IN BRIEF
Big and fresh Asian-fusion on the Tāmaki Makaurau waterfront.
WHY CHOOSE THIS RESTAURANT?
With a surprisingly constant stream of new openings to choose from in Auckland, there is still a lot to love about this slick restaurant that has taken a front seat at the Auckland Viaduct since March 2016. White + Wong’s combines the full lineup of all-stars: Japanese, Vietnamese, Thai, Chinese, Malaysian, Korean, Indonesian and Indian in a recently updated menu that offers the perfect opportunity for a vibrant afternoon or evening in both decor and flavour.
ABOUT THE MENU
To start, a quick bite of a grilled roti with curry sauce is a spectacular marriage of salty, spicy, peanutty heaven, and a Vietnamese beef salad brings comforting pops from the mint, lime, coriander and nuoc cham. The new menu makes a noticeable commitment to providing broader options with the inclusion of a plant-based shumai with shiitake mushroom and cumin, or a filling of Pekepeke mushrooms with makrut lime and fennel sitting alongside the long-term dumpling heroes. A whole crispy fish is spectacular to look at and eat, surrounded by toasted rice, spiced confit tomato, fresh green leaves and grilled chilli nahm jim, and another heavy hitter from the wok is the Big Glory Bay salmon fillet, with peas, edamame, dashi, watercress and pickled shiitake and a side serve of bling from the purple rice crackers. The classics are all still there with oven-roast Peking duck, Chinese crispy chicken or pork belly and braised lamb shank, and a grilled pineapple with coconut panna cotta, pandan sorbet and wild rice clusters raids multi-cultural pantries to blend traditional techniques in a vibrant finish.
ABOUT THE CHEFS
Born and raised in Yangon, Myanmar, head chef Thu Ya has worked at some grand Auckland establishments since 2003 including the Hotel Grand Chancellor, The Langham, Stamford Plaza and Bracu, joining White + Wong’s in 2020. He’s also the talent behind many of the restaurant’s now-iconic dishes. Overseen by Good Group executive chef Anton Leyland – whose award-winning career has taken him from cooking at Tetsuya under chef Martin Benn to delivering first-class menus with Gulf Air and sailing the Hauraki Gulf while feeding hungry explorers on adventure cruises – it is clear that this menu is in the capable hands of two chefs who bring a wealth of understanding with regard to multicultural cuisine.
OF NOTE
Say hi to Renate Metzler out front who has been on the team since the opening and now steers the entire Viaduct ship. And why not head into Sardine for a cocktail before dinner? Its drinks list is extensive and fun.
ADDRESS: 149 Quay Street, Viaduct Harbour, Auckland
Check website for opening hours
SHARING PLATES: $11 – $58
CONTACT: 09 379 6914
WEBSITE: whiteandwongs.nz
