Wicked Five Spoon Takeaways operates from 5/46 Eugenia Rise in Totara Heights, Auckland, and does what its name promises with a wink — takeaway food with a wicked streak. The kitchen covers an unusually wide spread: Chinese-style stir-fries and chow mein, Kiwi roast mains, gourmet burgers with names of their own, waffles drizzled with spicy maple syrup, curries, pastas, risottos, tacos and loaded fries, all built around takeout and online ordering.
The menu travels across styles. Chinese takeaway classics like sweet & sour chicken, black bean lamb, cashew prawns and chop suey come in chicken, lamb, prawn and fish versions, while the roast board delivers pork ribs, pork belly, lamb shank and a big Mixed Grill, all with slaw and green peas. Island flavours appear too — fish in coconut cream (lolo) with cassava — alongside chicken and pork belly waffles, five named "Wicked" burgers and a seafood platter stacked with calamari, mussels and prawns.
Ordering runs through the shop's own online menu or by phone. Kids' mains, vegetarian dishes marked (V) and shareable platters make it an easy choice for family dinners around Totara Heights.
Tucked away at 5/46 Eugenia Rise in Totara Heights, Auckland, Wicked Five Spoon Takeaways is proof that a local takeaway doesn't have to think small. This is a kitchen with a menu that roams happily across styles: Chinese-inspired stir-fries and chow mein sit alongside Kiwi roast classics, gourmet burgers with names of their own, waffles drizzled with spicy maple syrup, curries, pastas, risottos, tacos and loaded fries. Everything is built for takeout, ordered through the shop's own online site or by phone.
Flip through the online menu and you'll travel a long way in a few scrolls. The heart of it is the classic takeaway canon — sweet & sour chicken, black bean lamb, chicken chop suey, cashew prawns — and helpfully, the best-loved sauces repeat across proteins. Garlic, chilli garlic, chilli, black bean, oyster and cashew versions exist for chicken, lamb, prawns and fish, so once you find your favourite, you can rotate the main ingredient night after night. Soft noodles get their own section, from chicken and crispy pork belly to Thai beef and BBQ steak on noodles, plus fried rice, salads and a seafood chowder served with garlic bread.
Then the menu zigzags somewhere else entirely. Pastas include a chicken, onion and mushroom penne in creamy sauce and a carbonara with bacon, mushroom and Dijon mustard, while the risottos are proper arborio rice dishes — chicken with sundried tomato and spinach, a seafood marinara, or a vegetarian version finished with parmesan. The curry list runs from creamy butter chicken and slow-cooked lamb curry to duck simmered in coconut milk and a fiery jungli murga. There are nachos, loaded fries and soft-shell tacos — chicken, pork belly or falafel — and a Wicked Seafood Platter piled with crumbed calamari, crumbed fish, mussels, prawns and spring rolls.
Two dishes have become the shop's calling cards. The Chicken Waffle pairs a waffle with crispy chicken and a fried sunny-side-up egg, all drizzled with spicy maple syrup; the Pork Belly Waffle does the same with slightly deep-fried pork belly. They are sweet, savoury and a little chaotic in the best possible way — a genuine signature rather than a novelty.
The burger board is just as personal. Five "Wicked" burgers carry names: Budo's Wicked Dunked Burger stacks a beef patty with bacon, cheese, chips and battered onion rings and comes served with curly fries; Dodi's brings crispy chicken with peri peri sauce; Ben's is a straight-down-the-line Angus beef number with bacon; Anji's pairs grilled chicken with brie cheese and mango chutney; and Shay's is the vegetarian build, with a veggie patty, falafel, guacamole and fruit chutney. Alongside them sit the classics — cheese, bacon, egg, steak & egg, fish, chicken, Hawaiian and ham burgers — all with lettuce, tomato and mayonnaise.
The roast section is pure comfort: pork ribs, pork belly, chicken schnitzel, half a roast chicken and a lamb shank roast, every one served with slaw and green peas. The Mixed Grill goes bigger still, loading the plate with steak, pork, chicken, prawns, sausage and egg. One dish leans Pacific and stands apart: fish in coconut cream with cassava, cooked lolo-style — a gentle nod to island flavours many local kitchens grew up with, and not something you'll find at an ordinary fish-and-chip shop.
True to the name, this is a takeaways operation through and through. Orders go in via the shop's online ordering site — browse the menu, fill the cart and collect from Eugenia Rise — or by calling 09 281 0006. The menu plans for the whole household: kids' mains cover chicken nuggets and chicken nibbles by the six-piece plus garlic bread, and vegetarian diners get a clearly marked (V) path through the menu, from Shay's veggie burger to vegetarian pasta, risotto and tacos.
For anyone in Totara Heights or nearby, Wicked Five Spoon is an easy addition to the takeaway rotation. The trick is to order across categories — a stir-fry for one, waffles for another, a roast to share — and under no circumstances to skip the spicy maple syrup.