Koji

The Verdict

Any restaurant that sees fit to serve doughnuts for dinner is our kind of spot (savoury doughnuts no less, pumped full of yellow curry beef and 'glazed' with kewpie mayo—see the mouthwatering evidence, above).

Taking classic Asian flavours and giving them a playful twist is what chef Johnon MacDonald and the crew at Koji live for, and it's all done using the finest local kai.

When dining at this Wellington gem, expect to also encounter Korean BBQ beef toast with duck fat bechamel and Szechuan pickle, tom yum butter crayfish, and—because apparently, fate is being extra kind to us right now—a second doughnut for dessert (this time around, a red date number laced with coconut miso butterscotch and yuzu). These are some pretty impressive credentials, even before you throw their generous plant-based options and thrifty nine-dish chef's menu into the mix.

And it's not just the food that's on point—Koji is also serving some sweet looks, with wooden furniture, oriental wallpaper, and pops of green to really bring home the Asian vibe.

Image credit: Koji | Facebook