Whipping up a gourmet meal for 100 or more is all in a day’s work for GrandWest’s executive chef Keshan Rambarun, but now he is tapping into Cape Town’s popular street food culture to cater for concertgoers on busy show nights.
Rambarun explains, “People are busy so sometimes they can only get here 20 minutes before a show starts.
Street food is a global trend so I decided to experiment with flavour-packed foods that can be picked up and eaten on the go. We change the options for each show and so far, our hot food station on the way to the Grand Arena is being well received.”
- After joining GrandWest two years ago, the chef set about re-energising his kitchen brigade of 90 staff and evolving the culinary journey for guests. His goals included “creating an environment where my chefs are upskilled and have the freedom to express themselves on a plate”. He has also adapted menus to be “simple food, done exceptionally well and executed to perfection so that they leave a lasting memory”.
Chef Rambarun grew up in KwaZulu-Natal in a family whose gatherings always included wholesome, homemade food with dishes like lamb breyani, pot roasts and prawn curry.
“My mother’s table always had a seat for someone who needed a hot meal, and her cooking inspired me to train to be a chef,” Rambarun said.
Rambarun steered his deep love for food into a career that has spanned over two decades. Along the way he developed a passion for exotic flavours and ingredients, having worked at private game reserves, a catering company and in the hotel and casino industry.
With a Grande Diploma in Cordon Bleu from Silwood Kitchen Cookery School, Rambarun returned to Sun International in 2023, after a three-year gap. He was previously executive chef at The Table Bay for three years, a position he was promoted into after a year as executive sous chef. Early in his career he worked at the group’s Sibaya hotel and casino in Durban. He also gained experience at Phinda Private Game Reserve and, most recently, the Taj hotel in Cape Town.
GrandWest show night street food menu
- Spicy maple chicken, pita bread, sweet and sour slaw, garlic aioli -R70
- Asian style sticky beef, sweet and sour slaw, coriander and ginger aioli -R120
- Slow cooked lamb stew with rice -R85
- Chicken curry roti wraps -R80
- Tikka chicken masala pita, pita or roti with sweet and sour slaw, garlic aioli, fresh coriander chutney -R75
- Sticky chicken drumstick, bakes penne pasta, pickled carrots -R85
- Lamb and butterbean curry with steamed rice, onion salsa -R95
- Masala steak roti, coriander and garlic aioli, onion salsa -R85
- Grilled chicken roti wrap, sweet and sour salad, homemade chutney, garlic aioli -R75
- Cape Malay chicken curry with roti or rice -R75
- Beef potjiekos with rice, pickled carrot salad -R85
- Chicken mayo sandwiches -R65
- Beef pastrami, mustard aioli sandwiches -R75
- Bacon, egg, cheese sandwiches -R80
- Cheese and tomato sandwiches -R55
- Grilled Cajun chicken wraps with coleslaw -R75
- Smash beef burger -R85
- Tikka chicken salad -R80
- Smokey BBQ ribs -R145
- Braai plate, chicken fillet, short rib, pap, chakalaka -R175
- Smokey BBQ beef ribs, house pasta salad -R145
- Sticky chicken wings with house salad -R95
- Braai boerewors with chakalaka and pap -R80
- Traditional beef potjiekos with rice -R85
- Boerewors, caramelized onion -R65
- Smokey BBQ beef ribs, house pasta salad -R145
- Chicken stir fry -R70
- Cape Malay chicken curry -70
- Masala steak roll -R85
