Sula Wok

A cross-cul­tural culi­nary suc­cess story — and amaz­ing Asian tacos

Ottawa Magazine - - TOO HOT TO COOK - — Cindy Deachman

When An­drew Lay took a break from his Ot­tawa hot dog cart, he trav­elled to south­ern China. It was in the town of Yang­shuo that he met res­tau­ra­teur Xin Hui Su, known to ev­ery­one as Sula. “She kept feed­ing me mo­mos!” says Lay, re­call­ing the spicy Ti­betan dumplings that he couldn’t get enough of.

Both came to Ot­tawa and set up some­thing com­pletely dif­fer­ent. And we now have Asian tacos, fresh from a food cart! Build-your-own is the con­cept, with choices of fill­ings, greens, and sauces in a corn or flour tor­tilla or a let­tuce wrap. Here, Sula’s moma fill­ing of beef with cumin, co­rian­der, and black pep­per takes on a whole new mean­ing. If meat is not your thing, give five-spice tofu a try. Greens in­clude cu­cum­ber mint and home­made kim­chi. Mean­while, Sula’s spicy chili oil is pos­i­tively ad­dic­tive.

On the hori­zon? All kinds of stir-fries are be­ing de­vel­oped, as well as a bricks-and-mor­tar home on Main Street, sched­uled to open this sum­mer, that will house a take­out ver­sion of Sula Wok. Don’t worry, though, the Sula Wok team will be cart­ing their Asian tacos around the city and at spe­cial events all sum­mer long.

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