Tala invites guests on a journey as we showcase the beauty of traditional Samoan cuisine and heritage through an innovative contemporary dining experience.
Tala named ‘Supreme Winner’ at Viva Top 50 Restaurants 2025
Tala has been awarded ‘Supreme Winner’ at the Viva Top 50 Restaurants 2025, recognised by Jesse Mulligan and the judging panel as Auckland’s best restaurant. Mulligan called the decision “immediate,” praising Tala as “enchanting… nothing like it in the city or the world.”
The award follows Chef Henry Onesemo’s recent recognition at the Best Chef Awards in Milan and Tala’s Three Hats (19/20) from Cuisine, marking a significant moment for Samoan cuisine on the world stage.
View the announcement here.
Chef Henry Onesemo of TALA awarded knife at Best Chef Awards!
We are thrilled to announce Chef Henry has been awarded a coveted knife at the Best Chef awards in Milan, Italy!
This is a proud moment for TALA as he became the first Samoan chef to represent his culture and cuisine on the global stage.
In under two years, TALA has become the first Samoan restaurant to receive a knife at the Best Chef Awards and be awarded three Hats at the Cuisine Good Food Awards.
Thank you to all of our loyal guests who have been part of our story.
We look forward to sharing our Samoan hospitality with you soon!
Tala Named One of
NZ’s Best Restaurants
TALA has been named one of New Zealand’s top restaurants, achieving a coveted 3 Hat ranking at the 2025 Cuisine Good Food Awards
TALA was one of just six restaurants from across the country to receive 3 Hats in this year’s Awards. “In short, [3 Hatted restaurants] are simply exceptional and the best of the best,” says Cuisine Editor Kelli Brett.
Cuisine praised TALA’s rise to 3 Hats this year from 2 Hats in 2024 as a fantastic achievement, describing Executive Chef Henry Onesemo as: “... a trailblazing Pasifika chef redefining fine dining and cultural storytelling.”
The Cuisine judges also noted of TALA: “This is not just food; it’s a journey into the heart of Samoa, served with flair and a side of thoughtfulness.”
