Eatery empire built on Asian flavours
Mia Zhao opened her first dumpling bar three years ago as a way to keep her retired parents busy while they were visiting New Zealand.
The family worked from early morning until midnight, cutting vegetables, pinching dough pockets and serving authentic Asian cuisine from a bustling corner spot at Christchurch’s Little High Eatery.
Zhao, 32, and husband Andy Shiau, 37, have opened seven restaurants around the city, including an authentic street-style ramen bar, complete with glowing neon signage and Japanese beer towers, a modern Chinese dim sum restaurant and a gelato cafe, all at Riverside Market.
‘‘We never wanted to have so many but the opportunity came . . . it just all happened at the same time,’’ Zhao said.
The family are also behind Dose Diner, on Blenheim Rd, which Shiau opened in 2015. Eightgrains dumpling bar, and ramen noodle house Sushi Soldier, in Little High Eatery, came in 2017, followed by small plates-inspired eatery Table of Munchies at Merivale Mall in July 2019.
Late last year, the couple launched Ramen Ria, and sister shop Gelato and Tea, at Riverside Market, with Midnight Shanghai opening upstairs in February.
Across their stores, they manage nearly 100 staff, she said.
‘‘We’re finding our way as we go. Eightgrains didn’t have an identity when we started . . . dumplings and bao buns were popular, but maybe hadn’t quite taken off in Christchurch at that moment.’’
Zhao said working in hospitality had been a ‘‘huge change’’, with years of experience in information technology before making the jump into restaurant ownership.
Her parents – a rocket engineer mother and navy father – never returned to China and still man the Eightgrains stall, with Zhao spending most days jumping between the three newer Riverside locations.
‘‘We really love ramen, we went to Japan and bought a ramen noodle machine and tried for months to make noodles. It all seemed easy but it’s very different making things at home to making them in a restaurant.
‘‘It’s kind of cool being the one in Christchurch to make our own noodles though,’’ Zhao said.
Zhao, who was raised in Nanjing, China, moved to Christchurch aged 17, with Shiau moving from Taiwan aged 12. The pair’s heritage heavily inspired their menu, as did holidays through Asia and Europe.
‘‘We used to travel every six months, and we had loads of ideas every time. We just never stopped eating.’’
Authentic flavour combinations and local dishes were also suggested by their chefs from Hong Kong, Taiwan, and Japan, including spring rolls, prawn wonton cups, spicy noodle soups and fried rice. Other dishes had been inspired by home-style meals from her parents and grandparents, Zhao said.
She hoped to cater to both the tourist market searching for a familiar taste of home, and to Kiwis who might never get the chance to explore Tokyo’s iconic ramen joints, or had a trip put on hold due to coronavirus.
Ramen Ria’s menu boasts options for carnivores, vegetarians and vegans alike, including the Pork Trio – ramen served with pork belly two ways, maple bacon and soft boiled soy egg.
The chicken ramen is served drowning in rich chicken soup, grilled chicken, chicken meatballs, truffle oil and shiitake mushrooms.
Other menu items include sashimi, dim sum platters, yakitori, wontons, bao buns and bento boxes.
Zhao could not pinpoint what set her apart in the competitive Christchurch hospitality scene but said she was passionate about training her staff, and thought securing the right location was crucial to their success.
Zhao said after the success of Eightgrains at Little High, she trusted it was possible to do it again.
Asian food is enjoying a resurgence in the city, with traditional recipes and cuisine served at the hugely successful Night Noodle Markets and South Island Lantern Festival (rebranded as the South Island Moon Festival).