Contemporary Chinese Restaurant Huami Launches in Auckland

A new modern Chinese restaurant boasting world-class design and traditional cuisine with a modern twist, Huami has opened its doors at Skycity, the complex at the heart of Auckland’s award-winning Federal Street dining precinct, offering discerning diners an authentic taste of old Shanghai in the heart of New Zealand’s largest city.

The new SkyCity restaurant draws inspiration from old Shanghai during the French Concession period, transporting classic Chinese elements into the 21st century, and pays homage to classic Chinese influences in a contemporary style with the use of old brickwork, ceramic tiles, dark wood and stone finishes. Huge bi-folding glass screen doors open directly onto pedestrian-friendly Federal Street, while deluxe Chinese screens are used to break up the main dining room.

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Well-known Kiwi chef Nic Watt of Masu, also on Federal Street, has collaborated with Skycity on the project, and together with esteemed executive chef Jeff Tan, who has an impressive career running some of the finest restaurant kitchens in Asia and the Middle East, will deliver Huami’s incredible food offerings.

“Huami will be a refined restaurant honouring traditional Chinese cooking methods, while at the same time delivering a lively, relaxed, and enjoyable eating environment,” says Watt. “Huami will be the perfect marriage of old-style and modern-day China.”

A new modern Chinese restaurant boasting world-class design and traditional cuisine with a modern twist, Huami has opened its doors at Auckland's Skycity.

The menu highlights exceptional dishes from regional provinces across China, including Canton, Sichuan, Huaiyang, and Beijing, with a focus on using fresh seasonal produce and bold flavours. Signature dishes include wood-fired Peking duck, handcrafted dim sums, and braised New Zealand abalone.

The restaurant offers a range of dining options, from private dining rooms and large group tables, to intimate tables for two and seating at the open kitchen, ideal for casual business catch-ups. Guests can also perch at the finger bar, which showcases a refined cocktail menu and a premium whiskey wall displaying some of the finest cognac and Armagnac available in New Zealand.

Cameron Douglas, New Zealand’s only Master Sommelier, has played an integral role in curating Huami’s extensive wine list, along with an impressive wine cellar holding up to 2500 bottles. Unique to Huami will be its very own Chinese rice wine, Bai Jiu, which has been sourced directly from China.

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Adding to the ambience, New Zealand’s first wood-fired duck oven stands in the restaurant with an open stone counter. All cooking spaces will be open to allow guests to enjoy the theatre of Chinese cooking. Live crayfish and other sustainably sourced seafood will be on display in a floating two-tier feature wall, allowing guests to choose their seafood and have it prepared fresh.

“Huami will provide an experience for our customers that tells the story of old Shanghai, merging all that makes the Chinese culture so unique – a fusion of traditional and contemporary,” Graeme Stephens, Skycity Entertainment Group CEO. “We have collaborated with a number of highly experienced consultants on Huami’s food and wine offering, unique cultural elements, restaurant design and architecture to ensure that we are offering an experience like no other restaurant of its kind.”

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The Art of Business Travel is Asia-Pacific's leading portal for corporate travel news and views. We cover everything from airline routes and airport developments, to new hotels, meeting venues, loyalty schemes, and entertaining.