Tuesday to Thursday, and Sunday: 11am-2.30pm, 6pm-10pm
Friday to Saturday: 11am-3pm, 6pm-10pm
Closed on Monday


Tuesday to Thursday, and Sunday: 11am-2.30pm, 6pm-10pm
Friday to Saturday: 11am-3pm, 6pm-10pm
Closed on Monday

Our story

Red Wall 1939 is not just another Chinese restaurant, it’s a unique dining experience. Behind every dish, artwork and item of tableware there lies a story.

Master Cheng Ruming - The original Masterchef

Cheng Ruming (1926-2012) trained in Chinese and Western cooking before becoming a chef for Beijing's Railway Bureau. In 1954, he got his first chance to cook for Chairman Mao.

In China, cooking is all about reputation and Ruming’s didn’t go unnoticed.

Two years after first meeting on the train, Ruming was transferred to Zhongnanhai to serve Chairman Mao and other high profile state leaders.

Ruming’s recipes soon became the stuff of legend, with Chairman Mao even publishing a poem about one of his infamous dishes, Zisu Wuchang Fish.

One of only 16 chefs in China to ever be named a National Pride Master of Cooking, throughout his career Chef Ruming served countless state banquets to royalty, celebrities, VIPs and dignitaries including President of the United States Richard Nixon, U.S Secretary of State Henry Kissinger, U.K Prime Minister Edward Heath and even New Zealand Prime Minister Robert Muldoon.

Cheng Ruming’s legacy is such that the recipes have remained in secrecy, passed down only to his grandson, Liu Jian.

During his childhood, Jian learned many culinary secrets from his grandfather and fell in love with traditional Chinese cooking. He went on to practice those skills in Europe and China and became proficient in both hot and cold dishes, as well as mouth-watering banquets.

Fast forward to 2005, when Jian and his grandfather co-founded Beijing’s Red Wall 1939, a wonderfully unique restaurant which specialises in combining traditional Chinese and Western cuisine.

Since Red Wall’s launch in Beijing, Jian and his grandfather have opened four other restaurants, including Auckland.

1939 celebrates the year in which Cheng Ruming began his culinary career.

Why did Jian choose Auckland?

In 2018 Jian visited New Zealand and instantly fell in love with the food, the people and the environment.

In particular, while staying at a hotel on Gladstone Rd, he was dazzled by the beauty of the Parnell Rose Gardens. When the opportunity came to choose a location for his newest Red Wall restaurant, he knew exactly where it should go.


"Our carefully selected decor and the stories behind our food take you back to historic times."

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