If you look at Jason Wang’s resume, you’d be impressed.
Before moving to New Zealand, he had over 30 years of experience working in top hotels back in Shanghai, China.
But now, he is serving up budget meals from his little takeaway stall on Lorne Street in Auckland’s CBD, and he couldn’t be happier.
“Even though my background is working in the hotel industry, what I enjoy most growing up in China is the street food,” Jason said.
“Now, through my stall, Little Panda Takeaway, I get to bring that Chinese food culture here.”
He hails from Jiangsu, Nantong, which is about a 40-minute drive from Shanghai.
Jason also said that he did not believe good food needed to be expensive, which is why his breakfast sets start from just $6, the dumplings set from $10, and full meals with dishes on rice from $15.
Little Panda Takeaway also opens from 8am to midnight, because “that’s how we do it in China,” Jason said.
For breakfast, customers can enjoy yutiao (fried breadstick) and soy milk for $6, or add an egg for $2.
The BBQ pork buns and BBQ pork pastries are three for $10, and pork and cabbage buns are $2.50 each.
Among his extensive menu, which covers everything from Chinese burritos, pastries, noodles, and rice dishes, Jason said his best sellers were the pan-fried pork buns (4 pcs for $10), spicy chicken on rice ($15), and braised beef noodle soup ($16).
But when asked what was his favourite dish, he said it was the braised pork hock or pork head meat with rice (from $16).
“We braise our pork meat until they are tender and soft, and it is really fragrant. The dish is served with three or four side dishes; it is really a standout,” Jason said.
“Our price point of around $16, we feel, is fair, and we have students who share the dish and even ask for extra rice.”
Jason said staying open for long hours isn’t a walk in the park, but feels it is fulfilling.
“Unlike working in a hotel, when you run a small stall like this, you basically do everything from front of house, cashier to kitchen staff,” he said.
“But it is fulfilling as you get to meet people, talk to them, and the best part is seeing them enjoy your food.”
Jason’s food has won many accolades, including by a former Viva Magazine deputy editor, Emma Gleason, and now hosts a show on bFM and writes for a weekly newsletter, Crust.
Speaking to The Spinoff about Auckland after dark, she singled out Little Panda Takeaway.
“The prices are excellent, they’re open late and have friendly staff,” Emma said.
“The dumplings are really good, and the fried pork buns too.”
Emma said she often go to Lorne Street for food.
“The energy is great and it’s become a really buzzy spot,” she told Spinoff.
The whole street has “really gone all out with lights and displays”, Emma said.
“It’s always busy, I think, because prices are a little bit lower…you pay $10 for fried pork buns at Little Panda.
“I think it also benefits from its location, being situated near the university, so it gets students and people who live in the city”.
Little Panda also has a little space for outdoor seating where customers can enjoy their food.
