White + Wong's Queenstown is a lakefront restaurant made for lively tables and dishes passed from hand to hand. The kitchen draws on the street-food traditions of China, Hong Kong, Vietnam, Malaysia and Thailand, then presents them in a broad contemporary menu rather than treating any one region as the whole story. Its Beach Street position and restaurant-bar format suit anything from dumplings and cocktails to a full banquet built for a group.
Dumplings and bao create an easy first round. Wagyu, prawn and mushroom dumplings sit beside duck xiao long bao, potstickers and crisp money bags, while steamed buns can carry char siu pork, pork belly, Korean fried chicken or eggplant. Raw and chilled plates introduce kingfish sashimi, tuna tataki, oysters, bang bang chicken and noodle salad. Takoyaki, soft-shell crab, squid and fried chicken add the crunchier snacks that make sharing especially rewarding.
The larger plates travel widely across the menu's Asian reference points. Peking duck, roast pork and shaking beef provide rich centrepieces; kung pao flavours, sweet-and-sour pork and drunken noodles come from the hot woks. Curries include lamb Massaman, chicken green curry, tofu Penang and a dry fish curry, all of which can be supported with rice, vegetables and salads. The curries are made from scratch, giving this section more purpose than a generic add-on to the dumplings and roasts.
Groups can hand over the decisions to banquet or Feed Me menus, while individual tables can save room for banana spring rolls, miso chocolate ganache or coconut tapioca with lychee and pandan. Beer, wine and cocktails reinforce the bar side of the venue, and the range of small and large plates makes drinks-only grazing as workable as dinner. It is a flexible approach that matches Queenstown's mix of spontaneous visitors, celebrations and shared holiday meals.
Address: 59 Beach Street, Queenstown 9300, New Zealand
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