The dream was a contemporary yet casual restaurant offering authentic, upscale Asian cuisine. Today, City Wok is proud to be recognized by Restaurant Hospitality magazine as personifying the future of fast-casual dining. Stuart Davis opened his first City Wok in 1990, working extensively with Hing Fan Chan, an executive chef trained in Kowloon, China. While other restaurants may water down, Americanize or over-expand their menus to appeal to the masses, Davis created the City Wok concept from his desire to deliver authentic Chinese dishes in a style that appeals to Americans.