Huami’s menu showcases beautiful dishes from regional provinces across China including Canton, Sichuan, Huaiyang and Beijing.

The menu was developed by Executive Chef Jeff Tan in collaboration with Kiwi chef Nic Watt. Jeff has an impressive career running some of the finest restaurant kitchens in Asia and the Middle East. 

Huami focuses on using fresh seasonal produce and bold flavours, featuring signature dishes that include: wood-fired Peking duck, handcrafted dim sum, braised New Zealand abalone and crayfish.