a unit of Ruby Tuesday
a unit of Ruby Tuesday
| 5018-A Kingston Pike, Knoxville, Tennessee | 865-588-0933 | 88 (01/19/2010) |
| 120 Merchants Drive, Knoxville, Tennessee | 865-687-4127 | 92 (09/01/2010) |
| 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 which
appears to be performing well. 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.
Because you have a taste for the spicy, sweet, savory, exotic flavors of pan-Asian foods, we created Wok Hay. Bringing you dishes made with only the freshest and highest-quality ingredients is our passion, our promise, and our pleasure. Thank you for making Wok Hay your way to enjoy the delightful tastes of the Far East, right here in your own backyard. |
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| Hand-made Kung Pao Spring Rolls
Crispy chicken, fresh snow peas, crunchy carrots, and chopped peanuts are combined with garlic and chili flakes. Served with mustard soy sauce. |
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| Wok Hay Spring Rolls
Made with fresh veggies, delicious bean-thread noodles, and served with sweet chili sauce. |
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| Stir Fry Spicy Green Beans
Garden-fresh green beans are flash fried, then tossed with soy sauce, garlic, lime, chili paste, and a touch of sugar in a fiery wok. |
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| Chicken Lettuce Wraps
Fresh chicken, almonds, water chestnuts, red peppers, carrots, shiitake mushrooms, and scallions. Served with lettuce cups so you can wrap it all up. |
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| Gung Gung Edamame
Fresh soybeans are steamed and then tossed in the Chef’s special seasonings. |
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| Pan-Seared Dumplings
Ground pork with crunchy Napa cabbage, chopped scallions, and sweet-hot ginger are tucked in a tender steamed dumpling and pan-seared. |
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| Sweet & Spicy Shrimp
A crispy wonton bowl filled with hot-as-a-fire cracker shrimp and rice noodles for extra crunch. |
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| Red Curry Crab Cake
Delicate crab meat blended with a kick of exotic curry, then hand-made into a cake lightly breaded with panko bread crumbs and coconut. |
8.99 |
| Fried Shrimp Wontons
Tender shrimp with scallions and garlic hand-folded and fried. Served with sweet chili sauce. |
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| Crab Rangoon
Tender crab meat is blended with cream cheese and diced peppers, then hand-folded into wontons and flash-fried. |
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| Tofu Lettuce Wraps
A garden-fresh combination of wok-fired tofu, water chestnuts, carrots, red pepper, shiitake mushrooms, scallions and almonds in a savory sauce. Served with crisp lettuce cups ready to fill. |
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| Seared Ahi Tuna
Sushi-grade tuna seasoned with ginger and white pepper, sizzled in a red-hot wok, served with sweet-and-spicy mango salsa, and sprinkled with sesame seeds. |
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| Wok Hay Sampler
A tasty trio of Pan-Seared Dumplings, Wok Hay Spring Rolls, and Crab Rangoon. |
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| Hot & Sour
One of the most famous soups of Asia and a spicy Wok Hay favorite. |
| Egg Drop
Ribbons of farm-fresh egg in a steamy broth finished with a bit of sesame oil. |
| Half Moon Wonton
Tender chicken dumplings in a savory broth with garden-fresh spinach, carrots, and a hint of oyster sauce. |
| Thai Curry Vegetable
Broccoli, snow peas, carrots, baby corn, and mushrooms are simmered with scallions and cilantro and seasoned with red curry, sesame oil, pepper and spices. |
| Asian Chicken Salad
Tender strips of fresh chicken are wok-seared and served on our signature Oriental lettuce mix, tossed in sesame dressing. |
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| Lemon Chicken Salad
Fresh chicken, marinated in lemon juice and Asian spices, wok-seared and served over our Oriental lettuce mix. Served with sweet ginger dressing. |
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| Spinach Mist Tuna Salad
Garden-fresh baby spinach topped with wok-seared ahi tuna. Served with a sweet ginger dressing. |
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| Mandarin Orange Shrimp Salad
Golden-fried spicy shrimp on a bed of fresh salad greens with carrots, cucumbers, green scallions, and crispy rice noodles, with sweet mandarin orange slices and a scattering of candied walnuts. Finished with our Asian garlic dressing. |
9.99 |
| Fire Cracker Rice Bowl
Topped with crunchy snow peas, almonds, carrots, and sprouts, along with a bit of scrambled egg and oyster sauce, all in a spicy sauce. |
| Pad Thai Noodle
This distinctive, almost-addictive flavor is created with peanuts, tofu, and scrambled egg in a sweet-and-spicy sauce with rice noodles. |
| Hong Kong Lo Mein
A classic favorite, wok-made our way with carrots, bell peppers, onions, shiitake mushrooms, oyster sauce, and Napa cabbage, all tossed in a pleasingly sweet sauce with egg noodles. |
| Singapore Noodle Bowl
Rice noodles tossed in our peanut sauce with Napa cabbage, tomatoes, carrots, peanuts, scallions, sesame seeds, and fresh cilantro. |
| Kung Pao Noodle Bowl
Peanuts, crunchy snow peas, carrots, chopped scallions, and a blend of spices create the sauce we toss with egg noodles. |
| Schezuan Chop Noodles
A fiery sauce tossed with egg noodles and garnished with thinly sliced cucumbers, julienne carrots, and bean sprouts. |
| Scallion Beef
Tender strips of premium steak are wok-fired with yellow and green onions, garlic and a rich Asian sauce. |
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| Big Orange Dragon
Tender strips of premium beef with snow peas, carrots, and water chestnuts in a sauce that’s made with citrus, seasonings, and just the right amount of sweet. |
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| Spicy Schezuan
From the province synonymous with “spicy-hot,” this is a tantalizing mixture of tender beef, green beans, carrots, sliced bell peppers, onions, mushrooms, baby corn, and sesame seeds, tossed in a spicy soy sauce. |
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| Mongolian Village
The mountains of Mongolia are inspiration for a recipe that combines tender beef, sweet soy with sliced bell peppers, crisp water chestnuts, carrots, and onions. |
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| Kung Pao
The best of the beef with garden-fresh snow peas and carrots, thinly sliced scallions, some chili flakes, the richness of peanuts, and a sweet soy sauce. |
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| Stir Fry Vegetable
Tender steak with fresh and tender green beans, tomatoes, celery, bell peppers, onions, and sesame seeds all tossed in a sweet soy sauce. |
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| Ginger Broccoli
Garden-fresh broccoli florets, tender steak, julienne carrots, and oyster sauce are wok-seared with a mild yet tangy ginger sauce to create a light, good-for-you dish. |
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| Moo Shu
Tender, premium beef with Napa cabbage, bamboo shoots, scallions, and garlic in a rich and tangy sauce. Served with moo shu wrappers. |
10.99 |
| Spicy Wok Hay
Tender, white-meat chicken with carrots, snow peas, water chestnuts, oyster sauce, and a red-hot shot of flavor. |
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| Open Sesame
Fried, crispy chicken is tossed in a sweet soy sauce with sliced red, yellow, and green bell peppers, onions, snow peas, and a shower of toasted sesame seeds. |
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| Moo Goo Gai Pan
Bell peppers, button mushrooms, sweet onions, tomatoes, and snow peas, all seasoned with fresh spices and oyster sauce. Served wok-fired with white-meat chicken. |
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| Far-East Black Bean
White-meat chicken, with a blend of black beans, carrots, julienne onions, scallions, and sautéed garlic. |
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| Teriyaki Chicken
Fresh sautéed spinach, onions, carrots, julienne bell peppers, Napa cabbage, sesame seeds, and chunks of pineapple, all tossed in a sweet teriyaki sauce. |
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| Indian Curry
Tender white-meat chicken is wok-fired with onion, carrots, and celery, then finished with a light oyster sauce and seasoned with the irresistible and exotic flavor of curry. |
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| Sweet and Sour Chicken
The chicken is lightly battered and flash fried, then finished in the wok with bell peppers, pineapple, a bit of onion, and sweet-and-sour sauce with a side of sweet-chili sauce. |
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| Ginger Broccoli
Tender chicken, fresh broccoli florets, julienne carrots, and oyster sauce are wok-seared with a mild yet tangy ginger sauce. |
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| Big Orange Dragon
Tender chicken, crunchy snow peas, carrots, and water chestnuts in a lightly spiced citrus sauce. |
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| Kung Pao
Crispy chicken snow peas and carrots are sautéed with thinly sliced scallions, chili flakes, peanuts, and sweet soy sauce. |
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| Spicy Schezuan
From the province synonymous with “spicy-hot,” this is a mixture of green beans, carrots, sliced red, yellow, and green bell peppers, onions, mushrooms, baby corn, and sesame seeds tossed in a spicy soy sauce. |
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| Moo Shu
Fresh, tender chicken served with Napa cabbage, scallions, bamboo shoots, and garlic in our rich and tangy sauce. Served with moo shu wrappers. |
9.99 |
| Honey Sweet Pork
Something a little sweet just seems to naturally go with pork. This special dish combines tender cubes of premium pork with green peppers and yellow onions in a honey sweet sauce. |
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| Sweet and Sour Pork
The other white meat comes with bell peppers, pineapple, and sweet onions in a tangy sauce. |
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| Kung Pao
Tender pork with snow peas and carrots, along with peanuts and scallions, a few chili flakes, and a sweet soy sauce. |
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| Moo Shu
Tender pork wok-fired with bamboo shoots, scallions, Napa cabbage, and garlic, then finished with a rich and tangy sauce. Served with moo shu wrappers. |
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| Ma Po Pork with Eggplant
A delightful combination of garden-fresh eggplant and tofu that are flash-fried and then wok-finished with ground premium pork, scallions, garlic, chili paste, and a combination of Wok Hay custom sauces. |
10.99 |
| Fried Tilapia with Mango
Mild and flaky tilapia filets are dusted with flour then flash fried. Combined with tropical mangoes in a sweet oyster sauce with a kick. |
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| Moo Goo Gai Pan Shrimp
A fun-to-say name for a dish with oyster sauce, fresh ginger, button mushrooms, bell peppers, sweet onions, tomatoes, cilantro, and snow peas for a pleasing crunch. |
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| Spicy Wok Hay Shrimp
In honor of the top-ranked General Tsao, our spicy-hot version is made with carrots, snow peas, oyster sauce, and water chestnuts. |
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| Far-East Black Bean Shrimp & Scallops
A savory blend of black beans, sautéed garlic, sliced carrots, onions, and scallions paired with delicious shrimp and tender, sweet scallops. |
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| Sweet and Sour Shrimp
Succulent shrimp with a bit of spice in the breading are flash fried, then finished with bell peppers, pineapple, onion, and a perfectly balanced sauce with some sweet-chili sauce on the side just for kicks. |
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| Kung Pao Shrimp & Scallops
Deep-water shrimp and scallops with crunchy snow peas and carrots, sautéed with thinly sliced scallions, chili flakes, peanuts, and sweet soy sauce. |
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| Lemon Pepper Salmon
A salmon filet is wok cooked and then blanketed with a tangy sauce and served with flash-fried fresh spinach seasoned with kosher salt and black pepper. |
13.99 |
| Banana-Mango Spring Rolls
Slices of banana and mango, tucked into a crispy fried spring roll that’s served with coconut ice cream. Finished with caramel and mango sauce. |
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| The Emperor’s Ice Cream
The good news is he’s willing to share it. Premium green tea ice cream and walnuts in an Oreo cookie crumble crust, drizzled with sinfully-rich chocolate. |
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| Coconut Ice Cream
With white icing in creamy vanilla ice cream, sprinkled with coconut. |
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| Green Tea Ice Cream
The classic ending to any Pan-Asian meal, and a serving that proves that two scoops are better than one. |
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This page last updated 03/10/2010