Hilton’s Culinary Director Alan Smith is bringing his decades of experience working in kitchens at top hotels across the globe to bring dishes believed to be the first of their kind at a five-star Auckland hotel.
For one night only, he and his chefs will curate a special three-course menu showcasing New Zealand ling fish maw, a prized ingredient in Chinese cuisine, yet largely unused in others.
“This is an exciting collaboration showcasing a premium Asian ingredient incorporated into our signature dishes, which is both challenging and inspiring to create,” Chef Alan says.
The dinner event, called Treasure of the Sea, will take place next Monday, October 13 at the Hilton’s FISH Restaurant and is a collab with NZ’s largest premium dried seafood producer Star Group Corp and hospitality event and marketing specialists Chow Luck Club.
The menu for the evening will look like this:
Entrée Mediterranean Crab Cakes with Fish Maw & Crayfish Lemon Mayonnaise Golden crab cakes enhanced with finely diced fish maw, served with crayfish lemon mayonnaise, micro herb salad, citrus zest and a crisp fish maw tuile. Main Course Herb-Crusted Mount Cook Island Alpine Salmon with Braised Fish Maw Premium salmon fillet paired with slow-braised fish maw, accompanied by fennel, red capsicum marmalade, horseradish crème and herb oil. Dessert Fish Maw Panna Cotta A light panna cotta infused with collagen-rich fish maw.
Prized for its nutritional value, particularly its high collagen content, dried New Zealand ling fish maw fetches up to $3,000/kg in markets such as China.
Fish maw, the swim bladder of fish, has been treasured in Chinese cuisine for over 2,000 years, dating back to the Han Dynasty. Alongside sea cucumber and abalone, it is considered one of the “three treasures of the sea.”
In New Zealand, ling fish maw is sustainably harvested, with strict standards ensuring only fish that have matured for at least five years are used. The cold, clean waters of New Zealand, combined with Star Group Corp’s premium cold-air drying methods, ensure exceptional quality and nutritional value.
Ling fish maw is believed to be an excellent source of collagen, essential amino acids, and other nutrients.
Sarah Chung, founder and managing director of Star Group Corp, says a shared commitment to sustainability underpins the partnership:
“It is great to partner with innovators and showcase an ingredient so sought after overseas yet largely invisible at home,” Sarah said.
“Chef Alan has created an innovative way for New Zealanders to enjoy fish maw through this menu.”
Guests will dine in FISH Restaurant’s seaside dining room overlooking the stunning Waitematā Harbour.
Star Group Corp is New Zealand’s leading producer and exporter of premium fish maw, recognised for its quality and sustainability. The company also exports dried sea cucumber, abalone and deer tendon.
Founded in 2013 as a family operation, it has grown into a global player in the international dried seafood industry.
The evening will be MC’d by Chow Luck Club co-founder and former NZ Herald diversity journalist Lincoln Tan, who will share stories of culture, cuisine, fish maw and wine.
The Chefs Behind the Menu
Alan Smith – Culinary Director, Hilton Auckland Culinary Director Alan Smith leads the team at Hilton Auckland’s FISH Restaurant, with a vision centred on sustainability and New Zealand’s finest seasonal produce. His role is to mentor and guide chefs while shaping innovative menus that reflect both tradition and modern creativity.
Enzo Wang – Chef de Cuisine, Hilton Auckland Born in Beijing, Enzo Wang began his career as a marketing manager for consumer goods before moving to New Zealand. His culinary journey began in an Auckland restaurant, where he discovered a passion for food and Western cuisine. From there, he became a head chef at a Wellington hotel before joining Hilton Auckland, where he is now Chef de Cuisine, working alongside Alan Smith.
Chef Enzo understands fish maw as a premium delicacy, often reserved for cooking for loved ones. For this event, he is drawing on his personal knowledge of its cultural value, pairing it with Western culinary techniques under the guidance of Chef Alan to create a unique East-meets-West dining experience
TREASURE OF THE SEAS Oct 13 | 6.30pm | 3 Courses | $188pp includes welcome drink
