foodiegemsofwellie

For worthy eating and drinking experiences around Wellington, NZ (and the greater region) – you can also catch Heather over at KNOW Wellington's Word on the Street Blog or hosting Zest Food Tours around the city…

Apache – where Hanoi met Paris

So after I didn’t buy a bikini (who knew that was going to be such a traumatic experience?), I decided to pop into the new Apache in Wakefield Street for a Vietnamese lunch to recover.

It was a little past peak lunch hour and not too busy, but I was still pretty amazed when my fresh green papaya salad arrived about four minutes after I’d ordered it. Was this a good sign or not?

Apache intro

Actually it was all good. The salad had all the right ingredients (thinly shredded papaya and veggies, cherry tomatoes, chili peppers, lime, peanuts, dried shrimp, fish sauce, etc) and met the Vietnamese requirement of balancing sweet, spicy, salty and sour in each dish.

My ‘buffalo boy’ coconut gelato, kaffir lime and jackfruit smoothie arrived with nary a buffalo in sight and reminded me of drinking just-whipped vanilla instant pudding (don’t knock it til you try it), with only a subtle back note of coconut. Unexpected. But very moorish.

Apache lunch

Apache is Le Minh’s first restaurant after cheffing around Wellington for 10+ years in various South East Asian establishments. He grew up in northern Vietnam, influenced by past French occupation (hence the baguettes, pate and bitter chocolate mousse on the menu) and focused on fragrant, fresh and light food (as opposed to the more Chinese-influenced denser foods of southern Vietnam).

I practiced my talent for choosing the one dish not available by ordering the Sago Vanilla Pudding with caramelized banana and coconut praline and having the pear and ginger crumble from the cabinet (the bikini experience still fresh in mind, I bypassed the bitter chocolate mousse or pina colada with coconut ash mousse alternatives).  The crumble was superb and a steal at only $4 (but is this a survivable price point?).

Apache dessert

Le’s aim is to offer high quality northern fresh Vietnamese, hence the use of wagyu beef, free-range pork belly, fresh kaffir lime and lemongrass etc in the main dishes, and many fresh fruits and vegetables in the house-made juices, smoothies and afternoon tea sweets in the cabinet.

I’m going back soon (on a non-bikini shopping day) for the Sea Meets Land king fish – twice cooked pork belly with Viet slaw, blue ginger and dried chili caramel, and the Chasing Dragon cocktail.

Lunchtimes 7 days (and possibly some dinners once they’re settled in).

122 Wakefield Street.

PS. Now doing dinners Wednesday to Saturday.

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