About this Business
From Our Editors
When Stuart Davis opened the first City Wok in North Hollywood in 1990, he had already been honing the restaurant’s concept for three years. He envisioned a stylish, casual restaurant where chefs created fresh, healthy versions of authentic Chinese dishes to order in an open kitchen. The problem? Davis lacked a background in traditional Chinese cooking. Enter Hing Fan Chan, a professional chef trained in Kowloon, China. “It was a 50-50 collaboration,” Davis told Restaurant Hospitality magazine in 2003: Chan brought traditional recipes to City Wok, and worked with Davis to create healthy, MSG-free versions of authentic dishes. Their collaboration paid off: in 2011, City Wok earned Palm Springs Life’s award for the area’s Best Chinese Restaurant.
Today, flames surge as chefs tend woks in chrome-lined open kitchens. In the dining room, customers relax as they wait for servers to arrive with dishes such as a spicy kung pao combo or house lo mein. A breakfast menu features creative wok scrambles and moo shoo burritos, bringing Chinese flavors to morning meals without the hassle of stealing a Concorde.