Meet the People: The story behind Lotus Pan-Asian Kitchen in Halswell

A Pan-Asian restaurant inspired by travels across Asia

For Mukesh, the idea behind Lotus Pan-Asian Kitchen had been taking shape for several years.

“Having travelled extensively across Asia, I’ve always been fascinated by the incredible variety of food each country has to offer,” he says. “Every destination introduced me to something different, whether it was a unique flavour, a cooking style or a completely new dining experience.”

Already involved in Indian restaurants, Mukesh began thinking about how he could bring these different culinary experiences together.

“At its heart, Southeast Asian cuisine shares a lot of similarities, yet the subtle differences in ingredients, cooking techniques and flavours can make each country’s food unique.

“I started thinking about how we could create a menu that celebrated the flavours of Asia and the Indian subcontinent, giving our guests the opportunity to explore different cuisines and enjoy dishes from several countries around the same table.”

The idea had been in the back of his mind for around three years when a drive past The Acres last Christmas changed things.

“I immediately saw the potential of the location and felt it was the perfect place to bring this vision to life. That’s when Lotus Pan-Asian Kitchen really began to take shape.”

Thai, Southeast Asian and Indian flavours around one table

The diversity at Lotus Pan-Asian Kitchen isn’t limited to the menu. Its multicultural kitchen team brings together chefs with different culinary backgrounds, knowledge and authentic cooking techniques.

“Our Head Chef, Peter, is from Thailand and I genuinely believe he makes the best Pad Thai you’ll ever taste,” says Mukesh.

“Jovert, from the Philippines, has brought his own touch to our Nasi Goreng, which has already received some fantastic feedback from customers. And Veer has introduced a beautiful Rogan Josh that brings something special from the Indian subcontinent to our menu.”

For Mukesh, there isn’t one signature dish that defines Lotus Pan-Asian Kitchen.

“Each dish tells a different story, and together they represent what the restaurant is all about.”

If you’re visiting Lotus Pan-Asian Kitchen for the first time, however, he does have a suggested journey through the menu.

“Start with Miang Kham, a unique starter that brings together coconut, lime, chilli and other beautiful flavours in a spinach leaf. Follow that with our Satay Chicken Skewers, then move on to our Prawn Pad Thai, which is a classic Thai favourite. And to finish, you simply must try our Pandan Crème Brûlée.

“It’s a lovely introduction to the variety of flavours Lotus Pan-Asian Kitchen has to offer, and hopefully it will leave you wanting to come back and explore more of the menu.”

Meet Peter: almost four decades in Thai cuisine

Behind many of those flavours is Head Chef Suranalong – known as Peter – whose career in hospitality stretches back to Bangkok in the 1980s.

His introduction to cooking began at home.

“My mother was a chef at the Mandarin Hotel in Bangkok, so she was a big influence on me and the reason I first became interested in cooking,” Peter says.

At 23, he studied Thai fusion food through the hospitality programme at Dusit Thani College in Bangkok. His mother continued to support and advise him as he developed his skills and deepened his knowledge of Thai cuisine.

Peter began his professional career in 1989 as a Commis Chef at Spice Market Thai Restaurant at the Regent Hotel in Bangkok.

He later joined Sawaddee Authentic Thai Cuisine as Chef de Partie, where he focused particularly on Thai fusion cooking, before being invited to join Nara Thai Cuisine at the Erawan Hotel as Chef de Cuisine in 2004.

From Bangkok to the Christchurch restaurant scene

In 2007, Peter moved to New Zealand to become Head Chef at Chinwag Eathai on High Street in Christchurch.

After several years in the city, he moved south to Queenstown and became Head Chef at The Spire Hotel, where he worked until 2014.

He then returned to Christchurch and has remained part of the local hospitality scene ever since.

Over the years, Peter has held Head Chef roles at a number of well-known Christchurch restaurants, including King of Snake, Chinwag Eathai on Victoria Street, The Spice Paragon and, most recently, Thai Rendezvous in Barrington.

“I’ve spent many years working with both traditional Thai and Thai fusion cuisine, and I’m excited to bring that experience to Lotus Pan-Asian Kitchen.”

That depth of experience, combined with the different culinary backgrounds across the wider Lotus Pan-Asian Kitchen team, is exactly what Mukesh hoped to bring together when developing the restaurant.

A Halswell restaurant for lunch, dinner and everything in between

Despite the breadth of the menu, Mukesh’s ambition for Lotus Pan-Asian Kitchen is refreshingly simple.

“I want people to feel comfortable, welcomed and confident that they’re going to enjoy a good meal every time they visit.”

The team places a strong emphasis on the quality of its ingredients, using fresh vegetables, fresh meat and cage-free eggs, with consistency at the heart of the dining experience.

More than anything, Mukesh wants Lotus Pan-Asian Kitchen to become somewhere people return to regularly – whether they’re looking for a casual lunch in Halswell, dinner with the family, a catch-up with friends or somewhere to celebrate a special occasion.

“I want our guests to leave happy, knowing they’ve had a great meal and a good experience.

“If people keep coming back and eventually start calling Lotus Pan-Asian Kitchen their local, then I know we’ve achieved what we set out to do.”

Finding a home at The Acres

For Mukesh, The Acres has felt like the right fit for Lotus Pan-Asian Kitchen from the beginning.

“We’ve been incredibly well looked after by the management team right from the day we signed the lease. Hamish, in particular, has been our go-to person and has been genuinely helpful throughout the entire process. That kind of support makes a big difference when you’re setting up a new business.”

The location was another major draw.

“It’s well positioned to serve Halswell, Addington and the surrounding suburbs, making it a convenient destination for both dining and shopping.”

Mukesh also points to the thought that has gone into the wider precinct and the experience it creates for visitors.

“You can see that a lot of care has gone into the development, right down to the finer details. It’s developing into a wonderful destination where people can meet, shop, dine and spend time with family and friends.”

“We’re genuinely excited to be part of The Acres and look forward to growing alongside the other businesses and becoming part of this community.”