Wok n Rok

[Wok N Rok]

I took one of your take way menus, but if I could get one of your plastic ones that would be appreciated...pop in and we'll have a beer.

Cheers

Alan.

Will pop in tomorrow Alan.

[barstool]

Hi OP, I just gave you a big plug on my Thread. 332 Days as a Pattaya Expat as follows.

It is within my interest to see Wok-N-Rok succeed. I have missed decent Chinese food for far to long. The Chef is excellent.

 

-----------------------------------------

 

I hope it was a good and speed hump free Valentine’s Day for the Thread Family.

 

I have certainly had a nice one and feasted on delicious Chinese food from Wok-N-Rok.

It you enjoy Chinese food guys give it a try. It gets the big Barstool thumbs up.

 

22. Kung Pao Chicken (Hong Kong Style. In Batter)

 

 

35. Beef and Green Pepper in black bean sauce.

 

 

40. Chicken szechaun

 

 

48. King Prawn satay.

 

[Wok N Rok]

Thanks for that.

[English rose]

And I second that wholeheartedly, the best I've had since leaving England

[Pattaya_Brian]

I fully agree PB I believe  and hope that this establishment will maintain the good quality food and service provided so far.

 

I strongly suspect this to be the case as the owner, and person who cooks the food has been trained in the UK and has been ( detached ) from the Thai ways !!!!!!!! for a considerable amount of  time.

 

The other partner is IMO a sensible guy and understands the market place all in all IMO a good team for success. 

 

They seem very happy and not the sort to drift apart.

 

I have no connection with them.

 

I have eaten there twice.

 

I wish them the best of success.  

 

We need more of this in Pattaya.

 

JDM

 

As do I. 

 

The place is a gem. 

 

I am challenging the owner/promoter not to let us down 6 months from now.

 

Nothing more, nothing less. 

 

I want to see this gem succeed for a very long time.

[jocky king]

As do I. 

 

The place is a gem. 

 

I am challenging the owner/promoter not to let us down 6 months from now.

 

Nothing more, nothing less. 

 

I want to see this gem succeed for a very long time.

I am sure they will be a success, words is spreading here and there, news travel fast, I miss Wok N Rok now , great to have em with within our reach whie in Pattaya, often I was thinking of Chinese take away but not anymore,

[Guiness]

I am sure they will be a success, words is spreading here and there, news travel fast, I miss Wok N Rok now , great to have em with within our reach whie in Pattaya, often I was thinking of Chinese take away but not anymore,

ha ha , 2 weeks and counting !!!!!!!!!!!!!!!!!!!

[jocky king]

ha ha , 2 weeks and counting !!!!!!!!!!!!!!!!!!!

Ha ha, it will be another ten month wait for me, I wish I could take a four a year trip like Ghosty Medic here, with my budget in Ireland , I only afford once a year.

[geezerrb]

I am definitely putting Wok n Rok on my hit list for March/April trip.

[geofor]

was gutted on friday, had already eaten and passed to find sweet & sour chicken as the special but was happy to see was still on for saturday so back for second time this week, first time out of many l've had the s&s chicken and was very tasty, as every other meal l have had there, and just like back home. Staff friendly and service was great as always, s&s chicken, rice and nahm som 195B

keep up the good work, see you again soon.

[English rose]

Kung Pao chicken (hong Kong) style last night reminded me of home.....Bristol, thanks Wok n Rok.

[Wok N Rok]

As do I. 

 

The place is a gem. 

 

I am challenging the owner/promoter not to let us down 6 months from now.

 

Nothing more, nothing less. 

 

I want to see this gem succeed for a very long time.

 

We will certainly do our best not to let anybody down. We are happy how the business is going. Still in early stages but see repeat customers constantly.

 

The sauce batch sampling and random meal tasting seems to be working. We want consistency and repeated quality leaving the kitchen on every plate and take away container.

 

At the end of the day it's all down to one person. She's enjoying it. Meeting new and old customers and cooking Her Chinese meals in the kitchen.

 

As long as She's happy and our customers keep coming, then we will be here.

 

In fact it might surprise you where Wok N Rok could pop up in the near future.

[MrDK]

We will certainly do our best not to let anybody down. We are happy how the business is going. Still in early stages but see repeat customers constantly.

 

The sauce batch sampling and random meal tasting seems to be working. We want consistency and repeated quality leaving the kitchen on every plate and take away container.

 

At the end of the day it's all down to one person. She's enjoying it. Meeting new and old customers and cooking Her Chinese meals in the kitchen.

 

As long as She's happy and our customers keep coming, then we will be here.

 

In fact it might surprise you where Wok N Rok could pop up in the near future.

I was going to make a comment about that some days ago, but refrained.

It would seem to me that you could soon outgrow the location you are in.

Getting on the boards promoting a restaurant can be like one foot in a gold mine and another in a lion's cage.

I looks like you have picked up a bit of gold and managed to fend off the lions.

I am actually impressed (aside from the good things I read about the food).

[barstool]

 

 

 

As long as She's happy and our customers keep coming, then we will be here.

 

 

Let's see, what will I order today?

 

Hot n Sour Soup

Sweet and Sour Pork (Hong Kong style).

Kung Pao Chicken (Hong Kong style in Batter)

Beef in Black Bean sauce.

 

My wife will keep coming and I sit at home and wait. The food is great and my regards to the Chef. 

[Pattaya_Brian]

My first complaint. 

 

Picky, but important to me.

 

We went the night before last and the "string cut" crunching onions on the sweet 'n sour chicken had been replaced with chopped, cooked onions.

 

Not bad, but not as good as before.

 

Just trying to help.

[JAI DEE MAK]

ha ha , 2 weeks and counting !!!!!!!!!!!!!!!!!!!

 

Don't worry when you get here in two weeks it will still be open.

 

Most of the posts here are from guys who live here its a quality establishment and will survive the test of time IMO.

 

JDM 

[jocky king]

Great to know that a good few ex pat are now regulars at Wok N Rok , that will make the business a lasting success, Wok N Rok will be my regular feed when I move to Pattaya fir retirement in 2015, probably two or three times a week .

[Wok N Rok]

Great to know that a good few ex pat are now regulars at Wok N Rok , that will make the business a lasting success, Wok N Rok will be my regular feed when I move to Pattaya fir retirement in 2015, probably two or three times a week .

 

Thanks...

[Wok N Rok]

My first complaint. 

 

Picky, but important to me.

 

We went the night before last and the "string cut" crunching onions on the sweet 'n sour chicken had been replaced with chopped, cooked onions.

 

Not bad, but not as good as before.

 

Just trying to help.

 

This is how the sweet and sour chicken (onions, peppers) should look.

 

But you have to realise, no matter what Chinese restaurant you buy from, the look and cut of the vegetables can differ from day to day. So can the meat cuts. 

 

We have a portfolio of Chinese meal images from 10 of our local Chinese restaurants. Including the 2 local ones our Chef worked and EVERY same dish has different meat and vegetable cuts. But one thing in common... great taste.

 

If you really want stringy crunchy onions then please just ask to speak to the chef.

 

 

[English rose]

This is how the sweet and sour chicken (onions, peppers) should look.

 

But you have to realise, no matter what Chinese restaurant you buy from, the look and cut of the vegetables can differ from day to day. So can the meat cuts. 

 

We have a portfolio of Chinese meal images from 10 of our local Chinese restaurants. Including the 2 local ones our Chef worked and EVERY same dish has different meat and vegetable cuts. But one thing in common... great taste.

 

If you really want stringy crunchy onions then please just ask to speak to the chef.

 

Good reply.....if something is not to your liking ask the chef, as simple as that.

 

SweetANDsour - Copy.jpg

 

[Soi7]

how should sweet and sour chicken look? ask 10 different people who have had it from 10 different restaurant and you'll have a variety of answers all of them assuring you that's how it should look because that's how they have had it.

 

 

 

really a personal preference question similar to who has the best pizza or what country do the most beautiful girls come from.never going to be a one answer to any of those questions

[PepeLePew]

I like my onions cut in 15mm x 15mm +/- 1mm, peppers should never be larger than 18mm x 18mm +/- 1mm. Any deviation will result in a complaint

 

 

 who has the best pizza or what country do the most beautiful girls come from

 

Too easy, Italy and Italy

[barstool]

As a matter of interest, what day of the week is chefs day off? 

Who takes over the kitchen duties on this day?

[Skalliwag]

I like my onions cut in 15mm x 15mm +/- 1mm, peppers should never be larger than 18mm x 18mm +/- 1mm. Any deviation will result in a complaint

 

Macédoine.10mmx10mmx10mm cubed.

[MrDK]

It does not matter to me how I cut an onion, I will start crying any which way.