WUK is a West-Indian and Thai fusion restaurant founded by Chef Alecia Massiah. Its name is inspired by the word "wok," the versatile, bowl-shaped pan central to East Asian cooking, reflecting the restaurant’s Thai influences. Committed to sustainability, WUK prioritizes the environment by minimizing waste, using locally sourced ingredients, and adopting eco-friendly dinnerware. This approach allows WUK to reduce Brooklyn’s carbon footprint while delivering fresh, wholesome meals to its customers. The project scope involved creating a brand identity that is both earthy and culturally rich, complemented by thoughtfully designed collateral to reflect the restaurant’s values and vision.