June 2025 - World Luxury Restaurant Awards

Posted on June 25, 2025June 25, 2025 by Kayla Lourens

The Smokaccia Laboratory: A Bold Culinary Vision Without Boundaries

Nestled in the heart of Phuket’s vibrant dining scene, The Smokaccia Laboratory is not just a restaurant—it’s a meticulously curated experience that invites diners into the heart of culinary innovation. Led by the visionary Chef Luca and his deeply involved partner and wife, Brigitta, with the warm hospitality of Massimo enhancing the experience, this intimate dining destination fuses innovation, molecular gastronomy, and storytelling into an unforgettable, multi-sensory experience.

The restaurant offers an extraordinary 18-course tasting menu, where each course is a testament to Chef Luca’s award-winning culinary science. Honored with a Culinary Scientist Award and featured in the prestigious Michelin Guide, Chef Luca blends avant-garde technique with heartfelt tradition. The result is a theatrical and sensory-driven experience where nothing is quite as it seems—what appears to be food might actually be the drink, and what seems like a drink may reveal itself as the dish. This element of surprise and delight runs throughout the evening, creating moments that are as playful as they are profound.

With a deep focus on health and sustainability, Chef Luca designs a menu that is light, easy to digest, and uncompromising in flavor. Sustainability is at the core of his philosophy, with zero-waste creations thoughtfully woven throughout the menu—demonstrating that luxury and responsibility can beautifully coexist.

Our evening unfolded like a carefully choreographed performance. We began in the welcome lounge, where we sipped on a flavorful mocktail and enjoyed a beautifully presented amuse-bouche. Soon after, we were ushered to a dining table inside, and midway through the meal, we moved to the kitchen counter—a highlight that allowed us to witness Chef Luca in his element. We concluded our evening back in the lounge, where the final bites and drinks were served in a relaxed and elegant setting.

At the heart of the experience is Chef Luca’s signature creation—the Smokaccia. Often mistaken for focaccia, this crispy sourdough masterpiece is entirely its own innovation, proofed for an extraordinary 50 hours with natural yeast. Baked slowly for hours, the Smokaccia develops a perfectly crisp exterior and complex, smoky depth that sets it apart from any traditional bread, it was irresistibly delicious. It’s more than a bread course—it’s the culinary cornerstone of the menu and a proud expression of Luca’s commitment to technique, patience, and reinvention.

The meal was beautifully complemented by a thoughtful drinks pairing, featuring an exciting mix of cocktails, non-alcoholic creations, wines, and liqueurs. Smoke featured prominently as a recurring motif—subtly woven through both drinks and dishes—elevating the sensory journey to new heights. The cocktail program is as forward-thinking as the food: playful, elegant, and bursting with originality.

One of the most memorable courses was intriguingly titled “One Chicken, Two Eggs – Solving the Mystery.” As Massimo presented the dish, he invited us to guess which element was made from egg and which one only appeared to be. This playful twist, paired with his storytelling, brought a sense of wonder to the table. The dish was not only conceptually brilliant but also beautifully executed and full of flavour—a clever nod to Chef Luca’s background in culinary science and his talent for transforming the familiar into something extraordinary.

A particularly personal touch we appreciated was Chef Luca’s affection for rosemary, his favorite herb. It appears frequently throughout the menu—sometimes as a starring flavor, other times as a fragrant accent that adds depth and warmth.

Massimo was a standout host—attentive, charismatic, and impressively knowledgeable, especially when it came to wine. His warm, engaging personality helped set the tone for the evening and made every interaction feel personal. Brigitta, equally gracious and hands-on, brought a heartfelt warmth to the experience that beautifully complemented the culinary artistry with her genuine sense of hospitality.

One Man’s Waste – Another Man’s Treasure

“Wagyu in the Andaman” was one of the highlights of our meal—a beautifully composed dish that paired melt-in-your-mouth wagyu beef with flavours inspired by the surrounding region. The beef was exquisitely tender and deeply flavourful, complemented by refined accompaniments that elevated its richness without overpowering it.

A standout was the dessert course, “Impossible Pistachio”—a masterclass in ingredient-driven creativity. Made entirely from Bronte pistachios, the dish showcased four distinct textures, from velvety cream to delicate crunch. The richness of the pistachio shone through in every bite, yet each element revealed a new nuance, making it both indulgent and refined. It was a stunning tribute to a single ingredient, transformed through technique, balance, and imagination.

From start to finish, The Smokaccia Laboratory exemplifies what it means to be a luxury dining destination in today’s world—deeply rooted in craftsmanship, driven by innovation, and delivered with warmth and authenticity. It is a culinary laboratory in the truest sense: a space where boundaries are tested and redefined, and where every detail is crafted with purpose.

Reviewed by World Luxury Awards Representative, Kayla Lourens

To book your dining experience at The Smokaccia Laboratory, visit: www.thesmokaccia.com

Posted on June 25, 2025June 25, 2025 by carlabotha

An Ode to Culinary Creativity: The Happy Uncles

Located in the industrial area of Salt River, Cape Town, lies a tucked-away culinary oasis. This hidden gem showcases incredible and creative artistry in its food. Accompanied by warm South African hospitality and holding the distinction of being South Africa’s first fully halal fine-dining restaurant, The Happy Uncles is truly not to be missed.

The layout of the restaurant sparks curiosity, almost inviting you to peek into the kitchen. It’s no surprise that many patrons personally compliment the chef before leaving, reflecting the personable atmosphere cultivated here. When visiting The Happy Uncles, you can choose from 4-, 6-, or 8-course set menus, with the current menu featuring a Cape Malay theme. We were treated to a delightful variety as Chef Anwar presented an eight-course feast.

After our complimentary welcome drinks, we were served the first ‘snack.’ Beautifully presented on a bed of leaves and shells shrouded in billowing mist, adding an element of drama, the dish included a cheddar cookie with North African crab and a beignet with smoked aubergine and tamarind chutney, lightly dusted with parmesan. The flavours perfectly complemented one another, creating anticipation for what was to come.

The second course was a surprise. We enjoyed a quince tartlet topped with gorgonzola cream and uzum, accompanied by celery and basil. Quince is rarely seen in traditional restaurants and often reminds me of home-cooked meals. I was pleasantly surprised, as it is one of my favourite fruits. The dish was the most beautifully presented of the night – laid in ceramic hands, as if beckoning you to take a bite, while the gorgonzola cream added a rich depth of flavour.

Fresh bread is always a winner, and course three did not disappoint. Fresh out of the oven and still steaming, we were presented with a smoked milk bun paired with apricot butter and homemade fish paste. The fish paste came with a charming note, warning that it contained “lots of love, passion, awesomeness and barakat” — an Arabic word meaning blessings. The charming note was a lovely personal touch, adding to the overall experience. The smoky undertones of the fish paste paired beautifully with the apricot butter, which melted effortlessly into the warm, freshly baked bread.

The fourth course was a standout for me. Presented on beautiful dinnerware, it featured Cape salmon alongside coconut and spinach crème garnished with caviar. This was accompanied by Cape Malay potato pudding, crispy waterblommetjies – edible flowers native to the Western Cape – seasoned squid, and smoked mussel aioli. Having never tried waterblommetjies before, I was impressed by how they added an entirely different flavour profile to the course.

Throughout the service, Head Chef Anwar checked in periodically, sharing with a broad smile that he “couldn’t help himself.” His joy and passion made the experience unique, as if we were personal friends sharing in his culinary art.

The fifth course featured tender giblets accompanied by silky chicken liver parfait, butterchicken mole, and diced avocado topped with red onion and vibrant mango atchar – a traditional South African condiment. Unsure of what to expect from the giblets, I was impressed by how harmoniously all elements came together to create a balanced and flavourful dish.

Course six was a treat for mushroom lovers. Featuring mushroom spätzle and puffed quinoa with shiitake and shimeji mushrooms, topped with dehydrated spring onion and edible flowers, this dish carried earthy undertones that did not disappoint. The craftsmanship and creativity in showcasing variations of a single ingredient were fully appreciated.

Inspired by the cuisine of my home province Kwa-Zulu Natal, course seven presented lamb prepared two ways – lamb shoulder and lamb loin. The lamb was cooked to perfection, with the shoulder offering rich flavour and the loin melting in your mouth thanks to a perfectly rendered thin layer of fat. Accompanied by an aromatic jus, yellow potato and lentil curry, and breyani crackers that added lovely texture, this dish transported me back home.

Last, but certainly not least, was the eighth course. At first confused by the presentation of an entire lemon, I soon discovered a buchu madeira loaf shaped like a lemon with yuzu and persimmon concealed inside. Accompanied by rooibos white chocolate crémeaux and flask tea ice cream, this dessert was a perfect finale, embodying both sweet and savoury notes.

The Happy Uncles offers a truly unique dining experience where creativity, passion, and South African culinary culture come together beautifully. Each dish tells a story, showcasing thoughtful craftsmanship and a deep respect for local flavours, all served with heartfelt hospitality. Whether you’re a local or visiting Cape Town, this innovative restaurant is a must-visit for anyone seeking an inspired culinary journey that delights both the palate and the soul.

Reviewed by World Luxury Awards Representative, Carla Botha

To book your dining experience at The Happy Uncles, visit thehappyuncles.com

Posted on June 19, 2025June 19, 2025 by jade

Dining After Dark: Dusk’s Immersive Gastronomy in Stellenbosch

Tucked into Plein Street in the heart of Stellenbosch, Dusk offers a captivating dining experience in an ambient, low-lit setting. Designed to immerse diners in a space of mystery and refinement, the sleek, modern décor and dramatic lighting create an atmosphere that feels both intimate and exploratory. From the moment you step inside, you know you’re in for something entirely different.

We were warmly greeted by wait staff Siya and Jason, and welcomed with a glass of Graham Beck Brut, poured by their award-winning sommelier, George Young. This initial gesture set the tone for a night full of thoughtful detail and elevated hospitality.

Our evening began with “Your Choice,” a playful and mysterious palate starter that involved selecting between two “Dusk Pills”, the one red and the other orange. The orange pill featured peach and plum flavours, while the red had strawberry notes. Though we weren’t told the flavours in advance, this early choice determined the flavour profile of a dessert course we would encounter later in the evening.

Next came “Breaking Bread,” a pillowy-soft Japanese milk bread glazed with honey garlic and served with richly smoked Diablo butter, named after the restaurant’s charcoal-fired oven. Comforting and indulgent, it offered a warm and memorable beginning.

Following this was the “Little Corn Bite,” a crisp, golden morsel with a punchy chilli centre, topped with a piped swirl of smoked sweetcorn Catalan and a touch of caviar. The contrast between the crunchy base, the velvety sweetness of the corn, and the salty pop of the caviar made this bite both playful and luxurious. It was paired with a duck liver dome, decadently glazed in orange and thyme marmalade. The combination was rich, silky, and beautifully balanced in both flavour and texture.

Between courses, we were presented with warm lemongrass-scented hand towels, a refreshing reset for the senses.

We then moved into the more structured elements of the tasting menu. “Freshness” brought together Scottish salmon gravlax with horseradish panna cotta, curry extraction jelly, a vibrant carrot and tamarind broth, and smoked konbu oil. The layers of flavour were clean, savoury, and bright, showcasing the kitchen’s modernist flair.

Next came “Modesty”, featuring glazed sweetbreads paired with amadumbe gnocchi, Diablo crème, trail mix, and oyster mushrooms, finished with delicate drops of truffle-infused oil. The dish delivered a deeply savoury profile, where the smokiness of the Diablo crème met the earthiness of the mushrooms and the gentle sweetness of the amadumbe. The gnocchi’s texture was outstanding, pillowy yet structured, and the interplay of creamy, crispy, and umami elements made this the standout dish of the evening and was my personal favourite.

“Culture” featured coal-fired line fish, spiced dhania relish, cashew nut curry, apricot emulsion, coconut oil, crispy curry leaves, and slangetjies. The result was an exciting mix of texture and bold South African and Indian-inspired flavours, all anchored by the smokiness of the fish.

One of the most playful and unexpected moments of the evening came with “Wash Your Mouth Out With Soap”, a palate cleanser crafted to resemble a bar of soap, humorously etched with the word “f*ck.” A cheeky nod to the old parental warning, this dish featured a grapefruit and rose sorbet, resting on lemon snow with ginger and honey foam to mimic soap suds. It was finished with a pipette of limoncello, aged in-house since 2015. The result was as witty as it was refreshing, offering a moment of levity that still delighted the palate.

The main course, “Weekly Cut,” featured a pepper-spiced venison loin accompanied by charred and braised stuffed cabbage, creamy polenta, a rich venison and port jus, and a touch of fermented honey mustard. The meat was cooked to perfection, offering remarkable tenderness; it sliced effortlessly and melted on the palate with deep, concentrated flavour. The supporting elements brought warmth, earthiness, and contrast, grounding the dish in bold, comforting notes while still feeling refined.

Then came “Breakfast for Dinner,” a dessert tied to our earlier Dusk Pill selection. I received the plum and peach variation, which appeared to be a panna cotta layered with granola, a banana bread round, and a vibrant lemon sorbet. My dining partner was served the strawberry version. To accompany this, George poured a glass of Graham Beck Nectar Bliss, which perfectly complemented the fruity and refreshing dessert.

“Nostalgia” concluded the main dessert segment with banana ice cream, a dark chocolate semifreddo, peanut ganache, and rum and raisin drops. A cardamom saffron cake brought warmth and perfume to the plate, tying together comfort and elegance in one expressive dish.

Finally, the experience ended with petit fours — delicate whisky-filled chocolates and crisp puff pastry bites.

Dusk is a refined and immersive dining experience that reimagines the traditional tasting menu. Each course is carefully composed to surprise and engage, with bold technique and thoughtful storytelling woven throughout. From the opening sip to the final bite, the evening unfolds with precision, guided by a polished team. Set in the heart of Stellenbosch, Dusk offers a memorable evening for those looking to explore a more modern, conceptual approach to fine dining.

Reviewed by World Luxury Awards Representative, Jade van Niekerk

To book your dining experience at Dusk, visit duskrestaurant.co.za.