The corner spot seats 80 but still feels intimate, with ambient golden lighting, textured walls and accents of brass, marble and dark cherry wood. There are a few covered outdoor tables where you can soak up the afternoon sun and watch the bustle of Britomart.
Executive chef Nathan Houpapa has created a menu that spans East Asian flavours. There are dumplings like pork and prawn shaomai or Impossible “pork” wontons, and condiments such as kimchi mayo and XO chill oil create a varied flavour profile. Roast-duck spring rolls come wrapped in lettuce, encouraging a more hands-on approach. The sides are fresh, such as cold Sichuan-style noodles and smashed garlicky cucumber.
To drink, house cocktails are built along the same flavours. There’s the playful Little Macau Cheeki with vanilla vodka, lime, lychee – and Aperol jelly. The Zutini is a savoury gin Martini with a hint of sake and coriander.
The wine list includes boutique makers spanning local and European vineyards, and there are craft beers from award-winning New Zealand brewer Brothers Beer – as well as a good non-alcoholic selection with a mocktail, Karma Kola range and more.
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