WUK is a West-Indian Thai fusion restaurant founded by Chef Alecia Massiah. The restaurant's name is derived from the word "wok", a bowl shaped frying pan typically used in East Asian cooking— an ode to the restaurant’s Thai inspired dishes. WUK strives to make the world a better place by putting the environment first and producing as little waste as possible. In utilizing locally sourced produce and eco-friendly dinnerware, WUK is able to lower Brooklyn’s carbon footprint while simultaneously providing fresh, healthy meals to their customers.

Chef Alecia Massiah describes the atmosphere of the restaurant as being "comfortable, but not too comfortable to where customers feel they can bring in their own drinks." Customers should feel a sense of warmth and homeliness in the restaurant's atmosphere, however, they should also still feel the need to maintain a degree of decorum. Groups are heavily encouraged to dine here. The ask for this project was an earthy and culturally inspired brand identity paired with accompanying collateral.