At chef Nic Watt’s latest dining concept, Cāntīng, old world Chinese cuisine meets modern Asian innovation, with a menu that traverses traditional boundaries to transport the tastebuds through the diverse culinary landscapes of Asia.
Here, within an intimate space nestled on Level 1 in Commercial Bay’s bustling dining precinct, Cāntīng (pronounced ‘can-ting’) offers an elevated take on the traditional yum cha experience seven days a week. The eatery’s interiors, conceived by the hospitality experts at Izzard Design, are cosy and contemporary, with myriad seating options suited to any and every occasion.
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The space exudes warmth and charm, with oak partition screens creating a sense of intimacy and rich red accents evoking the rich history of Asian cuisine. A striking terracotta-tiled duck oven takes center stage, embodying the kitchen’s devotion to craft and flavour. Soft lighting, plush blue velvet seating, and textured glass elements add layers of sophistication to the setting. Seating options run the gamut from cosy banquettes to convivial large round tables, or diners have the option to nab a front-row seat at the kitchen counter, watching on as the culinary magic unfolds.
On the food front, Cāntīng offers a contemporary yum cha and lunch service from midday, Monday through Friday, with weekend yum cha on Saturday and Sunday available from 11am — 3pm, where diners will find traditional favourites alongside more modern takes. The dim sum section spans dumplings — with flavours such as pork, shrimp and crab roe, mushroom and black truffle, and spicy crayfish and scallop all featuring, alongside the likes of laos spring rolls with fragrant herbs, snow peas, and chilli jam, Cāntīng tiger prawn toast, and soft-shell crab, pickled radish, and spicy mayonnaise baos.
Watt has spent much of his career in Asia, including a stint in Beijing learning about the history and art of Peking Duck, which means that the duck you’ll find on the menu is the best you’ll come across anywhere, with quarter and half ducks featuring on the yum cha menu, and whole ducks available on the à la carte menu.
There is also a ‘wok and hot kitchen’ section of the menu, featuring a delectable king crab fried rice, and a number of vegetable dishes and sides worth ordering — from crispy eggplant with a fragrant sauce to spring onion pancakes and wok fried gai lun with sweet soy. The à la carte menu is comprised of dishes made for sharing, and, for those wanting to sample a number of culinary delights, there are two set menus options on offer.
When it comes to the drinks, there are plenty of cocktails to choose from, with a particularly satiating spicy lychee margarita on offer, alongside mocktails, sake, both tap and bottled beer including a Cāntīng hazy pale ale, an extensive wine list focused largely on local producers, all of the usual suspects on the spirits front and, perhaps most excitingly, a strong focus on whisky, with a number of hard-to-come-by bottles and casks — such as an 18-year-old Glenfiddich and 12-year-old Macallan.
Cāntīng also boasts a whisky keep offering. With only 15 lockers available, discerning diners can secure their favourite bottle from a curated selection of whiskys (or have something specific sourced), to store on-site in a bespoke labelled locker, to enjoy when you next return. Relish refined serves from global distilleries spanning Scotland, USA, India, Japan and more, to enjoy each time you visit — elevating the dining experience further.
Those looking to entertain will find a sumputuous semi-private dining room at Cāntīng, perfect for hosting. The Shuijing Room — also known as the Water View Room, has an uninterrupted tree-lined view of the harbour and Quay Street below, and is enclosed within an intricately designed timber framework, with a single sharing table suitable for up to 12 guests.
Known for his inventive and elevated take on fusion, with SkyCity’s contemporary Japanese eatery MASU, and Nikkei-inspired INCA in Ponsonby Central already within his oeuvre, Watt’s Cāntīng is the culmination of a life spent travelling through Asia and time spent working in Hong Kong and Macau, “From a young age I gravitated towards the cuisines of Asia,” says Watt, “It was in Hong Kong that I developed a passion for the Sunday yum cha experience. The huge banquet halls had queues out the door, serving everything you can possibly imagine, and it all tasted incredible.” he adds, saying his hope is that Cāntīng’s weekend yum cha becomes a popular tradition for Aucklanders.
We have no doubt it will fast-become a go-to destination, and one where families, friends and colleagues alike can come together over great food time and time again.
Opening Hours:
Yum Cha & Lunch: Monday — Friday, 12pm until 2pm, Saturday — Sunday, 11am until 3pm
Dinner: Monday — Sunday, 5pm until close
Cāntīng
7 Queen Street
Level 1, Commercial Bay
Auckland CBD
