About WOK IN THE CLOUDS

Wok In The Clouds is a vibrant Indo-Chinese fusion restaurant located at 127 East 28th Street in Manhattan's Kips Bay/Curry Hill neighborhood, which was conceptualized by the Fine Indian Dining Group as their seventh venture and the first in their portfolio to focus exclusively on Indo-Chinese cuisine . The restaurant is owned by Ankush Punhani, who explained to Forbes that while many Indian restaurants feature an Indo-Chinese section on their menus, few establishments are completely tailored to this fusion cuisine, making the market "very ripe" for such a concept . The menu showcases a diverse array of dishes including Hakka noodles, fried rice, chili chicken, Tibetan-style steamed chicken momos, Vegetable Gobi Manchurian (battered cauliflower with spicy herbs), Bangkok Basil Ginger Shrimp, Szechuan Lamb, and creative fusion items like Butter Chicken Baos and Fusion Tacos . The decor is inspired by the restaurant's name, featuring a printed and lit cloud effect on the ceiling so that diners feel as though they are "enjoying Chinese food... in the clouds," while maintaining a simple, modern aesthetic that showcases Asian culture without being "too flashy" . The restaurant has earned consistently strong ratings across multiple delivery platforms, including 4.6 stars from over 1,000 Uber Eats ratings and 4.4 stars from more than 500 DoorDash reviews, with customers frequently praising the generous portion sizes, fresh ingredients, and authentic Indo-Chinese flavors . Popular menu items highlighted by reviewers include the Chili Paneer, Hakka Noodles (described by one customer as worth traveling far for), Spicy Fried Rice, and the overall quality of Indo-Chinese preparations . Customer Kriti J. noted on DoorDash that it is "the best Indian-Chinese" with great vegetarian options, while reviewer V S. declared "their indochinese is best so far" . However, some customers have reported inconsistent food quality, with one DoorDash reviewer describing the Vegetable Gobi Manchurian as "tasteless, undercooked and tasted like corn flour," and another noting disappointment with a tofu dish that turned out to be a "liquid-y/gravy style dish" they did not expect . Service can also be slow during peak hours according to some diners .