The Tribune

AMID a clutter of Chinese restaurants big and small, a local entrepreneur and his daughter think they have finally served up the best combination - with a funky name to boot.

With Cantonese Chef Hong’s high-end twist to traditional Chinese recipes, Wok n Roll has been able to churn out a taste unlike any of the others.

Owner Lana Brogdon has put in a custom-built Pagoda that welcomes guests through a Chinese-style door tucked away in the corner of the cozy Henrea Carlette Plaza, where the famed Swiss Pastry shop resides.

Wok n Roll is outfitted with a fully stocked bar, where at happy hour the drinks prices and appetizer are slashed.

Mrs Brogdon said she wanted a place with an intimate ambience, where people could socialise, in a “comfortable clean” and get “authentic chinese” food.

“Initially I didn’t even want a television at the bar,” she said.

After three months of Renovations, which started in August, Wok N Roll opened in time for Thanksgiving. The restaurant has taken on more than 14 employees and will soon look to hire more, she said.

According to Mrs. Brogdon, what sets Wok n Roll apart from the slurry of New Providence Chinese restaurants are the food and the service. All of the sauces are homemade as well as the spring rolls, dumplings and crab rangoon.

And, though things such as chef Hong’s Salt and Pepper Fish and Shrimp, his Singapore Noodles, authentic roast duck, General Tao’s Chicken, and

Vegetable Chowfun are chart toppers, Mrs. Brogdon says she is planning to tweak the menu slightly.

She added that Wok and Roll is available for catering, and has a semi-private room that can be used for functions.

Mrs. Brogdon said guests can look forward to daily happy hour with drink and dimsum and can be found on Facebook.

“You have to come for happy hour,” she said.