Menu design

Wok. Asian food.

Red bars with white text, a red stamp with a bowl next to the name and every dish with its number. Wok is the classic order-by-number menu, tidy even with sixty dishes.

Sample menu in the Wok design
Menu
Sample daily menu in the Wok design
Daily menu
Headings
Dela Gothic One
Body text
Rubik
Colours
Columns on A4
2
Dot leaders to the price
No
Ideal for
Asian restaurant, wok bar, ramen bar, Thai restaurant, Chinese takeaway

Red bars and numbered dishes

Wok takes the best of the order-by-number menus of neighbourhood Asian restaurants without dressing up in costume: no fake-oriental lettering, no dragons. At the top and bottom of the page runs a red band with a black rule. The name is set in Dela Gothic One, a very black, wide typeface, in capitals, with a red stamp on the left showing a cut-out steaming bowl and chopsticks.

Each section opens with a red bar across the full column width, with the title in white and its translation on the right. Dishes are set in Rubik, a rounded, very legible sans serif, and each has its number in front on a small black badge, in a column of its own so the names line up. Prices are in bold on the right. A featured dish has a pink background, a red rule on the left and its number in red.

The menu it suits

Chinese, Thai and Vietnamese restaurants, wok and ramen bars, and any Asian kitchen with lots of dishes and takeaway orders. It is a style designed for long menus: the red bars separate the sections at a glance and the numbers let people order without pronouncing tricky names. With forty or sixty dishes across two columns it still looks tidy, because the type adjusts itself to fill the page.

If yours is a Japanese restaurant with a short menu and unhurried service, compare it with Sumi. For street food with a different accent, look at Taquería.

Formats where it shines

  • Two-column A4: the full menu, for the table or the collection counter.
  • 16:9 screen: in three columns, with the numbers clearly visible from the queue.
  • A3 poster: in the window, so people can order from the street.
  • Daily and weekly menus: centred, without numbers, each course under its bar and the price in a red stamp.

Tips to get the most out of it

  • Encourage ordering by number: at the counter, on the phone and at the table, orders come out faster and with fewer mistakes.
  • Don’t type the numbers by hand: they are added automatically and, if you change the order of the dishes, they renumber themselves.
  • Red is the accent; a burgundy or a strong orange suit it too. Avoid light colours: the text on the bars is white.
  • If you upload your logo, it replaces the bowl stamp.

Colours, fonts, columns and format can all be changed in the editor without losing the design. It works on A4, US Letter, slim A4, A5, booklet, tri-fold, A3 and images for social media.

Frequently asked questions

How are the dishes numbered?

In order, section by section, column by column and page by page: the first dish is 1 and the last carries the total number, even if the menu runs over several sheets.

Does it work for a daily set menu?

Yes. Fixed-price menus have no numbers: dishes are centred under red bars and the price appears inside a slightly rotated red rubber stamp.

Does it work for a Japanese restaurant?

Yes, especially a counter or takeaway one. For a calmer Japanese restaurant with tablecloths and a short menu, look at Sumi.

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