Tuk Tuck, St Stephen’s Street: Review

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Tuk Tuck - Exterior

 

Tuk Tuck on St Stephen’s Street has been open for almost two years now, offering a range of Asian street food dishes at very affordable prices. The concept came about when ex-Tampopo employees Alex Slatter and Quan Cui decided to start their own venture – and it’s been a popular choice for daytime and evening diners alike ever since.

Head inside and grab a table, if you can (reservations are also available), and you’ll find yourself in a café-like environment with a homely feel. Tables are adorned with baskets filled with Sriracha, napkins and fish sauce, and food and drinks alike are ordered and paid for at the counter, where you’re given a wooden spoon with your table number to take back to your seat.

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Help yourself to drinks (and chilled glasses) from the fridge: you’ll find alcoholic options that include Asian beers like Asahi and the South Korean Hite, along with soft drinks – I tried a Korean pear juice (produced by Coca-Cola) that was lovely and refreshing, with small pieces of pear and incredibly sweet.

The food menu is short but sweet: a combination of popular side dishes like gyoza dumplings and miso soup, alongside those less commonly found in Bristol, including Korean bulgogi beef and non-fish-filled Korean sushi rolls. For your main, there’s a choice of five different options – meat or vegetarian/vegan choices available for each – from a traditional red curry to the popular fusion dish that is their kimchi fries.

 

Tuk Tuck - Menu

 

After ordering, first to arrive at the table was two steaming cups of miso soup, which Chris and I had chosen as a side – it’s normally £2, but just £1.50 when added to any main dish. Packed with umami flavour, it definitely whetted our appetite for the meal to come.

 

Tuk Tuck - Miso Soup

 

Next up, a portion of edamame (£3), served hot and sprinkled with plenty of salt which added flavour when tearing the beans from their pods with our teeth.

 

Tuk Tuck - Edamame

 

Our eyes clearly bigger than our bellies, we ordered two portions of Japanese gyoza dumplings between the three of us – one veg (£4.80), one chicken (£5). The fillings were seasoned well and encased in beautifully delicate wrappers, each dumpling having been boiled and then grilled to give plenty of texture.

 

Tuk Tuck - Gyoza

 

My dad and I both ordered the bibimbap with beef (£6.50): a Korean rice bowl that’s topped with meat and various veg, plus a fried egg and sauce. When ordering at Tuk Tuck, you have the choice of the spicy Korean gochujang chilli sauce or a non-spiced option…unfortunately I made the mistake of not specifying when Chris went to the counter to order, and ended up with the non-spicy version.

I have no complaints about the individual components: it was a dish that was beautifully presented, and the carrots, cucumber, tomatoes, sweetcorn and green peppers were fresh and had a lovely crunch. The beansprouts were packed full of flavour too, and the beef was fantastic: slow cooked and incredibly tender. The fried egg was cooked perfectly with a runny yolk that I was able to spread throughout the bowl as I mixed everything together, but I could have done with the spicy sauce to add more flavour – whatever the non-spiced version was, it was a little bland. Luckily, there was a huge bottle of Sriracha on our table, so after a liberal dousing, I was set.

 

Tuk Tuck - Beef Bibimbap

 

Being a huge katsu fan, Chris was pleased to see a chicken katsu curry (£7.50) on the Tuk Tuck menu – and he wasn’t disappointed. The chicken was tender and its panko coating golden and crunchy, the rice perfectly cooked, and the inimitable katsu curry sauce thick, rich and packing a punch in terms of its heat levels, tempered by the cooling qualities of the side salad.

 

Tuk Tuck - Chicken Katsu Curry

 

With its relaxed café vibe, affordable menu (with regular deals on the Wriggle app too) and good food, it’s no wonder that Tuk Tuck is a hit. If you’re looking for a quick lunchtime Asian food fix or a chilled evening meal in the city centre, it’s one we’d definitely recommend.

 

One Response to Tuk Tuck, St Stephen’s Street: Review

  1. “each dumpling having been boiled and then grilled to give plenty of texture”
    Did you ask them about this? I would have looked at those and assumed they’d been cooked as potstickers, but perhaps this is an easier technique for mise-en-place or their preferred way? Intrigued.

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