Wok taking your mind away

Demi Hewamanna and Dilanka Manakkara

Walking into The Wok at Hilton Colombo, was like walking into your own private secluded place away from the noisy world and coming to a quiet place ready to be pampered your way. Yes, it is a restaurant and unlike any other I have been to, I found this place to be so peaceful in every manner. Even though there are other guests, you don’t feel that they are there.

The ambiance is simply wonderful. From the moment you take your place at the table to the moment you give your order and enjoy the meal, your mind drifts to a scenic view that’s given outside the hotel with some soothing Chinese music. Open for lunch from 12 to 2.30 pm and dinner from 7 to 10.30 pm, Wok works with a staff of 6 to 7 serving to around 50 guests.

Dim Sum treat

Demi: It was a rainy and gloomy day, but the inside atmosphere was warm and sunny. As our waiter took our orders within minutes the Dim Sum treats came to the table. Dim Sum is really a great appetizer and there is a variety of choices for one to choose from. The Har Kau was really delicious and one must have it as soon as it comes to the table because once it gets cold, the real flavour of it all is gone.

Dilanka: The Wok is one of the few restaurants that serve an authentic Dim Sum set menu and the choices and the varieties are absolutely scrumptious. The shrimp dumplings “Har Kau” was a simple dish of a steamed juicy, succulent prawn which was stuffed inside a thin wrap made out of potato flour and a special “Tang flour”. The prawn just melted in my mouth and the flavours were so vibrant and delightful.

The steamed pork spare rips was another delicacy that I savoured as the spare ribs were steamed to perfection and dipped in a sweet, spicy sauce. It was definitely one of my favourite dishes at the Wok and it is a must try for all you pork lovers.

Delectable Chicken Schezwan and Honey Black Pepper

Dilanka: I am a huge chicken fan and the two signature dishes of the Wok didn’t disappoint me at all. The Chicken Schezwan in cadju nuts had just the right amount of spiciness entangled in it and the dark soy sauce and the yummy oyster sauce gave it an exotic and salty flavour with a tinge of sweetness.

The chicken Schezwan had a wonderful tangy sour flavour to it and the Chef revealed that generous helpings of the hot sour sauce was the reason behind it. The Honey Black Pepper chicken was a revelation. Tender diced chicken pieces were stir fried and dipped in bees honey and crushed black pepper. The dish was so pleasing to the eye with the beautiful bright orangey coloured sauce and the lemon green kankun as a garnish.

I relished the dish but personally felt that a little bit more black pepper would have added a bit mores spicyness to the dish.

Demi: I too enjoyed the The Chicken Schezwan in cadju nuts and from the other places, the flavour was completely different and it had a soft and sweet taste with the oyster sauce. It really does give a kick when you have it with steamed rice. As I am a vege fan, I helped myself to the lovely vegetable chop suey that we ordered making that I finished every green that was served.

Everything was made to perfection and gave a soft tangy taste in every bite.

Mouth watering Lobster in XO sauce: Me being a an ardent seafood lover tempted me to try out a Chinese lobster dish and the Chef recommended the Lobster in XO sauce.I was curious to find about this “XO sauce” the Chef revealed that the XO sauce is a Chinese spicy sauce which is a signature dish at the Wok.

The jumbo,juicy and extremely fresh lobster chunks were buried in a mild sauce with spring onions and celery as a garnish and I enjoyed every bite of it.

Cuttle Fish Chile and Steamed Garoupa

Dilanka: Hot Butter Cuttlefish is one dish that I would savour every day.I asked from the chef about the Hot Butter dish and he said that the Wok has a special cuttlefish named “Cuttle fish chille” which is a bit different from the traditional Hot Butter. It was a refreshingly different delicacy and had luscious cuttle fish chunks batter fried in to perfection with chille and fried garlic as a garnish.

The cuttle fish was crispy and it didn’t become soggy and greasy even after 15 minutes in the 20’c room. I enjoyed the cuttle fish dish and those who want to try out something different than the Hot butter Cuttle fish,you definetly won’t be disappointed.

The steamed garoupa in Thai Sauce at The Wok tantalized my taste buds. The garoupa fish, which was fresh from the waters was seasoned and steamed to perfection and the tangy Thai sauce with chilie, garlic and vinegar did wonders to the dish.It was full of flavour but personally I felt that it was abit too sour for my liking.

The Sago pudding with mango was the perfect dessert after a heavy and spicy meal. It mellowed down the spicyness and was so refreshing. The smooth creaminess of the slightly sour taste of mango did wonders to enhance the dish.

Demi: I had the Almond Tofu with lychees and it was simply out of this world. The very first spoon just melted into my mouth giving me a cool feeling and tingling all the way down making you want more and more of it.

Seriously I tell you, you must try this for desserts once you head on down to Wok.