Tag Archives: Fort Lane


Okay let’s be honest here. When we think of Indian food, we think takeaways, butter chicken, and naan bread. It’s always plastic containers and never beautiful ceramics. We hardly find ourselves craving for Indian food, but Cassia has totally changed the game. The interior is almost the same as when it was a dumpling bar but the entrance is wider and more inviting. For restaurant month we were served five courses for $55. It was an amazing meal and kept us talking for days. The beef short rib with madras curry was heavenly. The beef fell apart easily, it was soft but still retained texture, and packed full of flavour. The fish was fresh, and perhaps a little dry but it was a light dish and the perfect predecessor to the beef. A definite favourite round the table was the raw scallops and prawn pakora with green chilli. We ended with a yoghurt panna cotta. It was refreshing with grapes, cubes of pineapple and a buttermilk sorbet. We were well and truly satisfied. The food is served in brilliant bowls, though at times not quite handy for fork and knife action.

Trust us, you have to go.

Cassia (book online, it’s super easy!)
No.5 Fort Lane, Auckland Central

So much is going on in the Imperial Building recently, the latest addition being Mandarin Dumpling & Bar. Being avid dumpling lovers, we were very excited to finally try out the new eatery. The entry is very obscure as it is a basement spot (just look out for the MOA signpost), but before you go hunting around for it, here’s what we think. First impressions upon stepping into the restaurant were great. Decor was chic and even though the place was essentially a dark cellar it was lively and had excellent atmosphere. It did make you expect great things. We were served candied walnuts immediately, these are fried with the wok and very tasty. We then picked the following and waited for quite some time.THT_Mandarin2THT_Mandarin9THT_Mandarin12 THT_Mandarin0 THT_Mandarin15 THT_Mandarin13

  • Dumplings (Pan-fry and Steam) – the only ‘wow’ factor here was the impressive colour scheme going on with the dumpling skins. We thought with only four different flavours to choose from they were incredibly lacking for a restaurant that had ‘Dumpling’ in their name. Taste-wise the skins were too thick and shiny for us. In comparison, the dumplings at Barilla (read here) were the perfect thickness and at an immense price slash – of course location, interior design, and ambience will justify your larger bill… 

Pork & shiitake mushroom dumplings (pan-fry and steam $6 for 4pcs) – best of the four.THT_Mandarin1 Beef, onion & beetroot dumplings (pan-fry and steam $6 for 4pcs)THT_Mandarin4 Prawn, crab & squid ink dumplings (pan-fry and steam $8 for 4pcs)THT_Mandarin18 Egg, vermicelli, cabbage & spinach dumplings (pan-fry and steam $6 for 4pcs)THT_Mandarin5 THT_Mandarin3

  • Shredded chicken breast ($16) – the chicken was succulent, tasty and very strongly flavoured.


  • Taiwanese pork sausage with kombu & white sesame ($12) – nothing special here, I believe both components can be purchased from an Asian supermarket. We actually have some kombu in the fridge right now, tastes exactly the same.


  • Fried home-made tofu ($18) – the tofu would be the star of our meal. It was smooth and is impressively made on-site.


In all honesty, I wouldn’t give in to the hype. Sure the place is beautiful and unique but I don’t believe it is enough to justify the overpriced and underwhelming food. When people are willing to eat at a restaurant with brusque staff, splashed with bright orange and green paint, and one that’s ventured into the depths of a D-grade hygiene, you know that the food is good and no amount of designer decor can rival it. Dominion Road isn’t too far, there’s even free parking.THT_Mandarin14 THT_Mandarin17

Mandarin Dumpling & Bar.
5 Fort Lane, Auckland Central.chalkboard-ratings

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