White + Wong’s ‘east meets west’ cuisine takes classic street foods from China, Hong Kong, Vietnam, Malaysia and Thailand – the noodles, soups, curries and delicious dumplings – and created an eclectic menu to pick and choose from to suit.

Flavoursome massaman and red curry pastes made from scratch. Oysters, and sashimi with freshly ground wasabi root. We’re not purists, so if it’s tasty, White + Wong’s are steaming it, frying it and serving it up fresh and fast. In some dishes you’ll find untouched classics like the bang bang chicken, and BBQ pork buns, while others, whole Peking Ducks, numbing & fragrant prawns and BBQ meats are our take on Chinese street food, tweaked and re-imagined. White + Wong’s brings big and fresh Asian flavours to New Zealand. We are located in the central Auckland Viaduct Precinct, right on the water.

  • Sonya Chan || General Manager

    General Manager for White + Wong’s, Sonya Chan, brings a wealth of hospitality experience from her over eight years at the award-winning Molten Restaurant in Mt Eden.

    Sonya’s expert skills and professionalism have been recognised at the highly respected Annual Lewisham Awards, ‘Auckland’s Hospitality Oscars’, where she has been nominated multiple times and a winner in the Outstanding Maitre d’ category. The Outstanding Maitre d’ category acknowledges hospitality professionals who demonstrate strong leadership skills to their team and are the professional ‘face of their establishment’.

    In addition to White + Wong’s and before moving to Molten Restaurant, Sonya has worked at Auckland restaurants; Verandah Bar & Grill 'VBG', Monsoon Poon and Pontoon. She also spent six years working in a family-owned cafe and catering business. Sonya also had broad business experience in retail having owned two businesses before she found her niche in the hospitality industry.

  • Thu Ya Naing | Head Chef White + Wong’s Viaduct

    Born and raised in a large family in Yangon, Myanmar, Thu Ya was inspired by his aunts’ passion for cooking to become a chef. After finishing his training at Baiyoke Kandawyki, he moved to New Zealand in 2003 and started his career at the Hotel Grant Chancellor Auckland as a Junior Chef. He has worked as Sous Chef and Executive Sous Chef for 5-star hotels and restaurants, including the Langham, Stamford Plaza and Bracu, before joining White + Wong’s Viaduct as Head Chef in 2020.

    Thu Ya’s passion for cooking multi-cultural cuisine is second to none and you can literally taste the love he puts into each dish. Thu Ya is the brain behind many of White + Wong’s iconic signature dishes and we are so happy to have him on the team.