About

bn-about

White + Wong’s ‘east meets west’ cuisine takes classic street foods from China, Hong Kong, Vietnam, Malaysia and Thailand – the noodles, soups, curries and delicious dumplings – and created an eclectic menu to pick and choose from to suit.

Flavoursome massaman and red curry pastes made from scratch. Oysters, and sashimi with freshly ground wasabi root. We’re not purists, so if it’s tasty, White + Wong’s are steaming it, frying it and serving it up fresh and fast. In some dishes you’ll find untouched classics like the bang bang chicken, and BBQ pork buns, while others, whole Peking Ducks, numbing & fragrant prawns and BBQ meats are our take on Chinese street food, tweaked and re-imagined. White + Wong’s brings big and fresh Asian flavours to New Zealand. We are located in the central Auckland Viaduct Precinct, right on the water.

  • Sonya Chan // Venue Manager

    Venue Manager for White & Wong’s, Sonya Chan, brings a wealth of hospitality experience from her over eight years at the award-winning Molten Restaurant in Mt Eden.

    Sonya’s expert skills and professionalism have been recognised at the highly respected Lewisham Awards, ‘Auckland’s hospitality Oscar’s’, where she has been a finalist three times in the Outstanding Maitre d’ category. The Outstanding Maitre d’ category acknowledges hospitality professionals who demonstrate strong leadership skills to their team and are the professional ‘face of their establishment’.

    In addition to White + Wong’s and before moving to Molten, Sonya has worked at Auckland restaurants; Monsoon Poon, VBG and Pontoon. She also spent six years working in a family-owned cafe and catering business. Sonya also had broad business experience in retail having owned two businesses before she found her niche in the hospitality industry.