Passion for food
When you talk to Amazonita’s executive chef Vincent (Vinny) Kho, you really get a sense of his passion for his work.
Originally hailing from Malaysia, Vinny’s culinary journey began at his father’s seafood restaurant. From there, Vinny learned Chinese cooking and became a qualified Chinese chef.
Finding that it wasn’t his calling, he decided to learn Western cooking.
“I went to a culinary school in Malaysia and finished my course. I got my first job at The Hilton.”
Stationed at the hotel’s steakhouse, fate intertwined as Vinny’s path crossed with his future wife, who was visiting from Dunedin after a decade. Encouraging Vinny to explore opportunities in New Zealand, she set the course for his culinary adventure.
After some time in Wellington under chef Martin Bosley, Vinny relocated to Christchurch and honed his craft under the mentorship of Josh Emmett, ultimately ascending to menu developer. Presently, as the executive chef at Amazonita, a South American restaurant with Mediterranean influences, Vinny’s passion for learning drives him on.
“With cooking, it is impossible to learn just by yourself. You learn a lot from everyone around you.”
Vinny mentions this as a driver for developing the menu.
“My team is very diverse in the kitchen: South American to Asian to Spanish. Everyone brings their own strengths, and it really helps for me to learn how to approach South American food.”
Vinny’s seafood roots are prominently showcased in Amazonita’s menu, with the prawn linguine standing as a favourite and his personal pride.
Co-owner Emma Franks attests to Vinny’s culinary prowess, noting patrons’ requests for his recipes.
Complementing the linguine are dishes like wood-fired octopus, Merino lamb rump, Ōra King Salmon tartare, and charcoal-grilled steak.
“Our cheese, fish, and meat are all sourced from local Canterbury suppliers.”
2024 promises the debut of a revamped menu in April, alongside the launch of a lunch express service targeting busy professionals. Priced at $55 for a two-course meal paired with house wine or tap beer, this offering ensures prompt service within an hour.