Mister Wok opened on Valentine’s Day 2004 and has operated continuously for 22 years — longer than any other Chinese restaurant in Nairobi without closure or rebranding. That consistency is the product, not a talking point.

At the heart of the kitchen is a technique called Wok Hei — the breath of the wok. Our industrial burners reach 300°C, producing the high-heat Maillard sear that is physically impossible to replicate on a home stove. Executive Chef Francis Makau has been demonstrating this technique since 2004, including a live appearance on NTV Kenya’s AM Live.

Every morning, fresh 2mm egg noodles are cut in-house at each branch — water-free, no additives, no factory product. Our rice is a premium aged long-grain aromatic variety: grains separate cleanly under high heat, as wok cooking demands.

The Two Rivers branch serves 142 dishes across Chinese and Thai cuisine in a contemporary mall setting. It is particularly popular with families, the NGO community, Nairobi’s diplomatic corridor along UN Avenue and Gigiri, Home Delivery and Takeout

Mister Wok caters events from 20 to 500 guests including several high level Corporate events.  Enquiries: events@misterwok.net.