Ghost Street

Winner of Iconic Auckland Eats 2026 for Hand pulled 'Biang Biang ’ Noodles with Cumin Braised Mātangi Beef

Ghost Street (Image credits: Babiche Martens)

A subterranean restaurant hidden beneath the relocated Cafe Hanoi, Ghost Street is a reimagining of the heady hole-in-the-wall eateries that run along Beijing's famous food street of the same name. The interior reflects the merchant history of the space, with black cement tiles, recycled timber tables, hessian cushions, elm stools and ghost stories painted on the walls in Chinese script.

The menu offers rustic seasonal dishes from regional China with emphasis on food from Chengdu and Xi’an. Each dish was created by executive chef Nate Houpapa and head chef Khai Yee ‘KK’ Khor, who both have years of experience in Asian cuisine and a passion for Chinese food, assisted by Quan ‘Teresa’ Cui and Suet Yu ‘Zoe’ Wong.

There are punchy flavours of chargrilled lamb, Sichuan pepper and wok-seared noodles, pungent fermented beans and earthy tones of cumin. The umami richness is balanced with tangy red vinegar, piquant pickles and fresh market vegetables. Must-try dishes include hand-pulled Biang Biang noodles from Xi'an, scallop wantons with Sichuan chilli oil and Typhoon Shelter soft-shell crab from Hong Kong. Wash them down with cocktails inspired by Chinese herbs and spices including Sichuan Pepper Negroni, Lichee Martini and the Ghost Street Ice Tea using Chinese green tea.