Boku Dessert Degustation

Overview

Earlier this year, Melbourne-based, Auckland-raised chef William Mordido was named winner of the S.Pellegrino Young Chef competition for the Pacific region. He beat out nine other top chefs with his dish of hapuka with smoked tamarind and pureed taro — a reinterpretation of a traditional Filipino broth.

What's more, he was the first New Zealand chef in more than 20 years to achieve a winning place at the prestigious International Jeunes des Rotisseurs Competition and was named Restaurant Association NZ Chef of the Year in 2014. The boy can cook.

After launching his successful Buko pop-up restaurant in Melbourne with underground dining organisation Private Dining Room, Mordido is finally bringing the concept to Auckland.

Meaning 'young coconut' in Tagalong, Buko is a pop-up restaurant that doesn't have a fixed premises. Mordido says that the aims is to utilise the very best of what the area has to offer, paying respects to traditional and modern techniques and flavour combinations, with a special nod to his upbringing and ongoing inspirations.

K' Road's cafe/work space HOLM will be the venue where Mordido celebrates his Filipino-Kiwi heritage for one night. On offer will be a four-course dessert degustation, with each dish matched with a tea from Noble & Savage.

The pop-up will be set up in a 'chef's table' format with limited seating and in close proximity to the man himself. Limited tickets are still available — get them here.

The Spinoff sat down with Mordido in October. Read the interview here.