Tiger Bar & Restaurant sits on the ground floor of the SOHO Hotel at 180 Stoddard Road in Mount Roskill, Auckland, serving a creative Asian-fusion menu in an elegant, stylish setting. Open every day from 6:30am, it moves easily from breakfast through to dinner, seven days a week.
Head Chef Dev Malik and his team are passionate about modern Asian fusion, blending traditional Asian flavours and techniques with contemporary culinary influences. The menu runs from Tiger's Iconic Fried Cauliflower — named a 2025 Auckland Iconic Eat — through entrees like saffron & prawn arancini and shiitake dumplings, to mains such as gochujang pork belly, pad Thai and market fish & chips, with Kiwi-leaning desserts like saffron and manuka honey crème brûlée.
The bar is a destination in its own right, with signature cocktails named for Auckland places, a solid mocktail list, tap beers, house wines, spirits and coffee. Happy Hour runs daily from 4pm to 6pm with specials on tap beers and house wines. Tables for up to 10 people can be booked online, with group bookings also available. From Monday to Thursday, service is breakfast 6:30–10am and dinner 5–9pm; Friday to Sunday, breakfast, lunch and dinner run continuously from 6:30am to 9pm.
Tiger Bar & Restaurant occupies the ground floor of the SOHO Hotel at 180 Stoddard Road in Mount Roskill, Auckland, and it makes the most of the setting. The dining room is elegant and contemporary — timber ceilings, tailored seating in deep blue, and a bar backed by an illuminated liquor display — while the kitchen turns out a creative Asian-fusion menu that blends traditional Asian flavours and techniques with contemporary culinary influences. Doors open daily from 6:30am, with service running through to 9:00pm at night.
The kitchen is led by Head Chef Dev Malik, whose team is passionate about modern Asian fusion cooking. That philosophy shows across the menu, from small plates built for sharing to substantial mains, all plated with the kind of hand-crafted detail you would expect from a hotel restaurant with serious ambitions.
Start with Tiger's Iconic Fried Cauliflower if you want to understand what the restaurant is about. The vegan, dairy-free dish — gochujang, sesame and cilantro aioli — was named a 2025 Auckland Iconic Eat, and it has become the plate the kitchen is known for. It is far from the only reason to order a spread of entrees: saffron and prawn arancini arrive with tomato-chipotle relish and green goddess dressing, cured salmon is set against beetroot, lemon purée and blini, and the fried chicken pairs furikake and sriracha with manuka honey and coleslaw. Shiitake dumplings with hoisin and sesame vinaigrette round out a strong vegetarian case.
Mains range from a classic pad Thai — rice noodles, mung beans, tofu, peanuts and egg, with the option to add chicken or beef — to a gochujang pork belly with miso cotto, beetroot gel and kumara purée. Red wine braised brisket comes with fried mushroom and blue cheese parfait, the broccoli steak with harissa and white bean purée, while market fish & chips keeps things familiar. Burgers — beef or fried chicken, both with Swiss cheese and fries — cover the comfort-food corner of the menu. Sides like Makikihi fries with SOHO seasoning, roast carrots with tahini and dukkah, and pomme purée with chive butter are worth adding to the table, and desserts lean distinctly Kiwi: a saffron and manuka honey crème brûlée with ginger biscotti, banoffee bread & butter pudding, flourless chocolate cake, and an ice cream and sorbet trio.
The bar is its own attraction. The cocktail list reads like a tour of Auckland: the Mount Roskill Gin Sour (gin, lemon, agave, foam), the Mission Bay Pina Colada, the Tamaki Makaurau Mojito, a Porn Star Martini and the Sky Tower Tolberone. Prefer to skip the alcohol? The mocktail list holds its own with the Raki Punch, Roskill Colada, Tiger Tini, Summer Punch and Tonga Trembler, alongside juices, sodas, coffee and tea. Beyond the signature list, classic cocktails are available on request.
Happy Hour runs every day from 4:00pm to 6:00pm, with specials on tap beers and house wines — an easy excuse to settle in early before dinner service.
Tiger Bar & Restaurant is open seven days. From Monday to Thursday, breakfast is served from 6:30am to 10:00am and dinner from 5:00pm to 9:00pm; from Friday to Sunday, breakfast, lunch and dinner run continuously from 6:30am to 9:00pm. Tables for up to 10 people can be booked online, and group bookings are also available — handy given the generous shared-plate format.
The menu flags vegetarian, vegan and dairy-free options as well as no-added-gluten dishes, and the team asks guests to mention any allergies or dietary requirements when ordering; the kitchen is not an allergen-free environment. Whether you are a hotel guest wandering down for breakfast, colleagues settling in for happy hour, or a table working through the entree list over cocktails, the through-line is the same: polished, flavour-forward Asian fusion in a room designed for lingering.