A raw fish salad synonymous with Chinese New Year is crossing cultures to become a centrepiece dish at a top Auckland restaurant traditionally focused on Middle Eastern and Mediterranean flavours.
Advieh, an award-winning restaurant located at the InterContinental Auckland, is led by partner chef Gareth Stewart traditionally blends bold authentic Persian flavours with locally sourced New Zealand produced.
But new head chef Jan OuYang will be bringing her heritage to the table as celebrations for the Year of the Fire Horse get underway.
Of Chinese heritage, Chef Jan is especially excited to celebrate Lunar New Year at Advieh with a one-time, exclusive seafood offering.
Designed to mark the festival, Jan plans to highlight fresh, seasonal ingredients symbolic of prosperity and abundance.
By blending her heritage with Advieh’s signature Middle Eastern-inspired flavours—think fragrant spices and bold aromatics—Chef Jan will create a dining experience that is both familiar and delightfully unexpected.
Chef Jan has put together an exclusive seafood platter featuring New Zealand crayfish, paua, Cloudy Bay clams, mussels, oysters, banana prawn, crab claw and Turkish pide.
At the centre of the offerings is the Lou Sang raw fish salad, a traditional Chinese-style sashimi meant to bring prosperity and good fortune.
However, unlike the elaborate version of this dish that was developed in Malaysia and Singapore in the 20th century, Chef Jan's version takes the dish back to its roots in Southern Chinese traditions.
"This is a dish that tells a story of my roots and where I came from," Chef Jan said.
"As a chef, what I cook is not just about feeding people, but also honouring what shaped me, my culture and where I came from."
Chef Jan was appointed head chef at InterContinental Auckland early in January where she leads the team at Advieh working alongside Chef Gareth.
"Chef Jan’s appointment marks an exciting new chapter for Advieh, as she brings together creativity, expertise, and a personal touch rooted in her family traditions," the hotel said in a statement.
Partner chef Gareth Stewart, with a 30-year career spanning two continents and enriched by extensive travels oversees Advieh's operations.
His culinary creations weave the vibrant tapestry of Middle Eastern and Mediterranean cuisine, and infuses rich and diverse flavours into dishes meticulously crafted from locally grown, ethnically sourced ingredients.
"Chinese New Year and Lunar New Year are still new to me, but I think it's really important that we celebrate another culture within our diverse society in Auckland," Gareth said.
"The best way to do that is to really celebrate the best of New Zealand food and produce, and the best seafood in the world.
"I really am looking forward to welcoming guests to join us to take on this beautiful experience, from where I come from is called 'fruits de mer' or fruits of the sea, and these truly are the fruits of the sea."
The Lunar New Year seafood tower with raw fish lou sang is available from 15 February to 1 March 2026, priced at $179 for two people or $289 for 4 people.
In an exclusive offer for ChowLuckCard holders, diners can opt to swap the crab claws for scampi with pre-orders.
* ADVIEH, InterContinental Auckland, 1 Queen Street, Auckland Central. Ph: 09 3040040. Business hours: 6.30am to 10pm Mon-Fri, 7am to 10pm Sat and Sun.
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