Future of fusion dining: Hoi An House


The future of Asian and fusion dining has landed here in Christchurch. Dining at two fabulous local restaurants, Commi and Hoi An House, brings a genuine Asian experience to Ōtautahi/Christchurch. With chefs travelling to Christchurch from Thailand, Vietnam, the Philippines and Malaysia to bring you the flavours of their home towns, there’s no need for you to get on a plane (but you can park your car on site).

 

 Commi and Hoi An House

 

At Commi and Hoi An House, both traditional and more adventurous authentic Asian taste sensations are prepared under fully compliant and sustainable business practices. Whether you are in search of a special night out or a casual weekend treat, these two venues will delight.

Hoi An House in Halswell is celebrating its first year in business and catering to its expanding fan-base by adding a range of Thai favourites to its much-loved Vietnamese menu. There is now also a menu specific to lunch dining from Thursday to Sunday, and both the lunch and dinner options are available to take away.

Sited on Halswell Road, Hoi An House is a gracious and historic landmark. The full service and fine dining interior is complemented by the garden terrace, plus there is a function room that can seat up to 80 people, which can also be split into more intimate spaces. Hoi An’s once-tried never-forgotten signature dish is the Vietnamese pancake with fresh herbs, salad, pork and prawns.

 

 Commi and Hoi An House

Commi is located on the corner of Colombo and Somerfield Streets in Beckenham. Operating for six months, this little gem is a street food mecca where families and locals enjoy Chinese, Vietnamese, Thai, Indian and Malaysian dishes in a casual and cosy environment. There are shared plates with every dish under $20 and a children’s menu and colouring in to keep the little ones happy, plus you can just walk in – no bookings needed.

Quality of ingredients is key for both restaurants with the crème of local vegetables combined with the very best of imported items such as bamboo shoots, baby corn, and water chestnuts, to keep dishes authentic. The soy and oyster sauces used are gluten free, and most dishes can be made vegetarian with notice to the chef. So proud of their ingredients and approach to preparation are these two restaurants, that you can learn for yourself the exact techniques and ingredients at the Asian Garden Cooking School.