White + Wong’s was one that I’d heard great things about from others over the years, and after visiting I could see why. This is no restaurant attempting to make traditional Cantonese cuisine exactly by the book. Instead, they takes the classics and give them a slick, contemporary twist but they don’t lose sight of why roast duck and dim sum is so delicious.
The dining room soon became full (book ahead if you can, as we did) despite it being a week night. It’s confidence that impress me most. There are no pretensions here; it’s a short menu, well executed, with a feel that manage to be neither too casual nor too special occasion.
It’s full of dish I’d have again but would order something else instead, which can only mean one thing: it’s good.
My Visit to White + Wong’s Restaurant
White + Wong’s
As it happens, we got there just as the sun began to sink so I saw they have a terrace out front which would be ideal on a warm evening. The interior is grown up without being stuffy. It has a long bar lined with bottles, pendant lights, and booths.
It is the sort of room where you could pop in for a quick bite or settle in for full experience.
I liked where we were sat, on one of the banquette tables tucked away from the rest, offering us some privacy. It was dimly lit enough to feel intimate without making it hard to see what you was eating, and I could hear the hum of conversation without it being overwhelming. There seemed to be plenty of action at the bar as well, where people dropped in for a drink, and I noted down in my mind to return another time just for that.
Then came the menu: a real book. This made me feel good about amount of thought that had been put into it. And I like restaurants that take the time to lay things out well, even if at the end of the day you still want half of it.
Because you can’t really eat here any other way, we ordered a bunch of things to share, starting with some small plate. The siu mai were just right. The tops was wrinkly and glistening as they emerged from the bamboo steamer.
They had delicate wrappers and juicy fillings without too much going on. The bao were similarly good: just rich enough, made with a pillowy dough and packed with tender meat that were slightly sweet thanks to the glaze. There was also some noodle with herbs, a simple dish that sounded great and was exactly what I needed in that moment.
We shared everything and passed it all around, as I like to do (it’s how I always want to eat).
Most other table appeared to have ordered the Peking duck, so we did too. It came out as a whole duck, lacquered and crisp-skinned, accompanied by a basket of thin pancakes. Watching them carve it up at the table feels slightly ceremonial in a good way.
The meat was moist and the skin shatter when bitten into. Who doesn’t love rolling their own pancakes with spring onion and hoisin? For me, this alone would of make it worth coming back for.
Finally we finished with a pastry dessert (I didn’t get the full name) that wasn’t too sweet and was flaky; just right after all the rich savory dishes.
It’s rare for me to eat dessert but this one went down well. If you’re into details like I am, the menu is worth looking through too. It’s broken up into sections for dumplings & buns, bigger plates, and sides.
There is even a decent drinks list.
This include a long whisky section that I did not get to try out this visit, but it looked interesting. They also have daily specials hidden away on an insert, which I’m always a fan of. It means they’re not sticking strictly to the same old stuff.
Instead, they’re using whatever is fresh and good. Everything I had hoped for from White + Wong’s they deliver… And more.
It’s a welcoming space. The food is carefully made but not fussy. I left feeling like I had eaten well, but not weighed down.
Next time you’re in Auckland and looking for dim sum done right, or really good Peking duck, head here. Have you been to White + Wong’s? Any other spots in Auckland you’d recommend for this sort of food?
