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Fast rotation of ingredients ensured the freshness. For $19.80 NETT, I could overlook the missing sweetness of the seafood. But they did a very good job with their “bara” marination and the Grind of sesame was just great. .
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Hana Hana
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🏠: Just google for its address.

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Smoked Eel with Corn Velouté Pair with 2016 Chateau La Nerthe ($17+$20) .
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Something about fish in NZ. They love smoking them. The smokiness removed any fishy taste. Sweet corn velouté (simply cream corn sweet) balanced any savoriness and pastry for texture. .
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Wakanui Sirloin + 2006 Château Musar Cab ($38+$20) .
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Three type of potato with dust of onion powder and beef narrow sauce. Tasty dish but lacked of balance and smelled strangely like potato chip. The wine from Bekaa valley, Lebanon failed to counter the heaviness. However, if any of you guys found wine from Lebanon, please give them a try. The comforting and soothing taste combination would surprise your palate. .
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Lastly, chocolate moose and Fejioa moose .
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Sweet from chocolate, fragrant fejioa fruit. Dehydrated cherry tomato provided a surprisingly sourness. The only down side was that I couldn’t have enough of it. .
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Noble Rot Wine Bar
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🏠: 6 Swan Lane, Wellington.

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Introduced By many magazines and media, the traditional beef noodle. I would say that the idea of dry beef noodle was very interesting. Deep savory meat sauce could be mixed with the noodle directly or into the soup. I would pay to buy jars of that meat sauce back. For 8RM, it was more of an over blown media made famous dish. .
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Shin Kee Beef Noodles

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Classic French toast with the “solid like” dust on the side. I might not make it sound nice but it was one of the better French toast I had. Nice crust at the side and fluffy in the center. Ice coffee was also their signature. Google VCR in KL, I am sure you would find this place.

Came across this interesting Mochi Shop. The inspiration of this name is because it is position right in front of stall (81 Petaling Street). BUT The fact that they only open on sat and sun triggered my buying urge. .
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100% non pretentious snack. Simple ingredients - sticky rice flour, liquid (some oil and some water I think 😬). Fragrant sesame mixture. For a good Mochi, first it couldn’t be sticking on your teeth while chewing. Second, not too sweet but with a hint of savoriness to “restart” the palate. This Mochi fulfilled all the requirements. .
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Don’t be disheartened if you visit this stall on a weekday. The main stall sold traditional preserved sweet - coconut, louts root and etc. All hand crafts (untouched by machine).

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People shouting across for order. Busy street and not the “A” hygiene. BUT every bowl was cooked with charcoal and years of practice. Silky grainless porridge with savory porky bits. And it was only 5RM. .
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Hon Kee Porridge at Petaling Street. Look for the white bowls.

Together?
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They served two different menu from one single kitchen. During our visit, we only got to try their thai menu. Packed on a Wednesday proved that it was loved by the locals. Takeaways after takeaways ensured the quality of food. Authenticity might not be found but tastiness was definitely found. The food wasn’t as sweet and spicy but it was adjusted for the locals. Lovely place to visit in Paihia, NZ. .
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GREEN'S - Traditional Indian and Thai Cuisine .
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🏠: 96 Marsden Rd, Paihia 0200, New Zealand
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⏰: Wed to Thurs ➡️ 1130H to 1400H. Mon to Sun ➡️ 1630H to 2200H.

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Pride of its in house craft items - Preserved veg, self butchered pork, line caught fish and seasonal ingredients. Instead of the usual, saucy and purée found on the plates, the chef designed his dish with ingredients as its natural form. Great dish with right balance of fatty and sourness and obvious contrast in texture. The plate they used was just the right size. Not too empty space which made the food felt “lonely”. .
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Grilled beef tongue, pickles, horseradish (NZ$14) .
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Sous vide (I guess) beef tongue quick seared with the scorched pan and finished with preserved veg. Initial taste was alright but the vinegar based preserved veg caused the beef to drift off. The pan seared beef had too much rough end and lost the original beefiness. .
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Pork chop, quince, bacon hazelnut vinaigrette, spinach ($32) .
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Initial plating was the spinach overran the entire plate. Quince, a good apple replacement. But the overall plate was too oily. The pork chop seared in oil then spinach cooked in bacon fat. Serving the macadamia nut as a whole just made the eater felt like the chef is trying too hard. .
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Egmont Street Eatery

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Cafe with abundant of food related items. The staff is excellent and free WiFi (without password). Packed with locals. HOWEVER, the scrambled egg was over mixed and their coffee was over extracted. .
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Replete Cafe

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Look at the size of the meat. A 20cm box packed with meat and even green was perfectly cooked. Easily shared between two pax. The quality might not be the best but for only $9.80. This price only applied for Takeaway ONLY. .
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Cafe BBQ Duck .
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🏠: 42 High Street Auckland .
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⏰: 1000H to 2100H daily.

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Food from Hungary to Malaysia gathered in this car park. Average food priced around $3 to $13. For those who loved street snack, this is a place which you shouldn’t give it a miss. .
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Auckland Night Market .
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🏠: 31 Fort St, Auckland, 1010, New Zealand
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⏰: 1700H to 0000H on Friday.

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Chinese couple lived in NZ for years brought their taste of Home to this little town. Braised beef and braised pork with noodle or rice. Wanton made in house by the grandMom. .
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So many people just walked pass this place without giving it a second look as it’s darken kitchen and bags hanging at its front door. However, their food is way above average. A big bowl of noodle only costed NZ$13 which was really affordable. Give it a try if you come to this little town - Paihia .
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Noodle Bar at Paihia .
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🏠: 9 Williams Rd, Paihia 0200, New Zealand
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⏰: 0900H to 1400H daily.