As part of the rejuvenated Christchurch City, King of Snake has been in the Garden City since 2012 and it’s popularity remains strong. The cult-like following meant that we just managed to nab one of the last table inside their sophisticated dining room.
Upon first glance at the menu, it can be overwhelming with many Asian fusion options that are split into different sections including Hot Start, Seafood, Poultry, Vegetables and Happy Endings. Between the four of us and with the help of the friendly waitress, we decided on the following six dishes.
Prawn Dumplings in Supreme Broth – The king size prawns made these dumplings huge and the broth had a light sesame aroma.
Crispy Pork Belly with Plum Sauce and Sichuan Pickled Cucumber – The vinegariness of the pickled cucumber cleanly cuts through the fat and distracted us from the mouth-watering fatty pork.
Sichuan Fried Tofu with Spicy Coriander Salad and Red Dragon Sauce – A mix of Sichuan and Korean, I had high expectations for this dish. Sadly, the tofu was lacking a silky smooth texture but the salad saved the dish.
Fresh Seafood Salad with Green Mango and Curry Dressing – The sour julienned green mango brought out the sweetness of the fish and the generous amount of seafood in this salad made this dish decently priced.
Roast Duck and Lychee Salad – Copious amounts of roast duck in this salad which had a mix of bean sprouts, Asian greens, cherry tomatoes and fried shallots.
Penang Curry of Beef Cheeks with Green Beans and Fish Crackling – A rich red curry that is thick with a nutty peanut flavour. The beef cheeks were tender and flavoursome.
Our dinner came with complimentary rice which provided a much-needed carb element in our meal. We only had the table for 1.5 hours but the efficient and speedy service meant that by the time we finished our meal, we had time to spare. It was a satisfying dinner and would recommend if you’re visiting Christchurch. Just remember to call ahead and make a booking!
King of Snake | 145 Victoria Street, Christchurch