10.288 Te Mana Frenched Lamb Rack


20 (Sun) October 2019

Te Mana Frenched Lamb Rack


at Coene’s Bar & Eatery

-Oriental Bay, Wellington, New Zealand-


Mission to New Zealand, Day 2.

In Wellington.  In collaboration with the Ministry of Health and National Ethics Advisory Committee, I’ll be coordinating the proceedings of the Second Asia-Pacific Regional Meeting for National Ethics/Bioethics Committees, Tuesday to Wednesday.  I coordinated the first AP-NEC meeting two years ago in Seoul (see 8.292 Grilled Lamb).


The itinerary included a second layover in Christchurch from 1000 to 1300 – just in time and just enough time to grab lunch.

Generally, I try to avoid layovers of any kind, any duration, any where, but I did appreciate the opportunity to expand the KOREAN ABROAD list with a new city.



The driver of the airport shuttle happened to be Korean, and he recommended Mum’s 24.

Even at 1100 on a Sunday, I couldn’t resist ordering a draft beer – branded by the restaurant!


From the MAIN IN POTS section, I ordered the soft tofu pot with seafood (sundubu jjigae), as I typically do in these situations.  It was okayish.

And so, Christchurch becomes the 34th city outside of Korea where I’ve had Korean food (see KOREAN ABROAD).


Among the various dining options near the hotel, Coene’s offered a simple menu of seafood and meats.  Located along the boat harbor, the view of the water was a bonus.


I appreciate a restaurant that is frequented by the locals, which suggests authenticity – here, I was the only non-white person in the place.

God, I’m such a sucker for things like this.
Scapegrace Gin + East Imperial Yuzu Tonic + Lemon Twist = tasted like a gin & tonic.

Te Mana Lamb is a branded/trademarked breed of lamb native to New Zealand.  In the Maori language, “te mana” means “the power.”


First night in town, I wanted to eat something local, to the extent that New Zealand has its own cuisine.  The Te Mana lamb and New Zealand Scallops, by definition, seemed close enough.

New Zealand Scallops (3.5): the coral (the orange roe), which typically come attached to scallops in New Zealand, added a delicate briny flavor and chewy texture; the brown rice crackers provided a nice crisp; the beetroot emulsion, while pretty in color, contributed little if anything.
The wild mushrooms were somewhat bland and flabby.
The rack was perfectly cooked and exquisitely tender.

The food was fine if unremarkable.


Next door to the hotel was New World supermarket.


Dropping by to grab some water, I was happy to discover a fully stocked deli with wide range of cold cuts and salads.

Back in my hotel room, I enjoyed a snack of tandoori chicken, beef pastrami, coleslaw, and broccoli salad.


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