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Byron Shire
August 1, 2021

Wok This Way from the Yulli’s crew

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The awesome crew behind Yulli’s have opened Wok This Way, another jewel in Byron’s vegan tiara.

By Eve Jeffery

Kyle Maxwell is a real dyed-in-the-sarong local – he went to both Byron Public and High Schools, and he managed The Northern before the amazing Wok This Way. Maxwell has been a part of the local food industry for 14 years and he knows what makes Byron taste buds tick and now Kyle and the awesome crew behind Yulli’s have opened Wok This Way, another jewel in Byron’s vegan tiara.
I always loved Yulli’s vegan concept and Karl Cooney’s love of food in general – the food is one of the main reasons I started working there.
Wok This Way has been open for two months and Kyle says he personally loves the vegan food and the vibe of the venue including their Asian pop vinyl record player. ‘Our customers are also loving the vibe and of course the food.’
Kyle says he has more than one favourite from the Wok This Way kitchen. ‘At the moment my favourite dishes are the Crispy Brown Rice and Shiitake Mushroom Balls in Red Curry and the Hokkien Noodles with Miso Satay. They are my favourite non-spicy dishes and for a bit of bite you can’t go past the Drunken Noodles with Wok-fried Broccolini.’
Kyle says dessert lovers will not be disappointed. ‘To finish, it’s hard to go past the Peanut Butter Ice-cream with Choc Tahini Sauce.’
Everything from the menu is plant based and drool worthy from the starters, sides and salads, including Thai spring rolls with glass noodles, black fungus and diced carrot, served with sweet chili sauce and pan-fried jackfruit and bamboo massaman buns, to wok-fried and soup selection, including Pad Thai, Tom Yum fried rice with grilled Shimeji mushrooms, wild rice puffs and fried kale, and stir-fry galan with chili garlic crispy tofu and mushroom sauce served with steamed jasmine rice and delicious desserts of chocolate and hazelnut sago pudding with fresh banana and a black sesame wafer or meringue and peanut brittle with Davidson Plum and cashew cream, topped with mixed berries, mint sauce, and 100s & 1000s.
Kyle says Wok This Way have a great Soup Tuesday with to-die-for options and the ramen that he just can’t wait for and they are now open from 12pm for lunch. ‘We have also started having a Jazz Night every Thursday 6–8pm, which will be great.
But the most striking this about Wok This Way is the deliciousnesses on every single plate, there’s there’s no weak spot. Kyle’s pretty happy about that. ‘I’m proud to serve each dish!’

Corner Carlyle Street & Keesing Lane, Byron Bay.

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