According to Grace Young, the author of The Wisdom of the Chinese Kitchen, Wok Hei is the breath of a wok. It gives food a unique concentrated flavor and aroma when a wok breathes energy into stir-fry, which is encountered the most in Cantonese cuisine. Wok Hei can only produced with open flame, and some chefs will catch the flame into the wok on purpose, in order to show how the wok breaths. Pop Up Wok love to do that, however, our gazebo is one of the most important assets,

Pop Up Wok would like to serve customers something new every few months. Although we really want to introduce the concept of Sou Gaai (sweeping the street), many customers request for something with bigger portion to stuff their tummy. Molly and I started thinking, are there anything we can introduce from Hong Kong? Few ideas came up. How about Cart Noodle (車仔麵)? Got different types of noodles, and different toppings to choose with. But locals are not really into soup no