Restaurants

New Opening: Lantern Alley

By Jaiden Bhaga - 04 May 2017

New Opening: Lantern Alley
New Opening: Lantern Alley
New Opening: Lantern Alley
New Opening: Lantern Alley
New Opening: Lantern Alley
New Opening: Lantern Alley
New Opening: Lantern Alley
New Opening: Lantern Alley
New Opening: Lantern Alley
New Opening: Lantern Alley
The Lantern Alley
Auckland, NZ 1 Image
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It’s no secret how much we love dumplings here at The Urban List and we’re so excited to announce that Auckland’s dumpling scene just got a whole lot more epic. Seriously. Yep, The Lantern Alley as opened up its doors on K ‘Road and we reckon it won’t be long before it’s a firm fave

In a cosy space, nestled amongst the vibrant K ‘Road scene, The Lantern Alley features an Oriental-inspired fit-out filled with the sweet, sweet aromas of freshly-crafted drool-worthy eats. This is a lifelong dream for owner Jeff Zhang and he couldn’t be more thrilled to see his passions come to life. Along with head chef Young Yi and dumpling chef John Guan, the trio have worked together to craft a menu so epic it’s sure to have lines sprawling out the door.

“We’re a modern Korean restaurant with Chinese and Westernised influences,” says Jeff. “We stay true to traditional preparation but present our food modernly.”

The menu is every bit as exciting as it sounds. The standout dish—that frankly left us a gobsmacked—was the insanely epic Tangbao—a GIANT dumpling. Inspired by Shanghai street food, John has worked his magic to bring us two addictive options, both chicken and sweet corn and seasonal seafood. All the goodness of a full set of dumplings in one, simply insert the straw to enjoy the hot fresh soup and feast on the dumpling goodness. Just the thing we didn’t know we needed going into winter!

Jeffs top pick would have to be the Soondubu Chiage, a spicy silken tofu soup featuring heavenly pork belly, poached egg in a spicy vegetable broth that packs a punch. Paired perfectly with their selection of assorted pickles, this bad boy is one for the foodie bucket list. Another to look out out for is the pan-seared beef scotch fillet. Chef Young’s choice, this little number is marinated in Galbi and served on a date and water chestnut salad. This is one tender steak that’ll have you coming back for a round two. We simply couldn’t decide between each flavoursome dish! another top pick is the obsession worthy soy and honey marinated beef patties. Served on lettuce with ssamjang (chilli and soy bean paste) alongside pickled salads, it’s pretty much what our foodie dreams are of.

One to watch, The Lantern Alley is changing up the game. Be sure to experience what exciting new eats and flavours they have to offer. Just think…. GIANT DUMPLINGS. 

To find out more information about The Lantern Alley, inlcuding opening hours, click here. 

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