thedenizen.co.nz
A renowned dumpling food truck has opened its first permanent space in Wynyard Quarter. After three years of dominating Auckland’s food truck scene with some of the most delicious dumplings we have ever tasted, The Rolling Pin has finally found a permanent space in Wynyard Quarter which has also given it an opportunity to expand its menu. Situated on Pakenham St…The Rolling Pin is bringing Eastern Asian fare to the precinct and locals are already beginning to talk.
metromag.co.nz
Serving up fast and fresh dumplings, baos and noodle salad bowls for the inner-city worker, The Rolling Pin finds a permanent home in Wynyard Quarter. Gordon Kong and his wife Yina Yang have been running The Rolling Pin food truck for about three years, slinging his Penang Pulled Beef and vegan Budda Delight dumplings at special events and markets across Auckland. Their new spot down a quiet street in Wynyard Quarter does much the same thing, with a few additions for the lunchtime office crowd.
theurbanlist.com
The Rolling Pin, one of Auckland’s favourite food trucks has finally set up a permanent spot in Wynyard Quarter. After perfecting their dumplings for over three years, the move to become a brick and mortar establishment was well overdue. Due to overwhelming demand, owner Gordon Kong set up the new spot to further expand and create more epic bites we all know and love. The small space features a modern fit out with nods to Chinese culture and wooden textures designed by Gerrick Numan complemented with branding by Husk.
restaurantandcafe.co.nz
Since August 2016, a small team of dumpling lovers have been doing business in the backstreets of Ellerslie. The Rolling Pin, run by Gordon Kong, his wife and three more part-time staff offer a cute (“another word for small,” Gordon explained) menu of steamed Chinese dumplings with Asian slaw.
thedenizen.co.nz
Gordon Kong is nothing less than a perfectionist. Having caught wind of his impending dumpling truck as early as February this year, we’ve been ‘watching this space’ for at least six months, waiting for word of when all the bells and whistles (as well as the recipes) had been finalised.