雞河
星州炒米
海鮮炒鴛鴦米
上海粗炒
黑椒牛肉炒烏冬
雞 / 牛炒麵
海鮮炒麵
廣東炒麵
什菜炒麵
家鄉炒米
豉汁炒牛/ 雞河
沙爹炒牛/ 雞河
From chow mein to vermicelli and udon, wok-fired noodles made for every appetite.
Bright, refreshing drinks to enjoy alongside the meal.
