Where is Mister Wok Two Rivers?

Mister Wok Two Rivers is inside Two Rivers Mall on Limuru Road, Gigiri, Nairobi. GPS: -1.2025, 36.8075.

What time does Mister Wok Two Rivers close?

Open daily 11:00 AM to 10:00 PM.

Is there a Chinese restaurant in Two Rivers Mall?

Yes. Mister Wok at Two Rivers Mall, Limuru Road, Gigiri — serving curated wok cuisine since 2004. Hand-cut noodles, premium aromatic rice, made-to-order at 300°C.

Does Mister Wok Two Rivers deliver?

Yes. Delivery areas include Gigiri, Runda, Muthaiga, Ridgeways, Rosslyn, and surrounding areas.

What is the best Chinese restaurant near Gigiri Nairobi?

Mister Wok Two Rivers at Two Rivers Mall, Limuru Road — 22 years of wok cuisine, fresh hand-cut noodles, and made-to-order dishes.

Mister Wok Two Rivers Menu 2026 | Wok Cuisine · Two Rivers Mall

Soups 14 Dishes

Hot and Sour Vegetable Soup
450

Brown vinegar, soy, and shredded carrot in a balanced hot-sour broth. The classic entry point to Chinese medicinal flavour — warming, sharp, and restorative.
Sweet Corn Soup
450

Clear broth with whole sweet corn kernels and a dice of colour capsicums. Light body, natural sweetness, satisfying crunch in every spoon.
Vegetable Noodle Soup
450

Hand-cut fresh noodles in a light vegetable broth. Simple by design — the noodle's texture does the work.
Vegetable Wonton Soup
450

Shallow-fried vegetable medallions folded into thin pastry, served in a clean broth. Delicate, filling, and understated.
Vegetable & Tofu Clear Soup
450

Silken tofu and finely diced vegetables in a pure, clear broth. Clean on the palate — ideal as a starter or alongside a main.
Mushroom Plain Soup
450

Finely chopped mushrooms in a soy-base broth. Earthy, umami-forward, and quietly satisfying.
Chicken Wonton Soup
450

Minced chicken hand-wrapped in thin filo pastry, shallow-fried, then set in a clear broth. Each wonton holds a concentrated pocket of flavour.
Hot and Sour Chicken Soup
500

Shredded chicken in a sharp vinegar-soy base with egg white ribbon. An ancient restorative — warming, complex, and deeply satisfying.
Sweet Corn Chicken Soup
500

Corn kernels, finely chopped chicken, and a drizzle of egg white. Classic Chinese comfort — light enough to start, filling enough to remember.
Mushroom Chicken Soup
500

Tender chicken and sliced mushroom in a rich, earthy broth. The kind of bowl you finish completely.
Chicken Noodle Soup
500

Hand-cut Mister Wok noodles with tender chicken in a clean aromatic broth. Made fresh. Served hot.
Tom Yum Spicy Thai Chicken Soup
550

Chicken in a coconut-base Tom Yum — hot, sour, and fragrant with Thai spices. The kind of heat that builds slowly and lingers.
Lemon Prawn Soup
650

Bite-size Queen Prawns in a zesty lemon broth. Clean citrus notes, plump prawns, and a finish that keeps you going.
Tom Yum Spicy Thai Prawn Soup
700

Queen Prawns in a rich coconut base with traditional Thai aromatics. Bold, layered heat with a luxurious broth.

Chicken Appetizers 7 Dishes

Chicken Spring Rolls (4 pieces)
550

Freshly rolled pastry filled with minced chicken, carrot, and cabbage — fried until each piece resembles a gold bar. The 22-year signature starter.
Mister Wok Chicken Lollipops
1,200

Silver-foiled winglets, marinated and wok-fired at 300°C. Obinna's standing order on the Kula Cooler Show. His kids' favourite. The starter that turns first-timers into regulars.
House Chicken Wings
1,100

Dry-style Chinese chicken wings on a bed of red onion and colour capsicum. Crisp, unapologetic, and classic.
Mandarin Honey Chicken Wings
1,100

Chicken wings tossed in a light honey coating and finished with toasted sesame. Sweet, sticky, and impossible to share.
Sautéed Chicken Strips
1,200

Wok-seared chicken with freshly pasted ginger and garlic. Clean aromatics, high heat, no fuss.
Honey Chilli Chicken
1,200

Golden chicken nuggets lightly coated, fried, and glazed with natural honey and sesame seeds. The balance of heat and sweet that earns repeat orders.
Dry Chilli Chicken — Wok Signature Dish
1,200

Spiced chicken nuggets, deep-fried and wok-tossed dry. No sauce, all flavour. The dish that defines what a wok can do.

Vegetarian Appetizers 9 Dishes

The story behind the spring roll → Wok Journal

Veg Spring Rolls (4 pieces)
450

Hand-rolled pastry filled with carrot and cabbage, fried golden until they resemble gold bars — a Chinese wealth symbol served as Nairobi's most recognised spring roll. Made fresh, every order.
Sesame Tofu Bites in Teriyaki Sauce
1,050

Tofu cubes in teriyaki glaze, finished with a sesame coat. The outside has crunch. The inside doesn't.
Shanghai Spicy Cashewnuts
1,100

Whole cashew nuts stir-fried with colour garnish and Shanghai spice. Addictive in the way only a properly seasoned nut can be.
Salt and Pepper Veg with Cashewnuts
950

Baby corn, okra, carrot, and string beans in a light batter — fried crisp and finished with roasted cashew. Every bite has a different texture.
Kung Pao Okra with Cashewnuts
1,050

Diagonally cut okra, lightly coated and fried to a crisp. The Kung Pao base adds heat. The cashew adds the finish.
Chilli Garlic Mushrooms
1,100

Button mushrooms tossed with garlic and chilli, served dry. Intense, fast, and built for people who know what they want.
Chilli Garlic Paneer
1,100

Indian cottage cheese cubed and wok-tossed with fresh garlic paste and chilli. Firm exterior, yielding centre — a cross-cultural staple done right.
Shan Tung Spicy Potato Wedges
850

Skin-on potato wedges tossed in ginger, garlic, and a tinge of tang — finished with vermicelli. Chinese technique on a familiar base.
Chips
450

French fries. Lightly salted. Genuinely excellent.

Lamb & Beef Appetizers 7 Dishes

Crispy Sesame Beef Manchurian
1,200

Hand-rolled beef kebabs with a sesame finish. Crisp on the outside, intensely seasoned within. A Manchurian done the way it should be.
Sautéed Chilli Lamb Strips
1,200

Tender lamb strips marinated and sautéed with chilli and aromatics. Heat that respects the meat.
Mister Wok Lamb Ribs
1,350

Young Dopa lamb ribs prepared in three stages to achieve fall-tender texture. The sticky-sweet sauce carries a quiet punch — one of the most ordered starters on the menu.
Crispy Sesame Lamb Manchurian
1,200

Hand-rolled lamb kebabs coated in sesame. The crunch is structural. The lamb inside is anything but dry.

Seafood Appetizers 7 Dishes

Shanghai Lemon Prawns
1,400

Queen Prawns wok-tossed with colour peppers and broccoli, finished with freshly squeezed lime. Bright, clean, and built around the prawn — not the sauce.
Prawns Pili-Pili (Dry)
1,450

Tailless Queen Prawns in Kenyan red chilli, served dry. No gravy, no distraction — just heat and prawn.
Golden Fried Prawns
1,350

Queen Prawns in a clean batter, fried until the coating is golden and the prawn inside stays moist. The version that earns repeat orders.
Fish Fingers
1,200

Fresh Kenyan Tilapia fillet, medium-crust battered and fried until golden. Clean-tasting, consistent, and genuinely good.
Winglets of Tilapia
1,200

Fresh Tilapia sliced to bite-size winglets, lightly battered and fried. Known on the menu as Mister Wok's Chilli Fish — order accordingly.

Dim Sum 6 Dishes

Mushroom Dumpling (4 pieces)
800

Thin dough hand-wrapped around a mushroom filling and steamed. Delicate enough that the wrapper doesn't overpower what's inside.
Garden Veg Dumpling (4 pieces)
800

Garden vegetable filling in steamed dough. Fresh, light, and built for the beginning of a meal that still needs room.
Chicken Dumpling (4 pieces)
900

Tender chicken filling, hand-wrapped and steamed. The dough is made here — the texture shows it.
Prawn Dumpling (4 pieces)
1,150

Finely chopped Queen Prawns in steamed dough. The filling justifies the price — everything else steps back.

Chicken Main Course 13 Dishes

Chicken with Cashewnuts
1,100

Chicken chunks, roasted cashews, and vegetables tossed in a light sauce. The nut adds crunch where the sauce adds depth — a balance the wok achieves in seconds.
Schezuan Chicken
1,150

Crisp-fried chicken in a bold, aromatic Schezuan sauce. Spicy, complex, and the kind of dish you taste differently on the last bite than the first.
Kung Pao Chilli Chicken with Cashewnuts
1,250

Chicken, cashews, and chilli peppers in the Kung Pao tradition. The heat is direct. The cashew is the counter.
Chicken in Black Bean Sauce
1,150

Sharp, pungent, salty, and faintly sweet — black bean sauce on chicken is a flavour architecture that has been working for centuries.
Chicken Baby Corn and Broccoli
1,150

Tender chicken cubes stir-fried with fresh baby corn and broccoli. Clean, high-heat, and built for the vegetable to remain itself.
Chicken with Mushrooms
1,150

Diced chicken and fresh mushrooms in an aromatic sauce. Earthy and restrained — the dish that lets the wok speak.
Lemon Chicken
1,150

Tender chicken in a sweet-sour lemon sauce. The citrus is present without being aggressive — a crowd dish that earns its place.
Sweet and Sour Chicken
1,150

Crispy chicken nuggets in classic Chinese sweet and sour. The batter stays crisp in the sauce — technique, not luck.
Stir Fry Chicken with Fresh Chilli and Basil
1,150

Cubed chicken tossed with fresh chilli and garden basil at high heat. The basil wilts just enough. The chilli doesn't.
Spicy Thai Chicken in Red Curry
1,350

Chicken in a Thai red curry — fragrant, spiced, and built around a sauce that takes time to make and seconds to finish.
Spicy Thai Chicken in Green Curry
1,350

Aromatic Thai green curry with tender chicken. Sweet, savory, and packed with the kind of heat that earns a second bowl.
Chicken Sizzler
1,550

Marinated chicken loaded with Chinese spices and aromatics, served on a hot sizzling platter. The sound it makes when it arrives is part of the experience.

Beef Main Course 13 Dishes

Beef with Mushroom
1,150

Tender beef sautéed with delicate mushrooms. The all-time classic — every Chinese restaurant has a version, this is Mister Wok's.
Beef in Black Bean Sauce
1,150

Prime beef in black bean — pungent, salty, spicy, and faintly sweet. The sauce is centuries old for a reason.
Beef Green Pepper
1,150

Finely cut premium beef stir-fried with fresh green peppers at high heat. The pepper stays crisp. The beef doesn't.
Beef with Cashewnuts
1,250

Aromatic beef with soy and ginger notes, garnished with sautéed cashews. The nut earns its place — it is not decoration.
Beef Broccoli
1,200

Perfectly seared beef and fresh broccoli florets. Light in body, intense in flavour — the Maillard reaction on every surface of the beef.
Beef Hot Garlic
1,150

Sliced beef with garden vegetables in a spicy Schezuan-inflected garlic sauce. Heat-led, garlic-forward, made-to-order.
Dry Chilli Beef
1,250

Beef with fragrant, spicy dry chilli — served without sauce. The kind of dish that demands premium aromatic rice alongside it.
Pineapple and Ginger Beef
1,150

Beef stir-fry with contrasting pineapple, ginger, and soy. The fruit is a counterpoint — not the lead.
Beef in Schezuan Sauce
1,150

Thinly sliced, velvet-marinated beef in a spicy, savory, faintly sweet Schezuan sauce. The velveting gives the beef a texture that fillet alone cannot.
Beef Sizzler
1,550

Velvet-marinated beef, exotic Chinese aromatics, served sizzling hot. The platter arrives before the smell does.

Lamb Main Course 10 Dishes

Lamb in Schezuan Sauce
1,300

Quality Molo lamb fillets, thinly sliced and marinated, in a spicy-tangy-sweet Schezuan sauce. The lamb is the reason this works.
Lamb Hot Garlic
1,150

Lamb packed with spice and fresh garlic. Direct heat, direct flavour — for the table that doesn't want subtlety.
Lamb in Black Bean Sauce
1,150

Molo lamb in black bean — the sauce's sharp, savoury depth finds its match in the lamb's natural richness.
Lamb Sizzler
1,550

Tender Molo lamb, delicately cut, served on a sizzling platter with Chinese sauces and aromatics. Theatre and substance in one dish.

Seafood Main Course 11 Dishes

★ Showpiece

Tilapia — Whole Fish 300°C Seared Whole Tilapia, scaled and gutted, seared at 300°C wok temperature. Crispy skin, moist flesh. Served with white onion vinegar and bullet sauce. The showpiece — for the table that came for something worth talking about. KES 2,800

Tilapia Fish in Schezuan Sauce
1,250

Fresh Kenyan Tilapia in a spicy, tangy, faintly sweet Schezuan sauce. The fish stays tender — the sauce does not hold back.
Tilapia Fish in Soya Sauce
1,250

Fresh water Tilapia in a soy base — earthy, umami-forward, and quietly precise. The sauce elevates without overwhelming.
Tilapia Fish in Black Bean Sauce
1,250

Tilapia in black bean — sharp, pungent, and a combination that has been working in Chinese kitchens for generations.
Tilapia Fish in Garlic Sauce
1,250

Fresh Tilapia prepared in a bold garlic paste sauce. Clean fish, assertive garlic — each one stays itself.
Sweet and Sour Fish
1,250

Fresh Tilapia in a sweet-sour balance — the sauce clings without masking. The fish finishes clean.
Queen Prawns in Schezuan Sauce
1,450

Freshly sourced Queen Prawns in a bold Schezuan preparation — spicy, pungent, and built for the prawn to lead.
Queen Prawns in Soya Sauce
1,450

Queen Prawns in a salty soy base that elevates without competing. The prawn's natural sweetness does the work.
Queen Prawns in Black Bean Sauce
1,450

Queen Prawns in black bean — sharp, pungent, salty, and the flavour that lingers after the last prawn is gone.
Queen Prawns in Garlic
1,450

Stir-fried Queen Prawns seasoned and prepared in a garlic base. The prawn is the star. The garlic knows it.
Sweet and Sour Prawns
1,450

Queen Prawns in a well-balanced Chinese sweet and sour — acidity calibrated to lift the prawn, not compete with it.
Prawns Sizzler
1,800

Queen Prawns, seasoned and tossed, served on a sizzling platter with garnish. The platter arrives at temperature — the prawns stay that way.

Vegetarian Main Course 12 Dishes

Tofu in Black Bean Sauce
1,050

Pan-fried tofu in black bean — the sauce's sharp, pungent depth finds an unlikely match in the tofu's clean, neutral body.
Tofu in Soya Sauce
1,050

Fresh tofu tossed in Chinese seasoning and soy. Minimal ingredients. Maximum precision.
Veg 4 Treasures in Soya Sauce
1,050

Baby corn, French beans, Chinese cabbage, and mushrooms in soy. Four vegetables, one sauce — the wok does the editing.
Veg 4 Treasures in Garlic Sauce
1,050

Baby corn, Chinese cabbage, French beans, and mushrooms in garlic sauce. Nutritious, fast, and built around vegetables that retain their character.
Veg 6 Treasures in Soya Sauce
1,050

Baby corn, bean sprouts, broccoli, carrot, French beans, and tofu in soy. Six ingredients, each holding its own in the wok.
Veg 6 Treasures in Garlic Sauce
1,050

Baby corn, bean sprouts, broccoli, carrot, French beans, and tofu in a balanced garlic sauce. The broccoli stays green. The tofu stays firm.
Schezuan Vegetables with Cashewnuts
1,150

Fresh garden vegetables in a bold, spicy Schezuan sauce, completed with roasted cashews. The nuts are the final layer — not an afterthought.
Vegetable Manchurian in Gravy
1,150

Hand-rolled Manchurian vegetable balls in a thick, aromatic gravy. The balls have texture. The gravy has depth. Together they have grip.
Schezuan Paneer
1,150

Aromatic Indian cottage cheese in a spicy Schezuan preparation. The paneer holds its structure. The sauce holds its heat.
Chinese Greens in Garlic
1,050

Fresh vegetables stir-fried in a light garlic sauce. The green stays in the vegetable. The heat stays in the wok.
Kung Pao Vegetables with Cashewnuts
1,150

Pungent, spicy vegetables in a velvety Kung Pao sauce, elevated with roasted cashews. The sauce has layers. Each vegetable confirms them.
Sweet Corn Chilli Garlic
1,050

Lightly battered sweet corn, fried and wok-tossed in chilli and fresh garlic paste. Crisp, spiced, and completely addictive.
Sweet Corn in Schezuan Sauce
1,050

Fresh sweet corn in a palate-tingling Schezuan sauce. The sweetness of the corn and the punch of the sauce are a deliberate contrast.
Shanghai Vegetables Stir Fry
1,050

Tofu, broccoli, bean sprouts, and mushrooms — delicately cut and stir-fried at high heat. The Shanghai approach: let the vegetable be the dish.
Stir Fried Vegetables in Garlic Sauce
1,050

Freshly sourced vegetables, chopped and stir-fried in a rich garlic sauce. The wok does not apologise for the garlic.
Stir Fried Vegetables in Soya Sauce
1,050

Seasonal garden vegetables stir-fried in a soy base. Clean, umami-forward, made to order.
Stir Fried Vegetables in Black Bean Sauce
1,050

Vegetables in the sharp, pungent, salty, faintly sweet world of black bean. The sauce is the reason this is on the menu.
Sweet & Sour Vegetables
1,050

Stir-fried vegetables in a Chinese sweet and sour balance. The acidity is calibrated — sharp enough to notice, restrained enough to let the vegetables speak.
Yangtze Mixed Vegetables — Dry
1,050

A variety of fresh vegetables wok-tossed with Chinese seasoning, served dry. No sauce — just heat, technique, and the vegetable itself.
Stir Fried Broccoli & Bean Sprout
1,050

Fresh broccoli and bean sprout, seasoned and stir-fried. Two textures, one heat source — done in the time it takes to be seated.
Pakchoy in Garlic or Soya
1,050

Chinese pakchoy tossed in your choice of garlic or soy base. One of the most nutritious vegetables in Chinese cuisine — treated simply, by design.
Special Schezuan Style Saucy Chips
700

Mister Wok's chips in a bold, pungent Schezuan sauce. The sauce changes everything. Order once to confirm.

Fried Rice 9 Dishes

Steamed Rice
450

Premium aged long-grain aromatic rice, steamed plain. The grain separates. The aroma is quiet but present. The foundation of every great Mister Wok plate.
Plain Fried Rice
650

Premium long-grain aromatic rice, wok-fried with Chinese seasoning. The plainness is the point — grain integrity first, flavour second.
Ginger Fried Rice
650

Premium long-grain aromatic rice fried with fresh ginger. Subtle, warming, and the version that disappears fastest from shared tables.
Vegetable Fried Rice
700

Fresh garden vegetables wok-tossed with premium aromatic rice. Full of colour, full of flavour — a complete dish that doesn't need a main.
Egg Fried Rice
700

premium aromatic rice stir-fried in a wok with egg and Chinese seasoning. The wok temperature is what makes an egg fried rice — and this one has it.
Chicken Fried Rice
800

Tender chicken pieces and Premium long-grain aromatic rice, wok-tossed in soy sauce. Aromatic, satisfying, and the most ordered rice on the menu.
Beef Fried Rice
800

Marinated beef strips stir-fried with quality long grain rice in a Chinese wok. The beef is velvet-textured. The rice stays separate.
Shrimp Egg & Chicken Yong Chow Rice
1,150

Wok-fried premium aromatic rice with fresh shrimp, egg, and tender chicken — the Yong Chow method. Three proteins, one coherent plate.

Noodles 8 Dishes

Schezuan Spicy Noodles
750

Hand-cut noodles in a Schezuan sauce that is simultaneously sweet, spicy, and salty. A traditional preparation that has survived centuries for a reason.
Plain Noodles
700

Fresh Mister Wok hand-cut noodles, wok-tossed with Chinese seasoning. The noodles are made here. You can tell.
Vegetable Noodles
700

Hand-cut noodles stir-fried with fresh vegetables in a soy, garlic, and ginger sauce. The vegetables don't lose their colour. The noodles don't lose their bite.
Chilli Garlic Noodles
700

Fresh hand-cut noodles with garlic paste and chilli. Three ingredients with a clear hierarchy — noodle, garlic, heat.
Chicken Noodles
800

Hand-cut Mister Wok noodles wok-tossed with tender chicken and seasoning. The noodle cut is 2mm — texture is not an accident.
Beef Noodles
800

Hand-cut noodles with juicy marinated beef strips and Chinese seasoning. The velvet-marinated beef and the fresh noodle are built for each other.
Shrimp Bang-Bang Noodles
1,150

Hand-cut noodles with fresh shrimp and a surprise crunch from roasted peanuts. The name is accurate — the flavour lands fast.
Fish in Garlic Sauce with Noodles
1,400

Fresh water fish in a bold garlic sauce, served with hand-cut noodles and a vegetable spring roll. A complete plate — nothing is missing.

Combo Meals 6 Dishes

Chicken Schezuan with Rice
1,350

Mister Wok's Schezuan chicken with premium long-grain aromatic rice and a crunchy vegetable spring roll. The complete version of the dish — nothing needs to be added.
Chicken Schezuan with Noodles
1,350

Tender Schezuan chicken with fresh hand-cut noodles and a Mister Wok signature spring roll. The noodle absorbs the sauce. The spring roll provides the contrast.
Beef Green Pepper with Rice
1,350

Stir-fried beef with green peppers, long grain rice, and a vegetable spring roll. A complete, well-balanced plate built around the beef.
Beef Green Pepper with Noodles
1,350

Wok-tossed beef green pepper with hand-made noodles and a freshly rolled vegetable spring roll. The same dish — different base, different experience.
Fish in Garlic Sauce with Rice
1,350

Fresh water fish in garlic sauce, with premium aromatic rice and a vegetable spring roll. Clean protein, clean rice, clean finish.
Stir Fried Mixed Veg in Soya Sauce with Rice
1,250

Garden vegetables in soy sauce, with long grain rice and a vegetable spring roll. Made-to-order, light on oil, complete on flavour.
Stir Fried Mixed Veg in Garlic Sauce with Rice
1,250

Diced vegetables in a bold garlic sauce, with premium aromatic rice and a spring roll. The garlic is the backbone — everything else supports it.
Stir Fried Mixed Veg in Soya Sauce with Noodles
1,250

Fresh vegetables in soy sauce, with hand-cut noodles and a vegetable spring roll. The noodle format changes the meal's texture entirely.
Stir Fried Mixed Veg in Garlic Sauce with Noodles
1,250

Vegetables in garlic sauce with hand-cut noodles and a deep-fried vegetable spring roll. Hearty, consistent, designed for one.
Prawns in Garlic Sauce with Rice
1,600

Queen Prawns in a special garlic sauce with quality rice and a freshly rolled vegetable spring roll. The prawn-to-rice ratio is correct.
Prawns in Garlic Sauce with Noodles
1,600

Queen Prawns with hand-cut noodles and a deep-fried vegetable spring roll. The noodle holds the garlic sauce — the prawn provides the occasion.

Wraps & Salads 5 Dishes

Chicken Salad
1,050

Juicy wok-tossed chicken on a bed of fresh greens. Light, clean, and not trying to be something it isn't.
Vegetable Wrap
1,000

Freshly diced garden vegetables with sweetcorn on a bed of fresh lettuce. The wrap format for people who prefer their vegetable visible.
Tofu Wrap
1,000

Wok-tossed tofu on a fresh bed of lettuce. The tofu has been cooked. The lettuce has not. Both are intentional.
Chicken Wrap
1,100

Tender chicken shreds wok-tossed with sweet corn, capsicum, and glass noodles on a bed of fresh lettuce. The glass noodle in the wrap is not an accident.

Kiddie Menu 5 Dishes

Chicken Wings with Chips / Noodles
850

Tender chicken wings served with lightly salted chips or fresh hand-made noodles. The kiddie menu that adults quietly order too.
Chicken Lollipops with Chips / Noodles
850

The lollipops Obinna brings his kids for. Silver-foiled, wok-fired, served with chips or fresh hand-cut noodles. A complete meal built around the dish that started it all.
Fish Fingers with Chips / Noodles
850

Fresh water Tilapia fish fingers, deep-fried, with lightly salted chips or Chinese noodles. A children's menu item that doesn't talk down to children.
Chicken Nuggets with Chips / Noodles
850

Tender deep-fried chicken nuggets with chips or noodles. The all-time favourite — ordered confidently, eaten completely.
Saucy Paneer with Chips / Noodles
850

Indian cottage cheese with a Chinese wok twist, served with chips or fresh hand-cut noodles. For the young diner who already knows what paneer is.

The Full WokExperience. To Go.

The Full Wok
Experience. To Go.