The White + Wong’s cookbook will capture the special vibe of the two restaurants in Auckland’s Viaduct Basin and in 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. 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.
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. 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 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.”