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
