Edge Dumplings

Background:

Edge Dumplings has been created by Tully Gilbert, who has a love of fine cuisine and dumplings. He wanted to take dumplings to a whole new level by combining those loves into gourmet dumplings — while keeping the flavours accessible with down-to-earth Kiwi favourite taste combinations like Smoky Bacon & Pork, Chicken & Mushrooms as well as using New Zealand's traditional sweet potato for one of the vegetarian dumplings, but taking it to the next level by making Kumara, Walnut and Spinach Dumplings.

The addition of custom made gourmet sauces and garnishes completes each dish to make something truly standout and special.

The first franchise has been launched in Press Hall Eatery at 80 Willis St in downtown Wellington as a pilot. We are looking to expand to other main centres once the systems and model of operations has been perfected and proven.

Brand Statement:

When we run, we run an ultra-marathon and when we jump, we put on a wing suit and fly!

We work in an office, but live on the edge — and we want to experience the cutting edge of gourmet cuisine — even for lunch.

Why settle for less when you can have the best?

When you live on the edge, you can't afford to fill your body with unhealthy foods that unbalances you. We need to stay focused and alert at all times — and there is no alternative to quality and healthy food.

But just like every other part of life, why settle for the mundane when you can get what you love, and what your body craves, wrapped in artistry and excitement?
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So, if you live on the edge, you need to eat at Edge Dumplings: the cutting edge of dumplings — extreme cuisine designed for you.