After a worldwide search, Huami has found a new head chef, He Jia.
Curating menu sets for guests to enjoy his new creations, He Jia has introduced “a journey through China” which combines elements of Cantonese and Shanghai cooking through modern techniques and unique flavour profiles.
“Each dish draws inspiration from regions across China,” says He Jia. “From the bold spice of Sichuan to the refined balance of Huai Yang cooking that I learned from my father — every flavour adds to the story.”
Eight years ago, Huami opened with its first executive chef, Jeff Tan, serving up ‘Taste of Great China’, marking its first participation in Auckland’s Restaurant Month in 2017. The restaurant is truly still keeping to its roots.
He Jia’s “a journey through China” menu features new dishes such as wok-fried New Zealand beef in black pepper sauce, Hokkaido scallops in XO sauce, and sautéed green river shrimps, alongside vegetarian options like wild mushrooms with macadamia nuts and spinach egg tofu with oyster mushrooms.
“Our goal is to be the very best Chinese restaurant in New Zealand,” said He Jia.
“We’re focused on technique and tradition working hand in hand, and I can’t wait to welcome guests through our doors.”
Finding the right chef to lead the global kitchen at Huami hasn’t been easy, and SkyCity’s culinary director Lee Sugiandi said He Jia was found only after a worldwide search.
“He Jia stood out immediately,” Lee said.
“His dishes have real character, and he brings that same artistry into every plate at Huami.”
Originally hailing from Nanjing, China, He Jia had previously worked at internationally recognised kitchens, including Hakkasan at Emirates Palace, the Shangri-La, the Four Seasons, and the Rosewood Abu Dhabi. Most recently, He Jia led the kitchen at the world-renowned Mr Chow.
WIN! Huami’s Journey of China set menu for two valued at $140
Tell us the dish you’re excited to try from the menu and tag who you would take to go in the draw. Details on the Chow Luck Club Facebook group MENU Dinner from 5.30pm Wednesday to Sunday. Valid for bookings from now until 21 December.
