Words Albert Cho | PHOTOS Clara-Jane Follas | 15 May 2019
Opening a year ago in K’ Road’s St. Kevins Arcade, Egg and Spoon has been poaching, frying and scrambling its way into our hearts with its simple yet straight-forward menu of egg-cellent dishes. But after a successful year of operating out of the historic arcade, the egg maestros have decided to move, taking their signature bites and bright manner to Ponsonby Road.
Tater Tots and Spicy Scramble
Situated two doors down from Conch, the new space (previously home to La Trattoria), has been transformed into a fresh and modern eatery. The cosy spot sports a neon yellow sign which gives off a warm light and creates a welcoming ambience while the recurring touches of yellow echo the eatery’s sunny-side-up food offering. Thankfully, the menu from K’ Road has remained unchanged (because if it ain’t broke, don’t fix it).
From the early hours of the morning until the afternoon, Egg and Spoon will be serving up brekkie bagels and scrumptious scrambled eggs in its infamous brioche buns along with freshly-brewed coffee. Perfect for breakfast-on-the-run or a bite during your lunch break, Egg and Spoon is set to be the new go-to spot for Ponsonby locals.
Opening hours: Monday – Friday, 7:30am until 3pm Saturday and Sunday, 8:30am until 3pm
The rise of K-Pop (short for Korean pop) has been brewing since 2010 after Psy’s Gangnam Style went viral, being the first video in history to reach 1 billion views on YouTube. More recently, however, groups such as BTS and Blackpink are proving that the genre is far from a one-hit wonder with their headlining acts at world-class festivals like Coachella and increasing presence at prestigious industry events like The Grammys. In short, K-Pop is no gimmick. It is staking its claim as a serious genre of music and when you realise the amount of work that goes on behind the scenes, being taken seriously is the least that K-Pop artists deserve.
Start young When artists like Lorde and Billie Eilish enter the world stage, almost every publication emphasises their ages, pointing to their youth as an indicator of their impressive talents. In the world of K-Pop, the average age of successful artists ranges from 14 to 18 years old and it’s so normal that no one bats an eyelid. Starting especially young is something that is expected in the K-Pop industry and for some, the journey to stardom begins as early as elementary school.
Audition for discovery In order for K-Pop stars to release their first polished album and glamorous music video, they first must put in years of gruelling work and development training. Now a member of Blackpink (one of K-Pop’s most acclaimed groups of the moment), Jennie Kim left Auckland when she was just 14 years old to turn her dream of being a K-Pop star into a reality. But the cliche story of being discovered at an open mic karaoke night at the local pub is non-existent in the Korean music industry. Like the majority of Korean pop artists, Jennie auditioned along with thousands of other hopefuls to sign under one of the top music labels in South Korea, YG Entertainment. But this is just the beginning.
Rigorous training Once an individual is signed to a music label, one would think they’d be well on their way to crafting an album and practising choreography for a debut performance. But this is not so. Before artists get to call themselves official K-Pop stars, they are referred to as ‘trainees,’ and must undergo vocal training, dance practice, language learning, acting lessons and even go on strict diets, in order to prove that they’re capable and driven enough to stick it out in the industry. Some train for a year (which is the best case scenario), while most get stuck in the training days for half a decade before being picked up for a group. Some artists (such as G-Dragon) even give 11 years of their youth to the training programme, before they come close to stardom.
Life as a trainee Many K-Pop stars have been vocal about their days as trainees and the lifestyles they had to live. Aside from refining their skills as entertainers, singers such as AOA’s Seolhyun Kim and former member of Miss A, Suzy Bae, revealed the emphasis that was placed in their physical appearances. Not only were they evaluated on their singing and dancing skills on a weekly basis, but also, on their weight, with the young starlets given a limit of how high the number on the scale could reach. The K-Pop industry is not shy about its promotion of unrealistic beauty standards. Singers such as IU have shared stories of their crash diets which basically consist of eating one apple, one kumara and a protein shake a day while Jimin from the boy band, BTS, said how he was put on a diet that consisted of eating only one meal every 10 days.
No guarantee Although these trainees give up years of their lives to commit to their music careers, their future is not guaranteed, and the chances of them ever actually stepping into the spotlight can be as small as 10%. Some trainees stay within the agency for over a decade and leave with nothing, and in most cases, less than what they started with. The intense training system makes it unrealistic for trainees to balance their lifestyles with school, resulting in young kids giving up their educations. Blackpink began with over ten girls and each week, someone would be either removed or replaced. After almost 7 years, Jennie, Lisa, Jisoo and Rosé were the last ones standing and made their long-awaited debut in 2016. Until then, the girls have not been allowed to have any form of social media and are only allowed limited interactions with the media.
Behind the glitz and glam The hardships of training don’t come to an end just because an artist’s days as a trainee are over. The K-Pop industry is highly competitive and debuting does not mean instant success, fame and fortune. There are approximately 300 girl groups and boy groups in total in K-Pop and there’s simply no room for everyone to shine. Even well-known artists struggle to keep up with the demanding industry. The daily schedules of the artists during promotional time is jam-packed, seeing them bundled from one event to another in quick succession, with no breaks in between. Fainting during performances is not a rare occurrence. Red Velvet’s Joy, AOA’s Seolhyun and solo artist BoA are a few of the many K-Pop stars that have been seen collapsing on stage before carrying on with their schedules the following day as if nothing happened. The topic of isolation and depression have recently been brought to the forefront by artists such as Taeyeon (leader of Girls’ Generation), who stated on a talk show that she never wants her child to have the talent of singing, just in case they dream of being a singer like her. The isolation of being a K-Pop star has sadly affected some K-Pop musicians to a point of taking their own lives. In 2017, Jonghyun Kim from one of the most popular boy groups, SHINee committed suicide after being in the K-Pop industry for 12 years, causing widespread discussion about how the working conditions for these entertainers needed to change.
Whoever it was who first decided to throw their food into a deep pool of hot oil, we would like to take a moment to show them our appreciation. The process of deep-frying can take any food from zero to hero in a matter of minutes and the chefs in this town seem to be well aware of its capabilities. But while deep-frying potatoes to turn them into the delicious hot chips we know and love is common, eateries have really started pushing the boundaries around what can be achieved with a deep fryer. Here, we round up some of our favourite deep-fried delights in Auckland.
Korean-style hot dog from Han The modern Korean restaurant, Han, offers two renditions of the classic North American fair food on its lunch menu. The K-Dog sports a housemade bun and specially made sausage by Grey Lynn Butchers and is undeniably delicious. But in terms of satisfying the craving for deep-fried goodness, it’s the Korean-style hot dog under the ‘Smaller Bites’ that you should make a beeline for. The juicy sausage is wrapped in thick, fluffy bread and deep fried to give it a doughnut-like texture. It is then coated in sugar and paired with kimchi yoghurt to achieve a tantalising combination of sweet and savoury.
Fried birthday cake from Lowbrow Deep-fried is basically synonymous with Lowbrow. Hot wings and fried chicken sandwiches are just the beginning at this eatery, where they even go as far as to throw vegetables into the sizzling oil. But while the deep-fried nacho pickles are delicious, the fried birthday cake is the true stand-out. Milk-battered chunks of vanilla funfetti sponge cake are paired with a waffle cone-flavoured soft serve, to offer a dish that is truly one-of-a-kind.
Crispy soft-shell crab from Saan and Fried birthday cake from Lowbrow
Tempura eggplant from Azabu Speaking of deep-frying vegetables, you can’t get much better than Azabu’s tempura eggplant. The batter is fluffy, light and crispy beyond words and is glazed with a semi-sweet hatcho miso sauce. The delightfully thick hatcho miso is kept separate from the tempura batter which stops the batter from going soggy. The eggplant, meanwhile, is so tender that it melts in your mouth with every bite, offering an enticing contrast between the crunch of the batter and the soft vegetable inside.
Fujian oyster pie from Sha Xian Snack Situated on Dominion Road, you wouldn’t expect this lowkey restaurant to serve up dishes as other-worldly as its Fujian oyster pie, where Sha Xian Snack takes battered oysters to a whole new level. The crispy, deep-fried pie is filled with finely chopped vegetables, seaweed and a juicy oyster which bursts with ocean flavour and with chilli oil sitting on every table in the restaurant, we recommend dousing the pie in spice for an extra kick.
Crispy kumara fries from Kai Eatery Despite deep-fried potatoes (in their usual form) being far too basic for this round-up, Kai Eatery’s crispy kumara fries are the only exception. Large slices of kumara are battered and deep-fried to achieve the ultimate level of crispiness. The deep-frying process caramelises the kumara, accentuating its underlying sweetness, while the whole dish is sprinkled with a plum sugar seasoning which is utterly delicious and almost impossible to find anywhere else.
Crispy kumara fries from Kai Eatery
Crispy soft-shell crab from Saan When you think ‘deep-fried,’ it would be normal to immediately envisage oil-dripping, artery-clogging indulgence. However, Saan showcases the cleaner, more pure side of deep-frying with its soft-shell crab. The light and crispy crab sits in a bed of coconut cream sauce which pairs perfectly with the side of sticky rice which you can roll into little balls and use to soak up as much of the tasty sauce as possible.
The fish hoagie from The Fed There’s nothing quite like a fried fish sammie and The Fed does one of the best we have ever tasted. The battered fish is seasonal, ensuring optimal tastiness every time and the buttered, pillowy-soft, toasted bun is lined with a crunchy slaw to elevate the crispiness of the deep-fried fish. Finished with a drizzle of slightly spicy Beaver’s Coney Island mustard to cut through the rich flavours of this indulgent sandwich, we guarantee your fried food cravings will be happily satisfied.
Zhaliang from Sun World Chinese Restaurant Yum cha is renowned for its steamed dumplings and comforting congee, but the deep fried dishes are not to be missed. One of our favourites is the zhaliang — a fluffy, deep-fried dough that has been wrapped in a soft rice noodle sheet. Basically a kind of Chinese doughnut roll, we recommend opting for the drizzle of sweet hoisin sauce and rich peanut sauce before it’s served. The server will usually also ask if you’d like a sprinkle of sesame seeds, to which the answer should always be yes. This adds aroma and necessary richness to the dish.
Words Albert Cho | PHOTOS Clara-Jane Follas | 7 May 2019
Despite new eateries popping up left, right and centre in Ponsonby’s foodie hub, Ponsonby Central, it’s the most recent addition, The Hidden Village, that many have their eyes on. Aucklanders are no strangers to Asian cuisine, but the Filipino variety is still relatively unknown, and The Hidden Village is serving Pinoy fare with a modern and Western-fusion spin.
With a modern, pristine space The Hidden Village is tucked in the back of Ponsonby Central and neighbours Olas Arepas. Featuring stone countertops and warm shaded wooden tables, the look of the eatery is classic yet timeless. While the menu is condensed down to a single page, there is a wide variety to choose from. Noodles, rice, salads, meat, seafood and sweets are all elements that feature, ensuring there is bound to be something for everyone to enjoy.
A highlight from the menu, the savoury pancake is not like the usual French galettes that we’re used to, but that’s not to say it isn’t delicious. The thin, crispy crepe is rolled and filled with vegetables like shredded carrots, cucumber, sprouts, herbs and spring onion. The freshness is followed by flavourful fried tofu and crispy fried shallots, along with a drizzle of sweet and spicy sauce to lend the dish a tangy element.
The satay chicken skewers are also an absolute winner. The chicken has been chargrilled for a smoky aroma and the satay sauce clings to the chicken, making each bite packed with flavour and succulence. The final sprinkle of crushed peanuts and fried shallots adds a crunchy texture and nuttiness to the dish. The mie goreng is another favourite of ours, where, within the bed of chewy egg noodles, you will find slices of sausage and thick cuts of juicy steak. The noodles have been laced with scrambled eggs along with bean sprouts, herbs and vegetables and like the satay skewers, boast a sprinkle of nuts that finish the dish with the perfect amount of crunch.
Mie Goreng
The standout dish at The Hidden Village is its dessert, the turon — a traditional Filipino dessert that is quite a rare find in Auckland (especially one of this quality). For those unaware of what a turon is, it’s a deep fried banana, wrapped in a thin pastry and is loved for its natural, caramelised sweetness. This one is elevated by the addition of jackfruit and a side of almond praline for extra sweetness and texture. To make the dessert more decadent, a scoop of vanilla ice cream accompanies it, sitting on top of a bed of cookie crumble which melts all over the freshly fried banana when the two are mixed. If you’re a dessert lover, this one’s for you.
Turon
The Hidden Village is showcasing a side of Asian flavour not often seen in Auckland. The menu also features other traditional Filipino dishes such as chicken adobo and tokwat baboy which are usually quite hard to come by. With a comprehensive menu of drinks that includes wine and classic cocktails, The Hidden Village is a spot fit for any occasion — from a quick lunch break to dinner with friends.
Words Albert Cho | PHOTOS Clara-Jane Follas | 1 May 2019
A meal with your loved ones usually consists of three main things: eating, drinking and laughing. It’s as simple as that. Which is why, when the owner of a new cafe on Pollen Street was trying to land on a name representative of the service she was going to provide, she decided to keep it simple and obvious — Eat Drink Laugh.
The ambience of the cafe is sleek and modern, yet has a sense of comfort with the plush, baby pink sofas and warm wooden tables that contrast with the futuristic lighting. The cafe seats over 50 people and although that makes it quite large for a neighbourhood spot, it remains cosy and relaxed. This all-encompassing, universally welcoming atmosphere makes Eat Drink Laugh well-suited for any time of day, from mid-morning brunch to after work drinks. (The owner tells me she is currently in the midst of organising the cafe’s first bottomless brunch which is to take place this weekend.)
The Not-Benedict
The menu includes classic cafeteria dishes, each with its own special twist. The scrambled eggs are elevated with Albanian elements such as the additional suxhuk — a spicy sausage from Eastern Europe. Eat Drink Laugh gets even more creative with the lunch dishes and small share plates which make the perfect accompaniments to a glass of vino. These include five-spiced pulled pork bao buns, a pulled lamb bowl with onion hash and Moroccan chicken meatballs with pumpkin purée, to name a few.
Our favourite dishes came down to a close tie between the paleo waffles, and the pulled beef burger. The waffles are made extra fluffy by the incorporation of tapioca flour in their batter and are served with a generous helping of fresh pineapple and banana for natural sweetness, as well as sweet and sour berries which add texture and fruitiness to the bed of creamy, tart yoghurt.
Paleo waffles (on the left) & pulled beef burger (on the right)
The pulled beef burger is different from the usual ground meat patty, but it’s undeniably delicious and arguably even juicier and more succulent than the traditional beef patty. The brioche buns are slathered with chipotle mayo, crunchy slaw, melted smoked cheddar cheese and pungent pickles which all create a beautifully-balanced, indulgent morsel. Served with a side of crispy shoestring fries, it was hard to fault this meal.
With a vibrant environment, tasty dishes and comprehensive drinks menu that includes coffees, smoothies, wines and cocktails — Eat Drink Laugh really does live up to its name.
Opening hours: Monday – Wednesday, 6:30am until 4pm Thursday – Friday, 6:30am until late Saturday, 7:30am until late Sunday, 7:30am until 4pm
Wellington — the capital city of New Zealand. Renowned for its cold breeze and historic landmarks such as the Te Papa Museum and the almighty Beehive. Over the last few years, the windy city’s culinary scene has been on the rise, with new restaurants opening in quick succession and a line-up of steady stalwarts. More and more people seem to be recognising Wellington for its food, often heading to the capital for weekends filled with non-stop eating. An endeavour we recently undertook ourselves, here, we deliver a list of the culinary highlights. This is what to eat next time you’re in Wellington.
The caramel slice from Sixes & Sevens Although this slice may look simple, the flavours are anything but. Sixes & Sevens’ caramel slice features three layers of perfection. The bottom layer is a thick, fudgey brownie that has intense cocoa richness and semi-bitter chocolatey flavours. The middle layer is a thick, decadent sheet of sweet and sticky caramel and the top, is hardened chocolate which offers a crunch with each bite. The flavours blend and balance beautifully to become one of the most indulgent caramel slices we have ever tasted.
Doughnuts from Little Dough Co If you want to be guaranteed a fresh, fluffy doughnut, the key is finding a bakery that makes them in small batches. Doughnuts do not have long shelf lives due to their deep-fried nature. Little Dough Co’s doughnuts are only available from Friday to Sunday and can be found at only two locations — Customs Brews on Ghunzee St and Ekor on College Street. The doughnuts come in two different flavours which change weekly and include matcha cream, salted caramel glaze and rocky road, to name a few.
Goldburger from Shepherd Restaurant Earlier this year, Shepherd Restaurant made its way to Auckland for a highly-acclaimed collaboration with Culprit. The Goldburger was featured on the pop-up’s menu and Aucklanders were all over its signature yellow milk buns. Wellington locals are privileged to have the opportunity to bite into these burgers every Sunday at Shepherd’s space on Eva St, but even if you’re not in a burger mood, this restaurant is still well worth a visit for breakfast or lunch.
Goldburger from Shepherd Restaurant (on the left) & The Jackpot (on the right)
The Jackpot from LUCKY Fried chicken burgers will never be the same after you take a bite into The Jackpot by Lucky. The small and cosy food stall is open from 11am until after midnight, making it an appropriate meal for any time or any occasion. The menu is short, and The Jackpot burger is the way to go. The soft, toasted-buns are filled with juicy yet crispy fried chicken and a thick slab of deep-fried halloumi cheese. The crunch from the slaw and pickles elevates the texture of the burger while the spiced and creamy Lucky sauce enhances its rich flavours.
The SMK cornbread from Sweet Mother’s Kitchen It may not be the trendiest eatery in town but Sweet Mother’s Kitchen is undeniably delicious. Serving the classics such as curly fries and fried chicken, it’s hard to go wrong when it comes to this stalwart. The SMK cornbread is not something you see every day, especially in the Auckland dining scene. The warm, fluffy bread is packed with kernels of sweet corn and is slathered in butter, which it soaks up perfectly.
Fillet steak from Ortega Fish Shack Ordering steak at a seafood restaurant may seem odd, but it’s a known fact among Wellington locals that Ortega Fish Shack’s steak is not to be overlooked. The knife cuts effortlessly through the steak which is drowning in a Café de Paris butter sauce, adding creamy indulgence. This pairs perfectly with the side of crispy, shoestring fries that absorb the flavours on the plate.
Ortega Fish Shack (on the left) & Loretta (on the right)
Wet rabbit risotto from Loretta The all-day eatery, Loretta is always a good idea, no matter what meal you’re going for. The wet risotto on the dinner menu is a soul-warming bowl of creamy goodness. The combination of parmesan, butter and arborio rice is the definition of decadence, while the rabbit meat is melt-in-the-mouth tender. Loretta is also renowned for its vanilla bean cheesecake and free form pie, so remember to save some extra room for dessert.
Fix & Fogg PB&J brownie with trimmings from Lashings Everything about the Lashings brownie is perfect. From its gooey, chewy texture to its soft crisp edges and deep cocoa chocolate flavours, you could not fault the slice even if you tried. We recommend you get the PB&J brownie, warmed up, so the swirls of peanut butter and raspberry jam intertwine with the chocolate. The brownie is topped with a scoop of mascarpone cream, chocolate drizzle and shavings and each spoonful is pure magic.
A dining experience at Rita Learn from our mistakes by thinking ahead and booking a table at Rita. The small, intimate restaurant is an apparent must-try when visiting Wellington and the fact that you have to reserve approximately a month in advance validates that. The three-course set menu changes every day, depending on seasonal produce and the moods of the chefs. The kinds of dishes to expect include braised lamb shoulder, snapper and trevally in a saffron broth and rhubarb sorbet — all having the quality of ingredients as the central focus.
Five years ago, a little food truck took the Auckland food scene by storm with its unique, South American fare. It introduced many Aucklanders to Venezuelan cuisine, specifically the arepa — a delicacy made from ground maize dough that is formed into a circular patty, baked or grilled and packed with a variety of fillings — for the first time and it earned Olas Arepas a loyal and cult following. Finally, Olas has found a permanent home in the heart of Ponsonby, where we can get our arepa fix whenever we please.
Olas Arepas is hard to miss when walking through the lane in Ponsonby Central. It’s right in the centre of the complex, sporting warm yellow signage, welcoming wooden textures and a colourful and cheerful atmosphere. Visuals aside, the wafting smells of the buttered cornflour dough sizzling on the pan is enough to lure you to the stall.
The menu has a variety of options but remains straight-forward and simple. The husband and wife, Maurizio Trotta and Sofia Dostal, stay true to their business’ name and keep the arepas as the central focus. The menu offers 13 different arepa variations as well as a few sides, salads, desserts, and unique drinks (such as the Cocada), all of which represent authentic Venezuelan cuisine. Olas’ arepa dough comes in three forms, the original maize meal, one with an infusion of beetroot and chia seeds or a version using basil and coriander.
Venezuelan ceviche (on the left) & Cocada (on the right)
If you haven’t experienced an arepa before this is what to expect. Flavour wise, an arepa is mild and savoury, similar to a buttered potato roll. But the magic is in the texture. It’s flat yet fluffy, dense yet light and perfect for soaking up all the juices of the filling. One of Olas Arepa’s best sellers is The Pabellon, which includes rice, beans, plantain and stewed beef. The buttered arepa is stuffed with hearty black beans, creamy feta cheese and fried plantains (which taste like caramelised bananas but a little less sweet). The rich, saucy beef drenches all the ingredients, allowing the feta to melt into the beans while the final drizzle of kale and coriander lends the arepa some fresh herby flavour.
The Volvere is another favourite. The basil and coriander infusion gives the arepa a slightly green hue and is filled with succulent pulled pork and halloumi cheese. The addition of coleslaw gives a satisfying crunch and the plum sauce enhances the flavours of the pulled pork while balancing the richness. On every table, Olas Arepas offers an array of housemade sauces to drizzle on top of your arepa as you eat it. The jalapeño hot sauce gives a kick, the chimichurri lends sweetness while the aioli offers an indulgent creaminess.
For those after a lighter option, the Reina arepa is the way to go. The fillings are more simple and it doesn’t have the same kind of sauce-dripping-dow-the-arm action as some of the others. The shredded chicken breast is doused in a creamy mayo and avocado dressing which pairs perfectly with the chimichurri and jalapeño hot sauces. The Vuelve a la Vida is also ideal for a lighter meal. Comprising a medley of seafood, including prawns, calamari, mussels and snapper with onion, cherry tomato salsa, spicy jalapeño sauce and coriander, the Venezuelan ceviche is served with fried plantain and guasacaca — Venezuelan-style guacamole.
Milhojas de Dulce de Leche
To end things on a sweet note, Olas doesn’t hold back when it comes to decadent desserts either. The Milhojas de Dulce de Leche, resembling a French mille-feuille comprises layered puff pastry that has been pressed together with fresh cream and dulce de leche. The flavour of dulce de leche is milkier than standard caramel and the texture is creamier. When it’s married with whipped cream and buttery layers of crispy pastry, it’s a match made in heaven.
Olas Arepas is making fresh arepas and churning out coconut cream milkshakes daily from 11am until 10pm. However, this doesn’t mean that its days in the truck are over. You’ll still be able to see Olas Arepas driving around town and at various food truck events. Whether you catch Olas on the run or at its new spot, its food is so good we guarantee you’ll be going back again and again.
Opening hours: Monday – Sunday, 11am until 10pm
Olas Arepas
Ponsonby Central
136-146 Ponsonby Rd
Ponsonby
Auckland
Aman who owns a pair of pyjamas is a man who’s got clout instead of chasing it. Men make excuses that they’re more comfortable sleeping nude but that’s just an opinion formed by a bitter person whose ex-wife now sleeps with a man that wears a full silk set to bed.
Pyjamas say a lot about an individual, at least more than you’d think. Wearing pyjamas creates the illusion that you’re worn out from a hard day of hustling and being successful in uncomfortable formal attire and the loose-fitting pyjamas are a way of unwinding
and calling it a day.
Bottom line, let’s face it. The majority of us don’t have the assets to look like Ryan Gosling from The Notebook when we roll out of bed. But with that being said, if two genetic lottery victors like George Clooney and Brad Pitt cover-up during the late hours of the night (as seen on Ocean’s Twelve), there really is no reason why the rest of us shouldn’t.
That’s not to say that all pyjamas are created sartorially equal. If your night time inventory only includes wife beater singlets and crinkled boxer shorts, you’d be better off sleeping naked and save yourself from being compared to the other man in silk. You want pyjamas that make you feel comfortable yet powerful. Keep the tops and bottoms matching, just as you would a suit, so it looks like you have your life together even in your sleep. A bed robe is the closest you’ll get to resembling the royalty of aristocratic times and it’s crucial you don’t confuse it with a bathrobe. Make sure the robe is long, just enough to make you look like you’re floating across the floor but not to the point where it could be considered a kimono, because true kings are polite and don’t mess with other people’s cultures.
Clockwise from bottom left: Piped cotton-blend pyjama set from Ermenegildo Zegna, Oliver Spencer Loungewear striped organic cotton drawstring pyjama shorts from Mr Porter, Slip silk eye mask from Superette, piped jersey pyjama set from Ermenegildo Zegna, Oliver Spencer Loungewear striped organic cotton striped pyjama shirt from Mr Porter
Words Albert Cho | PHOTOS Clara-Jane Follas | 19 Apr 2019
Simon & Lee has become the go-to spot when it comes to satisfying fried chicken cravings. The Korean-Western fusion eatery sure knows how to fry up an extra-crispy morsel, glazed with a special sweet and spicy sauce. And although its platters of juicy, double fried chicken shot it straight to the top when it burst onto Auckland’s dining scene, the Parnell eatery is capable of a lot more than just fried chicken. Apparently, it has nailed the bao too. The eatery offers a delicious line-up of baos with a range of meats including classic pork, fried chicken and beef, but we recommend you get all three as the perfect dinner spread. Here’s what awaits…
Pork belly bao The pork has been slow-cooked to melt in the mouth and boasts a sweet, sticky element derived from a slather of hoisin. Thin sheets of cucumber line the base of the pillowy bao, lending the soft texture some much-needed crunch. The sour, pickled white kimchi cuts through the pork’s succulent richness and offers the bao a palate-cleansing freshness.
Beef brisket bao Sporting a tender braised beef brisket, this bao is juicy and simply delicious. The flavourful beef is paired with a crunchy slaw that perfectly balances the soft, gravy-like beef. The bao is garnished with fragrant coriander, making the flavours and aromas somewhat reminiscent of beef rendang.
Pork belly bao, fried chicken bao and beef brisket bao
Fried chicken bao It wouldn’t feel right to walk out of Simon & Lee without tasting its widely-acclaimed fried chicken. Here, a single serving of the tasty bird is tucked into a bao. The fried chicken is crispy and glazed with Simon & Lee’s signature sweet and spicy sauce and is accompanied by white kimchi, jalapenos and coriander for the ultimate Korean-Western fusion experience.
Words Albert Cho | PHOTOS Clara-Jane Follas | 17 Apr 2019
Karangahape Road is a paradise for foodies with an endless amount of options and cuisines to choose from. Whether it’s Lebanese, Italian, Thai or Malaysian, K’ Road doesn’t disappoint. The newest addition to the block is Free Bird, a southern fried chicken hub using only free-range chicken, that has recently moved from it’s Massey origins and is now perched to take on the CBD.
After operating for just six months in the North West shopping mall in Massey, the owners of Free Bird, Sade Hopkins and Kim Workman, had already conquered the area and felt well-prepared for the busier, more demanding hustle of Auckland city. It has only been one week since the big move, and Free Bird is already garnering a reputation among K’Road locals for serving one heck of a chicken burger. The Free Bird burger boasts a rich brioche bun that is slathered in garlic mayo and filled with fried chicken breast covered in a thin yet crispy batter and oozing flavour with each bite. The burger is elevated with slaw to enhance the crunchiness of the chicken and balance out the richness of the bun.
Buttermilk fried chicken (quarter size)
Free Bird’s buttermilk fried chicken comes in three different sizes — quarter, half and full. The chicken is plump and cooked to perfection, retaining every bit of moisture. The skin is crispy beyond words but still manages to melt off the meat effortlessly. Served with a side of classic Frank’s buffalo sauce, the chicken is taken to a whole new level. Free Bird also offers a range of different sides to enhance the classic, Southern fried chicken experience. These include curly fries, tasty tater tots and slaw — to name a few.
Tater tots
But chicken isn’t the only thing Free Bird has frying in its kitchen. The menu also boasts a variety of burgers that use grass-fed beef patties as well as a dish of free-farmed pork loin ribs accompanied by Free Bird’s signature BBQ basting. Hopkins and Workman haven’t neglected their vegetarian friends either and have included a shroom burger on their menu, as well as a number of indulgent, vegetarian-friendly side dishes like the fried cauliflower and battered McClure’s pickles. Meat lover or not, there’s something for everyone to enjoy at Free Bird and we suggest you fly on over and taste it for yourself
Opening hours: Monday – Wednesday & Sunday, 11am until 10pm Thursday, 11am until midnight Friday & Saturday, 11am until 3am
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