Asian Wox

We don't know what's more addictive…
the crispy beef or that sauce that drips everywhere 😮‍💨🔥

Juicy beef.
Sticky glaze.
Sesame crunch.
And that first bite that has you hooked 🤤🥢

Now you understand why this dish became a top seller at Asian Wox 👀

📍Asian Wox - 29 Grigori Afxentiou, Larnaca
Tag someone who would polish off this bowl with you 👇😂

Forget the burger. Forget the sandwich. 🍔❌

What she’s holding in her hands is something you’ve never seen before—and you’ve definitely never tasted. 🤤

Korean Chicken Bao Bun 🍗 — Crispy, glazed, impossible to resist.
Duck Bao Bun 🦆 — Tender, saucy, pure perfection.

Two worlds. One bite. Infinite flavor. ✨

👇 Which one would you choose? Let us know in the comments!

Order Now via Bolt | Wolt | Foody
📍 Asian Wox, Larnaca

Crispy. Juicy. Impossible to stop eating. 🦐🔥

Ebi Tempura Sushi Pop — Tempura shrimp inside a sushi pop. A concept that changes everything. 🍭🍣

It’s not just food—it’s an experience.
And it’s coming soon to Larnaca. 📍

⏳ Coming Soon — only at Asian Wox.🔔

For all you salmon lovers out there—this one’s for you. 🐟🔥

Spicy Salmon Philadelphia Sushi Pop—creamy Philadelphia cheese, fresh salmon, and a spicy kick you won’t forget.

Eat it like a lollipop. You don’t need anything else. 🍭✨

Only at Asian Wox. 📍

⏳ Coming Soon.

Are you team spicy or team mild? 🌶️ Let us know below! 👇

🔔 Follow us to be the first to try it.

Do you like sushi? 🍣
Then you’re not ready for what’s coming. 👀

California Sushi Pop

Sushi. In lollipop form. No chopsticks. No excuses. 🍭

⏳ Coming Soon — Stay Tuned

Tag someone who needs to try this 👇

📍 Asian Wox, Larnaca
🛵Delivery: Bolt | Wolt | Foody

🙌Forget the cutlery. This is meant to be eaten with your hands. 🍣

Salmon Nori Taco — fresh salmon, spicy mayo, ikura roe, avocado, teriyaki glaze.
Every bite is different. Every bite is perfect. 🤤

Have you tried it yet? 👇

📍 Grigori Afxentiou 29, Larnaca
🛵 Delivery: Bolt | Wolt | Foody

Did you know the wok's shape is pure physics? 🔥

It's not just a round pan - it's 2,000 years of engineering optimization.

The curved bottom creates temperature zones:
🔥 Center (bottom): 250°C+ for searing
🌡️ Mid-slope: 180°C for tossing/mixing
💨 Upper rim: 120°C for resting ingredients

This allows chefs to:
→ Sear protein at the bottom
→ Move it up to rest while keeping warm
→ Cook vegetables at different heat levels
→ Control texture without multiple pans

The tossing motion? That's not showmanship - it's redistributing ingredients through heat zones for even cooking.

Flat pan = one temperature = compromised results.

This is why stir-fry at home never tastes like the restaurant. Wrong tool.

Ever wondered why we toss food in the air while cooking? Now you know