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    Mee Siam, "Siamese Noodles" with Fresh Mussels.

    We've posted this picture on our Google + and Facebook account, but its too good not to share on our blog!

    You're looking at Chef Jacob's Wok in the Park Mee Siam special.  This dish consists of siamese noodles, veggies and fresh mussels. We just introdced this special on Saturday September 22nd so be sure to stop in, try it out and let us know what you think!

    Mee Siam with fresh mussels

    Please contact Colton Ray at Google+ for Wok in the Park blog information, updates and stories.



    Wok in the Park at Food Fanatics, the Epicurean Experience

    Our Chef Jacob Johnson was invited to the annual Food Fanatic Expo in St. Paul, MN. He wowed guests with his Neapolitan Creme Brûlée.  Check out the responses in the video below.  

    If your in the area be sure to stop by Wok in the Park to check out what kind of special deserts Chef Jacob is whipping up today!

    Please contact Colton Ray at Google+ for Wok in the Park blog information, updates and stories.



    "We never use MSG, food coloring, or preservatives"

    An upcoming Minnesota food show, Epicurean Experience, bio write up for Wok in the Park's Executive Chef Jacob Johnson...

    Wok in the Park Restaurant, in St. Louis Park offers diners a fun and energetic experience with a fresh approach to Asian Cuisine and First Class service that defies categorization. At the heart of the family kitchen is Chef Jacob. He shares his passion for creating a multi-cultural food experience that is globally inspired but locally sourced and sustainably refined. “Because of our multi-cultural family, I grew to love and respect the traditions of cuisine from all over the world." He said. “We never use MSG, food coloring or preservatives. Whenever we are building a new recipe we dive into the origin of flavors and try to tell a story rather than create a reproduction.” Chef Jacob paints an impressionistic palette of Pacific Rim inspired flavors but keeps an eager eye on what Minnesotans love… a great value. "I’m excited for an opportunity to demonstrate my passion and creativity with food in combination with my sisters’ passion for serving people”

    For more information on the upcoming US Foods Epicurean Experience visit:


    Chef Jacob at Wok in the Park

    Please contact Colton Ray at Google+ for Wok in the Park blog information, updates and stories.



    Wok in the Park two year anniversary.

    Wow! Today, we mark our two year anniversary as Wok in the Park. We are truly humbled & thankful for all of you who have supported and encouraged us along the way.. it's our pleasure to continue serving you. With the most sincere appreciation we say, thank you.

    -Charis Fishbein, Grace Ray, Hannah Johnson


    Thank you from the Wok family


    Please contact Colton Ray at Google+ for Wok in the Park blog information, updates and stories.



    Chef Jacob's Wok in the Park Subgum Chow Mein recipe.

    When people look for Subgum chow mein they usually have an idea or memory of a wonderful time and place where they enjoyed this dish with friends and family; it is a difficult thing to replicate.  Directly translated “sub gum” in Cantonese means “diverse and varied”, whereas in Mandarin “sub” or “sup” means “10” and “gum” means “sticky.”  So altogether we have a diverse and varied combination of 10 fresh ingredients to accompany your preferred protein in a thick sauce creating a delicious, classic dish for you and your loved ones.  It is a house specialty, and everyone has their favorite.

    Our recipe heralds from the good ol’ days of the Nankin café which served Minneapolis for 80 years from 1919 to 1999. It was an exciting adventure to go downtown with parents and grandparents for great chow mein.  Many try to duplicate it, but it is each person’s memory that makes it so special. Here is our version of Subgum chow mein...

    Nankin Subgum chow mein


    (Recipe feeds about 4)

    2 cups diced chicken(or protein of choice)

    ½ cup vegetable oil, (2 tbs if only using veggies, seafood or steamed tofu)

    4 cups chicken broth,(or veggie broth)

    The “Sup” (or 10):

    2 cup celery

    ½ cup each of the following:

    Onion, bell peper, waterchesnut, bamboo shoot, peapod, cabbage, carrot, white mushroom, &  roasted cashews

    2 cloves garlic, minced

    1” ginger, minced

    Sauce(mix together):

    4 tbs soy sauce

    2 tbs oyster sauce

    2 tbs michu rice wine or sherry

    2 tbs brown sugar

    ¼- ½ tsp white or black pepper to taste

    4 tbs cornstarch mixed with 6 tbs cool water

    (Chopped green onion and extra cashews for garnish, optional)

    vegetable prep

    *Cut all your veggies diagonally, about ½” long and ¼” thick

    *Heat oil in wok til bubbly, toss in chicken, stir fry til ½ cooked (just white outside, this is called blanching), 1-2 min

    *Turn off flame & pour off excess oil, discard, or save for later

    *With the small amount of oil left sauté garlic and ginger, medium heat til fragrant, about 30 seconds, toss with meat, brown a little for roasty flavor

    *Add broth, turn up heat to high

    *when rapidly boiling add veggies(if too soon veggies overcook)

    *as it comes to boil again, add sauce( premix sauce to add quickly)

    *when it comes to boil again add cornstarch/water mix, cook for a minute longer to fully incorporate the starch

    Total cook time is about 5-7min over high flame, check your chicken to make sure it is cooked through. Serve over crispy noodles with sides of steamed rice.  If you would like to try this dish, but dont want to make it at home come in and let us serve you.  Enjoy a savory trip down memory lane!

     -Wok in the Park

    Please contact Colton Ray at Google+ for Wok in the Park blog information, updates and stories.

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