Huami welcomes new Head Chef He Jia!
Chef He Jia, from Nanjing, China, trained at the Chinese Cuisine College and spent a decade mastering regional styles at Jinling Hotel. His global career spans top roles at Hakkasan (Emirates Palace), Four Seasons, Rosewood Abu Dhabi, and Shangri-La, earning recognition from Time Out and Good Food Magazine. Before joining Huami, he led the kitchen at Mr Chow in Riyadh, bringing refined technique and international flair to every dish.
Discover new menu items, including wok-fried New Zealand beef in black pepper sauce, Hokkaido scallops in XO sauce, sautéed green river shrimps, and a selection of vibrant vegetarian dishes.
Huami, a contemporary, yet authentic Chinese restaurant, is the latest addition to SkyCity’s award-winning Federal Street dining precinct.
The restaurant and bar features world-class design, unique ambience and traditional cuisine with a modern twist.
Huami is also the first restaurant in New Zealand to have a commercial wood-fired duck oven. The wood used in the oven provides unique fruit flavours to the cooked duck. Each duck cooks for 45 minutes in the oven. The fire is heated with a hard wood that’s long and hot burning such as Kanuka - white tea tree, similar to Manuka. To provide flavour, any type of fruit orchard wood can be added to the end of the cooking, such as plum, apple or feijoa.
Huami’s menu highlights the best cuisine from regional provinces across China including Canton, Sichuan, Huaiyang and Beijing, and will be made with fresh seasonal New Zealand produce.
Winner of Iconic Auckland Eats 2025 for Fruit Wood Roasted Peking Duck
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$2.50 per hour to a max of $12.50 on weekends and a $12.50 flat rate for weekday evenings at The Civic car park. Find out more.
Last updated:
04 November 2025
