Woksta has wok hei pasta from $7 in Bukit Merah
You’d typically expect pasta with bold flavours and bougie plating to only be found at atas Italian restaurants, but Woksta proves otherwise. This hawker stall at ABC Brickworks Market & Food Centre in Bukit Merah has gone viral for its wok-fried pasta that blends the beloved noodle dish with local flavours.
The stall is run by Chef Henry Yong, who used to work at Michelin-approved Scandinavian restaurant Dill. He swapped out the fine dining life for a hawker stall where he can spend more time with his family and return to his first love: cooking with a wok. Despite opening only about a month ago, Woksta has gained traction for their unique local take on pasta, and we had to see if the food was worth the hype.
Woksta’s menu is straightforward, with only three choices available, each plated beautifully and paired with their signature coconut sauce that’s made in-store.
Living up to their name, all their pasta is fried with a wok to achieve wok hei, AKA that char and smoky depth of flavour.
We started our pasta feast with the Curry Fried Chicken ($7), which was served with generous chunks of fried chicken and a medley of vegetables, including capsicum, zucchini, and onions.
Initially, I was sceptical about how the coconut sauce would pair with the various noodle dishes, but it actually blended well with the curry flavour from the noodles. The sauce was silky smooth and added a lemak touch to the dish, reminiscent of coconut milk.
This dish had the strongest wok hei, as you can see from the char on each strand of pasta.
Each chicken chunk was generously coated with curry powder, adding a subtly spicy kick in each crunchy bite.
Next we tried the Fish & Coconut ($9). Unlike the other two variations where the coconut sauce is plated on the side, the noodles here were completely doused in the sauce. The sauce was creamy and had a strong coconut taste that was not too cloying. I liked how the onions added a nice crunch to cut through the richness, while also adding a natural sweetness.
In terms of wok hei, this dish didn’t quite have a strong char as it was creamier than the rest, but it was still pleasant to eat.
Though it looks a bit like batang fish at first glance, the fish used here is seabass, fried until golden brown for a crispy exterior. The fish itself was flaky, though it did taste a tad fishy.
Last but not least is the Laksa Seafood ($10), which turned out to be my favourite of the lot. Though it didn’t taste entirely like laksa, I enjoyed the subtle floral note from the laksa leaves on top and the crunch from the veggies.
The sauce also had a hint of spiciness from the chilli oil. I recommend mixing it all up to marry the flavours.
As a seafood lover, I appreciated the generous portions of both prawns and sotong, which were plump and QQ, giving the dish more texture and mouthfeel.
Overall, I’d say that the food did live up to the hype. I could taste Chef Henry’s heart in each dish, and it’s definitely worth heading down to give it a try for yourself. Do note that they’re only open for three hours per day, so it’s best to come early to beat the lunch crowd.
Check out our Dirty Pasta feature on a home-based pasta store located in Bukit Batok. In other noodle news, our Ng Kuan Chilli Pan Mee feature has the scoop on their upcoming Century Square outlet.
Address: 6 Jalan Bukit Merah, #01-113, ABC Brickworks Market & Food Centre, Singapore 150006
Opening hours: Mon-Fri 11am to 2pm
Website
Woksta is not halal-certified.
Popular Ng Kuan Chilli Pan Mee To Open At Century Square This Nov
Photos taken by Genecia Tan.
This was an independent visit by Eatbook.sg.
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