It’s a gorgeous day in Sydney and I find myself with founder of Wok On Inn and with the two lovely ladies from 6DC PR (Sara and Julie). All have accompanied me to show off Wok On Inn’s latest venue at the Rocks, tucked away just a hop, skip and away from the Lowenbrau. I have to admit I’m feeling quite inspired when I meet Ankur Sehgal, founder and owner of the Wok On Inn franchise. He shares with me his vision and what sets Wok On Inn apart. “It’s all about dishing up street food that’s authentic, bold and affordable”, he says. Wok On Inn is just like any street food you would find back in Asia. There’s no MSG, meat is chemical free or grass fed and they pride themselves on using the freshest highest quality ingredients. It is about being as real as it comes, with its hawker stands, outdoor communal seating and help-it-yourself cutlery. What makes it even better is that Wok On Inn represents 8 different flavours across 8 different regions. That’s Chinese, Thai, Indonesian, Malaysian, Singaporean, Mongolian & Korean. Ankur (Owner) has also made every effort to preserve each origins inherent traditional flavours by going in so far as to create their very own authentic Asian sauces from each country of origin. All made with locally sourced ingredients.
We order three dishes to share. The Pad Thai, Bangkok Noodles and Uncle’s Drunken Noodles ($12.95 each) but during lunch this is ($9.95 ) with a can of drink/water but even at full prices it is still much cheaper than my local!