Executive Chef Jason Ng’s new menu builds on the chic, myriad of Asian cuisine our restaurant is renowned for with a whole new range of dishes. The new menu is a la carte style, but a refreshed range of small plates are still, very much, on the table and an ideal way for groups to sample a wide range of dishes in the vibrant atmosphere of our restaurant.
Our Story
Meet Our Executive Chef
Jason Ng
Jason Ng’s time in the kitchen started early. He grew up in a family-owned Chinese restaurant in rural Taranaki and from a young age he remembers helping to clear tables, fold rice paper rolls and make wontons;
“Classic Chinese dishes remain nostalgic for me, and I like to incorporate a hint of that in my menu design, but the main thing I took away from my family’s restaurant was my work ethic. My parents worked very hard, and they taught me how to do simple things well.”
Ng worked in Wellington in front of house and behind the bar - a time that cemented an abiding love of the local hospitality scene - before he committed to a chef’s apprenticeship in a luxury hotel. He says he’s lucky to have started his career that way;
“Luxury hotel kitchens are a place where scale and precision really come together, it was an incredible training ground.”
Ng worked in China, Shanghai and Australia before heading back to Wellington and taking up a sous-chef position at Lola Rouge in 2023. In late 2024 Jason was promoted to Executive Chef and in November he launched his first menu for the iconic Wellington restaurant. Jason’s approach is inspired by his many travels across Asia and by premium New Zealand ingredients.
