Treasure of the Sea, on 13 October 2025, pays homage to the roots of FISH Restaurant, featuring a collaboration between FISH, Star Group Corp and Chow Luck Club.
Prized for its nutritional value, particularly its high collagen content, dried New Zealand ling fish maw fetches up to $3,000/kg in markets such as China. Chef Alan has crafted a menu that draws on his years of international culinary experience, including work in luxury hotels across China and Malaysia.
Guests will dine in FISH Restaurant’s seaside dining room overlooking the stunning Waitematā Harbour. The evening will be MC’d by Chow Luck Club co-founder and former NZ Herald diversity journalist Lincoln Tan, who will share stories of culture, cuisine, fish maw and wine.
Oct 13 | 6.30pm | 3 Courses | $188pp includes welcome drink
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