White + Wong's

White + Wong's storefront logo

East-West fusion restaurant White + Wong’s has leapt from strength to strength since opening earlier this year at the Auckland viaduct. With a great location and a menu developed by Chef Stuart Rogan and his culinary team, White + Wong’s has created an impressive offering of Southeast Asian street food inspired dishes.

“We're not purists, so if it’s tasty, White & Wong's are steaming it, frying it and serving it up fresh and fast,” says Stuart. “In some dishes you’ll find untouched classics like flavoursome massaman and red curry made from scratch, bang bang chicken, and barbecue pork buns, while others, whole peking ducks, numbing and fragrant prawns and barbecue meats are our take on Chinese street food, tweaked and re-imagined.”

Project Design International, part of the Southern Hospitality group, was presented with the task of designing an open kitchen for White + Wong’s with an appropriately modern Asian atmosphere. A long window provides customers with an open view into the kitchen, with a duck-holding cabinet sunk into the window, visible by customers and loaded up from the back by chefs.

Southern Hospitality supplied a range of equipment for White + Wong’s fitout, including high-end Britannia extraction hoodsWaldorf and Luus cooking equipment, an Alto Shaam holding cabinet, Mercatus refrigerationStarline dishwashers and a Scotsman ice machine. Luigi Bormioli glasses and Accolade crockery were also supplied for dining.

Website: www.whiteandwongs.co.nz
Address: 149 Quay Street, Viaduct Harbour, Auckland
Phone: 09 379 6914