Advieh
Where? Advieh (Auckland CBD, Auckland, New Zealand) Map Menu
When? Friday February 28, 2025
Who? My parents
Food Style? Middle Eastern
The vibe of downtown Auckland has changed quite a bit over the years. These days, it feels like mid Queen St, around Aotea Square, has been abandoned in favour of the waterfront. There used to be so much more busyness and liveliness around the Imax Theatre, but with Britomart being the transit hub of the city, and the opening of Commercial Bay, that area has become far more popular and trendy. One of the restaurants that has opened up is Advieh, specialising in elevated Middle Eastern cuisine. Advieh takes its name from a Persian spice blend, and it's connected to the Intercontinental and Commercial Bay. One of my good friends, whose palate I have come to rely on again and again, and she has never failed me, has recommended this, so I'm eager to check it out with my parents. We're seated near the entrance, but it’s incredibly noisy and unfortunately there’s no other seats available away from the three large tables of middle aged white people. Despite all this, I can hear the expediter at the pass yelling orders to the kitchen, and somehow I find that fascinating.
We've ordered a wide selection of food, and for some reason I haven't learned that my parents don't actually eat that much these days. My friend kept raving about the duck, so we order it first so it has time to be prepared. Our appetizers arrive quickly soon after we place an order for those. The mains will take quite a bit longer so it’s good we’ve got some food now.
Appetiser #1
Chicken liver baklava: filo, pistachio, pickled gooseberry, Manuka honey
That honey comes through beautifully. I love this fusion of Persian flavours with local, Kiwi ingredients. Manuka honey has such a distinct flavour to it. It’s rich and decadent with the filo and pistachio adding some great textural elements.
Appetiser #2
Crispy kataifi: scampi and crayfish, tarragon mayo
It’s delicious, that seafood is so smooth and it cuts like butter. The crispiness of the coating is a nice contrast. Dad has found a large shell in his portion however.
Appetiser #3
Line caught kingfish: Lebanese cucumber, dill oil, mint, buttermilk
It’s fresh and piquant with the yogurt helping to cool it back down. Fantastic balance but I wish the acidity was stronger. Dad is a little surprised at how small the portion is, but I'm really not concerned because I know there's a lot of food still to come.
It’s been over 30 minutes after we finished our appetizers but that has been a productive time to plan my parents' trip to Canada later in the year. The waitress asks if we want the duck carved next to the table and I say “yeah?” because I don’t really know any better. I'm excited for some tableside action though, but as a result of this request, the chef is a bit under pressure from the three large tables next to us so the head maître’d informs me that the wait will be a further 20 minutes. In exchange, she will provide some snacks so we don’t get too hungry. I agree to the wait, I don’t really mind and I think this will be an interesting experience.
Surprise Appetiser #4
Cheese and Pide
Well I can’t complain because it’s free but I don’t need to. It’s delicious. Rich and creamy and some definitely salty notes with the freshness of the tomato helping to balance it out. The bread is aromatic with spices and has a lovely soft but dense texture perfect for going with the cheese. I love the crunch from the cashews.
Finally, the chef arrives bearing a delicious-smelling duck breast on a chopping block. We are so ready.
Mains #1
Whole dry aged duck: aromatic leg tagine, honey glazed witloof, barberries, black lime
It’s worth the wait. It looks so impressive and the taste is phenomenal. It’s got a range of flavours from the sweetness of the honey and bitterness of the berries to the salty and umami of the jus. The manuka honey comes through nicely again and adds that Kiwi flair to this Middle Eastern dish. The duck is from Mercer, a mere 40 mins south of Auckland, so it's as good as local.
The tagine is made with the other parts: two drumsticks and two wings. The meat falls off the bone. It’s slightly spiced and incredibly rich, the pomegranates helping to cut through that nicely. I love the colour contrasts with the pistachio and pomegranate.
Mains #2
Fried cauliflower: hawaij, curry leaf, walnut, lemon
Crispy curry leaves are such a delight, it’s such a common feature in Malaysian cooking. The cauliflower is so soft and appetising without being too overpowering and it compliments the duck perfectly.
We’re stuffed. We have a few slices of the duck breast and tagine to take home. But what an experience. Such an interesting set of flavours and phenomenal presentation. Thanks for the recommendation, Amy!
Posted by Jeremy at 6:51pm on Thursday October 23, 2025 :: 0 comments :: 
Chikos Restaurant and Cafe
Where? Chikos Restaurant and Cafe (Henderson, Auckland, New Zealand) Map Menu
When? Thursday January 23, 2025
Who? Dad
Food Style? Pacific Rim Cuisine
Chiko's has been running for close to twelve years now, and the couple in charge are still going strong at their place out in West Auckland. With wife Chiko's Japanese background and husband Roberto's Filipino heritage and French training, the restaurant showcases a fusion of Pacific flavours with elegant, refined techniques. They’ve won several awards for their food, and I've been here many times with my parents to enjoy their seasonal menus.
It's a fine summer day and to start the meal off, I’ve ordered a lychee rose mocktail. It's slightly effervescent, but sweet and pleasant to drink, without the flavours being too overpowering.
Mains #1
Prime beef scotch fillet steak: mustard hollandaise, crayfish wonton, herb vegetable, crispy potato chips, beef jus
I've chosen the steak for mains. Though I asked for medium rare, it is a little on the undercooked side, with the fat needing to be more rendered. The presentation is fantastic though, with a myriad of colours and textures that blend really well together. The lobster wonton is super tasty, without losing the sweetness of the protein inside the deep-fried wrapper. I love the puree and jus, they're rich and delectable, and the fries help to bulk out the meal. There’s always a risk that fusion causes confusion with the flavours becoming muddled or being too jarring but here they complement each other really well. Though the plate might seem a bit small, the ingredients skew rich, so it does fill you up - but I do have room for dessert, naturally.
Mains #2
Chikos style kare kare: tender braised angus beef shin, rich annatto garlic peanut gravy, selected vegetables, chili coconut bagoong, fragrant jasmine rice
Dad is a little disappointed with his meal though. It's a bit dry and his flavours didn't harmonise as well as mine. A pity, because we know the calibre of the chef and the restaurant, and they've definitely done better in the past.
Dessert
Mango pudding
We request dessert and the dessert tray is brought to the table. The samples look so good that the neighbouring table starts ogling even though they have yet to receive any of their food. I’ve ordered a mango pudding because I can't get enough of that summer vibe, and it’s a wonderfully hot day, which makes me super happy to be here in Auckland and not Toronto. The pudding is creamy and well balanced with some great crunchy textures mixed in. I love the passionfruit custard. At $18, I do think it's quite overpriced, but it was a nice, sweet way to end the meal.
Overall, it feels like the standard has dropped over the years, but it's tough for the hospitality industry at the moment, and we're trying to support local as best as we can. The cost of living has gone up, especially fresh produce, so it's no surprise that it's harder for restaurants to survive and make profit in this kind of economy.
Posted by Jeremy at 5:05pm on Thursday October 23, 2025 :: 0 comments ::
Gochu
Where? Gochu (Britomart, Auckland, New Zealand) Map Menu
When? Wednesday February 15, 2023
Who? My Parents
Food Style? Korean Fusion
A newcomer to Auckland’s food scene, Gochu boasts modern, stylish NZ fare with Korean influences in a casual space in Commercial Bay. Gochu of course, means chilli pepper in Korean, which is where we get gochujang, the chilli paste, from. They've got a well-structured degustation with ten dishes, showcasing great pairings between protein and vegetables, and that's what my parents and I are going for tonight. Their menu is matched with an extensive list of alcoholic drinks, but I've opted for a mocktail since I'm the driver for the evening.
Mocktail
Something Fruity - pineapple, cranberry, passionfruit, lime, soda
Yeah it’s fruity alright. It’s got a nice tartness to it, the cranberry really coming through. It looks very pretty.
Appetiser
Rice crackers with tofu cream
The tofu cream is really odd and is essentially mayo with a distinct tofu flavour. It takes a while to get used to the taste, it's missing that egginess and body that mayonnaise has.
First Course
Grilled pork belly ssam
This has a really nice savoury flavour from the gochujang. It's tasty and reminds me of a nigiri. The cabbage has been pickled to balance the richness of the pork.
Second Course
Cured kingfish, apple and anchovy consommé, chilli, shallots, crispy seaweed
That broth is fantastic and vibrant, there's lots of acidity to go with the seafood. It's very appetising. The amount of chilli is perfect, the fish is smooth and satisfying.
Third Course
Seared scallops, smoked crème fraîche, apple, finger lime
The smoked crème fraîche is very odd by itself, but it pairs well with the scallops and helps to accentuate the charred taste from the sear. It's creamy and balanced well by the tart elements like the granny smith apple and lime.
Fourth Course
Fried chicken slider, gochu mayo, korean pickles
That sauce is amazing, this is fusion at its finest - a pairing of two different cuisines coming together harmoniously. The chicken itself is crispy on the outside and juicy on the inside, the bread is soft and buttery. I'm having a really good time, and I want three more of these.
Fifth Course
Crispy eggplant, doenjang glaze, tofu cream, sesame
The eggplant has a great texture, and the tofu cream is more suited with this dish than with the rice crackers. Doenjang is a bean curd paste that is similar to miso, the glaze here is tasty and savoury, but not as orgasmic as the Gochu mayo in the sliders.
Sixth Course
Chargrilled pork ribs, soy glaze, spring onion kimchi
This has a beautiful, intoxicating smell. I love the crispiness of the crust and how succulent it is on the inside. That spring onion kimchi elevates the perfectly cooked meat. It's one of those dishes that begs the use of hands over utensils, and I'm determined to get the most out of these ribs. It's definitely finger licking good.
Seventh Course
Heirloom tomatoes, fennel, korean mustard, chilli
I love the vibrant, summery colours - this shows good use of local, seasonal produce. The fennel provides a nice pepperiness, and I'm a big fan of the mustard and chili oil combo, but it doesn’t quite match the flavour of the tomatoes and fennel.
Eighth Course
Wagyu skirt, soubise, pickled shiitake, crispy oyster mushroom, perilla
The wagyu course takes a while to come out but it’s very good. It's got a delicious umami taste, and is very meaty and satisfying. The crispy oyster mushrooms are surprisingly good, and I don't even like mushrooms. I love the crunchy perilla; it’s like a refined teriyaki sauce that isn’t sweet, and it’s very good and beefy. The rice is a much needed starch to soak up that sauce.
Ninth Course
Grilled brocollini, doenjang, rice crumb, lemon
There's a lovely crunch from the puffed rice. I've seen this vegetable done with almonds, but using rice is more on point for this style of cuisine. The sauce is light and doesn’t clash with the wagyu sauce.
Tenth Course
Burnt cheesecake mousse, basil, crispy rice, rhubarb granita
This is a very strange combination of flavours and textures. There's the sweet component from the mousse, which tastes deliciously caramel-like, and is more the texture of smooth peanut butter. The rhubarb granita is quite tart and doesn't match the flavour of the mousse at all, and then there's the crunchy rice. It’s not unpleasant, just very perplexing. I think this would have been better if they had used a flavour like injeolmi instead of rhubarb, which is a flavour I find in many of Toronto's bingsu stores. In fact, they do serve a bingsu here, it's just not part of the degustation.
All in all, a very strong meal, with a slightly disappointing dessert to end the night.
Posted by Jeremy at 2:03pm on Tuesday March 5, 2024 :: 0 comments ::
Milse
Where? Milse (Britomart, Auckland, New Zealand) Map
When? Wednesday December 30, 2015
Who? My parents
Food Style? Dessert
Honestly this place makes me so happy. The menu changes quarterly to reflect the seasons and whatever fresh fruit is currently available, and that only serves as a bigger incentive to go there multiple times over the course of the year to see what's on offer. Limited time events at its finest. I'm back with my parents, who, despite not being big dessert fans, almost always have a good time here.
My Choice
Apple: Brown butter, prune, toffee
Full of great traditional flavours: spiced apple, brown sugar, dates and great textures and crunch that bring out the main fruit. A really nice and warming dessert that hits the soul.
Dad's Choice
Triple Chocolate: Hazelnut, grapefruit, graham cracker
Decadent and rich, chocolate is well celebrated with a variety of interesting flavour combinations and textures: soft, moist, crunchy, silky, gooey. The chocolate spaghetti was a fun addition on the plate, but in reality it was just chocolate piping. A real work of art and a lot going on here. It was my favourite of the three desserts we ordered.
Khim's Choice
Citrus: Pistachio, elderflower, mascarpone
Well balanced tart and bitter flavours, with some clear citrus notes present only in the second spoonful I had. I thought the meringue added a good amount of sweetness and texture. Quite reminiscent of Muse's Textures of Mandarin dessert that they won from Wellington on a Plate 2014.
Posted by Jeremy at 11:04am on Monday September 26, 2016 :: 0 comments ::
Tatsumi
Where? Tatsumi (Newmarket, Auckland, New Zealand) Map Menu
When? Tuesday December 29, 2015
Who? My parents
Food Style? Contemporary Japanese Fusion
I'm back at Tatsumi with my parents for their annual Christmas dinner special: an eight course degustation showcasing some of the best Japanese food that Auckland has to offer. I'm never disappointed when I'm here, and I'm looking forward to gorging myself with all kinds of delicious meat and fresh seafood.
First Course
Amuse bouche
A simple smoked salmon pastry that was rich, creamy and crispy. A light way to start the meal and tantalise - or amuse - the taste buds.
Second Course
Treasure Box: Chef's choice of six kinds of appetizers
I love these little samplers that give me variety over quantity. The caramelised lotus root is nice and crispy, and I really like the accompanying sesame flavour here. The oyster in the bottom right is fresh and salty and sweet, and the soy sauce jelly is exquisite and such a great addition. The chickpea tofu to the left of the oyster is interesting, but I prefer the texture of regular tofu - it was a bit grainy. The three fish appetizers - the tuna, the whitefish, and the tempura battered alfonsino fish - are all solid dishes, and very enjoyable.
Third Course
Beef Tataki Carpaccio: seared raw beef, wild rocket, wasabi cream, truffle oil, balsamic soy, walnut, sliced parmesan
Fantastic truffle and cream flavours, with an ever so subtle hint of wasabi to round off a great dish. The nuts and rocket added a nice crunch.
Fourth Course
Variety of sashimi: three kinds of raw fish (salmon, tuna, yellowtail) with fresh wasabi and premium tamari soy sauce
A simple dish transformed into a masterpiece with an amazing set of garnish - lotus root, seaweed, sprouts and microgreens - that was both equally delicious and pretty. The fish is so fresh that it almost isn't like fish at all. I've never had prawns as sashimi before, but it was my favourite of the seafood in front of me.
Fifth Course
Tempura Calamari Salad: squid ink battered calamari, mango salsa, Thai style dressing, spicy miso mayo
I find squid ink a little gimmicky and more often than not, it's purely used for theatrics. The salad itself is light and crunchy and refreshing, a good pause before the heavy mains are served. The squid is okay, and it's not the best I've had (that would have probably been at Wellington's Crab Shack) but it's still appetising. I guess the squid ink makes the batter heavier than usual and I wasn't really a fan.
Sixth Course
Steamed Blue Cod: with prawn, tempura battered stuffed lotus root, Yuzu citrus flavoured shiitake mushroom dashi sauce
The smell was amazing, rich and seafoody. The rice crisps are so good, and the fish is fresh and has a great bite to it. The star of the dish however, is the lotus root with pork stuffing. I cannot get enough of it. The broth is incredibly fragrant and tasty, and reminds me of shark fin soup. I can detect the citrus from the Yuzu, and it balances the flavours perfectly. Yum!
Seventh Course
Slow Cooked Braised Beef Cheek: Japanese taro gnocchi, pumpkin puree, tempura asparagus
A hearty dish, very reminiscent of goulash. The meat pulls away easily and is tender and tasty. The gnocchi is bouncy and perfect for soaking up the rich sauce.
Eighth Course
Green Tea Fondant and An-Nin Three Tier Blancmange
I've been here so many times that I've tried all the desserts already, so between the three of us, we had one blancmange (plum wine jelly, almond blancmange, mango milk pudding) and two green tea fondants (with Kohu Road vanilla ice cream and candied sliced orange). The fondant is the house speciality and it's easy to see why - its so rich and dense and gooey, very much like liu sa bao, the duck egg yolk custard steamed bun you get at yum cha. Absolutely divine. The blancmange is refreshing and fruity, a very pleasant way to end the meal.
Another exquisite and very enjoyable time at Tatsumi. The eight course degustation was $85, with the five course variant only $60. Still one of my favourite Japanese places in the country and have never been disappointed coming here.
Posted by Jeremy at 9:31am on Monday September 26, 2016 :: 0 comments ::
Chikos
Where? Chikos Restaurant and Cafe (Henderson, Auckland, New Zealand) Map Menu
When? Saturday September 12, 2015
Who? My family
Food Style? Pacific Rim Cuisine
Chikos is one of my favourite West Auckland eateries. They are relatively new to the scene, opening up in 2013, but have made a big impact to the cuisine on Lincoln Road, attracting foodies from all over the city. The owners, Roberto and Chiko, after whom the restaurant is named, actually used to hire suits from my parents' shop on Albert Street when Roberto worked at Sky City. We have been here several times in the past and have always enjoyed ourselves, and on this day, we are here for Khim's [redacted]th birthday.
The cuisine here is unlike many I have seen across the country. Chikos presents Pacific Rim cuisine - namely Filipino, with Japanese and French influence - with beautiful, fresh New Zealand produce on a plate. The presentation is always top-notch and the food is delicious to match - Chikos chefs have taken out the Chef of the Year award in both 2014 and 2015. The menu is ever-changing to match the seasons, and I can't stress how amazing this is. I love restaurants that take advantage of the awesome produce we have here and it shows how innovative and creative the chefs are.
I've opted for the Chef's Tasting Set Menu, which is a three course dinner.
Entree
Triology of Ora King Salmon: turmeric cured, cane sugar soy teriyaki, pickle walnut tartare, black garlic aioli, kinako cream & chili toast
Fantastic presentation, as usual. This dish is actually a competition entry, and there's no doubt as to why - there's a wonderful set of flavours on the plate, showcasing the many different aspects of salmon. There's plenty of freshness, fruits, herbs, sauces that all work together to celebrate the main protein. All the elements have been skillfully selected and purposefully put on the plate, and you can see the care and finesse and skill evident in front of you. What a lovely way to start the meal.
Mains
Lamb Shank Pochero: creme celeriac, yellow millet, bacon banana, confit brussel sprouts & garlic, apple yoghurt, pinot noir reduction
The meat is falling off the bone, as it should be, and beautifully pink. Plenty of rich flavours that the wine has brought out, the meat is succulent and juicy, and the lamb skin with potato inside is absolutely divine. I really appreciate the simple elements that help balance the dish, like the fruit, brussel sprouts and yoghurt, but wouldn't have minded a bit more of this to mellow out the jus. Another masterfully executed dish.
Dessert
Hazelnut bavaroise, salted caramel bavaroise, Sri Lankan cinnamon brulee
Very classic French desserts with wonderful creamy and chocolate flavours. The salted caramel is my favourite of the three, and the perfect balance of salty and sweet. I'm not sure what is particularly Sri Lankan about the brulee, but to me it tasted very much like an ordinary - but still very good - apple crumble.
All in all, this three course meal and complimentary sparkling wine came to $60, which is a bargain for how amazing everything was. It wouldn't be a stretch to think this was a fine dining establishment, based on the calibre of the food, but the atmosphere is so casual and warm, and the prices are very reasonable, which is very West Auckland. Highly recommended, and always such an enjoyable experience here.
Posted by Jeremy at 9:02am on Monday September 26, 2016 :: 0 comments ::
Back to Milse
Where? Milse (Britomart, Auckland, New Zealand) Map
When? Wednesday December 24, 2014
Who? My parents
Food Style? Dessert
My parents had never been to Milse (they aren't particularly big dessert fans) but after hearing me rave about how elegant and light their desserts are, they decided to give it a try. They were certainly busy on Christmas Eve of 2014, but we did manage to secure a table just around 9pm. It was good to see a fresh change in their menu, incorporating some great seasonal flavours and fruits. I love when restaurants are constantly inventing new dishes and actively expanding their menu, and especially when they take advantage of what's readily available in local markets. It shows an extra layer of expertise and dedication.
My Choice
Blueberry: Caramelised White Chocolate, Sorrel and Olive Oil
When I went to Milse with Mike and Mel, we were amazed to see a gigantic ball of awesome being served on one of the plates. We discovered that it was the carrot cake dessert and we vowed to have it the next time we came to Milse, so when I came here with my parents, I immediately asked if I could get the carrot cake one with the large ball on top; the waiter replied that they've actually shifted the large ball to the blueberry dessert, so I chose that instead. No regrets at all - great summer flavours, refreshing and creamy, subtle olive oil cakey bits with a good variety of textures showcasing all the different styles of dessert. The presentation of this was stunning and most impressive.
Dad's Choice
Kalingo 66%: Chocolate, Salted Caramel, Hazelnut, Kiyomi and Jasmine
Essentially the same as what Mike chose last time, and similar to how I remember it tasting - still odd with a hint of orange peel piercing the dark chocolate. The 66%, we learned, refers to the percentage of cocoa in the dark chocolate. I really loved the hazelnut finish on this, and wish it was stronger.
Khim's Choice
Bahibe 43%: Chocolate, Cherries, Macadamia and Vanilla
Another immaculately presented dish, the Bahibe had a nicer chocolate and nut flavour than the Kalingo. Again, there was a good variety of textures that gave the dish depth and complexity. Good to see the use of cherry in here, giving the dessert a great summer essence.
Posted by Jeremy at 1:43am on Friday February 6, 2015 :: 0 comments ::
Tatsumi
Where? Tatsumi (Newmarket, Auckland, New Zealand) Map Menu
When? Tuesday December 23, 2014
Who? My parents
Food Style? Contemporary Japanese Fusion
Tatsumi are originally from Christchurch, but made the move to Auckland after the devastating earthquakes forced them out of the red-zoned central business district. Newmarket should be glad to have them; their menu has been refined for over 17 years and brings an exquisite, contemporary freshness to traditional Japanese cuisine unlike anything I've ever had before. I took my parents here for Tatsumi's Christmas Degustation; Khim opted for the five course variant, while my father and I took the full eight courses.
First Course
Amuse Bouche
Today's amuse bouche was a shot of thick tomatoey juice, sour and tangy with plenty of fresh herb flavours, and a spoon of trevally, strong and salty with a good bite.
Second Course: Treasure Box
Chef's Selection of Six Appetizers
Today's selection was mushroom and deep fried monk fish, beef tataki, tuna tataki, tempura oyster, mussels and lotus root and sesame green bean. Each individual appetizer had its own unique, delicate flavour; the seafood, I remember, was full of natural flavours highlighted with whatever mayonnaise, sesame or soy accompaniments. The standout dish to me was the tempura oyster - amazing texture on the inside and outside. Looooove oysters.
Third Course (Eight Course Menu): Rainbow Sashimi Summer Roll
Fresh Tuna, Salmon, White Fish, Shiso Leaves wrapped with Rice Paper, Japanese Pickled Plum Miso Sauce, Soba Seeds, Crispy Shrimps
The choice of plums in the ingredient list is truly inspired, giving the dish some wonderful personality, and a real summery essence. The fish was fresh and shrimp was deliciously crispy. They balanced umami, salt and sweet so well here, with a fine smokey finish in the soba seeds. This wasn't just a fantastic symphony of flavours, it was a work of culinary art, full of colour and pizzazz.
Third Course (Five Course Menu): Variety of Sashimi
Three Kinds of Sliced Raw Fish with Fresh Wasabi and Tamari Soy
There's something wonderful about the way the Japanese do sashimi. The texture is perfect and smooth; the fish meat is void of bones and fat and roughness, and when wasabi is freshly made instead of recomposed from powder and water, it definitely makes a difference to the meal.
Fourth Course: Crispy Kadayif Wrapped Blue Cod
Grilled Prawn and Hokkaido Scallop, Cherry Tomato Compote, Miso Flavoured Beurre Blanc Sauce
Oh my goodness, the sauce was amazingly rich and buttery, fantastic complimenting textures with the crispiness in the kadayif and the soft meaty flesh of the cod inside. This was super tasty, and balanced nicely with the fresh greens and sweet tomato compote. This also had a really good summery feel to it, and I love that simple gestures like that give the food so much personality.
Fifth Course: Canterbury Wakanui Beef Steak
Marinated Mushrooms, Asparagus, Japanese Picked Plum Flavoured Grated Daikon Radish, Shiso Leaves with Ponzu Sauce
Good, solid chunks of meat with an incredibly tantalising sauce. I have to admit that I am not a fan of mushrooms, and these were gifted to the nearest neighbouring plate in return for more meat. The asparagus was pretty tasty too.
Sixth Course: Scampi Miso Soup
Tatsumi's Scampi Miso Soup is something special, and I think what I appreciate the most about this is that they've gone out of their way to make this feel truly homemade and different to what you'd get from other Japanese restaurants. One thing that struck me was the subtle addition of orange peel - superb! The scampi provides some wonderful seafood flavouring to the soup, and despite my best efforts, I was unable to suck any meat out of the shell.
Seventh Course: Nigiri Sushi
Salmon, Tuna and Scampi Nigiri Sushi, Fresh Wasabi and Tamari Soy
From left to right, tuna, scamp and salmon. This was sweet with not too much of a fishy flavour. Great and fresh, with some really potent wasabi - just how I like it!
Dessert #1: Yuzu Meringue Tart
Japanese Yuzu Citrus Flavoured Meringue Tart, Mascarpone Mousse, Berry Sauce, Pistachios
In order to maximise our variety, we decided to ensure we each had different desserts so we could sample the most from the menu. My choice was an ordinary meringue tart with extraordinary ingredients; a well-balanced dessert that wasn't sickly sweet like many similar meringues made from lemon curd. The liquor is definitely gave it that wonderful bitter alcoholic finish that made this so appetising. The vanilla cream was sublime, rich and intense, as if it was the embodiment of vanilla essence.
Dessert #2: An-Nin-Blancmange
Plum Wine Jelly, Almond Blancmange, Mango Milk Pudding
Blancmange is a pudding made from milk or cream, but thickened with sugar and gelatin until it becomes quite jelly-like. Khim was hesitant about this initially, but was won over by its refreshing, summer flavours. Simple and elegantly presented, this dessert was a pleasant surprise.
Dessert #3: Green Tea Fondant
Kohu Road Vanilla Ice Cream, Candied Sliced Orange
Perhaps their most famous dessert, dad's choice of dessert was as good as it's ever been. I was so impressed by the candied orange slice. The fondant is quite dense and cakey, with a beautifully thick gooey texture on the inside. The green tea really polishes the sweetness off so nicely with a hint of bitterness, but you might not like this if you're not used to this flavour. The three elements on the plate - orange, berry/vanilla and green tea - complimented each other perfectly. A truly inspired dessert.
This would have been my third time to Tatsumi and I have never been disappointed. Presentation and flavour is impeccable; each plate overflowing with vitality and personality, and so beautifully crafted on a simple dish. Thoroughly enjoyable, a full 10/10 experience.
Posted by Jeremy at 11:27am on Wednesday January 28, 2015 :: 0 comments ::
Milse
Where? Milse (Britomart, Auckland, New Zealand) Map
When? Saturday September 20, 2014
Who? Mel and Mike
Food Style? Dessert
I had heard a lot of great things about this fancy dessert place in Britomart, so still a little hungry from the Orphans Kitchen meal, Mel and I headed down to Britomart to see if we could get a table at Milse. Forty-five minute wait, they said - no problem, I said! We ended up rescuing my workmate Mike from the Green Party's election night party and bringing him to Britomart with us. The entire ordeal of driving from the waterfront area to K Road, finding a park, navigating through the greenies, grabbing Mike and heading back down to Britomart pretty much filled the waiting time, so when we got there, they had three seats for us. The place is quite tiny and cosy, seating at most maybe twelve people, but they are moving to a bigger place in the near future.
As we were lead down the corridor, I noticed the rows and rows of amazing pastries and colourful desserts in the takeaway cabinets, and I knew I would be in for a good time. Our seats were right up against the bar, looking directly into the kitchen and preparation area where the chefs were assembling their desserts. This was probably half the experience - seeing the meticulousness and care that goes into creating artforms like this. The three of us chose a dessert each and opted to share amongst ourselves.
My Choice
Valrhona Ivoire 35%: Lemon, Olive Oil, Thyme, Almond
The lemon and thyme sorbet was the central focus of this dish, and was accompanied by the soft white chocolate frozen foam at the top, and olive oil slices throughout. It was absolutely amazing, a perfect balancing of sweet and sour that sent shivers up my spine. The almonds and biscuit added some depth to the textures. This was my favourite of the three we ordered that night, and luckily so, because it was my choice.
Mike's Choice
Valrhona Kalingo 65%: Jasmine, Hazelnut, Caramel, Kiyomi
Wonderfully rich and totally smitten by the caramel, hazelnut and chocolate flavours prevalent in the dish, but ever so slightly confused by the jasmine and mint presence. It was nice, just very odd.
Mel's Choice
Kumquat: Kumquat, Lemon, White Chocolate, Cardamom
The objective here is to present the kumquat in several different textures and with matching accompaniments. There's kumquat cheesecake and dehydrated kumquat, with the lemon gel and lemon sorbet, the white chocolate ganache and the cardamom crumble. Brilliant citrus flavours and complex textures, but just didn't have that wow factor that the Valrhona Ivoire had.
As we ate, we watched more desserts being prepared in front of us. The one that caught our attention was the carrot cake dessert - it had a giant frozen orange ball filled with cream, and that looked the most spectacular. Definitely one to come back to so I can try everything, and also look at taking away some gifts too! Again, I ended up talk to the lady at the front counter and just really appreciated her passion for what she did and the way she talked about the food. I mentioned I was from Wellington and talked about Louis Sergeant, and that itself sparked a fresh new conversation about patisseries and delicious things. Absolutely blown away by the fantastic presentation and solidly enjoyable desserts, it's easy to see why Milse is so popular.
Posted by Jeremy at 8:48am on Sunday October 12, 2014 :: 0 comments ::
Orphans Kitchen
Where? Orphans Kitchen (Ponsonby, Auckland, New Zealand) Map
When? Saturday September 20, 2014
Who? Mel
Food Style? Contemporary
I always enjoy my foodie excursions with Mel, she shares the same excited tone of voice when talking about food as I do, and for some weird reason, she enjoys how my face goes from a pensive "I'm thinking really hard about the complex flavours in this dish" to an ecstatic "oh my goodness this is amazing". Mel recommended this place to me, and I had heard good things about it, so we gave it a go. We were greeted by a man with a very fine moustache, which made it feel just like the Wellingtonian hipster scene - I later learned that this was Josh Helm, one of Orphans co-owners. We sat down and chose the Chef's Menu - a six course sampling menu.
First Course
Trumpeter Fish, Pear, Witloof and Pomegranate
It's a little difficult to see, but the fish is sitting just near the pear on the right. What stood out to me in this dish is how beautifully sweet the pomegranate seeds were, a fantastic complement to the fish. The witloof and pear were delightfully crispy, and the fish had a really nice bite to it.
Second Course
Piper, Radish, Shallots, Watercress and Olive Oil
The piper reminded me of sardines - similar texture, the meat kinda breaks away quite easily and it had heaps of small bones strewn throughout the fish. Not particularly a fan, but I think the simplicity of the dish won me over. The ingredients were fresh - the radish being especially crispy and sweet.
Interlude
House-baked Ciabatta with Burnt Butter and Ash Salt
The only other restaurant where I have taken pictures of the bread is Logan Brown in Wellington. Not only was I blown away at how soft and heart-warming the bread was, I was amazed at the concept of "burnt butter". It had a wonderful caramelised flavour to it, with some great smokey essences that were brilliantly highlighted by the ash salt. It was seriously the best bread and butter combo I've ever had.
Third Course
Braised Venison, Beef Brisk, Rainbow Chard, Feijoa Chutney and Mash
The venison is wrapped inside the chard and I didn't have the heart to take a second picture of the dish with the leaves opened. The meat is incredibly tender and the feijoa chutney was an interesting addition to the plate - it was perhaps a bit too sweet for me or felt misplaced. The beef brisk was much like jerky, but the thin strips there made it feel more crispy than chewy.
Fourth Course
Beef Skirt, Kale, Red Cabbage, Black Garlic
This was absolutely delicious. The black garlic dollops on the side were incredibly tasty and I could not get enough of that stuff onto the beef, which like the venison, was incredibly tender and beautifully cooked. The kale was crispy and light, and I loved the crunchy texture that it brought to the dish.
Fifth Course
Yam with Kawakawa Mayonnaise
Just some good, wholesome deep-fried carbs with a rich sauce.
Dessert
Kawakawa Marshmallow, Kiwi Fruit Sorbet and Malt Crumb
I loved the presentation of the dessert. The kiwifruit flesh is replaced by the icy sorbet and is coated by the fluffy marshmallow. Mine was a bit too frozen, and it was a little difficult to dig out - Mel's seemed fine though. The malt crumb took the edge off the tartness of the kiwifruit and gave the dessert more body.
Fantastic meal overall. Each dish they brought out was accompanied by a short spiel about the dish's ingredients, and I appreciated the way the waiting staff presented their little excerpt. I mentioned to one of them that I was from Wellington and talked a bit about Wellington on a Plate, and I said the culture at Orphans reminded me of the philosophy that many Wellington restaurants have. It's about the food and the local produce, and what's in season and what's fresh. The flavours are so varied and eclectic yet they've been brought together in ways I wouldn't have imagined would gel, and I really enjoy being challenged like that.
Posted by Jeremy at 8:09am on Sunday October 12, 2014 :: 0 comments ::