Huami Summer High Tea

Overview

Since opening in 2017, upmarket Chinese restaurant Huami has impressed with cuisine from regional provinces across China, including Canton, Sichuan, Huaiyang and Beijing. As well as firing up crispy skin waterfowl in New Zealand's only wood-fired duck oven, hand-crafted dumplings are one of the must-try specialities at the restaurant.

In time for the warmer months, the Federal Street restaurant has launched high tea with an Asian twist. Chef Raymond Xue has designed a three-tiered menu of high tea treats under the banners of 'steam', 'fried' and 'dessert'. You can rest assured that fluffy scones and delicate finger sandwiches are nowhere to be seen. Instead, diners will be treated to crowd favourites like siew mai and squid ink dumplings, crispy taro puffs, deep-fried vegetable spring rolls and red bean mousse.

A selection of Zealong teas, including green, oolong and black varieties, will complete the experience. Huami's high tea is available every Saturday and Sunday from 2–3.30pm. It is $70 per person.