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Editions

Business - Dec 19 - Jan 20

04 Dec 2019

Business - Dec 19 - Jan 20 Image

Best noodles close to work

By Rhonda Dredge

Asian street food is a popular lunchbreak alternative and there’s nothing like the drama and sizzle of noodles, fresh vegies and spices hitting the hot oil in a dish cooked specially for you.

If you work at Digital Harbour there’s no street food vendor within eyesight so it’s a case of going exploring.

Tucked in behind NewQuay Promenade where the flasher restaurants offer their sit-down deals, hides a noodle artist.

You can be into his den then out again in five minutes because the crowd hasn’t caught up with the news.

At the top of the list at Wok on the Dok is char kwai teow, a traditional Chinese dish with flat rice noodles sold on the street in Malaysia.

In second place is the house specialty, satay beef with rice noodles; a dish recommended by Simon Li, manager and artistic director of the menu.

Simon is ready to impart a bit of wisdom about the humble noodle and the vast range of dishes it graces.

In third place on the Wok Toss lunchtime list is Singapore noodles which appeals to the palette of the local office worker.

Singapore noodles can be made in a number of ways, according to Simon.

“The Hong Kong method is to keep it dry while in Singapore and Malaysia they add sauces,” Simon told Dockland News.

Simon prefers the Hong Kong method which includes a pinch of curry powder.

“It’s very reliable,” a regular told Docklands News. He works nearby in the 401 building and orders Singapore noodles at least twice a week.

A more daring choice off the menu is sweet and sour Udon soup, a fusion dish that includes wide thicker rice noodles from Japan with a traditional sweet and sour spice base from China.

Docklands News took a takeaway soup to a seat by the water. The thickened soup might not appeal in consistency to everyone but the combination of chilli oil, pepper and red vinegar was pleasurable on the tongue.

Simon has made his way from Vietnam to Docklands via restaurants in Cooma and Canberra where he has tested out his dishes.

“My partner bought this place and I came here to give it a try,” he said. “It’s not a normal Chinese restaurant but a little bit different in taste.”

Laksa lovers who can’t be bothered with all that hot liquid in the warmer months can have a stir-fried laksa.

“It’s a Melbourne first,” Simon boasted

Wok on the Dock is located at 27 Rakaia Way and is open Monday to Saturday. For bookings: 9600 0008

 

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