The first thing that hits you when you walk into new-look The Asiatique is the mouth-watering, multi-layered aromas of made-from-scratch traditional Thai and Peranakan Malaysian Nyonya street food. Hanging heavy in the air and rich with the promise of deliciousness to come, the fragrance is an intoxicating blend of fresh lemon grass, chilli, limes, coriander, garlic and ginger, and one that’s bound to have you reaching for the menu stat.
Formerly Fusion @ The Asiatique, the Sydenham Asian-themed oasis has switched up the menu and décor, narrowing their once diverse offering to focus on tricked-up Malay and Thai (with a nod to Vietnam via their fresh rolls). You’ll find a retro French-Asian aesthetic; an old cooker in the corner and jars of palm sugar alongside fresh limes, chillies and an old Imperial typewriter, vintage suitcases piled high above the bar, an intriguing wall of conical hats as art and, rounding out...
Up your gourmet game with Dragons Den Social Lounge’s international award-winning chef.
Chilli Soy Dipping Sauce
This multi-tasking Japanese-based dipping sauce is the perfect accompaniment to dumplings, gyoza, yum cha, most fried foods and could be sparingly used as a dressing in a Thai beef salad. At Dragons Den we pair it with our New Zealand King Salmon Tempura Noir Rolls (pictured). If you’re new to dashi (a broth made from water, kombu [dried kelp], and bonito fish flakes) and mirin (a sweet rice wine) you can pick up some dashi powder and a bottle of mirin from your local Asian Supermarket.
1 cup dashi soup stock (or ¼ tsp dashi powder to 1 cup of water)
¼ cup mirin
¼ cup soy sauce
½ tbsp sugar
½ chilli (red with medium heat) sliced with seeds
Fresh coriander leaves to taste.
MAKING IT HAPPEN
Put dashi, mirin, soy sauce,...
Recently (welcome!) back on the city's dining scene after an extended post-quake refurb last year, Kum Pun Thai have most definitely used that time well to up the wow factor of their restaurant, with their leaf-covered ceiling creating an intimate, calm, almost Zen-like atmosphere in which to relax and enjoy their tasty menu of Thai classics and special signature dishes.
We settle in and kick things off with a house special, the Kum Pun sea star, a Thai-inspired take on a wonton in which tasty, tender minced chicken awaits beneath a star-pool casing filled with Thai red curry sauce with a hum – it's an ingenious, tasty little package that positively screams out “Have more than one!” in an insistently elbow-your-friends-aside tone.
The battle over the delectable entrée completed, we head onto Tom Yum soup, opting for the prawn option to add a seafood flavour kick to the sour and...
Iconic Australian foodie event the Night Noodle Markets are crossing the ditch this summer to set-up shop in Christchurch for the first time. For five nights in February, a range of high-quality food vendors will offer delicious, authentic Asian meals from a hawker-style market based in North Hagley Park. The inaugural New Zealand market will showcase over 20 local and international food stalls, including the renowned Melbourne-based Hoy Pinoy. James Meehan, the chef behind Hoy Pinoy, will introduce Cantabrians to his signature Filipino barbecue skewers. There are two flavours available – chicken and pork belly –both served with rice and Achara (pickled papaya). Local favourites turning out at the market will include Fusion at The Asiatique, Chi Kitchen, Dragons Den Social Lounge (whose seriously tasty-sounding special dish for the event, "Wontonachoes" - with fried wonton chips, Szechuan spiced beef, wasabi sour cream & kaffir lime coriander salsa – is pictured...