8 Places to celebrate the Lunar New Year in Aotearoa

Taking inspiration from traditional Malaysian hawker food, Madam Woo serves up big, fresh flavours in a vibrant, fun and modern setting.

Award winning Kiwi chef Josh Emett and successful restauranteur Fleur Caulton, opened the doors to the first Madam Woo in Queenstown in 2013. Since then, they have opened more Madam Woo's, located all around the country.

Sai was founded under the simple concept of the food we grew up with and which we long for.

Some special dishes which we would ask our mums to cook for us after being away from home for a long time and also some modern dishes which we have created to suit the Thai palate, especially for Australian and New Zealand diners.

Sai Eatery is Napier’s newest Thai dining experience and is the sister restaurant to Sai Thai Table and Tea in Old Bar, Australia.

We offer a modern menu to our customers. Freshness and flavour are never compromised with the delicious, vibrant menu being matched equally with a stunning décor and excellent service.

A clever recreation of Southeast Asian fusion; a destination on Ponsonby Road.

Recreating the mood and experience of this magnificent time and place, Mekong Baby is designed with unique roughened floors, crudely painted walls with the interior simple, yet elegant. Nostalgic prints of life in Vietnam cover the walls, highlighted with the glow from the mood lighting, centred around the marble bar. With seating for as many as 80 guests in the bar, 60 in the restaurant and 30 in the Mekong function room.

Authentic and Traditional Vietnamese Cuisines.

Cocoro means 'the heart and soul' in Japanese, we have chosen this name because we aim at providing our food and service with all our heart and soul. Cocoro is located on a quiet side street off the busy Ponsonby Road, in an old brick building. The restaurant seats a maximum of 40 people with tables along the walls, and a large communal table in the middle. The large communal table is designed so that couples or smaller groups sit on the same side next to each other for a more intimate experience. At dinner service, we place our focus on providing an 'ichi-go ichi-e' experience with our course menus, therefore reservations are only taken with one of our 3 course menus, the degustation course, the sushi and sashimi course. and our Signature course.

A la carte menu is available for dinner with our 'Tapas' menu but reservation is onlyavailable on the day.

We are also open for lunch services with a la carte menu, reservations are welcome.

Our wine list covers wines from New Zealand and other parts of the world with an emphasis on organic/biodynamic varieties. We also have a wide range of Japanese Sake, only 'Jun Mai' pure rice sake is served.

Inspired by their fathers’ heritage and hospitality successes, Dragonfly is the realisation of a dream. It represents 3 years of planning and research for the concept, interior design, food, beverage, service style and location and is the result of an exciting and creative collaboration between restaurateur brother and sister team Brent Wong and Tania Siladi. “At Dragonfly, we have created a place that we are passionate about and that emulates our past, present and future”, said Tania Siladi.

The overall mood at Dragonfly is sophisticated, relaxed and chic. Knowledgeable wait staff, trained in all aspects of the menu, encourage diners to share dishes and order for the table rather than the individual.

Nyonya cuisine is acknowledged as one of the earliest examples of fusion food, with the Penang Nyonyas artfully blending their cooking techniques and ingredients from the Chinese, Malays, Thais and Southern Indians. Penang Nyonya cuisine, which is not shy of flavours or fragrance, is famous the world over and highly sought after by visitors to Penang.

Cooking from the heart, we strive to continue the traditions and family recipes handed down through the generations. Apart from this, we also proudly bring you our handpicked selection of the best street foods from Penang, ones that have placed Her on the world culinary map.

At Little Penang, we take pride in our food, lots of pride. Lai chiak; Come dine with us.

White + Wong s east meets west cuisine takes classic street foods from China, Hong Kong, Vietnam, Malaysia and Thailand - the noodles, soups, curries and delicious dumplings - and created an eclectic menu to pick and choose from to suit.

Flavoursome massaman and red curry pastes made from scratch. Oysters, and sashimi with freshly ground wasabi root. We're not purists, so if it s tasty, White + Wong s are steaming it, frying it and serving it up fresh and fast. In some dishes you ll find untouched classics like the bang bang chicken, and BBQ pork buns, while others, whole Peking Ducks, numbing & fragrant prawns and BBQ meats are our take on Chinese street food, tweaked and re-imagined.

White + Wong s brings big and fresh Asian flavours to the central viaduct, right on the water.