At the center of the restaurant’s kitchen is a process that starts before the first order is cooked: seasoning the wok. Each steel wok the kitchen uses is heated and lightly coated with oil, creating a durable, darkened cooking surface over time. Much like how great winemakers toast the inside of a barrel before filling it with fine wine. The process helps protect the steel while building the heat response and cooking character essential to wok-fired cuisine.
“Great Chinese food begins with a strong foundation,” said Allan Wong, General Manager of Kung Fu. “Just as a builder lays a careful foundation before constructing a skyscraper, we season and maintain our woks so every dish has the right surface, heat, and character from the very beginning.”
The restaurant compares the preparation of its woks to the toasting of an oak wine barrel before wine is aged. In both cases, careful preparation creates the conditions that help develop depth and character in the final product.
While many restaurant kitchens use smaller, handheld woks for quick individual portions, Kung Fu Thai & Chinese Restaurant’s large stationary 24-inch woks provide expansive surface area, stability, and room for controlled high-heat cooking. The larger cooking surface allows ingredients to make more even contact with the hot steel, encouraging caramelization and helping preserve the distinct texture of vegetables, proteins, noodles, and rice.
The wok’s size also allows cooks to work through different heat zones—searing ingredients at the center, moving them up the sides as needed, and returning them to intense heat for a final toss. This deliberate process supports layered flavor and the smoky aroma associated with wok hei, often called the “breath of the wok.”
Kung Fu Thai & Chinese Restaurant applies this approach across its menu, from stir-frys and noodle dishes to fried rice, curries, and vegetable preparations. Each dish is cooked in stages, beginning with aromatics and building through protein, vegetables, sauce, and high-heat finishing.
“In a city with countless dining options, details matter,” said Wong. “Our large, seasoned steel woks are not simply equipment. They are part of the craft behind the food we serve.”
Kung Fu Thai & Chinese Restaurant invites locals and visitors alike in Las Vegas to experience Chinese cuisine shaped by careful preparation, fresh ingredients, high heat, and the distinctive performance of a true 24-inch steel wok.
About Kung Fu Thai & Chinese Restaurant
Since 1973, Kung Fu Thai & Chinese Restaurant has been serving authentic Thai and traditional Chinese-American cuisine to generations of Las Vegas locals and visitors. As one of the city's longest-standing family restaurants, we take pride in preparing flavorful, generous dishes that are perfect for sharing and enjoying family-style.
We are open for lunch and dinner from 11:30 a.m. to 9:30 p.m., and we are closed on Wednesdays. With an average entrée price of approximately $16, Kung Fu Thai offers delicious, satisfying meals at a great value.
Explore our complete Chinese menu and discover a wide selection of traditional favorites and family-style dishes.
Whether you're dining with us, picking up takeout, or having your meal delivered, we're proud to serve guests throughout the Las Vegas Valley. We also offer catering, making Kung Fu Thai a great choice for family gatherings, celebrations, business events, and special occasions. We're conveniently located just ½ mile west of the Sphere.
Kung Fu Thai & Chinese Restaurant
3505 S. Valley View Blvd.
Las Vegas, NV 89103. U.S.A.