New Opening: TOK TOK

By Olivia Atkinson
30th Mar 2016

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Takapuna, you’re one lucky ‘burb. The owners of Ponsonby’s Le Vietnamese Kitchen have flung open the doors of their latest culinary venture—TOK TOK.

Sitting pretty on the corner of Hurtsmere Road and The Strand, TOK TOK merges the best of South East Asian cuisine into one and, since we can’t resist new eateries, we stopped by to check out what TOK TOK is all about.

First things first. If you’re familiar with where TOK TOK lives (129 Hurstmere Road), you’ll notice that they’ve jazzed things up a bit. A massive, covered, fairy light-lit deck has replaced what used to be a row of car parks, creating a truly impressive indoor-outdoor flow.

Owners Minh and David joined forces with the design wizards from cntrl Space (a team with Regatta, Citizen Park, The Glass Goose and Little Easy under their belt) to create magic on the interior front. You’ll find imported Vietnamese furniture, hanging pot plants and bird cages, palm tree print wallpaper and green, vintage water flasks.

Once you’ve finished ooo-ing and aah-ing at the fit out, it’s time to start treating your tastebuds. Everything at TOK TOK is made to be shared so order a selection of dishes and get stuck in.

We kicked things off with the popping prawns—little morsels covered in a spicy coating—before putting out the fire with fresh summer rolls and papaya salad. The roll’s rice paper is brought in from Vietnam and the dipping sauce nailed that sweet/sour balance perfectly. Next was crunchy tuna and avocado puree tacos, lamb chips with green chilli mayo, and pillowy, steamed bun topped with tender brisket and pickled cucumber—three items we’d happily munch on for eternity.

The curries, however, are where TOK TOK’s understanding of South East Asian flavours really shines. We tried the Manuka smoked salmon and crispy hapuka with red curry versions followed by a duck pad thai, made complete with homemade chilli jam and rolled noodles.

TOK TOK were still perfecting their desserts menu when we visited, but word on the street is that there’s a chocolate matcha fondant, bayleaf brulee and a pandan tapioca… and we’ll be back pronto to try them. 

For more deets, including opening hours, click here

Image credit: TOK TOK

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