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Tasting Menu at Botanist
Foodie Experiences
Hakka Indo-Chinese at Indian Wok
Wok smoke, dry chilli chicken, enormous portions and an owner who genuinely lights up talking about Calcutta-style Hakka cooking.
Foodie Experiences
Wok smoke, dry chilli chicken, enormous portions and an owner who genuinely lights up talking about Calcutta-style Hakka cooking.
Indian Wok runs on genuine enthusiasm. The owner lights up talking about the food, and you taste that before you know why. This is Calcutta-style Hakka cooking at the Royal Oak corner of Kingsway in Burnaby: the deep, addictive, Indo-Chinese territory where Indian spices and Chinese technique have been friends long enough to produce something neither could have managed alone. Dry chilli chicken with real wok smoke, Calcutta-style Hakka chow mein, Manchurian, chicken dumplings, Hakka-style tofu lettuce wraps for the table. Portions are large. Prices are kind. It's Halal with a deep vegetarian bench, so nobody's navigating a menu designed for somebody else. At a 4.4 across nearly a thousand reviews, this beloved Burnaby fixture has earned every one of them. Order a spread, pass everything, and quietly accept that there will be leftovers you're happy about.
