Review: WBC – Sharing food that's hard to share

Review: WBC – Sharing food that's hard to share
Goan raw fish curry, gochujang fried chicken and egg fried rice. (Image: Supplied)
Gregor Thompson
There is something about climbing stairs to a restaurant that adds to the experience. It might be that being hidden from passers-by adds an element of exclusivity. Music getting louder as you rise to its level also has a certain je ne sais quoi.Whatever it is, with its unassuming door, squeezed between two retailers halfway up Victoria St, few Wellington restaurants benefit from this effect more than WBC.This inconspicuousness is deliberate, according to owner Clay Toomer.In 2013, when WBC was launched, Toomer was a joint stakeholder in Capitol...

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