Good Food Guide - - Canterbury -

King of Snake’s low-key ex­te­rior be­lies its edgy, brood­ing in­te­rior, which is al­most al­ways crowded and noisy, with slick wait­staff ur­gently squeez­ing be­tween tightly packed ta­bles. Chef Stu­art Langs­ford’s menu, sourced from all cor­ners of Asia, is full of fresh spici­ness. Try a two-bite spinach leaf with roasted co­conut then share the silky Sichuan fried tofu with spicy co­rian­der salad and red dragon sauce, and the roast duck and ly­chees – a greedy amount of deeply flavoured duck folded through fresh herbs, crunchy veg­eta­bles and pil­lows of pearly pink ly­chees coated in a spiky dress­ing. Don’t miss the in­spired Asian-flavoured dessert of tangy lime curd with citrus salad, yam bis­cuit crum­ble and fresh co­conut milk. Clas­sic and orig­i­nal cock­tails com­ple­ment a de­cent wine and beer list.

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