Ever wondered what chefs want to eat on their own menus – and where they dine when they’re not the one doing the cooking? To launch a new series where we discover exactly this, Caroline Lamb, who is head chef at The Red Room by Chefs Warehouse at Cape Town’s Mount Nelson, dishes up the info.
What would you order at The Red Room?
I would start off with a round of dim sum of prawn toast, dumplings and duck pancakes. Then I’d go for our signature Peking duck. I’d finish off with the dessert for two – which includes treats like a coconut parfait and miso sesame millionaire shortbread.
Where do you eat out when you’re off-duty?
I always enjoy exploring and finding new, exciting restaurants around Cape Town’s southern suburbs. A few nights ago, we found a small Korean BBQ restaurant that does a wide variety of very simple but flavourful dishes. It’s called Sonamu and it’s in Rondebosch.
What would you order?
I usually lean towards small plates and starter options as you get a wider variety of dishes, and you can taste more of what the restaurant has to offer.
Top image: Caroline Lamb, head chef at Cape Town’s Red Room. Image supplied.
