Written by: Haroon Shuaib
Posted on: March 06, 2020 | 
| 中文
Chop Chop Wok Islamabad's Interior (photo credits to the writer)
The good thing about the culinary landscape of Islamabad is that every new eatery gets sure-fire attention from potential patrons as soon as it opens doors. Word of mouth is strong, the eating-out culture is on upswing, and locals are always keen to take a chance. Chop Chop Wok on Aga Khan Road of F-6 sector, is the latest to have arrived in capital, after finding a loyal following in Karachi and Lahore. But is it worth the hype?
The cosmopolitan noodle bar look of Chop Chop Wok is a welcome change, with a no-nonsense, instagramable interior, and warm energy. When I showed up at Chop Chop Wok with a group of four, the restaurant was predictably busy, the outdoor area was not functional due to the unrelenting Islamabad rain. The cheerful floor managers Zahoor and Tanvir, greeted walk ins, got customers seated, and kept an eye on dishes reaching tables on time.
We started with a Thai Beef Salad. The menu made us expect shredded beef steak, bean sprout, red onion, cucumber, red chillies, and tangy Nam Jim dressing. Chop Chop definitely needs to train its waiters, who kept knocking into each other in that tight space, and initially brought the wrong order to our table. When it did arrive, the Thai beef was succulent and the greens were crunchy, just how it should be. The disappointment was the missing bean sprouts, but the taste was so good that we realised they were missing after devouring half the plate.
Thai Beef Salad (photo credits to Chop Chop Wok)
The soups ordered were Hot and Sour Soup, Tom Yum, and Tom Kha, the last of which was available in both chicken and prawn. I had ordered Tom Yum, a Thai broth flavored with fragrant spices and herbs, such as lemongrass, kaffir lime leaves, galangal, lime juice, fish sauce, and chili peppers. While I did see a forlorn piece of lemongrass in my bowl, the lime leaves and galangal were conspicuously missing. Hot and Sour and Tom Kha were not something to write home about either; I suggest giving the soup section a miss.
Tom Yum Soup (photo credits to Chop Chop Wok)
For the mains, one of us opted for a three step wok stir-fry, listed with an array of base options such as egg, rice, soba noodles, rice vermicelli, varieties of long grain jasmine or brown rice or mixed veggies. Flavours on offer were Thai, Oriental, Cantonese, Japanese, Vietnamese and Pan Asian. The protein options were tofu, chicken, beef, fish, Chicken Katsu, prawns, and a combination of the above. The jasmine rice, with Cantonese flavouring and Chicken Katsu in a bowl, was wholesome and comforting.
3-Step Wok Stir Fry (photo credits to Chop Chop Wok)
The other two mains were the Chef’s Special Kung Pao Chicken and Thai Cashew Chicken, both served with white rice, and rated 7 out of 10 by the diners. The quantities were very adequate, and were gobbled down to the last morsel.
I ordered a Sashimi set and two Sushi rolls from the Japanese section as my entrée. Sashimi, thinly sliced raw meat, usually fish, is served without rice unlike Sushi, which is always served with vinegared rice and may have meat. The meat ranged from red snapper, tuna, salmon, to prawns and the familiar crab sticks. Wasabi and soya sauce were served on the side to season the dainty packets.
The meat was fresh and rice were pickled well. Interestingly, even the Sashimi was served with rice rolled in, which actually makes it Nigiri. This improvisation may have been done keeping local gastronomical demands in mind, but it would be better if the menu had not misrepresented the traditional style. Considering Chop Chop Wok is positioning itself as a more mainstream Asian restaurant, some poetic licence is permissible. Taste: 7/10, authenticity: 5/10.
Deep Fried Ice Cream (photo credits to the writer)
Cucumber and mint slush and Piña Colada drinks were refreshing and well received. We ordered Fried Ice Cream to placate our stinging taste buds, and it was delicious. Considering the hip positioning of Chop Chop Wok and array of food, a surprisingly reasonable tab of less than Rs. 7,000 made up for the shortcomings. If Chop Chop Wok can ensure steady supply of ingredients, be more forthright about what to expect on its menu, and keep taste and hygiene going, then Islamabad may have found a tasty and economical Pan Asian and Japanese wok.
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