How did Wellington become a culinary paradise? Capital of Kai tells the story through 100 years of Wellington's food creatives, restaurant workers, and café culture. It's a love letter to the hospo whānau who have shaped the city. Walk through galleries of heritage treasures: the Green Parrot's working griddle, Hiakai's light-up signage, Il Casino's couch, Shanghai restaurant's 1980s menu, the Matterhorn café's cowbell. You'll see the arc from 1930s British hotel dining (roast mutton, boiled vegetables, milky tea) through European influences brought home by migrants and travellers, and the diverse cuisines - Chinese, Malaysian, Indian, Syrian, Greek, Māori - that define Wellington now. Hungry for more? Feed your curiosity at Capital of Kai.