'Buko': Pop Up Restaurant
'Buko' means young coconut in Tagalog, the national language of the Philippines. As a young child, Mordido was likened to the coconut for having three cowlicks, similar to the Buko's three dots. Just as the Buko, he was headstrong and very stubborn. Today, this stubbornness translates into his persistence to defy the status quo and to constantly push boundaries in cuisine.
Eden Terrace, Auckland | June '18
Hosted by Kai Pasifika
Saturday 23rd June @ 3 Mt Eden Road, Auckland
Event: 5:30pm or 7:30pm
Kai Pasifika is collaborating with Buko, a pop-up restaurant lead by founder and chef, William Mordido. The menu will be an exchange of cultures with courses paired with Noble & Savage teas. There are two sittings for the evening, the first at 5.30pm then 7.30pm. This is a one night only pop up and will book up fast so be sure to get in quick!
Alberton, Auckland | Feb '18
Hosted by Alberton
Wednesday 14th February @ 100 Mt Albert St
Event: 7.30pm- 8:00pm Canapes
One night only 4 course dessert degustation matched with Noble and Savage Tea. Treat the love of your life or your friends and family to this Valentines event not to be missed. Courtesy of Heritage NZ, enjoy a tour of the Historic house before indulging in our Alice in Wonderland inspired menu
Let team Buko take you on a journey down the rabbit hole, book your seat today…
Malamala, Fiji | Jan'18
Hosted by Malamala Beach Club
Thursday 11th to Saturday 13th @ Malamala Beach Club
Event starts 12.30pm
5 courses with matched Noble and Savage Tea
A unique exchange of cultures, a 3 day pop-up Lunch degustation for guests of the worlds first beach club in collaboration with Chef Lance Seeto . Celebrating Fijian produce and combining modern and ancient cooking techniques, an event not to be missed
Click here to read all about the amazing event
What and Where is Buko?
Buko is a pop-up restaurant, we do not have a fixed premises. It is our goal to take a small team of chefs lead by Mordido to showcase our food in existing establishments around Auckland, New Zealand, and eventually, the world. Our menus will utilise the very best of what the area has to offer, paying respects to traditional and modern techniques and flavour combinations, with a special nod to Mordido's upbringing and ongoing inspirations.