The 12-Hour Broth: Inside Our Pho Kitchen
Every bowl of pho at Jungle 8 starts the night before. Our head chef takes you through the ritual of building a broth that has become the backbone of our menu -- from charred bones to star anise, cinnamon, and 12 hours of patience.
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5 Vietnamese Herbs That Changed Our Bar Menu
From lemongrass to perilla leaf, how traditional herbs are reshaping cocktail culture at Jungle 8.
DJ Saigon Soul: The Sound of Friday Nights
Meet the resident DJ who blends Vietnamese folk samples with deep house to create Jungle 8's signature sound.
Charcoal vs Gas: Why We Grill the Old Way
Our grillmaster explains why Jungle 8 insists on traditional charcoal for every piece of protein that hits the flame.
Street Food Origins: From Bui Vien to Elliott St
The journey from Saigon's most famous party street to Auckland's Elliott Stables, and how we kept the spirit alive.
Bottomless Brunch: What You Need to Know
Our Saturday brunch has become Auckland's worst-kept secret. Here's the insider guide to making the most of it.
Jungle 8 Named Best New Restaurant 2026
We're honoured to be recognised by Metro Magazine as Auckland's Best New Restaurant for 2026.
The Art of the Banh Mi: Our Baker's Story
Hand-made baguettes, baked fresh daily. Meet the baker who brings Saigon's crispiest bread to Auckland.
Tet Festival at Jungle 8: A Recap
How we celebrated Vietnamese New Year with a sold-out feast, lion dancers, and 200 lucky envelopes.
Why "Stay Wild" Is More Than a Slogan
The philosophy behind Jungle 8 -- embracing chaos, rejecting pretension, and celebrating the untamed spirit of Vietnamese street food.