Everyone has a favourite local restaurant. The cheap, easy one you go to when it is raining, there is nothing in the fridge or you are having a really lazy night and just damn well don't feel like cooking, OK? Wok station is mine.
It is a Thai restaurant on Harris st and Union square, perfectly located to snare locals and professionals on their way home who realise their stomach is eating itself. Most of the seating is inside, but in summer the folding windows and doors open out allowing the people, curry and BYO booze to be flung (yup, flung) onto the footpath covering the neighbourhood with the hum of eating, drinking and general merriment (@ Jet-setter; that one is for you).
It is a Monday. It is 8:30 pm. I have been at run-club and subsequently could eat the crutch out of a low flying duck. So when Cueball suggests Thai for dinner I get pretty excited. We nab our favourite table, the one with the throne-like chairs near the window, and settle in for some people-watching. Wok station has recently had a makeover. Previously the set-up was basic with metal chairs and tables, it did not invite the diner to linger over their meal. Now however under their new 'romantic event' slogan (yeah, so Asian) there is warm lighting, comfy chairs and a bit more of a go-slow atmosphere (in the dining room, not the kitchen).
This place has your standard pad Thai and chilli basil stirfry, but the dish I always get is this green curry pork called 'Gang keaw waan moo yang'. It is green curry overflowing with greenbeans and young eggplant, with a sprinkling of fresh peppercorns, packing the right amount of heat to get the nose running. The thick cuts of pork are cooked on a grill so it is tender and juicy, and gives the dish a slightly smoky flavour. Another favourite is the simmering seafood. This is a sweeter, soy based dish with generous serves of calamari, fish, and prawns. We generally get satay skewers, which can be a little dry sometimes but that is easily remedied with helpings of the fantastic peanut sauce. Otherwise we go for the diamond bags, little parcels of wonton pastry filled with nuts, spices and seafood.
Other fabulous dishes include Thunder Chicken; minced chicken and spring onion in tamarind sauce, and massaman lamb curry; one of the best versions of this curry I have had. So while this is my local, if you happen to walk past with an empty stomach, the food is nice, the staff are nice and it is conviently located next to one of the nicest watering holes in Sydney (Gallon, review is on its way!).
It is a Thai restaurant on Harris st and Union square, perfectly located to snare locals and professionals on their way home who realise their stomach is eating itself. Most of the seating is inside, but in summer the folding windows and doors open out allowing the people, curry and BYO booze to be flung (yup, flung) onto the footpath covering the neighbourhood with the hum of eating, drinking and general merriment (@ Jet-setter; that one is for you).
It is a Monday. It is 8:30 pm. I have been at run-club and subsequently could eat the crutch out of a low flying duck. So when Cueball suggests Thai for dinner I get pretty excited. We nab our favourite table, the one with the throne-like chairs near the window, and settle in for some people-watching. Wok station has recently had a makeover. Previously the set-up was basic with metal chairs and tables, it did not invite the diner to linger over their meal. Now however under their new 'romantic event' slogan (yeah, so Asian) there is warm lighting, comfy chairs and a bit more of a go-slow atmosphere (in the dining room, not the kitchen).
This place has your standard pad Thai and chilli basil stirfry, but the dish I always get is this green curry pork called 'Gang keaw waan moo yang'. It is green curry overflowing with greenbeans and young eggplant, with a sprinkling of fresh peppercorns, packing the right amount of heat to get the nose running. The thick cuts of pork are cooked on a grill so it is tender and juicy, and gives the dish a slightly smoky flavour. Another favourite is the simmering seafood. This is a sweeter, soy based dish with generous serves of calamari, fish, and prawns. We generally get satay skewers, which can be a little dry sometimes but that is easily remedied with helpings of the fantastic peanut sauce. Otherwise we go for the diamond bags, little parcels of wonton pastry filled with nuts, spices and seafood.
Other fabulous dishes include Thunder Chicken; minced chicken and spring onion in tamarind sauce, and massaman lamb curry; one of the best versions of this curry I have had. So while this is my local, if you happen to walk past with an empty stomach, the food is nice, the staff are nice and it is conviently located next to one of the nicest watering holes in Sydney (Gallon, review is on its way!).
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