Korean BBQ Crispy Chicken Bowl
£11.5Crispy chicken, Korean BBQ glaze, steamed rice, Asian slaw, cucumber, spicy mayo, sesame.
Wok Fired.
Bao Steamed.Bold flavour.
A focused Asian wok and bowl kitchen. Real heat, fresh prep, house-made sauces and toppings you choose yourself — nothing more complicated than that.
Stoke Newington Church Street, LondonOpen daily 12:00–22:00Collection & delivery
Steamed to order
Pick Your Bao
Soft steamed buns · from £5.50
Live-flame wok
Carbon steel woks over open burners. High heat, hard sear, that unmistakable smoky edge.
Cooked to order
Nothing sits under a lamp. Every bowl starts when you order it and lands in minutes.
Prepped daily
Sauces reduced, kimchi fermented and greens trimmed in our kitchen each morning.
Signature bowls
The bowls our kitchen would order
Chicken Katsu Curry Bowl
£11.5Crispy chicken katsu, steamed rice, Japanese curry sauce, Asian slaw and spring onion,sesame seeds
Dynamite Prawn Bowl
£12.5Crispy prawns, steamed rice, dynamite mayo, cucumber, chilli, spring onion.
Build your wok
Four steps. Your bowl.
Choose a base, pick a wok protein, load your toppings and finish with a house sauce. Same kitchen, same flame — built exactly how you like it.
Start building
Our story
It started with one wok and a very short menu
Wok & Bao Bites began as a small counter with a single carbon steel wok, a rice cooker and a steamer for bao. The idea was simple: cook the food we grew up eating, cook it hard and fast, and serve it in a bowl you can finish on a lunch break.
Each dish keeps the character of where it comes from — a black pepper wok stays a black pepper wok, dan dan stays dan dan. What ties the menu together is technique, not gimmickry. Today we run as a delivery and collection kitchen with four wok stations — no dining room, no waiting for a table. Order, flame, box, go.
12
House sauces
4
Wok stations
100%
Cooked to order
What we hold to
Four rules in our kitchen
01
Heat, respected
A wok only works properly when it is properly hot. Our burners run hard so ingredients sear instead of steaming in their own liquid.
02
Short list, high standard
We would rather cook thirty dishes brilliantly than eighty adequately. If something stops earning its place, it comes off the menu.
03
Made here, daily
Chilli oil toasted, katsu reduced, kimchi fermented, greens trimmed. Anything with our name on it is made in our kitchen.
04
Your bowl, your call
Bases, proteins, toppings and sauces are yours to choose. We season confidently and let you decide the rest.
Sourcing
Fewer suppliers, better ingredients
Produce arrives six days a week from a handful of suppliers we have worked with since the first counter. Chicken and beef are British and free range, prawns are responsibly farmed, and our chillies and aromatics come from importers who care as much about the crop as we do about the sear. Vegan and vegetarian dishes are built the same way as everything else — cooked in their own wok, never an afterthought.