Madam Woo Takapuna
486 Lake Road
- $ $ $ $
- Family Asian Kids Menu Malaysian Asian Fusion Vegetarian Friendly
- RANZ Vouchers Cuisine 2016 awards
An inspired and energetic mash up of traditional Malaysian hawker food and beautiful Kiwi produce and service, Madam Woo brings a slice of Asian street food to Takapuna. Among a menu full of tasty flavour it's hard to go past the hawker rolls - an inspired house specialty crossing the best of Malaysian with a roti and a taco.
Co-owned by Josh Emett, and with sister restaurants opening around NZ Madam Woo is happy to bring you our own wee slice of Asian paradise.
PLEASE NOTE - DINNER RESERVATIONS ARE ONLY ACCEPTED FOR GROUPS OF 6 AND ABOVE.
Smaller groups: Due to our style of service our tables can turn quickly so please come in and we will be happy to put your name on our wait list if all of our tables are occupied.
- STEAMED & FRIED
- GRILLED SATAY
- HAWKER ROLL
- WOO FAMILY FAVORITES
- BIG FLAVOURS
- LETS ORDER SOME
- SOMETHING SWEET
PORK & LUP CHEONG WONTON (4 pieces)Price: $10.00
TIGER PRAWN DUMPLINGS (3 pieces)Price: $9.00
PORK & PRAWN SUI MAI (3 pieces)Price: $9.00
SUKOR SPICED STICKY CHICKENPrice: $12.00
WHOLE PRAWNPrice: $16.00
TURMERIC CHICKENPrice: $12.00
SWEET AND SOUR FISH
pickled cucumberPrice: $14.00
PULLED STICKY PORK
pickled cucumberPrice: $14.00
toasted coconutPrice: $14.00
SOY, SESAME EGGPLANT (v)
red chilli dressingPrice: $14.00
CHAR KEUY TEOW PRAWN & PORK FRIED RICE NOODLES
vegetarian also availablePrice: $29.00
NONYA CHICKEN CURRY (gf)Price: $29.00
MALAYSIAN BEEF RENDANG with NASI LEMAK (gf)Price: $29.00
MARKET FISH CURRY,TAMARIND LEMONGRASS & CHILLI (gf)Price: $32.00
CHICKEN & PRAWN LAKSA SOUP (gf)Price: $20.00
SHREDDED DUCK & CABBAGE SALAD (gf)
spiced duck,cucumber, white cabbage,chilli & lime dressingPrice: $18.00
SAMBAL BANANA PRAWNS
with japanese eggplant, sambal belachan & fried shallotPrice: $24.00
BLACK BEAN PORK SPARE RIBS
steamed pork spare ribs with Woo black bean spiced saucePrice: $18.00
HONEY & SOY TOSSED SQUID
cashew nuts, szechuan pepper, chilliPrice: $17.00
STIR FRIED PORK BELLY
asian greens, sweet soy, tamarind, chilliPrice: $19.00
CHINESE 5 SPICE BRAISED TOFU
mushroom, chilli and fried shallotPrice: $16.00
steamed with soy,sesame oil,chilli & spring onion
STEAMED JASMINE RICE (v) (gf)Price: $3.00
ROTI CANAIPrice: $5.00
MALAYSIAN DAHL (v) (gf)Price: $8.00
STEAM WHITE PAK CHOY, CONFIR GARLICPrice: $12.00
lychee,peanuts,palm sugar dressing (v) (gf)Price: $15.00
NASI LEMAK (gf)
coconut rice with condiments (gf)Price: $14.00
MANGO SAGO WITH PALM SUGAR SYRUP & COCONUT CREAMPrice: $12.00
CRISPY FRIED BANANA & GINGER ICE CREAMPrice: $12.00
PORTUGUESE CUSTARD TARTSPrice: $7.00
MADAM’S ICE CREAM
hand-churned by PURE NZ ice creamPrice: $7.00
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Total Review Score
Restaurant review: Madam Woo, Takapuna5.0 New Zealand Herald 17 February 2017
On the face of it, Madam Woo might seem a tad too clever: a Hamilton-born three time Michelin-star chef (awarded in 2006 when Emett oversaw Gordon Ramsay's New York and West Hollywood restaurants) serving Malaysian street food.
It's one of those things that shouldn't work but does, like Kanye, Rihanna and Paul McCartney collaborating.
And four years in (the first Woo opened in Queenstown in 2013, a Christchurch one opens soon) Madam's no less alluring.
The key to Madam Woo's success is that Josh Emett is smart enough to keep things simple. He's clearly a big fan of the cuisine and knows what works and doesn't mess with it; fresh ingredients, bright flavours, a busy, casual ambience.
Its key note is Malaysian but there's Chinese, Portuguese and Indian influences at play too - oh, and icecream from Wanaka's Pure NZ.
This is a long way from his fine-dining pedigree but the food retains a Michelinesque quality-control - Emett was at the pass throughout service, checking each dish.
Viva - NZ Herald, August 20154.5 Viva 8 August 2015
It was August 2013 that New Zealanders first heard “cronut” — a word none of us could get enough of at the time but which now, two years later, seems as lame and dated as “Gangnam”, “twerking” or “amazeballs”.
The cronut — essentially a doughnut made from croissant pastry — was born and copyrighted in a boutique New York bakery. Here, in Auckland, the first cronut worthy of the name was baked and fried at the sublime Takapuna Beach Cafe; I know this because I was the one who made the phone call and convinced them to give it a go.
Now, in August 2015, I’ve become obsessed with a new food mash-up, just a few hundred metres away at Malaysian-inspired eatery Madam Woo. Here, chef-co-owner Josh Emett has invented the roti-taco/rotaco/tacoti. For now let’s call it what he calls it: a hawker roll.
- Cuisine 2016 awards received @ 15 August 2016 None