Sasha
Kim Junior
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Chuong
Kim Senior
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Lewis
Thierry
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About Us
What a year, right? When I look back and reflect, I’m amazed that this all happened because of a bored accountant’s daydreams. In my earlier life as an accountant, I used to look out the window at people sailing on the Albert Park Lake and wonder what kind of a job would allow you the freedom to go sailing on a Wednesday afternoon. I mean, who does that? The best I thought I’d be able to do is use my holiday time to travel to places like Hong Kong, Thailand, Bali, or Mexico for a week or two of surfing and eating street food, then it would be back to the daily grind for another stretch until I saved up enough money and vacation time to put on my traveling shoes again.
Life changed for me when I saw an ad for an electric wok. Inspired I made a mobile wok barbecue contraption (somewhat dangerous version 1), and I started having cooking parties. Pretty soon I was a very popular guy — everybody wanted me at their party! I realized there was a potential business here, and I expanded little by little, till here I am, twenty years later with a staff of dozens of people who do hundreds of Flying Wok events every year.
We took a simple concept — mobile wok cooking — and we made it into a fun and satisfying business. This Christmas season we’re serving holiday staff party meals to workers at 16 hospitals throughout the greater Melbourne area, and more than ten thousand hospital employees will enjoy our delicious Flying Wok recipes for Shanghai Chicken with Shitake Mushrooms and Udon Noodles, or Rockling Fish Tagine with Cherry Tomatoes, Chickpeas and Chermoula Spices, or any of our other tasty preparations.
Whether we’re cooking for an intimate party of a dozen guests or a corporate event involving thousands, we do it all on site, and we make it a memorable affair. We specialize in Thai, Malay, and Chinese stir fry and curries, Moroccan tagines, and Spanish paella, by the way.
I quit that accounting job a long time ago, but I got my wish to surf on Wednesdays — I live near the beach with my family in a little town near the Otways.
This is the life that I imagined over twenty years ago when I was sitting in that office looking out the window at the boats on Albert Park Lake, although I never thought I’d make it out of my cubicle at the time. I’m grateful to all the fans and customers of Flying Woks for helping me to realize my dream, and I look forward to adding our special touch to your events in the year to come.
Life changed for me when I saw an ad for an electric wok. Inspired I made a mobile wok barbecue contraption (somewhat dangerous version 1), and I started having cooking parties. Pretty soon I was a very popular guy — everybody wanted me at their party! I realized there was a potential business here, and I expanded little by little, till here I am, twenty years later with a staff of dozens of people who do hundreds of Flying Wok events every year.
We took a simple concept — mobile wok cooking — and we made it into a fun and satisfying business. This Christmas season we’re serving holiday staff party meals to workers at 16 hospitals throughout the greater Melbourne area, and more than ten thousand hospital employees will enjoy our delicious Flying Wok recipes for Shanghai Chicken with Shitake Mushrooms and Udon Noodles, or Rockling Fish Tagine with Cherry Tomatoes, Chickpeas and Chermoula Spices, or any of our other tasty preparations.
Whether we’re cooking for an intimate party of a dozen guests or a corporate event involving thousands, we do it all on site, and we make it a memorable affair. We specialize in Thai, Malay, and Chinese stir fry and curries, Moroccan tagines, and Spanish paella, by the way.
I quit that accounting job a long time ago, but I got my wish to surf on Wednesdays — I live near the beach with my family in a little town near the Otways.
This is the life that I imagined over twenty years ago when I was sitting in that office looking out the window at the boats on Albert Park Lake, although I never thought I’d make it out of my cubicle at the time. I’m grateful to all the fans and customers of Flying Woks for helping me to realize my dream, and I look forward to adding our special touch to your events in the year to come.
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Sincerely,
Antony Paul Hooton M 0433 755 935 |
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Chuong Ngyen is our Kitchen Manager who can also be found out and about on functions. Originally from Da Nang, central Vietnam, he is much loved by staff and customers a like for his warm smile and 'nothing too much trouble" attitude. |