Mabel's, Wellington

Mabel’s brings the unique flavours of Myanmar cuisine to Wellington.

Way back in 1978, Marlar Boon’s grandmother Mabel opened Monsoon in Wellington – New Zealand’s first Burmese restaurant. A bold move when many New Zealanders were tentative about trying an avocado, let alone experiencing international cuisine. From Myanmar to Wellington, Monsoon was part of the inspiration and forerunner for Mabel’s. Marlar and Ian Boon made the call to open their own Burmese restaurant (along with co-owner Dan Felsing), after a trip to Myanmar in 2017.

The Mabel’s team were keen to offer something unique to Wellington diners. Marlar explains it this way: “Mabel’s is a starting point for people to learn about what Myanmar has to offer. A lot of us here have little knowledge of where Myanmar is, what is currently happening over there and what Myanmar cuisine is. I hope people come visit us and learn something new. Mabel’s is about community and what we can offer to Wellington. I’m very humbled by that.”

Marlar hopes that guests will enjoy trying something different and find new favourites. She credits Mabel’s staff with ensuring a visit to the restaurant is really special.

“I feel fortunate that we have a team of staff who care deeply about the food and the restaurant and can provide a very informed and personalised dining experience. I hope that one day dishes like mohinga and la phet thoke are as popular and easily recognised as other Asian dishes.”

The restaurant itself is spacious, laidback and casual with numerous wooden tables dotted throughout. The decorations are textural and warm, featuring patchwork curtains, handcrafted puppets, and lacquerware. In the back, the open kitchen is on display, along with prepped ingredients and a myriad of bowls, trays and plates ready for service.

On our visit, we arrived at the perfect time for lunch, and settled in, like so many others, to enjoy the warm hospitality on offer. We were keen to follow the recommendations of staff; so ably assisted, it wasn’t long before we were tucking into Pae Kyaw with house- made garlic Sriracha – nuggets of split pea fritters with cumin and coriander. Crunchily delicious, the spicy sauce was the perfect accompaniment. Next up it was a set tray featuring Wet Thar Thayet Thee Thanat Hin – pork curry with hot mango pickle, jasmine rice, salad, broth and roti. Other curries on offer are Kayan Thee Hin – spiced eggplant with tomato and onion, and Kyet Thar Hin- Hmwe – bone-in chicken with cinnamon gravy. The flavours were robust but not overly hot, rather delicately balanced and beautifully tasty. With elements of Southeast Asian and South Asian cuisine, Burmese food has its own distinctive nature – including a kind of tofu (tohu) made from besan (chickpea) flour and La phet thoke which is a pickled tea leaf salad, and one of the most popular items on the menu.

Marlar’s favourites are Myanmar’s national dish, Mohinga – a rice noodle and fish soup, and the fried fish. “I could eat fried fish and rice any day. I think it’s something that resonates with a lot of other Asian cultures. Fried fish and rice is the taste of home.”

Whatever you choose from the menu, Mabel’s really does give the opportunity to try something different made with passion, pride and love.

Menu recommends

• Pae Kyaw - split pea fritters
• Wet Thar Thayet Thee Thanat Hin - pork curry
• Kyet Thar Hin-Hmwe - bone-in chicken with cinnamon gravy
• La phet thoke - pickled tea leaf salad
• Mohinga - rice noodle and fish soup

66 Tory Street, Te Aro, Wellington
mabels.nz