Hidden above Tory Street in Wellington, Chow has earned a reputation for vibrant Asian fusion cuisine and the creation of one of New Zealand’s most beloved cocktails.
Since opening its doors in 2001, Chow has become a culinary institution, offering a menu designed for sharing and infused with a wide range of Asian influences. Dishes inspired by Cantonese, Thai, Vietnamese, and more recently, Indian cuisines feature prominently. Over time, the menu has evolved to reflect shifting tastes, with approximately one-third of the current offerings now plant-based.
Despite its central location, Chow maintains an air of discretion. From street level, only a balcony hints at the lively venue above. Upon ascending the stairs, guests enter a spacious yet intimate dining area. Clever design elements—partition walls, varied floor levels, and ambient lighting—divide the restaurant into versatile nooks and open spaces. With a seating capacity of 170, the restaurant accommodates both romantic dinners and large gatherings. Reservations are recommended, but walk-ins often find a seat thanks to the ample space.
Local patrons are especially loyal to certain signature dishes, including the blue cheese and peanut wontons, Korean fried chicken, and pork bao buns—items considered iconic within the city’s dining scene. Chow also runs a variety of promotions, from regular deals for couples to special themed events like vegan takeovers, where the kitchen showcases fully plant-based menus. Upcoming specials can be found on the restaurant’s website.
Adding to Chow’s legacy is the rosebud cocktail—a signature mix of vanilla vodka, passionfruit, lemon, pineapple, and cranberry juices. Created in-house, the cocktail has achieved national popularity. “Now you can go anywhere in New Zealand and ask for one,” said co-owner Rob Scott, reflecting on the drink’s widespread acclaim.
With its bold flavors, adaptable dining spaces, and inventive spirit, Chow continues to be a cornerstone of Wellington’s food and drink culture.
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