Deep beneath Britomart, down two flights of stairs and through a bamboo screen, Auckland diners are discovering Ghost Street—a subterranean Chinese restaurant that reimagines the hole-in-the-wall eateries of Beijing's famous food street.
Created by Krishna Botica and Tony McGeorge, the husband-and-wife duo behind Auckland's celebrated Comensa hospitality group (Cafe Hanoi, Saan, Xuxu Dumpling Bar), Ghost Street represents their most ambitious project yet. The restaurant sits beneath their recently relocated Cafe Hanoi, creating an underground world of punchy, pungent, and earthy flavours.
The menu draws inspiration from China's western cities, particularly the culinary traditions of Chengdu and Xi'an. Development was a team effort guided by chefs Quan Cui and Suet Yu Wong, with a research trip throughout China led by Hamish Ingham, former executive chef of Sydney's Billy Kwong.
Executive chef Nathan Houpapa and head chef Khai Yee Khor have developed signature dishes including hand-pulled biang biang noodles, scallop wontons swimming in Sichuan chilli oil, and 'Typhoon Shelter' soft-shell crab. The drinks menu incorporates Chinese flavours through creations like the Sichuan pepper negroni and lychee martini.
Cheshire Architects designed the atmospheric space to reflect the 130-year history of the building, using black cement tiles, recycled timber tables, hessian cushions, and elm stools. A 44-seat private dining area offers an intimate option for larger groups.
Ghost Street adds to the extraordinary culinary ecosystem developing in Britomart, proving that Auckland's food scene can rival major international dining destinations. For adventurous eaters willing to descend below street level, it offers a taste of China's legendary street food culture without leaving Tāmaki Makaurau.