Recently I heard a Chinese whisper go around mentioning Wokking Inn Restaurant is in town offering Chinese contemporary cuisines. On a weekend night the place is packed, taking over the second floor, filled with Asian families and a few Western couples who happen to pass by. Don’t be fooled when you enter the restaurant and witness one table as the real party is upstairs. Overtime it’s noisy but that goes for every Chinese restaurant you’d walk into with chatter here and there and relentless noise of chopsticks. You may not enjoy the squishy seating’s so you will have to do a bit of shuffling to get seated. This place seems to have more elderly than any other generations therefore I highly recommend bring your elders along, I certainly did.
We begin with several dishes from the Specials section and with the help of the owner of the restaurant she mentioned it’s essential to order Battered Oysters ($4.50) each served on a large plate. Thumbs up for this tasty battered oysters!
There’s a variety of texture in the Deep Fried Mango Prawn Rolls With Sweet and Sour Sauce ($6) each, wrapped in a crunchy savory pastry that is stuffed with large pieces of mango and prawns deconstructs deliciously with every single bite. Drizzle a bit of sweet and sour mango sauce and you can imagine your face happily smiling.
Battered Salt & Pepper Whitebait ($18.90) served with mixed salad didn’t pass the crisp category as it turned out to be soggy although our table gave points to having an enormous amount of salt and pepper flavour. Also the size of the whitebait were above most whitebaits I’ve come across.
We weren’t going to miss out the Soft Shell Crab – An entire large crab deconstructed into crisp golden-brown deep fried pieces, coated in adequate salt and pepper plus sliced dried chilli. They were awfully hot and is recommended to wait another minute or so to cool. It is best to eat it without any sauce or dips so you can truly absorb the flavours.
Finally our seafood affair ends with Battered Fish garnished heavily with raw spring onions. Undoubtedly, we all loved this complex dish that produces a crunch with every bite. The fish was nicely golden brown and drenched in sweet soy sauce.
With our chopsticks, we attacked the Crispy Skin Chicken – delicate crispy seasoned skin covered the silky chicken meat. It’s a protein plate and although a number of pieces were dry, dip it into the soy sauce fixes that. Besides white meat they served cooked chicken heart coated in omelet along with this dish. The texture was between chewy and mushy, but it didn’t stop us from eating it rather it was surprisingly addictive.
It seemed like it is the time of year when the birds are the tastiest, the Braised Duck with Taro- a mouth watering dish. I believe the chef has a great deal of culinary skills as the taste of the duck was exquisite, chunks of taro pieces turned out to be tasty and cooked just right. There wasn’t a scrap of duck left when the next dish arrived.
Beef Wasabi ($34.40 *note: we ordered 1.5 serving than regular serving) turned out to be another likeable meat dish. I believe the trick to this dish was the meat- extremely tender and juicy, keeping the centre of the meat medium rare- the flavour seeps into the meat so well. It was unusual to see the sliced button mushrooms soaked in wasabi sauce to disappear first, but that’s because we tried to savor the best for last.
Some ingredients were made to be together, the Black Pepper Beef mixed thoroughly in black pepper, chopped onions and green beans with bean sprouts tucked underneath to soak up the flavour was a brilliant choice to pick in the beef section of the menu. I loved the linger of black pepper in my mouth, adding a hint of spice. We simply couldn’t get over how simple and appetising this was!
As the Braised Duck ($78) arrived at our table, the waitress surgically slices the deboned duck which unravels not just meat but a number of ingredients such as beans and diced dried mushrooms surrounded by cooked spinach that was pleasingly to eat. A very saucy flavoursome dish that can simply go well with plain rice. This dish is very traditional in Chinese cooking and is very popular during mid-autumn Moon Festival season.
Just look at how much sauce they served us. I really wanted to dive into the saucy dish!
A sneak peak of what was hidden inside the duck- Chinese beans and dried mushroom
So unfair I was only given this much of duck meat…KIDDING! I actually ate more than what I have on this photo.
Was I just in the happy mood to have ordered another seafood dish? Fish with Buk Choy ($58) a classic Chinese savoury dish arrived with good quality baby buk choy were rectangular cubed tofu and Chinese mushrooms were placed on top of the fish. The pan fried fish was cooked to perfection. It was a judicious balance of ingredients that allowed the fish and the buk choy to dominate.
To end our feasting night we had ordered the Loftus Leave Rice also known as Hor Yip Fan ($23.90) a common dish at weddings or Chinese New Year. As soon as we unwrapped the warm delicate leave the scent managed to perfume across the room. The freshly cooked stir-fry prawns were pleasingly delicious also if you dig in you may find a few chunks of BBQ pork adding a meaty flavour to the dish.
Unlike lor mai fun, the chef used original rice rather than glutinous rice. I personally prefer plain rice over glutinous as it brings more loftus leave scent to the dish. We all loved the taste and fragrance derive from the lotus leave. It was unusual for rice to be served last because often Chinese people would have rice along with other main dishes but I guess this was served last to ensure we would be well fed. A very thoughtful arrangement made by the chef himself.
For dessert there’s Complimentary Fruit Platter or need something more sweeter? You can order the Papaya Fungus Dessert ($3.00) each– a big portion of cubed papaya and Chinese fungus blended together with sweet syrupy soup. ( Nessy Eater + family received complimentary desserts thanks to Wokking Inn Restaurant)
Service is very efficient and friendly, you will definitely meet the owner of the restaurant as she goes around table to table to say hello and ask if you need to order anything else. If your going in large groups it is essential to book a table and pre-order a few of their recommended dishes. You don’t want to rock up to the restaurant feeling disappointed that their favourite picked dishes are sold out.