Madam Woo’s enticing menu is receiving a spring refreshing for the upcoming summer months. The renowned Malaysian restaurant’s classics will be staying, including their hawker rolls, beef rendang and the honey and soy tossed squid. They will, however, be joined by mee goreng, sambal prawns, beef short ribs, Assam chicken curry, and a lychee, pandan and ginger parfait.
First established in Queenstown in 2013, Madam Woo draws on traditional Malaysian fare, as well as having influence from Chinese and other Asian cuisines. Madam Woo utilises authentic and modern flavours, as well as fresh and vibrant ingredients for its four locations around the country (Auckland, Queenstown, Hamilton, and Christchurch).
Madam Woo, Takapuna
Madam Woo was initially started under Fleur Caulton and Josh Emett, under the progressive hospitality group, Go To Collection. “Madam Woo’s magic lies in the fusion between traditional Malaysian hawker food and our unbeatable Kiwi produce and service. Our spring menu is a revitalisation of the selection our diners have come to know and love, and rest assured our flavour combinations are as exciting as ever,” said Caulton.
“Maintaining a sustainable business is a journey that requires constant effort from all parties involved, but it’s easy when you’re passionate about it. We’re constantly looking for ways to improve our carbon footprint, including using strictly free-range products and opting our single-use packaging for recycled and biodegradable materials. As a result, we think it leaves a much better taste in your mouth,” finished Caulton.
