We recently dined at The Happy Uncles where we enjoyed their 8 course menu and it was a taste explosion! With an impressive background in food, Chef Anwar has made it his mission to make the Happy Uncles the new fine dining spot in Cape Town. And best of all? It’s fully halaal! What impressed us most about the experience was the presentation of each dish where it is clear that meticulous attention to detail has been taken to ensure an experience that will not soon be forgotten.
We chat to Chef Anwar to learn more about the Happy Uncles and find out what makes him tick.
How did you come up with the idea behind Happy Uncles?
For a very long time I’ve wanted to open my own restaurant. Initially I thought of opening a pop-up restaurant to keep the costs low but then lockdown happened and I found myself taking on a wider scope of work within the industry like events, weddings and private cheffing as opposed to the strictly fine dining and I had been doing previously. Eventually together with a close friend of mine Riedaa Manie we decided to open the happy uncle’s.
What is Happy Uncles?
The Happy Uncle’s is a production kitchen that focuses on sourcing the best local ingredients to prepare top quality food for bespoke corporate and private events, and recently we’ve been growing our exclusive chef’s table evening.
What is your training?
I got my diploma in professional cookery, and worked in the hotel industry for a few years. I spent the last 13 years working in the Cape winelands at some of the top restaurants in the country.
How do you find inspiration for your menu?
I find inspiration everywhere especially nature and the environment.
What’s your favourite thing to make?
I don’t have a favourite dish I like experimenting and creating new flavours and dishes everyday.
What’s your most memorable food memory?
As a kid I always looked forward to the “ou men’s onder die Kombers” my mum makes and her toasted cheese sandwiches.
What makes Happy Uncles different to your competitors? I.e. why should people choose to eat with you?
We listen to the needs of our customers and always try to exceed their expectations, through our chef’s table evenings we are the first to bring real fine dining to the halal segment.
What’s next for you?
As a new business we want to focus on perfecting what we do.
The Happy Uncles menu
Chefs table: 8 course
Pre starter : Puffed rice cracker with salmon tartare and labneh & Tempura curly kale with wild mushroom duxelle, avocado mousse and a sweet n sour dressing.
1st Course: Black mosbolletjie bread with blackened garlic and soy reduction brown butter, cauliflower puree and braised lamb kayangs.
2nd Course: Charred broccolini with broccoli herbed pesto, fresh avocado, edamame, sesame, wild mushroom tea and watercress.
3rd Course: Mauritian Seabass civiche with salted plum, dressed with tigersmilk.
4th Course: “Wagyushi” –
Wagyu Macon rose
Rump Mushroom nigiri
Tempura California crunch roll
5th Course: “The rabbit and her carrot”
Sous vide rabbit on a carrot cake sponge, with confit carrot and an aromatic jus.
6th Course: Crispy fried west coast crayfish tail with pommé pavé, lime and roasted garlic foam and seasoned green veg.
7th Course: Aged beef sirloin, grilled with asparagus, pommé puree, fresh peas and beef jus.
8th Course: Chocolate Torte with pistachio ice cream, chocolate soil and seasoned berries.
Chefs table: 6 course
Pre starter: Puffed rice cracker with salmon tartare and labneh & Tempura curly kale with wild mushroom duxelle, avocado mousse and a sweet n sour dressing.
1st Course: Black mosbolletjie bread with blackened garlic and soy reduction brown butter, cauliflower puree and braised lamb kayangs.
2nd Course: Charred broccolini with broccoli herbed pesto, fresh avocado, edamame, sesame, wild mushroom tea and watercress.
3rd Course: Mauritian Seabass civiche with salted plum, dressed with tigersmilk.
4th Course: “Wagyushi”
Wagyu Macon rose
Rump Mushroom nigiri
Tempura California crunch roll
Palate cleanser
5th Course : Grilled Norwegian salmon next to a crispy fried west coast crayfish tail with pommé pavé, lime and roasted garlic foam and confit carrots.
6th Course: Chocolate Torte with pistachio ice cream, chocolate soil and seasoned berries.
Chefs Table: 4 Course
Pre-starter: Puffed rice cracker with salmon tartare and labneh & Tempura curly kale with wild mushroom duxelle, avocado mousse and a sweet n sour dressing
1st Course: “Pain noir”
Black mosbolletjie bread with blackened garlic and soy reduction brown butter, with cauliflower puree and braised lamb kayangs
2nd Course : “Wagyushi”
Wagyu Macon rose
Rump Mushroom nigiri
Tempura California crunch roll
Palate cleanser: Plum and citrus
3rd Course: Grilled Norwegian Salmon with a pommé pavé lime and roasted garlic foam, carrot cake purée and confit carrots.
4th Course: Chocolate torte with pistachio ice-cream, chocolate soil and season berries
Make a booking for your Happy Uncles experience
Include your ideal date, size of party and menu and we will forward you a quotation.
ALSO SEE: https://www.foodandhome.co.za/on-shelf/halaal-dining-in-sandton-jasmin-fusion
ALSO SEE: https://www.foodandhome.co.za/entertaining/diary/johannesburg/the-arbour-cafe-and-courtyard
Fatima is the editor of Food&Home. Trained in English Literature and recipe development, she can be found eating her way through Cape Town armed with a cookbook in her bag and her camera at the ready.
