New Year, new chefs! 2020 brought new culinary connoisseurs to Grand Millennium Auckland, with Executive Chef Charles Pihera, Katsura Japanese Restaurant Head Chef Akihiro Nakamura and Banquets Head Chef Yogi Subramanian joining the hotel.

With the new trio, Grand Millennium Auckland also organised its very first Pop-Up booth, mimicking a street food stall that brought guests fresh, fast flavours at affordable prices. Located in the Atrium Lounge during happy hour, it was available in the first week of Chinese New Year, bringing fresh dumplings steamed on-the-spot. Guests could choose from flavours that included tofu & pumpkin, Waikato pulled pork and Wakanui braised beef, all served with herb slaw salad.

The first Pop-Up was so successful that the team rolled it out again in February, bringing Japanese sushi from Katsura Japanese Restaurant in a variety of flavours such as salmon & avocado, teriyaki chicken and vegetarian.

With Pop-Up’s success and positive feedback from guests, Grand Millennium Auckland will continue to showcase more fresh ideas. Stay tuned to Grand Millennium Auckland’s Facebook page for updates!