One wok, one Maxwell stall, the same recipes since 1987

Heng Wok started in 1987 when our founder, Uncle Heng, took over a tiny corner stall at Maxwell Food Centre with one second-hand wok and his mother’s char kway teow recipe. The queue formed within a month and never really went away.

For 37 years, that same stall has fried the same classics over the same roaring flame — char kway teow, hokkien mee, carrot cake — by hand, to order, never under a heat lamp. Uncle Heng’s son now mans the wok, but nothing else has changed: same recipes, same sauces pounded fresh each morning, same wok hei.

The only thing that’s new is this: you can now order ahead and skip the queue, or have your wok classics delivered islandwide. We’ve fried over 3.1 million plates and we’re not slowing down — we just made it easier to get yours hot, fresh and fast.