Over the past two years White + Wong’s has won the hearts and palates of Kiwi’s looking for great food and fun times, now they can recreate that experience at home thanks to White + Wong’s cookbook.
Available from the beginning of December, White + Wong’s cookbook captures the special vibe of the two restaurants in Auckland’s Viaduct Basin and in picturesque Queenstown. White + Wong’s cookbook features their signature dishes including Shaking beef and Wagyu beef dumplings – standout dishes that are never removed from the menu. The cookbook recipes are easy to follow and use widely available ingredients, allowing home chefs to wow their friends and family with dishes which capture the flavour of the much-loved White + Wong’s originals.
Those wanting to spice up their life will love the Massaman curry of lamb shoulder and Tom Yum, hot and sour prawn soup. Foodies who want more subtle flavours will be impressed by delicate, fragrant recipes like Tea-smoked Big Glory Bay salmon and Fijian kingfish sashimi.
And who hasn’t enjoyed a dessert when dining at White + Wong’s? Now foodies can create their own delicious versions of the restaurant’s desserts including Lemongrass and pandan brûlée, and the outrageously-good Milk chocolate parfait.
Bites, raw and cold cuts, dumplings, soups, hot starters, barbecue and roast meats, curries, sides, vegetables, rice, salads, desserts, sauces, dressing and curry pastes all feature in the cookbook and the complex technique required in some recipes is balanced with the simplicity of others, meaning cooks of all abilities can recreate White + Wong’s delicious Asian food masterpieces.
CEO of Good Group Hospitality – owners of White + Wong’s – Russell Gray said creating the cookbook was a thank you to diners for the way they have embraced the White + Wong’s experience. “It’s fitting that we recognise our guests by giving them the opportunity to make some White + Wong’s magic by recreating our delicious flavours at home.”
Since opening in March 2016 more than half a million people have enjoyed a meal at White + Wong’s and it has also received critical acclaim. In October it was named ‘Best Restaurant’ (sponsored by Hospitality Business), in the Hospitality New Zealand Annual Awards for Excellence 2018. Earlier in the year, White + Wong’s Auckland venue manager, Sonya Chan was acknowledged at the Lewisham Awards as 2018 Outstanding Maitre’D. Additionally since opening in 2016, White + Wong’s was a finalist in the Silver Fern Farms Restaurant Awards 2017 and 2018.
White + Wong’s is a hardback cookbook with mouth-watering photographs. It’s available at good bookstores and from White + Wong’s Auckland and Queenstown restaurants for $49.95.
