- They offer all different types of Asian street/hawker style noodles under one roof - Thai, Chinese, Indonesian, Japanese, Malaysian, Korean, Singaporean, Korean and Mongolian.
- Their staff are super friendly and happy, no scowly faces here.
- All the sauces and dishes have been created under the eye of Thai Iron Chef Chumpol Jangprai.
- The signature sauces are imported from Asia to ensure authenticity.
- Some of the sauces take 24 hours to make, try doing that in your kitchen!
- They don't use MSG.
- They're BYOW and have a selection of Asian beers such as Bintang and Asahi.
- You can order online for pick-up.
- You can choose to have fragrant jasmine rice instead of noodles
Who knew there was so much going on behind a cheap and cheerful plate of noodles? Wok on Inn on Oxford St was my go-to for chicken Singaporean noodle when worked in Surry Hills. It didn't occur to me there would be so much thought and philosophy behind what I thought was a large chain but there's actually only four Wok on Inns in Sydney.
Wok on Inn look after the kiddies too with their 'Little Woks' menu of fried rice or teriyaki egg noodles $7.95.
There are currently four locations - Darlinghurst, Balmain, Norwest and the Rocks. Canberra will soon be getting their Wok on soon.
The 'some-times' health nut in me thinks that a brown rice option would be a great addition to the menu.
What to try next time: Chicken dumplings, I've read reviews that they a goodun! Uncle's drunken noodles - rated three chillies.
Where's your favourite place for a pad thai or laksa?