Wok this Way has a diverse vegan Asian fusion menu, with many classic and modern Asian dishes and plenty of great authentic spicy food. It’s a bit of a Byron bay secret – down the lane where the Byron Bay English Language School thrived before COVID decimated the town’s supply of students/hospitality workers.
The international students were always a fun lot, and Wok this Way, with its Asian pop vinyl record player, has that casual dining fun vibe – everyone is welcome, it’s a bit kitsch in a fun way, it’s all about punchy street food flavours, and it’s got an awesome crew and, yes, they can make cocktails!
Because it’s an offshoot of Yulli’s Brews (I must say I still think the Slick Rick’s can is the best beer, and one of the funniest), there also have a great range of craft beers, ciders and kombuchas available at the bar, as well as a number of vegan wines, local spirits and, did I mention, cocktails?
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.
There are also some pretty exciting desserts such as Peanut Butter Ice-cream with Choc Tahini Sauce, or perhaps the delicious 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.
It’s even family and dog friendly, you can dine outdoors but undercover, and what’s more they deliver between the A&I Estate and Suffolk Park.
Wok this Way: Ph 02 5605 8401
Cnr of Carlyle St and Keesing Lane Byron Bay.
Photos by Jeff Dawson.