This week-old eatery at Bandra is a must-visit

If you live or work in Bandra West rejoice For the weekold eatery Wok Express gets full marks for its service cleanliness and footfalls We walk in at noon on a weekday and by the time we settle down with our order the place is packedTo beat the heat I cool down with a Pink Guava Ice Tea and a Bubble Tea by Boba mdash this means the drink is spiked with milk boba pearlmilk tea and chewy tapioca balls invented in Taiwan in the rsquo80s The gooey balls which easily enter the wide drinking straw are chewy and tastless Although we do get used to them after the first few sips they cut down the sweetness of the drinkThe Edamame and Truffle Dimsum at Wok ExpressChoose your boxThere are four steps between your wok and you First you choose your base from steamed rice Udon noodles mdash which were not available during our visit mdash flat wheat noodles and ramen noodles hakka Next you choose your toppings For vegetarians therersquos broccoli button mushrooms spring onion baby corn Chinese cabbage onion pak choy carrort tofu zucchini mix peppers French beans and cauliflower Nonvegetarians can add chicken fish and prawn to the list In the third step you choose your sauce from black bean black pepper chilli basil kung pao ohn khou suey oyster pumpkin curry teriyaki thai curry toban fermented bean and sambal pepper garlicA wok preparation of steamed rice and veggies in pumpkin curry and above the Wok Express at Bandra Lastly we choose the condiments such as crushed peanuts fried onions burnt garlic and chilli flakesA wholesome mealFor our vegetarian wok we opt for steamed rice with broccoli mushrooms pak choy and zucchini in pumpkin curry and topped it with crushed nuts fried onions burnt garlic and fresh cilantro Rs 190 While we do not like to waste our food we pat our bellies midway through the mediumsized portion The pumpkin curry is ever so creamy which leaves an aftertaste of crunchy nuts sweetened onions and crunchy veggiesThe generous dollop of the curry keeps the meal moist to the end We choose two dishes from the nonvegetarian fare mdash Flat wheat noodles in Burmese Ohn Khou Suey sauce with mushrooms and chicken Rs 210 and the Rice in Sambal sauce Rs 240 The first exceeds expectations mdash a wok is supposed to be a treat to the five senses and this one awakens a sixth that of happy memories The coconutladen smoky sauce replicates the aroma that we inhaled on a street in Hong Kong while on a trip a long time ago The chicken is tender and moist the mushrooms earthy and the entire amalgamation is a match made in heavenAt most eateries which serve woks wersquove literally turned the food upside down to ensure that the gravy mixes evenly The generous quantity of the curry here on the other hand is impressiveCompared to this which becomes the highlight of our meal the Rice in Sambal Sauce mdash a sweet and spicy sauce made of shrimp and fish paste mdash is a let down Our fiery buds crave for more pepper and garlic to balance the overtly sweet taste We return to the Ohn Khao Suey rice for comfortDigging into dimsumsWe order Edamame and Truffle Dimsum Rs 250 along with Hargau Prawns Dimsum Rs 250 Shaped like money bags the paste of bright green soyabeans mixed with truffle is a creamy affair and we ignore the accompanying sweet chilli gingergarlic and soya sauce completelyHowever we dunk the prawn dimsums in sweet chilli sauce for they are too bland to be eaten aloneWe wish we had ended our meal here as the dessert Tab Tim Grob Rs 100 leaves us confused Even the person at the counter takes two full seconds to confirm whether it is a drink or dessert Picture this crushed ice rose syrup waster chestnuts and whipped cream While a good version of this Thai dessert usually has condensed milk and crunchy water chestnuts the crushed ice kills our joyHowever when we get up to leave the smile on our face remains intact mdash for indeed it is a wok to rememberphorumdalalmiddaycom