Sizzling Wok

 

 

www.swok.co.uk

This is a restaurant that I have driven past for five years as I venture into Reading to shop, so I thought it was about time to enjoy a few hours of Thai cuisine by visiting, especially after so many of my colleagues had said I would really enjoy the food.

How right they were!

I had a quick look round the restaurant with owner Parvez, proud to show me the two floors of the restaurant, including the upper floor which can also be used as a private function room when needed. The fresh colours, wooden floors and attractive lighting add to the atmosphere which attracts large volumes of diners, especially students and lecturers form nearby reading University. On the night I visited in early October the restaurant was full, with a balance of couples, students and families, reflecting the wide appeal of the restaurant.

I sat at a table on the ground floor, a light fresh room with ultra modern lighting, one which allowed me to have a view of the open kitchen, giving me the chance to see the range of dishes being delivered to diners throughout the restaurant. The attentive staff under the watchful eyes of owner Parvez ensured a smooth and efficient operation throughout my visit.

This was one my restaurant visits made on my own, giving me the opportunity to spend my time watching the moving theatre known as the restaurant, a fascinating and fast moving environment. The Sizzling Wok plays an important role in the continuing education of many diners, explaining many of the dishes in details, and offering advice to others. Thai food is a favourite of mine, I love the flavours and style of many of the dishes, and there is a real growth of Thai restaurant in this country and alongside that growth there is a need for the support of Parvez and his staff to educate us all about the range of dishes on offer. This was done by the Indian restaurant industry in the seventies and eighties and we are now all very knowledgeable about the food, thanks to that education.

I started with the Chefs Selection, a plate comprising a Satay, a Spring Roll, Chicken Toast and Fish Cake, presented with a colourful decorated salad. Along with the dishes came small dishes of sauces for each of the starters, among them sweet chilli sauce being one of my favourites, spicy, colourful but a wonderful balance to the food.

I watched a selection of main dishes coming out from the open kitchen, fresh colours, all beautifully presented dishes, some sizzling, all looking inviting. That was supported when I was making my selection, a very difficult task indeed with the variety of dishes available, even more so when so many of them are offered as mild, hot or spicy, adding to the choices available.

Before I made my main course selection I enjoyed a real Thai favourite, Tom Yum, a hot soup. Prawns with mushrooms provide the main items in this clear, spicy broth, flavoured with Thai spices, lemon grass, lime leaves and galangal, with the soup garnished with fresh coriander. This was delicious, reflective of Thailand and as good as I had enjoyed in that very country many years ago!

Praise indeed!

My main course selected I continued to gaze at those around me, and their comments on the food. A nearby table housed students newly arrived at university a short walk from the restaurant. They had already decided that they would use the Sizzling Wok as their regular base each Friday evening during term time as a place to unwind after a hard week of lectures and studying. All restaurants need regular customers, and this one manages to attract a large share of regulars.

My main course arrived in style, resplendent with the title of

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