Wellington, New Zealand
After seven years cooking experience in New York, Monique Fiso returned to New Zealand to start a pop-up based on her Maori roots. Her now permanent establishment Hiakai (or 'hungry' in local dialect), located in a converted brick factory, continues to explore indigenous ingredients and cooking techniques, many of which Fiso has revived from research on historic texts. Beautifully crafted tasting menus may include kumara (sweet potato) gnocchi in a sauce of huhu grubs or salted caramel chocolates laced with horopito (peppery native shrub). An experience that is as authentic as it is unique.
40 Wallace Street, Mount Cook, Wellington, 6021