Visitors to Cape Town are increasingly eager to savour authentic local flavours, adding restaurants and dishes to their must-see lists alongside the traditional tourist attractions.
With its mix of traditional Cape Malay, fusion and bistro fare, the Portswood Hotels on-site restaurant, The Quarter Kitchen, is answering this call.
Chef Randall Palanyandi ,a born-and-bred Capetonian, has been cooking in kitchens in the citys tourism hot spots of the Waterfront and Atlantic Seaboard for about 18 years. The last eight of those have been with the Legacy Group, which operates the Portswood and Commodore hotels in the V A Waterfront.
Here, he and his team produce Cape Malay curries, bredies (traditional stews) and bobotie, alongside seafood and burgers.
Palanyandi said the restaurant tried to cater to all needs but when it comes to Cape Malay dishes we keep it as authentic as possible with the flavour and taste profiles.
