28.3 C
Byron Shire
August 1, 2021

Wok This Way from the Yulli’s crew

Latest News

Unnecessary divisions

Louise Andrews, Lennox Head Dear Mandy, an excellent article in The Echo (Soapbox, 21 July). It saddens me too to witness...

Other News

Magnificent sporting prowess and flag pride after 2021 NAIDOC

Aboriginal and Torres Strait Islander people also shone in the sporting arena during NAIDOC 2021. 

Cyclist dies in collision after refusing police request to stop – Casino

A cyclist has died following a collision with a vehicle after police asked him to stop.

Highest Hapki yusul award given to former Rosebank resident

Ross Kendall Jarrod Taylor has received the Ninth Dan – the highest award in Hapki yusul, the martial art from...

A disappointing limbo? Byron candidates on delayed council elections

Mr Dey, incumbent Mr Lyon and four other mayoral candidates were already busy campaigning for the top spot when NSW Local Government Minister Shelly Hancock delayed the election for a second time.

Ink Gin still a winner

S Haslam Has it already been six years since I first saw a demonstration of the curious colour-changing properties of...

Dog off-leash parks coming to Tweed

Tweed Shire Council is seeking feedback from the community on off-leash dog parks at Bray Park and Banora Point. ‘The...

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.


Support The Echo

Keeping the community together and the community voice loud and clear is what The Echo is about. More than ever we need your help to keep this voice alive and thriving in the community.

Like all businesses we are struggling to keep food on the table of all our local and hard working journalists, artists, sales, delivery and drudges who keep the news coming out to you both in the newspaper and online. If you can spare a few dollars a week – or maybe more – we would appreciate all the support you are able to give to keep the voice of independent, local journalism alive.

LEAVE A REPLY

Please enter your comment!
Please enter your name here

Bruns North Arm

Jillian Spring, BillinudgelRegarding your article ‘A positive change to bring back the Bruns’, (Echo, 14 July). Since 2013/14 submissions to Council, a more in-depth submission (29...

History repeats

Peter Olson, Goonengerry History shows that when the media and the politicians turn against the people, eventually there is a backlash. It seems hard to imagine The...

Byron beach erosion

Ann Tiernan, Suffolk Park I strongly disagree with Council’s position stated in last week’s Echo that ‘The sand (at Clarkes Beach) will come back, but it...

A day of ‘thank you’

Alison Drover, Broken Head How about a day of ‘thank you’ to our health workers and ‘sorry’ from our prime minister and ‘please’ from the community? Instead...