clever, well executed fusion of traditional Asian cuisines. perhaps it was done to make the dishes more palatable to NZ audiences. whatever the reason it worked. the result is a clever take that merges some of the best features of Asian dishes. the Chef clearly understands what makes each cuisine tick.
e.g.
Chinese bao normally consists of pork or duck with green onions and good quality hoisin. Bao here offers other options like crispy fried beef typically found in another Chinese dish, or tofu or chicken. all this inside the softest bao I've ever tasted. perfection.
chicken salad with herbs and apple seems a merge of Thai larb and papaya salad replacing papaya with apple, de-emphasizing the tartness of lime, emphasizing mint, no basil, and hint of roasted ground sweet rice.
spinach fried in a funnel cake-like batter with indian spices typically found in samosas that u can dip into a yogurt tamarind sauce.
lychee lemonade with little debris of lychee that gives it a well balanced flavor of lychee and mint and just enough sweetness and acid to make it refreshing without being candylike or too weak.
yes the food is pricier than normal street food. but it is well worth it.
I generally don't like been approached asking for feedback on the food, but the owner seemed genuinely interested.
I wish this restaurant many successes to come. read more