A prolific waterfront rooftop destination is being taken over by the luxurious Veuve Clicquot for an entire month from the 19th July. SEVEN is set to be transformed into The Clicquot Chalet — Auckland’s edition of Queenstown’s iconic Clicquot in the Snow — and will give Aucklanders the perfect spot to cosy up in over the cold season.
The chalet will be festooned in Veuve Clicquot’s iconic yellow shade that will shine through the grey winter days and offer an exciting escape from what is typically the gloomiest month. Chalet-goers can treat themselves to glittering flutes of Veuve Clicquot Champagne along with divine food pairings that will be on hand to elevate the experience.
Those who have dined at SEVEN will be aware of how capable this eatery is at tantalising the tastebuds, but let us explain for the people who are yet to sample the delicious offering. The dishes featured at the chalet will be a line-up of SEVEN’s most popular items, including the popcorn shrimp, served with creamy yet slightly spicy sriracha mayo and finished with fragrant fried basil and chives, the beef tataki with black truffle dressing, the Big Glory Bay salmon taco and the infamous chicken katsu bao.
Taking things up a notch, Veuve Clicquot and SEVEN have also conceived the ultimate winter treat — a Valrhona chocolate fondue served with pillowy marshmallows which, alongside the blankets and throws that will be available to bundle up in, will really set the mood for the ideal wintry retreat. Crisp drinks, delicious food and rousing tunes spun by SEVEN’s resident DJ, Soraya LaPread, The Clicquot Chalet is set to transport us mountain-side and will be open from Tuesday to Saturday until 19th August.
If the chalet has you impressed, you’re bound to enjoy the main Clicquot in the Snow festival in Queenstown — missing out would be a missed opportunity. This is the ninth time the hotly-anticipated festival has been put on, and it’s not too late to buy tickets for this year’s iteration. Click here to find more information.
SEVEN
Level 7
Seafarers Building
52 Tyler Street
Auckland
A getaway doesn’t always have to include jetting off to exotic locations or staying in lavish accommodation. All you need to do, is simply escape your regular surroundings and take a breather. One of our favourite places to go for a day of R&R is up North and the re-opening of McLeod’s Pizza Barn and Brewery is giving us all the more reason to go. The scenic drive takes just under two hours and is the perfect distance for a quick road trip.
The renowned McLeod’s Brewery has earned a number of awards, including three gold medals at the 2018 Brewers’ Guild of New Zealand Awards and its signature craft beer can be found both on tap and bottled at its Pizza Barn in Waipu. After a month-long break, the barn is back in full swing with an impressive line up of small-batch brews. With 11 beers on tap, covering from pale ale to stout and a further four varieties offering something a little different, including a Barley Wine and a limited-edition Black Sour, this barn is the place to be for the lovers of a brewski.
The Globetrotter pizza — smoked venison sausage, mushrooms, streaky bacon, roasted garlic, caramelised onion and capsicum
Designed to pair with the pints is a pizza menu that exceeds all expectations. Filled with delicious options that are loaded with the freshest toppings, each pizza is packed full of flavour. Our favourite is hands down, the Cooper which features herb roased chicken, bacon, mushroom, sundried tomatoes and parmesan cheese on a crispy thin crust. The vegetarian pizzas at the barn are also not to be missed, especially the kumara, avocado and brie medley, otherwise known as the Herbalist
The specials change depending on the seasonal availability of ingredients, which means that patrons can rest assured in the knowledge that what they’re getting is nothing but the freshest. The specials offer the chefs a chance to delve into other pub classics such as burgers, wings and fish and chips — and boy do they do a good job of it.
Following your pub and grub session (please be sure to secure a sober driver for the day), combat the carb coma and explore the rest of Waipu such as the Waipu Caves. Or add another hour to the journey by heading towards the East Coast side of Northland and soak in the quaint ambience of Tutukaka to really make the drive well worth it.
Anybody who has fallen deep into the YouTube portal would have come across a video of someone sitting in front of a camera and filming themselves eat. Some of the videos consist of regular-sized, some are super-sized portions, but they all include the act of eating. They could be telling a story while they have their dinner, they could be doing a live Q&A or they don’t say a word and just eat with no distractions. These captivating eating videos are called ‘mukbang,’ (pronounced ‘mock bung’) a video category which started in South Korea and here is why they are so widely popular.
The word ‘mukbang’ is dissected into two different words, ‘muk’ short for ‘eating’ and ‘bang’ translating to ‘room’. Together, the words mean ‘eating room’ and the content stays true to its name. Over the years, the concept of mukbang has turned into a source of entertainment where small-framed people feast on abnormally large portions and this holds the audience until they finish the entire meal. However, the reasons for the popularity of mukbangs stem from the idea of using these videos to combat certain customs in Korean society.
Fueled by the economic boom in South Korea, working 12 hour days is not something that is considered unusual. In 2017, it was reported by the Organisation for Economic Co-operation and Development (OECD) that the average South Korean found themselves working a total of 2024 hours per year. To put that into perspective, New Zealanders spend, on average, 268 hours less in the office compared to the employees in South Korea’s workforce. Working over-time has led to the culture of dining alone to become highly prevalent in modern-day South Korea. Instead of eating alone, many people found themselves turning to the computer and eating with the person on their screen.
Dining etiquette is also a significant component of South Korean culture. There are rules to who at the table eats first, who serves, which side to put your rice bowl and which side to place your soup, the list goes on and it can be overwhelming. Mukbangs are an escape for people to relax and eat without having to abide by these strict rules, ultimately becoming a breathing space for many people of the country.
Mukbang videos have become a money-making industry with mukbang celebrities generating an income through viewers donating money via their live streams. However, this industry has also become somewhat problematic. The South Korean government announced that they will be releasing guidelines to regulate mukbangs as the consumption of unrealistically large helpings could potentially promote actions that are harmful to one’s health such as binge eating.
So there you have it. Now the next time you stumble across a video of someone staring directly into the camera while eating their way through 10 bowls of noodles, just know that there’s a reason to your captivation. Embrace it, continue to watch or better yet, fix up your own plate and join the person on screen.
Working Style has long been one of our go-to menswear brands, and with its new denim collection, it is proving exactly why. Living up to its reputation for effortlessly combining casual wear with formal attire and always presenting both with some kind of innovative twist — here, Working Style is reimagining the traditionally rigid nature of denim, and the result is something entirely unique.
Ballet dancer, Henry Seldon wears Working Style Indigo Jeans
Created by denim specialists in Turkey — a country internationally recognised for producing quality fabrics — who have been honing their craft since 1959, the jeans come in two different washes, indigo and dark stone. Both washes are versatile, meaning that they really lend themselves to any look depending on what they’re paired with. Wear them with a plain white tee for example, and you’ll exude an effortlessly cool, casual vibe. Or throw on a merino sweater and a blazer and the jeans will take on a more sleek, formal air.
Looks aside, comfort is the key when it comes to Working Style’s new denim. The jeans are made from 12 oz denim and 2% elastane, allowing every man to feel that they’re capable of anything. And while stretchy jeans are not necessarily a new concept (we all remember the jeggings trend), jeans that sport a completely casual and regular fit but that can also stretch are the ultimate hybrid of practicality, style and comfort and very rare.
Henry Seldon wears Working Style Indigo Jeans
Showcasing the jeans’ true capabilities, Working Style called on New Zealand dancer, Henry Seldon for its campaign. The impressive expat — he grew up in Christchurch — now dances full time for the most prestigious ballet company in Asia, The Hong Kong Ballet Company and was deemed the perfect person to demonstrate how truly flexible these jeans are. But whether you can do the splits or not, it’s nice to know that no matter how far you push these jeans, no matter how rigorously you hit the dance floor on a Saturday night or no matter how many times you have to climb the fence at home because you forgot your key again, Working Style’s new jeans have the strength and stretch to see you through.
It’s a sad truth that most men don’t commit to a regular grooming routine until they’re in their mid-20s, and even then, very few are open about it. It’s time that we stop calling men who take the time to groom themselves ‘high maintenance’ and start thinking about it as a critical step in preparing for life. I, for one, see it as nothing less than essential and have never felt any shame or embarrassment admitting that I spend at least half an hour pampering and preening myself before I leave the house. So it is with the confidence that comes from experience that I impart the five golden rules of men’s grooming and a lesson in the art of getting to a point where people think that Fucking Fabulous by Tom Ford is your natural scent.
Shower, every single day It baffles me that I even have to include this but the number of men I know who don’t wash on a daily basis is seriously concerning. Even if you don’t want to wash your hair with product every day (as that can actually be quite damaging) there is no reason you can’t just run it under some hot water. When it comes to the rest of your body, grab some body wash, a loofa and scrub away. If you have sensitive skin, opt for a hydrating and natural product that is not abrasive to the skin, such as Ecostore’s vanilla and coconut body wash.
Keep it at one spritz or two Overdoing the cologne is one of the most common mistakes a man can make. You would think that after a while, they’d learn to tone it down, but based on the number of times I’ve walked past fully grown men who reek of ethanol, it seems some will never learn. You don’t want your cologne to immediately permeate every room you enter. You want it to come out sporadically, such as in large movements like taking a seat or going in for a friendly hug. One or two sprays on the wrists and a few pats on the neck are enough. Over-spraying is also a waste of a good cologne and when your favourite scent is something like Tom Ford’s Noir, (my cologne of choice) you’ve got to make it last. But no matter how expensive a bottle is, too much of anything will give it a cheap, aerosol-spray-like quality (a la Lynx) and no grown man should smell the same as he did after his high school P.E class.
Ditch the gel Although the trend towards a ‘matte’ finish (cars, furniture, accessories) is nearing the end, matte-textured hair will never die out. Hair gel was made for punk era mohawks and creepy wet-look hair, and should really be reserved for the Fashion Week catwalks. Unless you’re a pre-teen boy on the cusp of attending your first school disco, ditch the hair gel immediately. A natural ‘I woke up like this’ look is what we all strive for and what you need to achieve this is a matte wax. A good wax like Coltrane Clay from Triumph & Disaster has little to no scent and helps to create a natural and effortless wave while maintaining a firm hold over rogue flyaways. It almost makes you look like you didn’t use any product at all which, if you’re adamant about keeping your grooming regime a secret, is a bonus.
Know your face Considering that everybody is different, it simply does not make sense that there is one look that will universally suit everyone. What I recommend, therefore, is taking some time to get to know your face. I’m talking about standing in front of the mirror and studying it before you decide what look to go for. I, for one, cannot grow facial hair and have therefore made peace with the fact that it’s not for me. If you can grow a beard (good for you), make sure that it’s shaped properly and kept even and tidy. All I can grow is annoying strays and whiskers and I shave them off straight away. My facial hair shortcomings are not reserved for my beard either, with my sparse and patchy eyebrows demanding daily attention. Luckily, I have a simple solution, which is to fill the gaps in with powder, like Billion Dollar Brows’ 60 Seconds to Beautiful Brows from Mecca Cosmetica. I’ve found a powder to be better than a pencil as it’s easier to blend out. And yes, men can also use makeup.
Prevention is key You might have clear, wrinkle-free skin right now but that won’t last forever. Prevention is key and it definitely pays to start early. If you’re old enough to legally enter a bar, a few splashes of water is simply not enough to balance out the impacts of the late night drinking. Keep your cleanser and moisturiser simple, don’t overthink it but be sure to get into the habit of applying sunscreen every day, no matter what the weather is like. Living in New Zealand, we are exposed to the sun and UV rays more than anywhere else in the world and although vitamin D is beneficial to an extent, too much sun is the main culprit when it comes to wrinkly and aged skin. Find something that’s light-weight such as Mecca Cosmetica’s To Save Face, so that the concept of a daily slip, slop, slap sesh becomes less daunting.
Established in 1896, Te Mata Estate is one of the oldest wineries in New Zealand and also one of the most acclaimed. The proudly family-owned winery has held a consistently strong presence in the New Zealand wine industry and has reached some impressive milestones in the past few decades. Including the release of Te Mata Estate Coleraine, internationally recognised as one of the finest red wines in New Zealand, alongside the release of the Bullnose Syrah and the Elston Chardonnay — both of which proved Te Mata Estate’s prestigious standing and superior know-how.
But in the midst of these achievements, the historic vineyard has been in the works of expanding its legacy even further. Introducing, Te Mata Estate’s Alma ’18. First planted in 1999 this premiere vintage of Alma has materialised as a world-class pinot noir and a quintessential expression of great New Zealand wine. A project that has taken decades to realise, Alma ’18 is the first pinot noir to be released by Te Mata Estate this century from their very own vineyards, which makes this a significant moment in Te Mata Estate’s rich history.
Under the careful guidance of Te Mata’s renowned winemaker, Philip Brodie — through the process of hand-harvesting single-vineyard, inland grown, low-cropped vines — a sophisticated wine has been carefully created, one that embodies the elegance of its Estate. The rich and deliciously ripe pinot boasts a blend of aromas that resonate with scents of black cherry, wild strawberry, currants, marzipan, sandalwood and sage. The dark wine sports a complex melange of flavours from decadent berries, Black Doris plum, an underlying taste of semi-bitter tannins and notes of cherry, truffle, cinnamon and warm smoke that linger on the palate.
A wine that was conceived in commemoration of the heroic Dr James Thomson, a forefather of the Buck family (who established Te Mata Estate) and a man who sacrificed his own life in order to save others, the history and origin of Alma ’18 is as rich as its tasting notes. Following the Battle of the Alma during the Crimean War, Dr Thomson volunteered to aid wounded soldiers despite the fact that they had contracted the highly infectious and deadly disease, cholera. The medal he received for his selfless acts of courage has been stamped on the labels of Te Mata Estate’s Alma ’18, as a reminder of the inspiration behind the name.
For those who seek a more energetic and expressive profile, Te Mata Estate has simultaneously released the Pinot Noir ’18. Rather than deep flavours of dark plum and rich cherries, this wine boasts a floral aroma and presents fresh boysenberry and cardamom with only a gentle touch of tannin and spice. Both of the Hawkes Bay pinot noir wines are available in selected stores and are extremely limited in stock, click here for more information.
Words Albert Cho | PHOTOS Clara-Jane Follas | 28 Jun 2019
A fine-dining institution, Kazuya Restaurant is renowned for the creative, carefully crafted dishes it offers on its degustation menu. The signature dish comprises of over 30 vegetables and although it made waves on the Auckland dining scene, Kazuya’s recent surge in popularity is for a very different reason.
Owner, Head Chef and Director, Kazuya Yamauchi opened the doors to his acclaimed restaurant almost seven years ago with a vision back then to expand on his baked goods offering — Kazuya’s bread is known for being particularly delicious. But it wasn’t until Yamauchi met Yuko Segawa — not only a talented baker but also a chef, having honed her skills at 3-Michelin starred restaurant, Esaki — that his idea to capitalise on Kazuya’s baking prowess started to take shape.
It was a match made in heaven, it seems. Segawa, with her experience working for the likes of Japan’s popular bakery, Levain alongside having previously operated her own outfit, Kinari Bakery for over a decade, had already set her sights on opening a spot in Auckland. So when Yamauchi invited her to use Kazuya’s kitchen and turn the restaurant into a bakery space during the day, it presented the perfect opportunity for her to flex her culinary muscles and start to build a name for herself before opening a standalone place on her own. Segawa’s approach to baking is delicate, her creations are beautifully refined and until she gets her own separate space, for now, her bakery is called Mizu Bread — and it’s utterly delicious.
Tiramisu
Every day, well before Kazuya’s doors open, customers line up, eager to get their hands a loaf of Segawa’s bread. Her signature is the Shokupan, a white bread that is made via the yudane method of baking, which basically just involves hot water and dough. The interaction between the hot boiling water and the dough allows the bread to ferment and achieve an unbelievable level of fluffiness. The simple, white loaf is bouncy and light, making it the perfect option for the sandwiches on offer.
Katsu sandos and tamago sandos are both extremely common delicacies in Japan and Segawa’s rendition does them justice (and then some). Seeing soft, supple slices of bread slathered with Dijon mustard and filled with shredded crunchy cabbage and a pork cutlet (otherwise known as ‘tonkatsu’) the delicious katsu sando is drizzled with a traditional brown Bulldog sauce — the condiment traditionally used for tonkatsu in Japan. It’s succulent and juicy, and while the sandwich is rich, the airy Shokupan bread works to balance out the heavier elements.
Tamago sandwich
The tamago sando is a type of egg sandwich that is sold in almost every convenience store in Japan but here, an intriguing twist has been added. Instead of the usual, simple mixture of egg, potato and mayonnaise, Mizu Bread’s rendition includes truffle aioli, Parmigiano and fresh slices of crunchy cucumber. Generally speaking, the tamago is lighter than the katsu, but still provides the same kind of layered, delectable flavour. And considering how expertly the two versions have been realised by Yamauchi and Sagawa here, we would highly recommend either.
The mochi breadstick is also something to take note of. And although it looks like a French baguette, it is anything but. From the texture to the flavour, the mochi breadstick is in a realm of its own, pillowy soft to the touch and boasting a chewiness in the centre that makes it more akin to the texture of a doughnut than a baguette, it’s unlike anything you will have tried before.
But Mizu Bread isn’t limited to just bread. The offerings also include speciality Ark Coffee, and freshly-made onigiri (rice balls) filled with prawn tempura, teriyaki mushroom and shiitake mushrooms, to name a few. Sweet treats are also tucked away in the cabinet and our favourite would have to be the tiramisu. The multilayered dessert consists of the freshest mascarpone alongside marsala, espresso-soaked sponge cake and a hefty dusting of cocoa powder.
L: Valrhona Chocolate Bun R: Mochi Breadsticks
Mizu Bread’s cabinet is compact as Segawa keeps her batches small in order to ensure consistency and control across all her creations. It pays to go early — as in, before the 11am opening time — because, despite the fact that Mize Bread is officially open until 1pm, it isn’t uncommon for the cabinet to be emptied out in as little as half an hour.
Words Albert Cho | PHOTOS Clara-Jane Follas | 26 Jun 2019
And just like that, Newmarket has another eatery to add to its ever-growing line-up. Welcome Newbie, a new cafe on Broadway serving classic brunch dishes with modern touches in both presentation and flavour. The space boasts a vibrant and eccentric interior, conceived by Material Creative, where technicolour tiling meets fun neon accents and dried flowers hang from the wall, a kind of three-dimensional incarnation of the colourful, leafy mural that adorns the wall overlooking the front counter. The bright ambience evokes the golden era of Newmarket when, in the 1960s, Broadway boasted the biggest collection of neon in the country, and highlights to the kind of vibrancy Newbie is seeking to offer in its experience.
In contrast to its bright and colourful surroundings sits a crisp, white La Marzocco Modbar espresso machine, tucked seamlessly under the countertop. The machine is managed by Newbie’s experienced team of baristas (which includes the two-time winner of the New Zealand Latte Art championship, Leo Li), who expertly churn out cups of Atomic Coffee Roaster’s Velcoe blend, and ensure the quality of the brews level up to the sleek aesthetics of the machine they’re being made on.
Newbie Cafe
The menu at Newbie comprises classic breakfast staples, made more interesting with creative twists. Owner Roger Liu, the mastermind behind Scout in Torbay and the widely-renowned Woolfy’s in East Tamaki, worked alongside Head Chef, Logan Wang (former sous chef at The Hunting Lodge and Pilkingtons) to create a menu that was simple, comforting and focused on flavour. Differing to Liu’s previous cafes, he and Wang decided that for Newbie, less was more, a mantra that saw the pair strip the complexity of the dishes back without taking anything away from their unique and eye-catching presentation.
Newbie’s Savoury Cabinet
From sweet treats to savoury bites, there’s something for everyone to enjoy at Newbie. Roger’s Hangover Hash sees fried potatoes, crispy and golden on the outside served with thinly sliced chorizo sausages for some extra spice. Dollops of creamy labneh and red capsicum salsa are scattered across the plate and the whole thing is topped with a fried egg, sunny side up so that the yolk can weave its way through the dish and enrich every element.
Corny Fried Chicks
If it’s a tasty lunch you’re after, the Corny Fried Chicks is a must-try. Cornbread, despite being something of an underrated delicacy in Auckland, is undeniably delicious when done right. And we’re glad to see Newbie doing it justice. Here, the cornbread is paired with delectably crispy fried chicken and is served with tangy fermented chilli aioli. Elsewhere on the menu, the Peppered Lamb Pappardelle (apparently both Wang’s and Liu’s favourite dish) is an absolute must-try. Seeing a plate lined with sweet date purée and al dente pasta ribbons doused in a smoky black pepper sauce, the dish boasts a slight Eastern Asian twist. Beautifully braised lamb is mixed in with charred onions which add depth in aroma and texture and elevate the peppery notes in the pasta sauce and jus.
Spiced Apple Cake (on the left) & the French Kissed Toast (on the right)
We can tell you one thing for sure, never leave Newbie without having had something sweet. The French Kissed Toast features an array of brioche pieces that have been crumbed with macadamia and sit atop rosewater Anglaise foam and fresh berry cream. And off the menu, the array of enticing cakes in the cabinet are almost impossible to pass up. Our favourites were the double layer chocolate cake filled with pumpkin cheesecake and the berry crumble slice with a centre layer of sour cream. Both tasted as good as they looked (in fact, even better) and went down an absolute treat with one of Leo’s warm and comforting coffees.
Opening hours: Monday — Friday: Coffee from 6:30am until 7am Breakfast menu from at 7am until 3pm Lunch menu from 11am until 3pm Saturday & Sunday: All day menu, 8am until 4pm
Our country’s leading brand in sustainability, Ecostore, released its first toothpaste last year which became a favourite among New Zealanders. As such, Ecostore decided to expand its offering so that every member of the family could use its eco-friendly range, recently releasing its Ecostore Kids Toothpaste and Toothbrush. Following in the footsteps of the Complete Care collection, Ecostore Kids Toothpaste boasts all-natural ingredients that have been selected with the support of the EWG (Environmental Working Group) Cosmetic Database and while its child-size toothbrush is made from 99% renewable, plant-based materials and is free from BPA, PVC and phthalates.
Not only has Ecostore managed to formulate a product that is especially gentle for children, but it has also managed to come up with a natural way to give the gel-based toothpaste a strawberry flavour — without using any artificial colours, flavours, fluoride, parabens, SLS, triclosan or any added sugar. All of the ingredients are listed in detail on the packaging. In fact, the low-foaming, minimally abrasive formula is so free from nasties, that it’s been deemed suitable for kids as young as six months.
Ecostore Kids Toothpaste and Kids Extra Soft Toothbrush
Even the design of the range has been carefully thought out by the team at Ecostore in order to make it more user-friendly for kids. The toothpaste comes in a stand-up tube with a flip-top lid which minimises mess and mitigates the hassle of a twist-top cap. The handle of the toothbrush has been taken down a few sizes to fit perfectly in a little hand and features a new monster design in two eye-catching colours — purple and green. The head has also been reduced in size with extra soft, end-rounded bristles to offer a pain-free experience for young gums.
The new Ecostore Kids Toothpaste and Extra Soft Toothbrush are available in selected stores, nationwide. As it’s an Ecostore product, of course, the packaging is made from 90% recycled cardboard and the toothbrush and toothpaste tube are both recyclable via Ecostore’s oral-care recycling programme whereby the products are collected through Freepost and collection bins in key retailers and the plastic from the toothbrush handles reused — contributing to the sustainable, circular economy.
Words Albert Cho | PHOTOS Clara-Jane Follas | 25 Jun 2019
With a number of new eateries landing in Newmarket of late and the grand opening of Westfield on the horizon, the area is clearly well on its way to reviving its glory days as a bustling Auckland hot spot. A recent addition to this new wave is Khao San Eatery & Bar, situated on Davis Crescent, which marks the second outpost for its original location on Symonds Street (a longstanding Eden Terrace favourite).
Owned and operated by Nat Harrington (who is Thai himself), Khao San prides itself on serving traditional Thai flavours with subtle, modern touches that don’t detract from its authenticity. Unlike the small and cosy Symonds St branch, the Newmarket eatery is a more expansive space, able to hold over 60 people and also offers a bar that is open late into the night. Khao San’s skilled mixologists create unique and delectable concoctions such as the Jungle Bird, a mixture of Campari, white rum, lime and pineapple juice and the Bangkok Kiss Kiss which is a medley of Maker’s Mark whisky, lime juice, sugar syrup, grenadine and soda (to name a few).
Wa zap sashimi (on the left) and tiger prawn one bites (on the right)
Named after the road in Bangkok that was formerly the main street for locals to purchase milled rice, Khao San strives to represent accurate, authentic Thai cuisine and flavours in all of its dishes. The menu is varied and offers sharing plates, curries, stir-fries and soups, all of which are delicious in their own right. The tiger prawn one-bite wraps were a definite highlight to start and managed to pack in intriguing layers of texture and flavour despite their small size. Comprising a plump prawn resting on an earthy leaf (subject to change depending on the season) and served with fragrant herbs, crunchy peanuts and sweet toasted coconut, we were pleasantly surprised at how many subtle flavours could be picked up in a single mouthful. The Mo Ping pork skewers were another favourite and had been grilled over a hot flame to not only lend the meat a crispy outer layer and juicy centre but a beautiful smoky flavour as well.
Mo Ping pork skewers
Although a traditional pad Thai and pad see ew both feature on Khao San’s menu, it’s the seafood drunken noodles that this eatery deems its ‘signature dish.’ This is a common street food delicacy in Thailand and is usually enjoyed as a late night, drunken feast (hence the name) designed to put you in a warm and comfy carb coma. The egg noodles are freshly made and doused in a chilli oyster sauce before being served with a seafood mix consisting of prawns and octopus. But if noodles aren’t your thing, opt for one of Khao San’s rich, saucy curries, loaded with different spices and succulent meat. The wagyu brisket Panang curry was a definite standout, with an especially tender brisket that worked beautifully with the peanutty, coconut sauce in which it was served.
Wagyu brisket panang curry (on the left) & tom yum hot pot (on the right)
But it was the classic Thai staple and ultimate winter-warmer, the tom yum soup that really stole our hearts at Khao San. Served slightly differently to other tom yums we’ve tried in Auckland, this version arrived at the table in a sizzling pot with a lit flame underneath to ensure it remained hot until it was finished. The soup was loaded with seafood and herbs to enhance its fresh, invigorating aroma and would be the perfect palate refresher between dishes or a great conclusion to any Thai feast.
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