No, that’s not a typo (nor is it the name of a new Sex Pistols cover band from the East), it’s the name of the new pop-up dining concept recently unleashed at MG Road.
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,” says Meherwan Irani, the owner of both MG Road and the hugely popular Chai Pani restaurant above it that serves Indian street food.
He says that the concept for Punk Wok came about from collaborations with Elliott Moss. “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?” The menu for Punk Wok’s debut on Dec. 9 included 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?
Punk Wok takes place starting at 6 p.m. Mondays at MG Road, 19 Wall St. Prices are $7-10.