Upmarket Chinese restaurant Huami will bring together two unlikely delights later this month. The one-off Whisky & Dumplings event will see chefs of the Federal Street restaurant and Chivas Regal New Zealand brand ambassador David Wallace take diners on an educational journey to discover the world of whisky and fine Chinese food.
Four courses of Huami's contemporary Chinese cuisine, described as "a taste of old Shanghai", will be served alongside drops like Chivas' 25-year-old Mizunara which was matured in Japanese oak casks.
Since opening last year Huami has highlighted the 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. On the current list of dim sum there's steamed har kao truffle and prawn dumplings, shrimp and chicken shumai, boiled pork wontons and Shanghai xiao long bao soup dumplings.
Tickets to the event are $89 per person. To book, email firstname.lastname@example.org.