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2
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Telephone
012-391 6183
012-275 0396
Opening Hours
Today
09:00 - 21:00
Mon
Closed
Tue - Sun
09:00 - 21:00
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
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因朋友介绍的关系 第一次光临环境不错，古色古香 。而且不必等太久 ，一下就有位子了。服务员态度也很好 ， 有礼貌 ， 招呼周到 ，也非常大方的推荐了我们很多不错的食物。
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When comes to dessert time, local desserts such as the cendol, ice kacang will win my heart and stomach. This time i tried the sago nangka. The sago nangka was so deliciously mouhwatering, mainly because of the flavorful and sweet nangka. The nangka was also aromatic and juicy. The sago in the coconut milk was really nice to eat with the nangka. The dessert was served chilled.
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Cincaluk pork. Could be something we'd find in my hometown of Malacca too.Hong bak stewed pork belly. Good, though maybe not as great as babi pongteh.Prawn fritters, well-executed enough, though not the star of this meal.Can't call it a Penang feast without char kuey teow. Would have loved more cockles in this.The Wok features a beautiful interior, perhaps the most ornate of any eatery in Puchong.
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Plentiful of vegetables such as brinjal(aubergine/eggplant), tomatoes, okra (lady finger), tomatoes... This dish has a very pungent curry flavor and it's taste super gratifying(mom says). The curry gravy was mild in consistency but rich in its very own flavor... Thankfully the fish did not have that 'earthy' or 'fishy' smell that I loathe . The fish meat was soft and squashy, and it also gives a whiff of sweetness when you eat it on its own... It's a nice place to venture if you're a Baba & Nyonya food lover...It's worthy I would say. *winks*
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The Wok Cafe takes pride in its Penang Baba Nyonya heritage for generations with the owner being the fourth generation and the family has run The Wok Cafe for 17 years. Their cooking style is inspired by Thais which uses chilies, herbs and more skewed towards the sour taste whereas the Baba Nyonya in Malacca or Singapore are influenced by the Indonesians. Egg lovers would love the Cincalok Egg. The thick egg is fried with onion, red chillies and cincalok. It combines different tastes such as sweet and salty and texture in this dish making it a good treat.
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