While the Three Lamps quarter has received a much-needed revival of late, the southern end of Ponsonby Road (and edging into Grey Lynn, really) has been crying out for a bit of attention. This month, it comes in the form of Rose Alley, a cute new food and drink precinct, where its cornerstone establishment, Bar Beluga, offers everything we’re seeking in a new watering hole.
Bar Beluga is the brainchild of Patrick Dillon, having most recently finished up an eight-year Beverage Manager tenure at Savor Group to embark on this vision. In Bar Beluga, he wanted to create a place that was friendly and down to earth. The Bar Beluga drinks menu is a concise edit of Dillon’s favourite wines and local craft beers (which we’re told will be everchanging), and the cocktail menu is small but mighty (boasting only concoctions at a time), where innovation reigns supreme.
Right: School Camp Cocktail.
Here the vibe was always to be approachable and a touch nostalgic. So much so that Dillion’s marinated goats’ cheese is served with Meal Mates, and one of the bar’s signature cocktails (aptly named School Camp) features Raro foam set atop ample measures of rum. The latter is on offer alongside bonafide classics, like a dirty martini (one the best we’ve ever tried). Other delicious additions to the snack menu include a warmed Daily Bread sourdough with herb butter and the charcuterie tray, which features fresh deli cuts sourced from locally-produced L’Authentique.
Left: Goats’ Cheese and Meal Mates.
And while the bar is relaxed and casual, with pared-back furnishings, plants everywhere, and a glass ceiling through which the colours of sundown stream through, Dillon tells me that the vision, come warmer days, is to have DJs on Fridays and Saturday evenings — a notion that lends itself to the covered-courtyard style space.
Bar Beluga comprises just one of a few select tenancies in the just-opened Rose Alley, an address that was formerly The Vodka Room. Gutted and refurnished entirely, the space currently houses Pizza Monkey and bubble tea destination Twentea. We’ve also heard that soon the spot will open a Spanish tapas-style food truck, a small cafe and a gallery space. The intention, as Dillon explains, is for guests to flow freely through the spaces; maybe grabbing a slice of pizza and having it with a cold beer in Bar Beluga — a nice community-like feel, we think.
For now, the bar will open Wednesday through Saturday, from 3pm until late, making it the perfect new destination for some end-of-week knock-offs.
Achieving radiant skin is the dream of many, but it can be a challenge. After all, our skin is constantly exposed to pollution, dirt and makeup, which can build up and clog pores, leading to breakouts and other skin problems.
That’s where deep cleansing comes in. Deep cleansers are designed to penetrate deeper into the skin than regular cleansers, removing all the impurities that can cause your skin to look dull and congested. But not all deep cleansers are created equal. If you want to achieve radiant skin, you need to use a deep cleanser formulated for your specific skin type.
For example, if you have oily or acne-prone skin, you’ll need an non-comedogenic deep cleanser. This means that the cleanser will not clog your pores and will help to prevent breakouts. But this doesn’t mean the cleanser needs to be oil-free, as sometimes certain oils can be beneficial for the skin too. If you have dry or sensitive skin, you’ll need a deep cleanser that is hydrating and gentle. This will help to remove impurities without stripping your skin of its natural oils.
But on rare occasions, you can find a cleanser that addresses every skin’s need, like the Sothys Morning Cleanser, a foundational skincare product that forms the basis of our daily regimes. The gentle daily enzyme cleanser, designed to wash away the night’s impurities, is formulated with soothing chamomile (a half-strength alternative to the brand’s coveted Desquacrem cleanser) — designed to target superficial clogging in drier or delicate skin types, as well as nourish sensitive skin types.
Just important as the product is the ritual. A deep cleanser should form the basis of your morning routine. While there have been trends of late that encourage us to move away from over-cleansing and, at times, ditching the morning cleanse altogether, our ever-busy lifestyles, use of daily makeup (in most instances) and use of overnight products are the reason such an effective deep cleanse is essential so early in the day.
Designed to soften the skin with simple, uncomplicated use (simply emulsify in your fingers, allow to penetrate damp skin for three minutes, and rinse), it’s the kind of product that easily folds into your daily routine and allows you to deep cleanse your skin with ease.
A chain is a minimalist’s go-to accessory, partly because of its simple aesthetic but also because of its potential for layering. The best chains are the ones that not only make a subtle statement but that one can wear over and over again. From chunky, circular loops to subtle, asymmetrical shapes, these chic chains are the perfect foundation on which to build the rest of your accessory collection. Don’t be afraid to mix styles and metals (the more the merrier). Shop our favourites here.
Elsa Peretti Aegean Toggle Necklace from Tiffany & Co.
A feast for the eyes as well as the stomach, these beer-battered eggplant bao buns hit all the right flavour notes every time. Fresh and umami, soft and crunchy, tangy and creamy, they’re a moreish meal for any night of the week — no meat required. Amelia Ferrier of Melie’s Kitchen shares her recipe below.
Melie’s Kitchen Crispy 5-Spice Eggplant Bao Buns with Peanut Chilli Mayo, Hoisin & Pickled Radish
Makes 8 to 10 buns
Ingredients
Peanut Chilli Mayo 1/4 cup mayonnaise (I used Best Foods, Kewpie would be even better) 1 Tbsp smooth peanut butter 1 tsp sriracha chilli sauce (add more to taste) 1/2 tsp soy sauce 1/2 tsp maple syrup or honey 1 tsp chilli oil (optional)
Pickled Radish 4-5 radishes, thinly sliced into rounds Pinch of sugar Pinch of salt 2 Tbsp rice wine vinegar
Crispy Eggplant 2 medium eggplants Salt for seasoning 4 cup Fogdog beer batter mix About 3/4 cup beer 1/2 tsp Chinese 5-spice Canola oil, for frying (about 1 litre) 4 Tbsp Lee Kum Kee hoisin sauce (plus extra to serve)
To serve 8-10 bao buns 1 cucumber, peeled into ribbons Coriander, spring onion & toasted sesame seeds
Method
Make chilli peanut mayo 1. Combine all peanut chilli mayo ingredients together in a bowl and set aside to serve.
Make pickled radish & prep garnishes 1. Thinly slice radish and toss in a bowl with rice vinegar and a big pinch of sugar and salt. Set aside to serve. 2. Peel the cucumber into ribbons and thinly slice the spring onion. Set aside to serve.
Prep & cook eggplant 1. Cut eggplants in half lengthwise, then cut into half-moons roughly 1cm thick. Add to a large heat-proof bowl and season well with salt. Cover the bowl with a plate. Microwave on high in 2-minute intervals, giving the eggplant a toss after each interval, for 5-6 minutes in total. The eggplant should be softened, but not completely tender (it will finish cooking when fried). 2. Combine Fogdog beer batter mix, beer and Chinese 5-spice together in a medium bowl with a pinch of salt. The batter should be quite runny, similar to the consistency of double cream. You may need to add a little more beer, 1 Tbsp at a time, to get the right consistency. 3. Heat canola oil in a large frying pan with high sides on medium-high heat (the oil should be about 2cm high, I used about 4 cups). Test the oil is hot enough by drizzling in a little bit of the batter — if it bubbles up immediately, it should be ready to go. 4. Working in batches, toss eggplant pieces in the batter then fry in the oil for about 1 minute each side, until golden (I did mine in about 3 batches). Adjust the heat as needed while frying. It should be quite hot so the batter cooks in about 2 minutes — if the oil is not hot enough, they will take longer to cook and soak up more oil. 5. Transfer fried eggplant to a wire cooling rack between batches. This will allow any excess oil to drip off, and also prevents them from steaming and losing their crispiness. 6. Just before serving, add fried eggplant to a large bowl, drizzle over hoisin sauce and toss gently to coat. 7. Steam bao buns according to packet instructions. I heat mine in the microwave, you only need about 30 seconds for one bun (unless they are frozen).
Serve thebao buns spread with peanut chilli mayo and a little extra hoisin sauce. Top with eggplant, cucumber, pickled radish, spring onion and coriander. Sprinkle with sesame seeds, if desired.
The Japanese have long been known for their love of wabi-sabi interiors, but the concept of yūgen (profound grace and subtlety) is present in all aspects of their lives, including wellbeing and skincare. Now, this philosophy is starting to seep into the mainstream, encouraging us all to embrace a slower pace and more holistic approach, grounded in Zen principles.
The Japanese have always had a deep appreciation for the beauty of imperfection, impermanence and simplicity — and this philosophy, known as wabi-sabi, has stood the test of time. Drawing from traditional Zen teachings, wabi-sabi places a premium on mindfulness, respect for nature and inner harmony. And in a world that moves at breakneck speed, these principles have become all the more essential. From lifestyle to health and beauty, the wabi-sabi ethos encourages us to slow down, savour the moment, and find joy in life’s simplest pleasures. In embracing this more mindful approach to living, we may just find the peace and contentment we’ve been searching for all along.
“Japanese skincare feels like a welcome antidote — one that sees the industry returning to a slower, more considered pace”.
Perhaps one of the best ways to apply this philosophy in our lives (and an area in which it is increasingly called for) is our beauty routines. It encourages us to slow down our skincare, and focus on holistic treatments that leave us with a more well-rounded understanding of what it means to be well. Here, we delve into some simple but central Japanese skincare principles to fold into your everyday regime. Your skin and sense of wellbeing will thank you for it.
Skincare Spotlight: Hydration
When considering the simple addition of new products, rather than reinventing the wheel, essences are the best place to start. Likened to a toner, these products embed an additional hydration-delivering step into your daily skin routine that gives a serious glow. With similar benefits to a serum, an essence has a lower molecular weight than a moisturiser and will (when formulated correctly) penetrate the skin more deeply. Hailey Bieber, for instance, is one prominent voice in beauty that sings the praises of this in her routine, while Japanese beauty influencers like model Kiko Mizuhara regard it as essential, especially when travelling. Add this step into your routine daily and you will quickly notice the difference. Some essences that we have been trying and loving at the moment include Tatcha’s The Essence and SK-II’s The Facial Treatment Pitera Essence, for an additional, luxurious step.
Kiko Mizuhara
Haircare Spotlight: Scalp
The Japanese scalp spa is a luxurious, multi-step hair ritual that currently has the beauty industry captive. It involves a combination of scalp massage, deep cleansing and conditioning treatments that work together to promote healthy hair growth and improve scalp health. By exfoliating the scalp and stimulating blood flow to the hair follicles, the scalp spa can help revitalise even the most lacklustre hair, leaving it looking and feeling thick, soft and full of life. It’s a little known fact that the skin on your scalp ages six times faster than that on your face, and as we’ve recently discovered, the health of your scalp impacts the health of your hair.
These treatments, undertaken in speciality salons, start by examining your scalp. This puts factors like oil production, blocked follicles, dryness and product buildup under the microscope, so your therapist can tailor your treatment. From here, rigorous scrubbing and invigorating steam treatments begin, matched with ritualistic water baths and all-round pampering for the head. Unblocking the pores is great for hair health, and with an added blow dry, it’s the kind of treatment that will instantly transform your locks. If you want to try it in Auckland, Morgan & Morgan offers the full service from its salon in Takapuna, and the Chloe Zara Scalp Facial at M11 offers a similarly nourishing and enriching ritual.
Japanese skincare feels like a welcome antidote to the busyness and pressure of our daily lives — one that is encouraging the industry to return to a slower, more considered pace. About time, I think.
August is serving up a range of one-off lunches and dinners, delicious pop-ups, burger nights, fresh menus, cute new openings and more. So whether you’re an enthusiastic foodie, or are simply wanting to switch up your routine, look no further than our comprehensive August dining guide below.
Lebanese Grocer Chicken & Toum Night
Currently open limited hours, with its cult-followed culinary offering only available until sold out, we still can’t get enough of Elie Assaf’s Lebanese Grocer. Here, the chef serves food authentic to his native Lebanon, with a mouthwatering menu and ever-changing specials, including Chicken & Toum nights, which the restaurant’s most loyal followers will likely have tried. With the next one hosted this Thursday, the chef will take care of dinner with whole and half-roast chickens available to takeaway. More info here. Thursday the 3rd of August, from 5pm.
Taste of Sidart Menu
Taste of Sidart Menu
For those seeking a shorter format but no less luxurious dining experience, Sidart has introduced a four-course Taste of Sidart menu to see you through the winter months. We’ve been told that the menu changes daily depending on the availability of produce but expect finely-crafted dishes showcasing a portion of what can be experienced with Sidart’s three main tasting menus. This comes alongside a non-alcoholic pairing menu for those who may want to carry July’s virtuous habits on a while longer. Reservations and further information can be found here.
Left: Bread & Butter Sourdough Right: Broke Boy Taco’s famous birria
Broke Boy Taco at Neil Cafe
Having gained some serious street cred since his Ponsonby Road residency began, Sean Yarborough’s Broke Boy Taco has since asserted itself as the tortilla to have in the City. This month, you’ll find him outside his usual confines at Te Atatū Peninsula’s Neil Cafe for one night only. Expect the usual classics (including the famous birria) and hopefully some tasty surprises. Click here for all the details. Sunday the 13th of August, from 5pm.
Bread & Butter Sourdough Classes
Founder of this iconic Auckland bakery, Isabel Pasch, who opened Bread & Butter in 2013, is celebrating its 10-year milestone with a series of organic sourdough masterclasses beginning this month. The classes started in 2016 but had lapsed due to staff shortages, but with a full team now on board, the new series of classes will take place at Bread & Butter Café every Wednesday evening from the 9th of August until the 27th of September. Each class promises to teach enthusiasts a simple yet versatile recipe to elevate their loaves, rolls, pizzas and cakes. Bookings are essential and can be made here. Classes weekly from Wednesday the 9th of August, 5pm until 8pm.
Left: Go Ramen Right: Fankery’s Chinese-style Cheesecakes
Fankery at Hello Beasty
A fortuitous collaboration has emerged as part of Hello Beasty’s Restaurant Month offering, which sees Fankery (Cathy Fan’s fantastic Chinese-style cheesecakes) served as part of the five-course menu all August. These cheesecakes are mochi stuffed, which lends them a distinctly pillowy texture, and boast brownie bases and burnt basque toppings. Seriously delicious; we’ll be back for seconds… and probably thirds. More information here.
Go Ramen
Down an unassuming back alley in the CBD, Go Ramen is a tasty spot that has recently opened, serving what might be one of the most authentic noodle bowls in Auckland. The food here speaks to ‘the true essence of Japanese cuisine’, and those who’ve tried it already will attest to this. The noodles are all housemade, and the toppings are virtuous enough to make this feel like true soul food.
WoodSpirit at The Beer Spot Whangaparāoa
One of the new players on the pop-up circuit, WoodSpirit is swiftly finding a loyal following for its delicious, woodfired Turkish food. The early days of this month see it making an appearance at Whangaparāoa’s The Beer Spot for those who find themselves in the northern reaches. You’ll also find them at Neil Cafe later in the month and at their permanent Papakura home in Broadway Food Hall. Serving daily, midday until late.
Domo Bakery
Domo Bakery
Late last month, this cute little bakery opened on Hurstmere Road, and alongside serving eightthirty coffee (one of the best brews on the block), Domo’s speciality is its showstopping menu of stuffed croissants. Self-professed croissant enthusiasts, these guys show dedication to pushing the traditional pastry beyond its bounds. Pastries come regular-sized or sometimes cubed-shaped, stuffed with fillings like matcha (which sells like hotcakes), rose, yuzu and cream cheese, and sometimes even topped with lemon meringue — the perfect, post-beach walk fuel.
Auckland Restaurant Month
Auckland’s Restaurant Month really needs no introduction. Every August, dressed for the occasion, the restaurants within the inner city all celebrate via limited-edition, prix-fixe menus, exclusive dining events and chef’s table events to celebrate our rich cultural dining landscapes. If you’re yet to take a close look at the extensive lineup, we’d recommend doing so here, but a few that we’re looking forward to include Culprit’s four-course Kiwiana menu, MoVida’s four-course dinner and Bonfire at Esther.
Megan May’s Feel Good Plant-Based Curries and Dosa
Megan May’s Feel Good Plant-Based Curries and Dosa at Homeland
Known for Summer Street institution, Little Bird Organics, Megan May will this month lead a workshop at Peter Gordon’s food embassy. This Homeland cooking class invites its students to the ultimate comfort food experience, where you will spend an evening learning how to make wholefoods curries, dosa (a delicious fermented lentil crepe) and chutneys to match. It speaks to the larger food philosophy of Little Bird too, where these soul-warming foods can be nourishing, too. Spots are limited, book here with haste. Thursday the 10th of August, 5.30pm until 7.30pm.
Nothing says ‘power dressing’ like a tailored suit. Offering the perfect balance of fierce femininity, tempered by a strong masculine silhouette, the power suit is a must-have for any wardrobe. This season, the waists are small, the trousers pleated, the shoulders wide and the breasts better doubled.
Like a well-crafted melody of prose, these recently released coffee table books beckon with their artful covers, promising an exploration of the cultural zeitgeist through the lens of bound visual narratives. Meticulously curated to ignite passions and stir the imagination, these latest releases meld the worlds of haute couture, creative design and luxury travel, a seamless fusion that echoes the multidimensional tapestry of our ever-changing existence, and is deserving of a place in your most lived-in rooms.
Inspiring Tomes: New Coffee Table Books
Lake Como Idyll
Offering a virtual escape to the ethereal beauty of Lake Como, Italy, this new addition to Assouline’s popular travel series speaks to the charm of the region’s quaint towns, including the picturesque Bellagio, where the lake’s two arms converge. An elegant volume that offers a glimpse into the idyllic Italian lifestyle, complete with tranquil strolls, leisurely lakeside afternoons, and luxurious boat rides across the crystal-clear waters, this beautiful tome will prove a visually arresting addition to any coffee table.
Capturing the whimsical world of David Shrigley, a master of absurdity and deadpan humour, Get Your Shit Together is a must-have addition to any discerning art collector’s library. Boasting never-before-seen artwork and witty text that will leave you in stitches, this luxurious, oversized volume marries art with a series of handwritten essays making it the perfect coffee table book for both die-hard Shrigley fans and curious newcomers.
Offering a journey through Louis Vuitton’s most iconic stores (and each of their unique characteristics), this exquisite book (published by Assouline) captures the essence of the Maison’s radical approach to brand identity and its focus on investing in bespoke architecture that evokes powerful emotions. Penned by renowned architectural writer Paul Goldberg, the book paints each of these Louis Vuitton stores as masterpieces, offering unforgettable visual experiences that only enhance the collections residing within. A must-read for lovers of fashion and design.
Speaking to the appealing contrast between concrete structures and plant life, Gestalten’s stunning new coffee table book, Concrete Jungle traces the origins of architecture built around this idea. Discover captivating examples in Sri Lanka, where futuristic buildings integrate into the verdant landscape. Immerse yourself in the works of luminaries like Luis Barragán and Oscar Niemeyer, whose iconic creations in Brazil and Mexico are sure to leave you spellbound.
In this highly anticipated celebration of Annie Leibovitz’s renowned portfolio, a collection of iconic portraits and never-before-seen photographs take centre stage. With her signature style and artist’s eye, Leibovitz captures the most influential and distinguished figures of the last decade, creating a visual documentation of contemporary culture. As such, this book is a must-have for any art or photography enthusiast looking to explore the world through the lens of one of the most beloved talents of our time.
This limited-edition collector’s book celebrates legendary production designer, Ken Adams’ illustrious career. Spanning over 50 films, the book is illustrated with hundreds of sketches and photographs, many of which have never been published before. Adam’s influential designs, including those of the James Bond franchise, are complemented by behind-the-scenes material on the films, including authoritative essays and illuminating interviews with author Sir Christopher Frayling.
In his pursuit of cultivating beauty in our everyday surroundings, New York-based stylist Colin King offers his insights on how to artfully arrange objects into elegant vignettes that enrich our homes and lives. A trusted stylist for renowned brands and publications such as Architectural Digest and Rum, King emphasises the importance of seeing old objects in a new light and arranging them in a way that reflects personal creativity and meaning.
Auckland City is undeniably in its bakery era. Every week we find ourselves uncovering an influx of new openings, and bakeries, with no word of a doubt, are delivering in spades.
But the thing is — most of these bakeries are genuinely very excellent, and such is the likes of Wheatz Bakery, the cute new CBD-based bakery specialising in cute little stuffed croissants, petite and perfect Swiss Rolls and a very glorious croissant-doughnut hybrid that looks like a stack of hot waffles. The tactic is to approach one of the oversized, open cabinets and grab all you can before they’re long gone (which we’re told happens very quickly).
Here, your pastries can (and should) be washed down with something from the expansive drinks menu — such as bubble tea, fresh fruit tea, drinkable yoghurt and sweet iced lattes, among all the usual caffeinated suspects.
If you’re planning a visit to Wheatz Bakery this weekend, we’d recommend taking wee ones in tow and helping yourselves to a tray of goods to share. The strawberry cream croissant is essential, as is the matcha black bean Swiss roll and the decadent chocolate crepe cake. Enjoy!
What better time than the weekend to gather the troops and head out for yum cha? It’s a brunch experience like no other, where numerous varieties of dumplings roll out of the kitchen on trollies and different cuts of meat such as roast pork, BBQ duck, tripe and tendons abound. The best and only way to do yum cha is to get a group together for a long session of conversing over some dim sum dishes and copious amounts of hot herbal tea (a classic tactic to help your digestion cope with the non-stop eating that is required).
Here we’ve rounded up the best yum cha restaurants in Auckland and the must-have dishes you absolutely cannot miss at each.
Huami
Huami ‘Ha kao’ fresh truffle prawn dumpling Whether you spell it har gow or ha kao, the fact that these delicious dumplings are an absolute staple to any yum cha experience remains steadfast. On its lunch menu, Huami has given the classic dish a sophisticated spin by adding truffle to each morsel and packing the delicate skin with plump and juicy prawns. Huami’s evening menu also offers some of the most high-quality Chinese we have ever seen with its aromatic, fruit wood-roasted Peking duck one of the best this city has to offer.
Sun World Restaurant Rice noodle rolls with XO sauce and sesame balls Tucked away on the corner of Khyber Pass and York Street, this Newmarket gem is one of the best yum cha restaurants in town. Sun World has all the staples, from the steamed pork buns to the har gow (steamed shrimp) dumplings, but it’s the rice noodles with XO sauce that take centre stage at this restaurant. The dish consists of large noodle sheets that have been rolled and cut into smaller sections, then doused in a spicy seafood sauce, otherwise referred to as ‘XO.’ The sesame balls also cannot go amiss. These fried, chewy morsels are filled with steaming-hot, gooey sesame and sugar paste, and it’s almost impossible to stop at just one.
Grand Harbour
Grand Harbour Restaurant Oysters with salted egg sauce and egg tarts It would be a crime if we talked about yum cha and did not mention Grand Harbour Restaurant. One of the first yum cha restaurants to open in Auckland, this establishment is considered an undisputed OG. For almost 20 years, Grand Harbour has been drawing people to Viaduct Harbour, and it’s still going strong. Although every dish at Grand Harbour is divine, the oysters with salted egg sauce are a showstopper. The oyster remains snug in its shell and is doused in a creamy, rich sauce that works to balance its fresh ocean flavours. Another unmissable dish is the egg tarts — offering some of the flakiest, most buttery pastry in town.
Pearl Garden Custard buns With 45 years of experience up their sleeve, Newmarket stalwart Pearl Garden never fails to deliver the goods. While you can count on the prawn toast, prawn and chive dumplings and steamed pork buns to satisfy your savoury cravings, it’s the golden custard buns that have been crowned Pearl Garden’s must-try dish. Gooey yet not overly sweet, the custard filling is sure to have you coming back for more.
Pearl Garden
Asian Wok Tempura prawn rice rolls North Shore locals don’t always have to cross bridges to satisfy their yum cha cravings, with Asian Wok in Browns Bay offering a wide selection of modern and creative dishes. Our favourite is the tempura prawn rice rolls. This dish is similar to prawn chee cheong fun (mentioned below), but instead of steamed prawns, the rice rolls wrap around deep-fried prawns which have a golden crisp exterior to contrast the soft noodle sheet. Asian Wok also does a remarkable shu mai that is filled with juicy pork and more prawns than we’ve seen anywhere else.
Grand Park Restaurant Shark fin dumplings (minus the shark) Located in the heart of Epsom, the sister restaurant of Grand Harbour — Grand Park may have entered the Auckland yum cha scene four years after its iconic sibling, but that’s not to say it’s any less spectacular. Grand Park provides a huge variety of dishes, ensuring that there is something for everyone to enjoy. Named after their curvy shapes (and NOT their contents), the shark fin dumplings are a firm favourite among Grand Park regulars. These iterations contain no shark meat, instead filled with thin noodles along with shrimp, crab and an assortment of mushrooms.
Lucky Fortune Restaurant Prawn chee cheong fun and durian balls When it comes to yum cha, service is not usually the priority. The restaurants are manic, filled with hungry customers and the trolley service can get quite frantic and overwhelming, making service feel somewhat rushed. That said, good service is what Lucky Fortune Restaurant in Three Kings is renowned for. That, and its prawn chee cheong fun of course. The steamed rice paper roll is filled with plump prawns and the entire dish is drenched in a sweet soy sauce for a flavoursome kick. Another highlight here is the durian balls offering the perfect way to end the yum cha feast. Renowned for its unique aroma and flavour, durian is a fruit with pungent notes. Here, its strong flavour has been encapsulated in a chewy, mochi ball and balanced by a generous helping of whipped cream.
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