Artwok’s Sōngshǔ Yú

Metro top 50 eatery Artwok is known for serving sublime Chinese dishes crafted entirely from free range and locally-sourced ingredients. Their latest creation Sōngshǔ yú is based on a traditional Huaiyang recipe prepared for Emporer Qianlong in the mid 1700s. Literally fish fit for a king!

While your average Chinese restaurant may treat the national cuisine in broad red saucy strokes, Artwok are dedicated to uncovering subtle and unique flavours. China in fact has four distinct native cooking styles: Shandong, Guangdong, Sichuan, and Huaiyan

Mandarin Squirrel Fish

Hailing from the Jiangsu Province, Huaiyang cuisine has formed part of the Chinese state banquet for hundreds of years. Focal point Sōngshǔ yú or “Mandarin Squirrel Fish” is a boneless fish dish that famously resembles the fluffy tail of a squirrel.

Given a modern Auckland makeover, Artwok takes New Zealand Snapper and cuts at an angle all along the fish to create ‘fingers’. After coating in cornflour the fish is folded and deep fried in hot oil with the head intact. Served on a bed of deep fried crispy noodles, the dish is finished with a capsicum & tomato salsa, mango caviar, and pine nuts.

Raw Food Menu

Sea-foodies are spoilt for choice on an Artwok menu featuring everything from Scallop Sashimi, to Kina and Clams. Seasonal offerings include creamy Te Matuku Oysters from the Pacific, plump Tio Point oysters from the South Island, and specialty sweet Kiwa oysters.

Bar Snacks & Craft Beers

Artwok is split over two floors with an outdoor balcony, so serves effectively as both an eatery and bar. A large range of craft beers on tap from Mata, Funky Estate, and Good George go down perfectly with exotic bar snacks including King Crab Wontons and Zha Xia Prawns.