WOK HEY Menu Prices Singapore 2024
Hello WOK HEY lovers, are you looking for the latest WOK HEY Menu? You have arrived at the right place then. We have uploaded their complete menu with pictures & updated prices. Below you will find the latest Lists of WOK HEY Menu 2023 Singapore with prices.
WOK HEY Menu Singapore With Prices List
Popular
SINGAPORE EDITION | Dry Laksa
SINGAPORE EDITION | Laksa Fried Rice
Their Crab Meat Laksa Fried Rice MAX, starting at just S$13.40, is a delightful fusion of textures and tastes. From the mouthwatering Laksa Fried Rice with Grilled Chicken (S$10.40) to the delectable Laksa Fried Rice with Braised Beef (S$11.40) and Seasoned Prawns (S$11.40), every dish is a delightful adventure for your taste buds. Don’t miss out on the classic Laksa Fried Rice for only S$9, delivering a satisfying burst of authentic flavors.
Egg Fried Rice
From the mouthwatering Wild-Caught Crab Meat option at just S$12.80 to the savory Grilled Chicken at S$8.80, and the flavorful Braised Beef at S$9.80, there’s something for every palate. Don’t miss out on the delightful Seasoned Prawns version, priced at S$9.80, or the classic Egg Fried Rice starting at just S$7.50.
Shanghai Fried Rice
Indulge in the tantalizing flavors of Wild-Caught Crab Meat, Grilled Chicken, Braised Beef, or Seasoned Prawns, starting from just S$8. With a variety of options to choose from, this restaurant promises a delightful culinary experience that won’t break the bank.
Fresh Ramen
From the succulent Wild-Caught Crab Meat ramen priced at S$ 13.80 to the mouthwatering Grilled Chicken and Braised Beef options at S$ 9.80 and S$ 10.80, respectively, their menu promises an unforgettable dining experience. For a more budget-friendly choice, their classic Fresh Ramen starts at just S$ 8.50.
Fresh Udon
Indulge in their mouthwatering Fresh Udon with Wild-Caught Crab Meat at just S$13.80 or savor the delightful flavors of Fresh Udon with Grilled Chicken for only S$9.80. If you prefer beef, the Fresh Udon with Braised Beef at S$10.80 will surely satisfy your taste buds. Not to be missed is the Fresh Udon with Seasoned Prawns, also at S$10.80, offering a burst of deliciousness. For an affordable option, go for their Fresh Udon at an unbeatable price of S$8.50.
Healthier Edition
Their Egg Fried Rice HE with Grilled Chicken, Braised Beef, or Seasoned Prawns is a delightful symphony of flavors starting from just S$8.80. Craving something more? Dive into their enticing Shanghai Fried Rice HE or treat yourself to their mouthwatering Fresh Ramen HE and Udon HE, all featuring the exquisite Seasoned Prawns.
WOK HEY alternative restaurants
Why is wok hey so popular?
The reason behind the immense popularity of WOK HEY lies in its emergence back in 2017 as a contemporary, fast-casual, and convenient take-out kiosk. This innovative concept brought forth a delightful range of customizable wok dishes, cooked to order, ensuring both delectable flavors and nutritional value. Moreover, being a halal-certified establishment, WOK HEY successfully appeals to customers from diverse backgrounds and walks of life, making it a favored choice for many.”
Is wok hey halal certified?
WOK HEY has obtained the halal certification for its products and services. Well, worry no more! This modern, fast-casual, and convenient take-out restaurant specializes in delicious and nutritious fry-to-order rice and noodle wok dishes. And the good news is, WOK HEY has earned the halal certification, ensuring that their offerings are in compliance with halal standards.
Is wok worth the money?
Absolutely! Let me tell you why. A wok is an incredibly versatile cooking tool that can handle a wide range of stovetop cooking tasks with ease. Its most outstanding feature is its ability to achieve authentic stir-frying, something other pans simply can’t match. The best part is, you don’t have to break the bank to get a high-quality wok.
What are the disadvantages of wok?
what are the disadvantages of a wok? In a nutshell, wok cooking demands a bit of skill and practice. If you’re not careful, it’s quite easy to end up with burned food or overcrowded pans, affecting the overall taste and texture of your dishes. Woks heat up and cool down swiftly, posing a challenge to achieve even cooking if you lack experience.
Author: Christopher Tan
Hi there! I’m Christopher Tan, an award-winning writer, cooking instructor, and photographer. My passion lies in combining my love for words, images, and of course, food to create meaningful experiences. I have been honored to have my work published in numerous esteemed publications, including the Sunday Times and Straits Times in Singapore, Saveur magazine in America, and The Peak magazine.
I have expressed my love for food through the written word by authoring and co-authoring multiple cookbooks, including Chinese Heritage Cooking, Ask The Foodie and NerdBaker. I am thrilled to inspire others to create their own meaningful experiences through food, through my writing and teachings. I write restaurant menus and review on eatzeely.com
