According to Meherwan Irani, the owner of both MG Road and the hugely popular Chai Pani restaurant, on Monday nights, “MG Road will be in full character for Punk Wok. The decor, the service and the drinks will all be changed over to reflect a cheap but awesome Chinese restaurant.”
He says that the concept for Punk Wok came about from a collaboration with Admiral alum Elliott Moss. “Elliott Moss has been a ronin chef with no kitchen for the last couple of months,” he says. “Now we've paired up together to take the kitchen at MG Road to the next level.”
Irani says that he and Moss got to know and respect each other thanks to previous collaborations. “We started talking about fun things we could do together,” he says. “He had this idea that had been germinating for many years about a pop-up kitchen doing rock-and-roll, punk, Chinese wok cooking. So 'Punk Wok' was born.”
So what exactly is “rock-and-roll, punk, Chinese wok cooking? A peek at this Monday’s menu reveals such treats as lamb and cumin dumplings with Sichuan peppercorns, sweet soy and herbs; triple fried Brussels sprouts with crushed peanut and General Tso sauce; and house-made corn noodles with black pepper fried chicken, buttered popcorn dashi, spicy collard green pickle and fried farm egg. Who knew punks ate so well?
The first Punk Wok starts at 6 p.m. Monday, Dec. 9, at MG Road, 19 Wall St. Prices are $7-10.
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