Ponsonby, Auckland

Ponsonby - the name suggests pomp and ceremony. It most probably refers to a private secretary of Queen Victoria, Sir Henry Ponsonby. Located only two kilometres from central Auckland, this suburb has seen varying fortunes since Pakeha settlement in New Zealand. Initially favoured by the British settlers, it reverted to an enclave of working class and islander groups before the yuppies rediscovered the place, moved in, made its property prices rise and hence today it shines as an example of an upper class congregation. Some of its roads remain narrow and remind one of horse carriage planning, but its obvious elevation on a hill and its gleaming white painted houses shout of opulence, money and excellent location. Above , the Ponsonby Post Office with a tower at a main intersection on a late spring Friday afternoon.

Until Auckland's Sky Tower was built, Ponsonby competed with the height of most of Auckland City's tallest buildings. As it is sited on a ridge known to Maoris as Te Rihu Tahi (the lone Rimu Tree), it still provides a vantage point to survey the city centre, and is surrounded by bays, with names like Freeman, St Marys and Herne. Its possible cousin suburb Parnell hosts rich private residences, but perhaps Ponsonby has more character in demographics and variety of both day and nightlife, with restaurants, nightclubs, art galleries and cafes that do not just offer upmarket shops, chocolate and coffee. There are businesses with names like Murder Burger, Moo Chow Chow, the Bona Cafe, Otto Woo, the Pegasus Bay Winery Restaurant and Gusto.

Residences have chimneys, palm trees and immaculately kept verandahs (above). I had coffee at the Cafe Cezanne, located along the main strip of Ponsonby Road (below).

Most of the above vistas of residences were taken along sloping Renall Street in Posonby.

The road slopes, but is lined with well kept, mostly wooden houses that evoke character, history and loving care. Visitors may find Ponsonby relatively quite in the day time but the pace does pack up on Friday and Saturday nights. The potential for Ponsonby looks bright, as Auckland as a city expands in the future. Recent world ranking surveys in quality of life have already placed Auckland in the very top spots, and I am not surprised. Ponsonby stands as an illustrative example why.

Bento at Milford, North Auckland

Fresh, almost glass-translucent slices of salmon, tuna and white fish were carefully laid out in the bentos served inside the shopping centre at Milford, on the north shore of Auckland Harbour. Rob, Doris and I chose this place for a leisurely weekday lunch. Rob pointed out there were other nearby outlets serving Japanese fare as well. Milford is sited close to the water, and reminded me of Neutral Bay in Sydney.

The tempura was gently battered and deep fried (bottom left hand corner of image above). I liked the avocado sushi but found the ones with pickled radish too salty for my taste. Service was a bit rigid in approach, but the chef did smile when you looked at him, and brought bottled water to us in a friendly way. Salad was especially fresh to the bite. Kiwi kids were with their mothers as they whiled away the early afternoon.

Above image, on the upper left, are the ubiquitous red pickles and the green Japanese mustard, the former with a sour and sharp bite, and the latter with a hot after taste on the palate if taken over the top. Both add to the kick of eating the raw sushi and sashami.

Whenuapai, New Zealand - The Gardens

Masuya, Sydney CBD

The Masuya Restaurant has been a fixture of the Wynyard, Sydney scene for several years now. Every time I am there it is almost full house, abuzz with nosy diners and busy staff. Recently I had an opportunity on check it out late, around 930pm, after a delightful evening at the Opera House precinct with brother Kin On and sister-in-law Sian Kin. The three of us had a rather engaged day in Sydney CBD and Masuya was our last stop in the day's agenda. After waiting 15 minutes, we were provided a table. My best dish experience that evening were the scallops in batter (above image) and beautifully presented like a sea urchin slice.

The unagi eel was almost perfect, soft and tender to the bite, not salty and retaining the balance with sweet, savoury and grilled sensations. Sitting on a bed of optimally steamed rice and served in a lacquered box, it epitomised Japanese elegance. The fish slices had a final touch of sesame seed topping.

The Masuya is located in the basement of 12 to 14 O'Connell Street, Sydney CBD.

Scenes from A Wedding 2 - Auckland

All images above are acknowledged to and are from the Dr Chern Chet Yong Collection.