Master Kong Wellington brings an energetic street food format to the capital's waterfront. The Customhouse Quay room is designed around plates served quickly, bold flavour and a table that orders together, making it a natural fit for a work lunch, date or noisy group of friends. Its contemporary atmosphere carries the colour and pace associated with an evening market rather than a quiet formal restaurant. Service continues late enough for the food, cocktails and upbeat mood to flow into the rest of the night.
The best way into the menu is through several smaller plates. Edamame, fried cauliflower and popcorn prawns provide contrasting textures, while bao can arrive with fillings such as crispy pork or karaage chicken. Dumplings and seared beef tataki expand the table without forcing everyone into an individual main. These dishes are deliberately easy to pass around, so a meal can begin with a few snacks and gather momentum as more plates arrive instead of following a rigid starter and main sequence.
Larger dishes keep the sharing logic but bring more weight. Peking duck with pancakes and accompaniments is one of the venue's defining orders, while slow-cooked short rib and aromatic curry offer rich alternatives. Wok and noodle choices add another strand, including pad Thai and dishes built around pork belly or chicken. Vegan, vegetarian and gluten-free choices are represented, giving a mixed table room to order broadly while staying within the restaurant's punchy pan-Asian style and brisk service.
Cocktails and soju are central to the experience, not a separate bar list attached to the food. They suit the chilli, smoke, sweetness and acidity running across bao, duck, curry and noodles, and help the restaurant transition naturally from lunch or dinner into a later social visit. Saturday's Kong Club leans further into that energy. Diners looking for a quiet meal can still build one from a few selected plates, but the venue's strongest expression is a shared spread in a lively waterfront setting.
Address: 33 Customhouse Quay, Wellington Central, Wellington 6011, New Zealand
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Master Kong Menu
Option tags, such as Vegan Option (VGO), mean the dish can be made that way on request: ask for that version when you order.
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Snacks
Garlic Butter Edamame
wok fried, garlic miso butter, soy, garlic chive v,vgo,nga,dfo
Prawn Crackers
salt n vinegar, togarashi df
Crispy Calamari
Sichuan peppercorn dressing, coriander, wasabi mayo nga,df
Cheeseburger Wontons
cheddar, pickles, smoky burger sauce (5pc)
Sriracha Honey Fried Chicken
ginger soy marinated, chilli glaze, pickled carrot, soy ranch, sesame seeds nga,dfo
Korean Prawn Toastie
sesame crusted, gochujang, spring onion, yuzu kewpie drizzle, furikake
Fresh
Crispy Shallot & Herb Salad
basil, coriander, mint, lime, ponzu v,vg,nga,df
Smashed Sichuan Cucumber Salad
cucumber, garlic, vinegar, sesame oil v,vg,nga,df
Som Tum Salad
green papaya, green beans, tomatoes, peanuts, fish sauce, chilli vo,vgo,nga,df
Beef Tataki
wasabi lime dressing, micro herbs, avocado, fried wonton, furikake nga,df
Crudo
line caught market fish, coconut, passionfruit ginger dressing, crispy shallot herb crumble, Vietnamese mint, green oil nga,df
Steamed
Fried Mushroom Dumplings
truffle oil, black vinegar ginger dressing, parmesan (4pc) v,vgo,dfo
Pork & Cabbage Dumplings
ginger honey soy, crispy shallots, chives (4pc) df
Prawn & Chive Shumai
yuzu sweet soy, chilli thread, chive (4pc) df
Roasted Cauliflower Bao
lemongrass, garlic, pickled carrot, mint, coriander, lime pepper mayo (2pc) v
Sriracha Chicken Bao
sweet-spicy sriracha, pickled daikon, coriander kewpie (2pc)
Crispy Pork Bao
sweet soy glaze, shredded cabbage, chilli mayo, sesame seed (2pc)
Duck
Kong Style Roast Duck
served with pancakes, cucumber, lettuce, pickled vegetables, hoisin, chilli plum jam, sesame ngo,df
Wok & Noodle
Wok Fried Seasonal Greens
market greens tossed with garlic sauce, yuzu soy v,vg,nga,df
Kong Signature Street Pad Thai
rice noodles, tofu, pickled radish, bean sprouts, garlic, chives, roasted peanuts, crispy shallots, chilli jam, lime vo,vgo,nga,df; add +7: chicken / prawn / beef sirloin / cauliflower
Kam Huong Hot Chicken
chicken thigh, chillies, curry leaves, dried shrimp, coconut, jasmine rice df
Sweet & Sour Pork
pork belly ends, Chinese sausage, charred pineapple, peppers, lime, ginger, jasmine rice ngo,df
Black Garlic & Mushroom Fried Rice
mushrooms, black garlic, Asian herbs, crispy shallots, ponzu dressing v,vgo,nga,df
Red Dragon Thai Red Curry
beef sirloin, red peppers, tofu, galangal, basil, lime leaves, bamboo shoots, coconut milk, jasmine rice vo,vgo,nga,df
Rice
Jasmine Rice
v,vg,nga,df
Sweet
Mango Sticky Rice
coconut milk, mango, coconut finish, mango sorbet v,vg,nga,df
Chocolate Molten Lava Bun
Vietnamese espresso cream, vanilla ice cream v
Caramel Street Monkey
grilled bananas, charred pineapple, coconut caramel, vanilla ice cream v,vgo,nga,dfo
Feed Me
For groups of 4 or more, $59 pp. All to share Kong style for the table. Add dessert +$13 pp.
Garlic Butter Edamame
wok fried, garlic miso butter, soy, garlic chive v,vgo,nga,dfo
Prawn & Chive Shumai
yuzu sweet soy, chilli thread, chive df
Fried Mushroom Dumplings
truffle oil, black vinegar ginger dressing, parmesan v,vgo,dfo
Wok Fried Seasonal Greens
market greens tossed with garlic sauce, yuzu soy v,vg,nga,df
Kong Signature Chicken Street Pad Thai
rice noodles, tofu, pickled radish, bean sprouts, garlic, chives, roasted peanuts, crispy shallots, chilli jam, lime vo,vgo,nga,df
Sweet & Sour Pork
pork belly ends, Chinese sausage, charred pineapple, peppers, lime, ginger, jasmine rice ngo,df
Black Garlic and Mushroom Fried Rice
mushrooms, black garlic, Asian herbs, crispy shallots, ponzu dressing v,vgo,nga,dfo
Som Tum Salad
green papaya, green beans, tomatoes, peanuts, fish sauce, chilli vo,vgo,nga,df
Mango Sticky Rice
coconut milk, mango, coconut finish, mango sorbet v,vg,nga,df
Chocolate Molten Lava Bun
Vietnamese espresso cream, vanilla ice cream v
Champagne & Sparkling
House Prosecco
Italy
Cloudy Bay Pelorus Brut
Marlborough
Cloudy Bay Pelorus Rosé
Marlborough
Moët & Chandon Brut
France
Moët & Chandon Rosé
France
Wine
House White Sauvignon Blanc
Marlborough
Dr. L Dry Riesling
Germany
Bijou Rosé
Provence
Spy Valley Pinot Gris
Marlborough
Fat Bastard Chardonnay
California
Cocktails
Pandan Slushy
vodka, pandan, green apple, coconut, lemon
Blossom Spritz
sakura infused Roku gin, Cocchi Americano, blood orange
Soju Shootout
peach soju, vodka, peach, lemon, chilli, soda
King Kobra
tequila, mango, pineapple, lime
Soju
Hani
Apple / Peach / Lychee (bottle)
Soju Beer Bomb
served with Monteith’s pilsner
0% Cocktails
Mango Nut
mango & coconut purée, lemon, pineapple juice
Spiced Pineapple Spritz
pineapple, chilli, soda
Berry Kiss
elderflower, strawberry, apple, lime, soda
Bottle / Can
Sol
Mexican lager
Singha
Thai pale lager
Heineken
Lager
Heineken Silver
low carb lager
Low / Non Alc
Heineken
0.0% Lager
Garage Project
Tiny IPA <0.5%
Sawmill
Nimble pale ale 2.5%
Non-Alcoholic
Coca-Cola / Coca-Cola Zero Sugar
lemonade / ginger beer / ginger ale / tonic
Red Bull
Red Bull Energy Drink / Red Bull Sugarfree
Juice
orange / apple / cranberry; pineapple / spiced tomato
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