When Mekong Baby opened its doors on the site of the old GPK pizza site five years ago, restaurateur Dominique Parat felt nervous but confident that his new venture would be a success.
While visiting a friend living in Phnom Penh in Cambodia, Dominique fell in love with the fresh, unique flavours of the local cuisine. He was inspired, too, by the way that meal times in Cambodia were noisy, happy occasions that featured a range of smaller dishes shared by everyone at the table. It was all very different from the traditional ‘entree-main-dessert’ template that typified restaurant dining in New Zealand.
On his return to Auckland, Dominique began the process of meticulous research and planning that have become the hallmarks of all his restaurant developments. His research indicated the convergence of a number of trends that convinced him even more that he was on to something.
Younger restaurant patrons were increasingly eschewing the more formal dining experiences that had been the preference of their parents, where expensive dishes were served in darkened, hushed rooms in strict order.
The New Zealand palate was continuing to evolve and becoming more sophisticated - and adventurous. There was a growing desire for new and different combinations of flavours and a greater willingness to try new things. Eating out was becoming more social, we were eating out more often and, consequently, we were looking for value for money as well as quality. At the same time, the dining options available were fairly limited, and largely comprised either smaller, cheap ethnic ‘takeaway’ style food or expensive, formal dining.
Meticulous attention to every detail has always been a hallmark of Dominique’s restaurants. His vision was for a space that would complement his interpretation of Asian-fusion cuisine and which could cater for couples out on ‘date night’ through to large corporate groups, and everything in between.
And, after a two-year gestation period, Mekong Baby - that unique and unmistakeable blend of East and West - was born. And became an instant hit with Auckland’s young, and not-so-young, fashionable set. Five years on and Mekong Baby has become a Ponsonby institution and continues to set the standard for others to follow.
But, overnight success is one thing, achieving longevity in the restaurant trade is far more difficult. While the exquisite food is the undoubted hero of the piece, Dominique knows all too well that delivering a superior dining experience requires constant, and consistent, attention to every aspect of the business.
Maintaining the high standards that his customers have come to expect, means using only the freshest ingredients to produce the incredible flavours and textures that Mekong Baby is known for. (In this writer’s humble opinion, in a menu boasting an incredible breadth and depth of dishes, you will not find a better example of pork belly anywhere in Auckland.)
Longevity requires a dedicated and professional team of people who understand and can anticipate the needs of customers. It means investing in a sommelier who can scour New Zealand and the world for wines of exceptional quality and diversity. It means having bar staff skilled in creating mesmerising and memorable cocktails. It means investing in lush and exotic artwork, fittings and décor to provide an appropriate setting that complements the exquisite and dramatic presentation of the cuisine.
Dominique Parat is a constant and dynamic presence at Mekong Baby. The restaurant trade is in his blood and lives for the constant challenges of the business. He never sits still for long and is always striving for ever greater levels of excellence. He travels regularly, searching the world for new ideas and emerging trends. Every two months he holds an in-house ‘tasting session’ where the kitchen is encouraged to present new ideas. It is a demanding and rigorous process that encourages innovation and experimentation, but only the very best will ever make it on to the menu.
These then, are the reasons why Mekong Baby has maintained its place as one of Auckland’s top restaurants and continues to be a leader in the evolution of simply superb Asian fusion cuisine. Whether its meeting with friends for dinner and drinks on a Friday night, or looking to book one of the restaurant’s three banquet rooms, Mekong Baby can make it happen for you. Open six days Tuesday to Sunday. www.mekongbaby.co.nz