TALA is one of those restaurants you visit for more than simply the food. From the moment you walk in, to the moment you leave, TALA leaves a lasting impression.
From the allure of its friendly staff to the decor and lighting, you’ll be forgiven for booking your return visit before you’ve finished your first.
The Samoan word tala means story or tale, and for Chef Henry Onesemo, his narrative of Samoa through food and flavours is second to none.
Henry and his wife Debby opened the doors to TALA, NZ’s first restaurant dedicated to modern Samoan cuisine, at the end of 2023. Traditional aspects of Samoan life are woven through the TALA dining experience.
The exquisite menu is inspired by Henry’s Samoan heritage and childhood, but revisited and refined in a playful way.
Menu highlights include a showcase dish cooked in the umu (a traditional Samoan above-ground oven of hot stones) in front of diners – the ‘Spatchcock Chicken’ is wrapped in banana leaves with herbs and citrus.
A fun take on childhood snacks of raw ramen, taro and banana chips also features, alongside the feasting dish of ‘Sapasui’ with lamb and pork belly. ‘Umu Sweets’ and a coffee bean blend from local roastery Kokako combined with Koko Samoa, make for a special finish.
“My goal in showcasing Samoan food is to retain the food memory but refine the dishes and make Samoan food ‘fashionable’,” says Henry.
Not only will diners experience some thought-provoking tasty morsels that will transport you to the chef’s homeland, but you’ll take part in aspects of everyday life including the ‘apa fafano’ – a traditional hand washing ceremony – an important component to the wider story.
Henry Onesemo grew up in Samoa and his passion for food started young. He recalls helping out in the kitchen as a child, and early Sunday morning trips to the fish market with his dad to make the umu before church.
After living and working in Hawaii and Florida, Henry returned home to Samoa where he trained as a chef. After eating at Auckland restaurant Meredith’s while on a visit to New Zealand, he later wrote to chef Michael Meredith hoping for an opportunity in the kitchen. Michael took Henry on in 2014 and under Michael’s mentorship, Henry grew his career in Auckland.
Henry later worked at Apero and then spent time in Thailand at Gaa in Bangkok, where traditional Indian food was presented in a Michelin-starred setting. The COVID pandemic prompted his return to New Zealand and he worked as Head Chef at East St. Hall before creating the TALA concept with wife Debby in 2022. The couple held a series of sell-out pop-up dinners for TALA at Auckland’s Bar Magda in June 2023 before securing their new restaurant site in Parnell in August 2023 - previously occupied by the award-winning Pasture.
At just eight months into the business venture, Henry and Debby say they couldn’t be happier and will continue to surprise and delight those who come through their doors.
As for the future, their hope is to encourage chefs to be true to who they are:
“Our hope for the future is that TALA will inspire Pacific chefs to become more specific with their cuisine and really identify with their heritage and culture.”