Wok Hay Fresh Asian Diner

a unit of Ruby Tuesday

5018-A Kingston Pike, Knoxville, Tennessee	865-588-0933	92 (09/10/2008)
120 Merchants Drive, Knoxville, Tennessee	865-687-4127	94 (10/29/2008)

	COST: $$$
	SERVICE: ***
	FOOD: ****
	ATMOSPHERE: ****
	STYLE: Sit Down/Casual
	BASE: Regional Chain
	HOURS: Monday - Saturday 11am - 10pm; Sunday 11am - 9pm
	RATING: ****
	HEALTH INSPECTION RATING: See Above
	Official Website: www.wokhay.net

Wok-Hay is the definition of Fresh Asian Cuisine. All foods are prepared with fresh ingredients with the savory, spicy and sweetness for Asian food fans. The original restaurant was developed as a chain prototype and was purchased by Ruby Tuesday. The RT Company has operated the original location for about a year and just recently opened a second location in North Knoxville. The menu offers a variety of freshly prepared entrees and appetizers as well as fresh rice bowls. The restaurant is decorated in a modern, yet oriental style and rather comfortable. The crowd has picked up at the North Knoxville location and the original fans continue to patronize the Bearden location. This is a start-up concept and will heavily rely on customer input to make it flourish or disappear.

**Fresh Starters**
Spring Rolls They’re made with crisp, fresh veggies and come with light and delicious bean-thread noodles and a sweet chili sauce.
Wokamoli East meets west when fresh avocados are blended with fresh cilantro to create a dip that’s great with our crispy wonton chips.
Seared Ahi Tuna Sushi-grade, seasoned with ginger, sizzled in a red-hot wok, and served with sweet-and-spicy mango salsa.
Gung Gung Edamame Fresh in-the-pod soybeans are steamed and then tossed in Chef’s special seasonings.
Lettuce Wraps Fresh chicken, crunchy almonds, water chestnuts, and delicate shiitake mushrooms. With lettuce cups so you can call it a wrap.
Pan-Seared Asian Dumplings Shredded pork with crunchy Napa cabbage, chopped scallions, and sweet-hot ginger are tucked in a tender steamed dumpling and pan-seared.
Sriracha Shrimp A crispy wonton bowl filled with hot-as-a-firecracker shrimp and rice noodles for some extra crunch. Then – chop, chop – they’re topped with scallions.
Red Curry Jumbo Lump Crab Cakes Delicate chunks of jumbo crab blended with the kick of exotic curry, then hand-made into cakes lightly breaded with panko crumbs.
Crab Rangoons Tender crabmeat is blended with cream cheese and finely diced peppers, then folded into wontons and flash fried.

**Soups**
Hot and Sour One of the most famous soups of Asia and a spicy Wok Hay favorite. Available by the cup or bowl.
Half Moon Wonton Tender chicken dumplings in a savory chicken broth with garden-fresh spinach and carrots. Served in a generous bowl that’s great for sharing.

**Salads**
Substitue tofu for chicken, beef or seafood or order your dish “au naturel”.
Asian Chicken Salad Tender strips of fresh chicken are wok-seared and served on our signature Oriental lettuce mix, tossed in sesame dressing.
Lemon Chicken Salad Fresh chicken, marinated in fresh-squeezed lemon juice and Asian spices, wok-seared and served over our Oriental lettuce mix tossed in Asian vinaigrette.
Wok Hay Chicken Salad Our recipe pays tribute to the well-known General Tsao and is served on a bed of our Oriental lettuce mix with Asian vinaigrette.
Spinach Mist Tuna Salad Garden-fresh baby spinach is tossed in a sweet ginger dressing, then chilled. It’s topped with wok-seared ahi tuna for a tantalizing combination.

**Over the Top Bowls**
Rice bowls are served with steamed white or brown rice.
Fire Cracker Rice Bowl Topped with crunchy snap peas, almonds, carrots and sprouts, along with bit of scrambled egg, all in a spicy sauce. Served with chicken or shrimp (add $1 for shrimp).
Teriyaki Rice Bowl Topped with fresh sautéed spinach, onions, carrots, juilenne bell peppers, Napa cabbage, and chunks of pineapple, all tossed in a sweet teriyaki sauce. Served with chicken or shrimp (add $1 for shrimp).
Stir Fry Vegetable Rice Bowl Topped with fresh and tender green beans, tomatoes, celery, bell peppers, and onions, all tossed in a sweet soy sauce. Served with chicken or shrimp (add $1 for shrimp).
Pad Thai This distinctive, almost-addictive flavor is created with peanuts, tofu, and scrambled egg in a sweet-and-spicy sauce with rice noodles. Served with chicken or shrimp (add $1 for shrimp).
Hong Kong Lo Mein A classic favorite, wok-made our way with carrots, bell peppers, onions, shiitake mushrooms, Napa cabbage, and chives, all tossed in a pleasingly sweet sauce with egg noodles. Served with chicken or shrimp (add $1 for shrimp).
Singapore Noodles Tomatoes tossed in our peanut sauce with Napa cabbage, carrots, peanuts, scallions, and fresh cilantro, tossed with rice noodles. Served with beef or scallops (add $2 for scallops)
Kung Pao Noodle Bowl Peanuts, crunchy snow peas, and carrots, finely chopped scallions, and a blend of Asian spices create the sauce we toss with egg noodles. Served with chicken or beef (add $0.50 for beef).
Schezuan Chop Chop A fiery sauce tossed with egg noodles and made way cool with thinly sliced cucumbers and bean sprouts. Served with chicken or beef (add $0.50 for beef).

**Fresh Beef Classics**
Satisfying choices prepared with fresh, tender, lean cuts of steak. Served with steamed white or brown rice.
Kung Pao Crunchy snow peas and carrots are sautéed with thinly sliced scallions, chili flakes, peanuts, and sweet soy sauce.
Mongolian Village The mountains of Mongolia are the inspiration for a sauce that combines sweet soy with sliced bell peppers, crisp water chestnuts, carrots, and white onions.
Ginger Broccoli Garden-fresh broccoli florets and julienne carrots are wok-seared with a mild yet tangy ginger sauce to create a light, good-for you dish.
Far-East Black Bean Like the one for chicken, this is based on a recipe from the days of the Silk Road and is a savory blend of black beans, garlic, carrots, onions, and scallions.
Schezuan From the province synonymous with “spicy-hot,” this is a tantalizing mixture of green beans, carrots, onions, mushrooms, and baby corn, tossed in a spicy soy sauce.

**Fresh Chicken Classics**
It’s all fresh and always white meat. Served with steamed white or brown rice.
Spicy Wok Hay In honor of the top-ranked General Tsao, our spicy-hot version is made with carrots, snow peas, and water chestnuts.
Open Sesame Wok-fried, crispy chicken is tossed in a sweet-soy sauce with diced red and green bell peppers, onions, snow peas, and a shower of toasted sesame seeds.
Malaysian Curry From the tropical lands of Malay comes a mild and delicious curry. We make it into a sauce and blend it with carrots, scallions, and sweet white onions.
Kung Pao Crunchy snow peas and carrots are sautéed with thinly sliced scallions, chili flakes, peanuts, and sweet soy sauce.
Moo Goo Gai Pan A fun-to-say name for a popular dish with oyster sauce, fresh ginger, carrots, button mushrooms, bell peppers, white onions, tomatoes, cilantro, and snow peas for a pleasing crunch.
Far-East Black Bean This sauce is based on a recipe from the days of the Silk Road and is a savory blend of black beans, sautéed garlic, minced carrots, onions, and scallions.
Ginger Broccoli Garden-fresh broccoli florets and julienne carrots are wok-seared with a mild yet tangy ginger sauce to create a light, good-for-you dish.
Big Orange Dragon Refreshing orange zest is tossed with snow peas, carrots, and water chestnuts in sweet-soy sauce. You’re already a fan.

**The Best of Seafood**
Tender, deep-water shrimp or jumbo scallops. It’s a delicious decision. Served with steamed white or brown rice.
Kung Pao Scallops Crunchy snow peas and carrots are sautéed with thinly sliced scallions, chili flakes, peanuts, and sweet soy sauce.
Moo Goo Gai Pan Shrimp Made with silky-smooth oyster sauce, finely chopped carrots, bell peppers, white onions, cilantro, and tomatoes, with snow peas for pleasing crunch.
Spicy Wok Hay Shrimp In honor of the top-ranked General Tsao, our spicy-hot version is made with carrots, snow peas, and water chestnuts.
Schezuan Scallops From the province synonymous with “spicy-hot,” this is a tantalizing mixture of green beans, carrots, onions, mushrooms, and baby corn, tossed in a spicy soy sauce.
Mongolian Village Scallops From the tops of the mountains to the bottom of the deep blue sea, a recipe that combines sweet soy with sliced bell peppers, crisp water chestnuts, carrots, and white onions.
Black Bean Shrimp and Scallops The deep, rich flavors of black beans, garlic, and ginger, simmered with carrots, onions, and scallions.

**Home-Made Sweets**
Banana-Mango Spring Rolls Slices of banana and mango, tucked into a crispy fried spring roll that’s served with coconut ice cream.
The Emperor’s Ice Cream The good news is he’s willing to share it. Premium vanilla ice cream and walnuts in an Oreo cookie crumble crust, drizzled with a sinfully-rich chocolate sauce.
Banana Mousse Macadamia Oh-so-creamy banana mousse, coconut-vanilla ice cream, toasted macadamia nuts, a crunchy graham cracker and caramel topping.
Coconut Cake Ice Cream With white icing and cake pieces in creamy coconut vanilla ice cream, sprinkled with toasted coconut.

**Steaming - Hot Teas**
We proudly serve custom blended teas from **Tea at the Gallery**.
Blue Mango Green China green tea leaves are steeped with mango, pineapple, and mallow flowers.
Pan-Fired Green A mild, green tea that has been kissed by fire.
Earl Grey Blue Flower A rich, black tea with fragrant bergamot and mallow flowers.
Formosa Oolong Medium-bodied with a hint of island fruit.
Jasmine A special-grade green tea with delicate floral notes.

**Icy - Cold Teas**
Wok Hay Thai Tea leaves from Thailand are steeped overnight with spices to brew our version of the traditional Thai refresher. Served over ice and topped with cream.
Pomegranate Tea Freshly brewed tea and pure POM Wonderful juice make a very wonderful blend. Complimentary refills.
Orange Spice Tea With just a hint of exotic cloves. Complimentary refills.
Jones Organic Tropical Red Tea Now you can keep up with the Jones.

Menu and Prices are Subject to Change

Wine & Spritis Available

FIJI Artesian Water and Coca-Cola Products

RETURN TO KNOXVILLE DINING

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This page last updated 01/21/2009