News

Huami has welcomed new Head Chef He Jia, following a global search led by SkyCity Director of Culinary Lee Sugiandi to bring exceptional Chinese flavours to Auckland.

With more than two decades of international experience, He Jia has honed his craft in renowned kitchens such as Hakkasan at Emirates Palace, Shangri-La, the Four Seasons, and Rosewood Abu Dhabi. His restaurants have earned multiple international awards, including Time Out’s “Best Chinese Restaurant” and Good Food Magazine’s “Best Pan Asian Restaurant.”

The search for a chef who could combine international experience with authentic Chinese flavours led Lee to Riyadh, where He Jia was Executive Chef at the prestigious Mr Chow Restaurant.

“He Jia stood out immediately,” says Lee. “His dishes have real character, and he brings that same artistry into every plate at Huami.”

Originally from Nanjing, China, He Jia’s love for cooking began at just ten years old under the guidance of his father, a highly regarded chef who cooked for former Chinese leader Deng Xiaoping.

Now leading Huami’s kitchen, He Jia has launched a new menu he describes as a “journey through China”, blending Cantonese and Shanghai flavours with modern techniques.

Guests will find more choice and freshness than ever before, while still enjoying Huami favourites such as the crispy Tabasco prawns and the wood-roasted Peking duck.

“Each dish draws inspiration from regions across China,” says He Jia. “From the bold spice of Sichuan to the refined balance of Huai Yang cooking I learned from my father, every flavour adds to the story.”

The menu features new dishes such as wok-fried New Zealand beef in black pepper sauce, Hokkaido scallops in XO sauce, and sautéed green river shrimps, alongside vegetarian options like wild mushrooms with macadamia nuts and spinach egg tofu with oyster mushrooms.

“Our goal is to be the very best Chinese restaurant in New Zealand,” says He Jia. “We’re focused on technique and tradition working hand in hand, and we can’t wait to welcome guests through our doors.”

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