10.288 Te Mana Frenched Lamb Rack

10.288

20 (Sun) October 2019

Te Mana Frenched Lamb Rack

3.0

at Coene’s Bar & Eatery

-Oriental Bay, Wellington, New Zealand-

solo

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).

LUNCH

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.

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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!

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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 33rd city outside of Korea where I’ve had Korean food in a restaurant.

  1. USA: 01.01 Silicon Valley (San Jose, Santa Clara, etc.) CA; 01.02 New York NY; 01.03 Boston MA; 01.04 Northern Virginia VA; 01.05 East Bay (Oakland, Berkeley, etc.) CA; 01.06 Los Angeles CA (9.353 Chosun Galbee); 01.07 San Francisco CA; 01.08 San Diego CA; 01.12 Chicago IL; 01.13 Washington DC; 01.24 Guam (6.283 The Boss’s Beefy Birthday Bash); Las Vegas NV 01.30 (9.356 Longhorn Steak)
  2. THAILAND: 02.09 Bangkok; 02.10 Pattaya
  3. SWITZERLAND: 03.11 Geneva (8.048 Raclette)
  4. UNITED KINGDOM: 04.14 London
  5. CHINA: 05.15 Beijing
  6. CAMBODIA: 06.16 Phnom Penh (3.269 Fried Beef with Red Ants)
  7. LAO: 07.17 Vientiane (3.272 Pho Ga)
  8. PHILIPPINES: 08.18 Metro Manila (5.005 Ki for Ki); 08.20 Batangas (5.223 Galbi Tang and More) / 08.28 Subic (8.324 Ssam Bap); 08.29 Puerto Galera (8.365 Samgyeopsal)
  9. FIJI: 09.19 Suva (5.178 Bibimbab)
  10. PAPUA NEW GUINEA: 10.21 Port Moresby (5.276 Spicy Chicken Muchim)
  11. RUSSIA: 11.22 Moscow (5.286 Chili Mango Prawns…)
  12. AUSTRALIA: 12.23 Melbourne (5.342 Crocodile Meat…)
  13. MALAYSIA: 13.25 Kuala Lumpur (6.333 Jacked — Three Ways)
  14. JAPAN: 14.26 Wakoshi (7.266 Gu Ba); 14.27 Tokyo (8.202 Clam and Spicy Soft Tofu Stew)
  15. MONGOLIA: 15.31 Ulaanbaatar (10.058 Tsuiwan)
  16. NEW ZEALAND: 16.32 Auckland (10.118 Awhi Farms Savannah Grass-Fed Beef Bone-In Sirloin); 16.33 Christchurch (10.288 Te Mana Frenched Lamb Rack)

DINNER

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.

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

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God, I’m such a sucker for things like this.
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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.”

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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.

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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.
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The wild mushrooms were somewhat bland and flabby.
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The rack was perfectly cooked and exquisitely tender.

The food was fine if unremarkable.

MIDNIGHT SNACK

Next door to the hotel was New World supermarket.

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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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