Where to Eat and Drink in Ponsonby, Auckland: A Chef’s Guide

During his “big OE” (overseas experience), New Zealand-born chef Tom Hishon lived in London and worked at some of the city’s top restaurants. After hours, in the flat he shared with his friend Josh Helm, Hishon would cook for “lonely and unequipped orphans” (antipodean friends passing through). The flatmates eventually returned to Auckland with a pile of ideas for a restaurant and opened Orphans Kitchen on Ponsonby Road in 2013. They sold the acclaimed eatery earlier this year to focus on their sustainable seafood restaurant, Kingi, in the city’s heritage Britomart precinct, plus multiple Daily Bread bakery outposts. These are some of Hishon’s picks for where to eat and drink in Ponsonby, Auckland.

The Blue Breeze Inn for pork belly buns

“At this Ponsonby Road modern pan-Asian stalwart, the staff wear Hawaiian shirts and the atmosphere is fun and vibey. We normally go for a Sunday lunch and throw a heap of things in the middle of the table – beautiful roast pork belly buns, steamed dumplings, Peking duck pancakes… it’s all delicious.”

Kol for the kulchas

“I love Sid and Chand Sahrawat’s cocktail bar/eatery for the Indian-influenced flavours they build into their food from cooking in the tandoor oven and over fire. It’s a fairly casual spot with lots of small plates. The kulchas [stuffed flatbreads] with fillings like goat’s cheese, porcini and truffle are particularly great.”

Deadshot for a Margarita

“You feel like you’re underground at this dimly lit, speakeasy-style bar. The bartenders come to your table, ask what you like and build a cocktail based on your preferences. I tend to go for something like their take on a Margarita using mezcal.”

Ockhee for Korean fried chicken

“This place is owned by a couple of cool, young Korean expats. It’s fun, light-hearted and approachable and has a solid local following. The dishes include noodle soups, hot pots and the chilled noodle dish called japchae. For a flavour bomb, try Korean fried chicken and a Cass beer.”

Parade for a smash burger

“Set up in shipping containers, this burger joint makes an epic smash burger – thin patties with quite coarsely ground beef mince and a high ratio of fat, which are pressed on the grill until they have crisp, caramelised edges. I go for a classic smashie: a double cheeseburger with pickles, mustard and cheese.”

Nami Record Bar for a glass of orange wine

“The Ockhee team recently opened this listening lounge and natural wine bar and there’s nothing else like it in Auckland. It’s dedicated to music and records and features well-known DJs. They serve Korean-inspired snack food and natural wines – I like the Nami orange wine.”