Akari Japanese Restaurant’s menu consolidates centuries of Japanese culinary history, placing traditional noodle entrees alongside modern interpretations of classic sushi rolls. The sushi bar’s Japanese-trained chef, Lee San, creates more than 40 rolls, including 19 specialty maki that enfold tempura-fried yams, scallops, or mango. For more flame-kissed flavour, the kitchen’s chefs glaze barbecue beef ribs with teriyaki sauce and deep-fry pork cutlets. The dining room’s decor echoes the menu’s minimalist presentation while still incorporating accents from across the Pacific, such as Japanese figurines, displays of sheathed swords, and wheezing giant squids that occupy an entire floor of the restaurant.
Two friends launched the first Nando's Flame-Grilled Chicken in South Africa more than 20 years ago by fusing culinary techniques from Portugal and Mozambique to create their secret peri-peri spice recipe. Named after the Swahili word for the bird's eye chili, the eatery's signature peri-peri chicken crowns its menu, tempting diners to sink incisors into fowl marinated for 24 hours in antioxidant-packed spices before it's grilled over an eternal flame (from $6 for a leg and thigh to $17 for a whole bird). Further options include a whole-wheat wrap stuffed with roasted vegetables ($6.50), a veggie burger ($6.50), or peri-peri chicken threaded onto double kebabs (from $10 for a meal with one side). To cool taste buds inflamed by the fowl's capsaicin kick, cinnamon-dusted Portuguese tarts ($2) ooze a custard capable of relaxing even an auctioneer's palate.
Booster Juice provide their Customers healthy alternative to fast food, made of pure juice, luscious fruit, that's great tasting, convenient and nutritious making it perfectly suited for today's active lifestyle. Smoothies are ideal as meals on the run, power breakfast, workout snacks and afternoon treats
Part sports bar, part restaurant, Desi 2 Go Pizza & Curry’s amalgam of East and West is the brainchild of Chef Jazz Grewal. Trained in restaurants and hotels in India, Grewal draws upon his experience to oversee a vast menu of familiar Indian eats served amid the glow of flat-screen televisions and flowing taps. The roster of 12 beers on tap includes Stella, Sapporo, Guinness, 1664, and their own house brew called Desi Lager. From a British flag to a large drum tantalizingly out of reach on a shelf above, the interior emanates an ambiance of worldliness.
You could say that the art of food preparation is in chef Manish Rawat‘s blood. An India native, his culinary passion started early on by observing his father’s restaurant and catering business. That experience formed the kind of chef he is today: one who is passionate about artful cuisine and the lengths to which he can bend flavours. That’s nowhere more evident than in the way his kitchen staff at Chef's Kebab blends herbs and spices to craft his extensive menu of vegetarian and meat-based entrees and tandoor-baked breads.
But dinner at Chef’s Kebab is a treat for the other senses, too. The restaurant’s use of white plates makes the chef’s colourful food pop, whether it’s the ochre glow of a cashew curry with lamb or the vibrant green of a cumin-spinach puree with farmer's cheese. Inside the tandoor oven, skewered black tiger prawns, peppercorn-flavoured lamb, and yogurt-marinated jack fruit might be found roasting over an open flame or perfecting their tan lines.