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A series of fire-breathing woks is the conduit for Jodi Mann and Nick Crooks’s high-powered, if slightly pro forma, dishes. Ribbon, Shanghai, rice, udon, hokkein, or egg noodles provide the base for Indonesian-style peanut, chili-plum, black bean, and Thai green curries, all packed to go in a neat takeout box. The menu has expanded to include Burmese-style naan with Singapore coconut-cashew curry and a Kids’ Box. Increased popularity has spawned numerous locations in Victoria and Vancouver.

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