Samoan restaurant Tala Wins Supreme Award with tastes of home
“The approach we take at TALA to represent the Samoan way and culture is instilled in our staff and evidenced through the apa fafano ceremony. This is our way of showing gratitude (gaga fa’afetai), servitude (tautua) and respect (fa’aaloalo) to the guests.”
For Henry Onesemo, executive chef and co-owner of Tala, these words define everything the restaurant stands for. Yesterday, Tala was crowned the Supreme Winner of Viva’s Top 50 Restaurants 2025, a milestone moment for Pacific cuisine in Auckland and a rare celebration of Samoan excellence in a predominantly Palagi-dominated fine dining scene.
Judges made the decision almost instantly. “Choosing a Supreme Winner usually takes hours of discussion and negotiation, but I will be honest and tell you that this year it only took a few seconds,” said Viva dining out editor Jesse Mulligan, who delivered the news in person to Henry and co-owner Debby Onesemo.
At just two years old, Tala has already redefined what Samoan food can look and feel like in Parnell. The restaurant’s menu draws from Henry’s childhood memories, turning familiar flavours into dishes that evoke nostalgia and emotion. Signature creations, from palusami to his modern take on fai’ai eleni, bring diners closer to Samoa with every bite.
Henry says Tala’s recognition is not just about accolades, it’s a platform for Pacific chefs to own their specificity.
“I hope that they will have the courage to be more specific when approaching cooking. It has been too long that we have been focusing on being generically Pacific instead of being uniquely specific. Such as my approach with Tala is specifically Samoan food.”
Despite international praise, Henry remains grounded. “Facebook messages from my mother and brothers in Samoa who constantly remind me that none of this belongs to me and it belongs to God,” he says, crediting his family and faith for keeping him connected.
For visitors, Tala is an invitation into the Onesemos’ home and the Samoan way of life. Viva judge Kelly Gibney describes the experience as “his vivid vision of what modern Samoan cuisine can be,” from the moment guests are welcomed with a non-alcoholic drink to the communal rituals that honour Samoan tradition.
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