Finding the right chef to lead a global kitchen is rare. This was the case for SkyCity’s culinary director, Lee Sugiandi, who, after a worldwide search, appointed Huami’s new head chef, He Jia.
Originally hailing from Nanjing, China, He Jia’s storied culinary career includes honing his craft at internationally recognised kitchens, including Hakkasan at Emirates Palace, the Shangri-La, the Four Seasons, and the Rosewood Abu Dhabi. Most recently, He Jia led the kitchen at the world-renowned Mr Chow. The passionate chef’s culinary interest was first sparked in childhood, as he closely shadowed his father in the kitchen, himself a talented chef who cooked for former Chinese leader Deng Xiaoping.
In addition to welcoming a brand new visionary behind the scenes, guests can expect a range of new additions to an already robust pan-Asian menu. While hero dishes like the crispy Peking duck and tobasco prawns aren’t going anywhere in a hurry, new additions include wok-fried New Zealand beef in black pepper sauce, succulent Hokkaido scallops in XO sauce, and sautéed green river shrimp. Among the vegetarian offerings, wild mushrooms with macadamia nuts or spinach egg tofu with oyster mushrooms serve as hearty meat-free alternatives.
“Our goal is to be the very best Chinese restaurant in New Zealand,” explains chef He Jia. “We’re focused on technique and tradition working hand-in-hand, and I can’t wait to welcome guests through our doors.”
“He Jia stood out immediately,” adds Lee, of the anticipated new appointment. “His dishes have real character, and he brings that same artistry into every plate at Huami.”
Huami is SkyCity’s grand homage to Chinese gastronomy, wrapping authentic flavours in contemporary style. The menu spans regional Chinese delights: from fluffy bao that burst with broth to fiery kung pao seafood. The dining room is lavish yet inviting — rich jade tiles, an open duck oven, and the spirited clatter of a busy dim sum service. With an extensive wine and baijiu list and impeccable service, Huami elevates Chinese dining to special-occasion territory while keeping every bite comfortingly authentic.
The inspired new menu items — now available for guests to enjoy — are positioned as a “journey through China”, combining elements of Cantonese and Shanghai cooking through modern techniques and unique flavour profiles.
“Each dish draws inspiration from regions across China,” says He Jia. “From the bold spice of Sichuan to the refined balance of Huai Yang cooking that I learned from my father — every flavour adds to the story.”
