Brew’d Hawt calls itself internationally inspired and Auckland raised, which neatly sums up a fried chicken spot that borrows flavours from Korea, Sichuan and India while staying rooted in the city. Founded in 2018, the brand now runs its kitchen and bar from Vikki Lane at 151 Victoria Street West, in central Auckland. The recipe behind the chicken was eighteen months in the making, and the team is just as proud of the supporting cast: free range chicken and eggs, local produce, carefully chosen pickles, sauces and dressings made in small batches, and brioche from a local baker. Guests can eat in, take their food away or order ahead online for pickup or delivery, and there are plenty of vegetarian and vegan friendly choices.
Chicken takes centre stage, as boneless tenders or wings that arrive either dusted or glazed. The glazes run from Hawt Honey, a sweet heat with a slow chilli kick, to tangy Epic Buffalo, sticky Korean chilli with gochujang and sesame, and a Sichuan coating with a numbing pepper buzz. Diners also choose how much heat they can handle, from No Hawt and the mild OG through to Hawt Hawt. Burgers come on brioche buns, led by the OG, which layers fried or grilled chicken with lettuce, pickles and the house C&P sauce, a secret chipotle pickle mayo. The Bombay G brings Bombay dust, mango chutney and pickled onions, and each burger can become a pair of soft tacos or trade its bun for lettuce.
Away from the burgers, the OG loaded fries are billed as the house signature: crinkle cut fries buried under fried chicken, pickles, melted cheese and C&P sauce, with Korean chilli and jalapeño buffalo versions for anyone chasing more fire. Salad bowls of mixed leaves, slaw and toasted seeds come topped with fried or grilled chicken, including a take on the Caesar, while the Big L Waffle pairs fried chicken with whipped butter and maple syrup. Fried pickles, jalapeño cheese rolls and cucumbers dressed in chilli crisp make good sharing plates. Vegetarians can swap the chicken in burgers and bowls for fried cauliflower or mushroom, and dessert is a warm brownie of Whittaker’s chocolate and salted caramel, with Lewis Road vanilla ice cream if you want it.
There is a proper bar behind all that chicken. Cocktails are poured on tap, a house lager sits beside a guest tap, and bottled options include Heineken, Steinlager Light and Monteith’s crushed apple cider. House wines cover the familiar varieties from sauvignon blanc to shiraz, with sparkling and champagne for celebrations, and the spirits shelf stretches to Laphroaig, Monkey Shoulder and Hendrick’s gin. The most memorable drink might be the Pickleback Fizz, which mixes Coke with pickle juice, jalapeños and pickles. The bar keeps going later when the room is busy, and the venue has hosted a hip hop night. Beyond the laneway, the team caters gatherings at home or work, packs food in compostable packaging and sends its used fryer oil off to become biodiesel.
Address: Vikki Lane, 151 Victoria Street West, Auckland CBD, Auckland 1010, New Zealand
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