Welcome to East, one of Auckland's most distinctive vegetarian and vegan dining destinations.

In 2026, East became the only vegetarian restaurant selected for the inaugural MICHELIN Guide New Zealand. It's recognition for a simple idea: that plant-powered food, done properly, belongs at the very top table.

East was created as a passion project by the Jhunjhnuwala family, who wanted to show what Asian cuisine looks like when plants take centre stage. Vegetarian for generations and having lived in Hong Kong, they grew up on food that was bold and generous, never a compromise and they wanted a restaurant that treated it that way.

Our chefs draw on culinary traditions from Korea, Japan, Hong Kong, China and Thailand, layering flavour, texture and technique into dishes built for sharing: caramelised black pepper tofu with shallots and gai lan, mushroom and truffle steamed dumplings, gochujang cauliflower, and Typhoon Shelter fried rice with broccolini, mushroom and burnt garlic. The menu is entirely vegetarian and over 75% vegan or has a vegan option, with around 60 to 70% of our produce sourced locally.

Sundays belong to Yum Cha, reimagined without meat or seafood: char siu bao filled with sticky jackfruit, har gao made with water chestnut and mushroom in place of prawn, spring onion pancakes and crispy spring rolls, poured alongside a curated menu of hand-picked, certified organic Zealong teas from the Waikato.

We bring the same thought to the drinks list - biodynamic, vegan-friendly wines, pan-Asian cocktails and non-alcoholic options, all built with the same care as the food.

This is modern Asian dining with real credentials: Michelin-recognised and unapologetically plant-first. Look to East for a fresh take on what vegetarian food can be.