Ever since it opened in July, the reports on Huami have been nothing less than laudable. Given that its enticing, modern Chinese fare (prepared by the superbly experienced head chef Jeff Tan) has passed the test of Auckland’s often fickle palate, who better to play to one of our favourite lunch practices: dim sum?

After launching its new spring menu just last week, Huami’s contemporary offering of the adored style of Chinese cuisine has lifted our spirits to no end. Tempting us with tray after tray of steamed dim sum like we’ve never before experienced, there’s everything from the classic dumplings, siew mai and barbecue chicken buns through to our favourite pan- and deep-fried delights (Hong Kong fried egg noodles and crunchy pork buns, anyone?). Furthermore, a bounty of refreshingly different dishes will surely lure diners in with the promise of truffle, squid ink and much more.

Available daily from 11.30am-3pm, what adds to the charm of Huami’s sophisticated surrounds is the fact that it’s all delivered by wait staff in 1930s Shanghai vintage-style attire. Bringing a welcome dose of elevated Asian fare to our lunch repertoire, Huami, it would seem, is winning us all over again.