If it's been a while since your last Master Kong visit, you're in for a treat. With a fresh new look, updated menu, exceptional cocktails and playful tick-box ordering system, Master Kong is doubling down on bold flavours and vibrant, social dining.
Dialling up the fresh, punchy Asian-inspired flavours Master Kong is known for, the new sharing menu is all about "lighting up the senses", says Group Chef Paulie Hooton. "We want people to taste the boldness of the flavours and be blown away by the quality of the ingredients. It's about taking diners on a journey from the moment they sit down and dig into crunchy prawn crackers doused with salt, vinegar and tōgarashi."
Here, Hooton shares the six dishes that best capture the new Master Kong experience.
A playful evolution of Master Kong’s signature cheeseburger spring roll, these crispy wontons are served in a bag with sea salt, pickles and tōgarashi to shake together before you dip them into a smoky burger sauce.
"Serving it in the bag isn't just for fun, it keeps the heat and flavour locked in while making the dish a little more interactive," says Group Chef Paulie Hooton.
Master Kong's take on prawn toast combines gochujang sauce, prawns and punchy yuzu with black and white sesame, served as crisp triangles designed for sharing.
"It's crispy, punchy and perfect for passing around the table," says Hooton.
A spin on the classic Peking duck experience, this duck is brined, air-dried and roasted in-house before being served with steamed pancakes, crunchy lettuce, pickled carrots and two variations of pickled daikon, and plum chilli jam.
"It's crispy duck, fresh crunch and sweet, tangy pickles in every bite," says Hooton.
This take on the Kiwi favourite is elevated with Chinese sausage, caramelised grilled pineapple and a balanced sweet and sour sauce that delivers plenty of zing without being overly sweet. The quenching pineapple, pickled ginger and lime flavours of the Tokyo Soda cocktail make it the perfect pairing.
Vegetarians are not forgotten at Master Kong. Packed with deep umami from black garlic and mushrooms, this fried rice dish is finished with ponzu, a trio of herbs (Vietnamese mint, coriander and fresh mint), and crispy shallots for a light, punchy finish. Proof that fried rice can steal the show.
The golden rule is: make sure to save room for dessert. Steamed until the rich chocolate centre flows, the Chocolate Molten Lava Bun is served with Vietnamese coffee mousse, vanilla ice cream and a coffee malt biscuit for the perfect hot-and-cold finish.
"This playful dish is everything you want to finish a meal - rich chocolate, cold ice cream and a hit of coffee all in one bite," says Hooton.
To see what the new Master Kong menu is all about, book here.
.svg)
.webp)
.webp)
