Chef Miyaki Recommendation Menu
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Wok's Hall Buffet Menu
NEW for 2007: Come and try our latest addition to The Wok's Hall restaurant - our Private Function room facility with the very latest Karaoke experience.
 It gives us great pleasure to introduce you to Wok's Hall and, indeed, to the wonderful experience of whole Oriental Cuisine which awaits. Our Chef's prepare many firm favorites with which we're sure you'll be familiar, but additionally we hope to tempt you with some of the new and exciting dishes especially prepared for your enjoyment.
All of or dishes are prepared with a fine regard for remaining true to the methods and tastes of their countries, using only the finest ingredients and authentic spices. Experience the Far East Chinese, Japanese Teppan-yaki & Sushi, Thai, Malaysian and Vietnamese in a single unforgettable lunch and dinner.
Help yourself to a choice of over 30-40 quality starters, main courses and desserts.We look forward to providing a warm welcome at Woks Hall and assure you of our dedication to your enjoyment.
 Sunday, Bank Holiday Monday and
New Year's Day Lunch:**
Adult £8.00
Children under 12 £4.00
Children under 4 £2.00
Evening dinner:**
Adult £11.95 (Sunday-Thursday), £12.95 (Friday and Saturday)
Children under 12 £7.50
Children under 4 £2.00
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Spicy Salt & Chilli Ribs,
Cantonese Spare Ribs,
Fried Mussels,
Curry Samosas,
Spicy Salt & Chilli Chicken Wings,
Sesame Prawn Toast,
Crispy Seaweed,
Deep Fried Squid,
Pork Chop in Spicy Salt & Chilli,
Prawn Cracker,
Spring Rolls,
Deep Fried Onion Rings,
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Pork Yuk Sung,
Crispy Wan Ton Aromatic Duck,
Freshly Grilled Malaysian Satay
(Beef & Chicken),
Spicy Salt & Chilli Crispy Chicken,
Roast Chicken Wings,
Garlic Flavoured Ribs,
Chicken & Sweetcorn Soup
Hot & Sour Peking Soup
Chicken & Mushroom Soup
Mixed Vegetable Soup |
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Sweet & Sour Pork,
Crispy Lemon Chicken,
Honey Roast Pork,
Thai Chicken,
Cantonese Pork,
Beef in Black Bean Sauce,
Diced Chicken Curry,
Crispy Shredded Beef,
Kung Po Beef,
Duck with Bamboo Shoots &Water Chestnut,
Meatballs & Pineapple,
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Squid in Satay Sauce,
Chicken in Hot & Spicy,
Sauce Szechuan Chilli Chicken,
Braised Broccoli in Garlic Sauce,
Deep Fried Crispy King Prawn Ball,
Lamb Curry,
Curry Vegetables,
Mushrooms in Oyster Sauce,
Cauliflower with Black Bean Sauce,
Thai Style Vegetables,
Fried Beef with Oyster Sauce,
Sweet & Sour Chicken |
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Boiled Rice,
Egg Fried Rice,
Vietnamese Fried Rice,
Singapore Vermicelli or Noodles,
Plain Fried Noodles,
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Special Fried Rice,
Vegetable Fried Rice,
Chips,
Thai Coconut Pineapple Fried Rice |
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Fresh Fruit Salad,
Strawberry Jelly,
Watermelon,
Honeydew Melon,
Chocolate Fountain
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Assorted Gateaux,
Ice Creams,
Apple Fritters,
Banana Fritters,
French Toast |
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* Subject to avaliability. We reserve the right to change the dishes & prices without notice.
** The buffet price is charged per person, NOT to the amount consumed. The price reflects the meal to be consumed at the restaurant and no food can be taken away from the buffet.
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Michael Chan's Cookery Book
Qung Bao chicken is often served during the Chinese New Year season.
Prep Time: 15-20 minutes
Cook Time: 6-7 minutes
Serves: 2-3 persons
INGREDIENTS
12 ounces boneless chicken breasts
1 dried red chilli
2 tablespoons peanut oil
1/3 cup cashew nuts
2 tablespoons water
2 tablespoons dry sherry
1 tablespoon soy sauce
1 tablespoon chilli bean sauce
1 teaspoon sugar
2 garlic cloves, minced
2 scallions, chopped
1 teaspoon grated ginger
2 teaspoons rice or cider vinegar
1 teaspoon sesame oil
PREPARATION
Dice the chicken into 1-inch cubes.
Heat the oil in a wok or skillet and add the chilli. Add the chicken and stir-fry until the chicken is cooked.
Add the remaining ingredients, except the sesame oil and cashew nuts.
Cook for a few minutes. Add the sesame oil and cashew nuts. Serve over white rice. |
