After successfully establishing three beloved locations in Calgary, the creative mind behind Namo Café Bistro, Chef Ashish, is embarking on a brand-new culinary concept: Wok & Co.
The restaurant just recently opened its doors at 808 Edmonton Trail in the Southeast of Calgary, bringing a playful yet sophisticated concoction of Pacific Rim cooking techniques and local ingredients to the city’s dining scene. Among this main street of storefronts, Wok & Co – along with its conspicuous bright-yellow building – is carving out a unique space where Pan-Asian flavours meet the exceptional quality of Alberta produce.
The dining room is modestly sized, but its modern interior design affords a refreshing, dynamic energy to the space. Highlights include large, white-paper lamps, wooden accents, and a variety of seating options from intimate booths to communal tables.
One of the most striking aspects of the restaurant is a vibrant feature wall, adorned with colourful motifs that include tigers, birds, and plants. A contemporary interpretation of traditional South Asian artistic styles that provides an apt backdrop for the Wok & Co’s culinary technique:
According to the website, there is a theme to the menu. And that is to “respect traditional Asian cooking techniques while adapting them for a modern, fast-casual guest.”
From Namo Café Bistro, Chef Ashish carries forward a passion for celebrating traditional flavours alongside fresh, local produce, albeit with a tighter focus on the spice and “vibrant spirit” of Pan-Asian cooking.
Dishes range from the sweet, umami notes of Japanese street food to the acid and spice of Korean and Indian cuisine, yet each one showcases a deep-rooted understanding of Asian culinary traditions.
As the restaurant’s name hints at, the Wok is at the center of Chef Ashish’s culinary technique. Also called Wok Hei (breath of the Wok), it’s a signature way of cooking that utilizes high heat to char ingredients in a matter of minutes. Everything that comes out of Wok & Co’s kitchen is made in a way that “prioritizes speed, freshness, and consistency”.
The flavours are big and bold, yet the menu is approachable and adapted for our fast-paced, contemporary life, with every hot dish served immediately after touching the flame.
While perusing the menu, you might notice that one dish stands out as being more eclectic than the others: the Wagyu Beef Bulgognese with Gochujang and Shaved Parmesan. A marriage of culinary influences that spans not countries, but continents.
It may seem like an ambitious combination, Pan-Asian and Italian fusion, but these flavours come together harmoniously in the creative hands of Chef Ashish. Rich and buttery, the Wagyu Beef delicately tempers the heat and acidity of the Gochujang glaze.
For more traditional Asian flavours, Wok & Co offers a hearty curry set with three variations: Massaman, Red Thai, and Panang. Each come with a generous serving of Jasmin Rice, flaky Paratha Bread, and fresh cucumbers. Packed with slowly- developed flavours and the perfect spice level (hot, but not too hot), the dish is a must-try for anyone seeking a good bowl of curry.
Even cold dishes, like the Ahi Tuna Tartar with Wonton Crisps and Eel Sauce, showcase fresh, local ingredients alongside vibrant, bold flavours. Simply put, there is no way to go wrong with Wok & Co’s menu.
With the recent addition of Wok & Co, Calgary’s culinary landscape has gained yet another fresh perspective, one that succeeds in elevating our local produce with sophisticated, authentic Pan-Asian flavours. Clearly, the city has an appetite for Chef Ashish’s inventive culinary style, and we look forward to more.
Wok & Co is now open Tuesday to Sunday, located at 808 Edmonton Trail NE. Reservations can be made online or through contacting the restaurant.
