Recent social media posts
21/06/2026
Our Quirkiest Dish: The Bami Goreng
Not at all authentic but authentically us. A curry dish that’s not at all traditional Indonesian, but has decades of tradition on our menu. Curry sauce cooked with combination meats, veges and egg noodles. People looking for an Indonesian Bami Goreng gets offended when they receive this dish but our regulars love the flavours it offers. First introduced in 1977, it’s a dish that didn’t get with the times and got stuck in the old ways as new authentic Asian flavours got introduce to our lovely country. It’s the grumpy grandpa that we still love because he’s family ☺️
11/06/2026
Dish of the Week: Beef Black Bean Sauce Chow Mein with Cashews 🥦🥢
Tender beef pieces with a colourful mix of veges stir-fried in chicken broth with our house made black bean sauce. The stir-fried goodness is placed on a bed of crispy noodles, then a sprinkle of cashews on top completes this well balanced dish. A vege dish that our regulars love and a dish we love cooking 🧑🍳
02/06/2026
Dish of the Week: Special Fried Rice 🍚
Voted best FHT dish and also our best seller, this fried rice should be part of Auckland’s 100 Iconic Eats 🤭 Our fantastic four meats, chicken, BBQ pork, beef and prawns stir-fried with peas, onions and egg. Once sizzling our chefs add in fluffy rice stirred through with experience and care. To top off the iconic dish, bean sprouts, spring onions and cashews are added. Best dish for a cold and windy evening, comfort food done right ☺️🫰
30/05/2026
Dish of the Week: Roast Pork Fu Yoong 🍳 🥡
The Chinese omelette: House-made BBQ pork stir-fried with peas and onions, with bean sprouts for a bit of texture in sizzling oil. Once cooked stirred into an egg and seasoning and wok scrambled to a flat shape like an omelette. No water or milk added, just pure egg goodness, no half measures only the good stuff. Honest food made with great ingredients, simple and yet delicious.
Side note, knowing how to cook a Fu Yoong is basically saying that you’ve graduated from Wok School. This is the hardest dish to cook because it requires good wok control and being able to flip a dish high enough isn’t the easiest thing to do. So I was pretty chuffed when I nailed my first Fu Yoong ☺️
22/05/2026
Dish of the Week: Canton Fried Noodles 🥢🥡
The fantastic four of meats, chicken, BBQ pork, beef and prawns, stir-fried with thin egg noodles, egg, onions, carrots, bean sprouts and spring onions. The sizzling oil and the smokey wok is what makes simple ingredients yell out “get in my belly!”
The simple but tasty dish that’s getting new attention from our regulars.
14/05/2026
Dish of the Week: Zheng Jiang Spare Ribs
Succulently marinated pork spare ribs, fried to golden then tossed with pineapple 🍍 and our house favourite sticky Zhen Jiang sauce. A sweet and sour flavour profile that’s quickly taking our regulars’ tastebuds by storm. Personally I like pairing this one with white rice instead of fried rice as the flavours are punchy enough. Highly recommended if you haven’t tried it before!
08/05/2026
Dish of the Week: 🫚 Ginger Spring Onion Beef 🧅
Gingery goodness on a wet evening. Dish of the week couldn’t go past this one this time, customers have a new found appreciation for this one.
Ginger, spring onions and onions stir fried till fragrant then mixed in with our tender steak pieces 🤤 finished with our glistening oyster sauce. Add rice to the meal for a complete dish if it’s just you at home tonight 👌
02/05/2026
Dish of the Week: Salt & Chilli Prawns 🍤
A week back and these are selling like hot cakes, I think our regulars missed them!
29/04/2026
Eateries talk about their best or signature dish a lot but how about the Most Controversial dish?? I must say, although it’s one of best sellers it’ll have to be our Sweet & Sour Pork. You either LOVE it or hate it. Some customers travel 30 mins to order it, some are super offended by it 😂😅
It comes down to how we prepare it vs today’s expectation of a Sweet & Sour Pork. There’s a bit of history behind the dish. As some of you may know we’ve been around since 1977, and back then bbq pork cubes fried in batter with a side of sauce was what Sweet & Sour Pork was. As decades passed and more migrant owners come to NZ, this influenced the dish to become the more HK style of cooking as many of you know it, which is having pork pieces being fried in starch tossed with sweet and sour sauce. However, we have kept true to our roots since 1977 and continued to make it like we did 49 years ago. Believe it or not, our way is a lot more labour intensive as we first need to make the BBQ Pork, cube it and then individually deep fry each piece of pork but we continue to do it to as part of our legacy. Sometimes it’s not about cost or labour but the intrinsic value of what we do best.
Some call it Sweet & Sour Pork Balls which might be a better name for it. Have you had our Most Controversial dish before? Are you on team LOVE or team Offended?
22/01/2026
Do we need to say more?? Here for you if you’ve had an extra fun long weekend and don’t wanna cook 🧑🍳 Open this Auckland Anniversay 4:00-8:00 🤩
Address
477 Lake Road, Takapuna
Auckland
0622
Directions to Lake Road in Auckland can be easily accessed by public transport with bus routes and nearby train stations available. Alternatively, driving or parking options are also available in the area.
Opening Hours
| Tuesday |
11:30am - 2:45pm |
|
3:30pm - 9pm |
| Wednesday |
11:30am - 2:45pm |
|
3:30pm - 9pm |
| Thursday |
11:30am - 2:45pm |
|
3:30pm - 9pm |
| Friday |
11:30am - 2:45pm |
|
3:30pm - 9pm |
| Saturday |
12pm - 9pm |
| Sunday |
3:30pm - 9pm |
Alerts
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What people say
Chinese restaurants are known for their delicious and diverse cuisine, and Flying Horse Takapuna on Lake Road in Auckland is no exception. This Chinese restaurant also offers fish & chips, but it's their Chinese dishes that really stand out.
One of the standout dishes at Flying Horse Takapuna is their sweet and sour pork. What sets it apart from other versions of this classic dish is that they use house-made BBQ pork made from a more tender cut of meat, which is then individually battered and deep-fried to perfection. The result is a dish that bursts with flavor and texture. They don't compromise on flavor when it comes to this OG dish.
Flying Horse Takapuna also recently held their FIRST EVER Food Fight competition, where customers voted for their favorite dishes. The fried rice and sweet & sour dishes made it to the semi-finals, showing just how popular these dishes are among customers.
While there may have been some service issues in the past, Flying Horse Takapuna has apologized for any inconvenience caused and strives to earn their customers' trust day by day.
Overall, if you're looking for delicious Chinese cuisine in Auckland, Flying Horse Takapuna should definitely be on your list of places to try. Their sweet and sour pork alone is worth the visit!
