Whatever region of the Far East you feel like sampling, you’ll find something here, from Thai curries to Chinese noodles. The menu is vast, starting with Asian-style tapas like satay’s and spring rolls, wontons, and dim sum. The traditional Thai soups can be found, as well as tofu miso soup and chicken sweet corn. Thereafter, everything is divided into groups – chicken, duck, beef, lamb, ostrich, curries, Szechuan, seafood, vegetarian, noodles, and rice – with several options under each heading. It’s like a mini tour of South East Asia in one place. A mixed starter platter is a good place to get going, with chicken and beef satay, prawn toast, spring rolls, chicken in seaweed and fried calamari. The presentation, it must be said, is a touch bland. Follow that with an all-time favourite: aromatic crispy duck with pancakes. The Szechuan beef with orange and cinnamon is tender and full of flavour. If you’re feeling adventurous and your palate is inclined towards heat, consider ordering dishes like sizzling Mongolian lamb, Angry duck or Thailand’s infamously hot jungle curry.
A good selection of well-priced wines supplement the Asian beers and spirits.
Friendly and casual. You pretty much get left to your own devices and order when you’re ready. There was no offer to explain anything on the menu.
It’s a large restaurant with two seating sections. If the main are feels a bit cavernous and cold, head to the smaller room on the left.
Take a group of friends so you can order more dishes, and share.
The exotic pan-Asian fare at this landmark restaurant takes your tastebuds for a walk on the wild side, from Mongolia to Japan, Indonesia to Singapore, Thailand to Vietnam. Start by sharing starter plates of Asian tapas, which range from dim sum, satay and tempura to prawn toast and wontons. The extensive menu can be overwhelming for newcomers, and the regulars tend to stick to their favourites, prepared freshly to chef Pon’s authentic recipes, Asian ingredients and spices.
Duck flies out of the kitchen as the main ingredient in standout dishes such as imperial stir-fried duck, fiery Thai duck jungle curry, angry duck and Szechuan ginger duck. While the Thai curries range across the green, red and spice spectrum, many regulars simply stick to sizzling Mongolian lamb or garlic and black pepper prawns. There is a good choice of stir-fries and noodle dishes for vegetarians, and also unusual Mongolian or Thai style ostrich curries for visitors.
To end the meal, cleanse your palate with an exotic dessert of lychee, rambutan (a tropical fruit), or fried banana with ice cream, or opt for the sago with coconut milk.
They offer a good selection of Asian beer and spirits, along with Cape wines on a well-priced wine-list.
Knowledgeable staff will guide you through an extensive menu and help you to mix ’n match savoury, spicy, salty, sweet and sour flavours.
This is relaxed dining in an intimate setting with dark woods and exotic décor.
While a chilli meter registers the heat level of dishes from hot to “it’s on fire", every dish is also marked with its country of origin, from M (Mongolia) to Vietnam (V).
Hygene is not on top of the list; certainly not recomended.
Shocking! And not in a good way!
Really great food - the curries are amazing! The spicy Szechuan dishes are also a must. If you like your Asian food hot and full of flavour you will not be disappointed.
Chef Pon's Asian Kitchen has since undergone a facelift, but the food is as good as ever. There is a wide range of dishes to choose from and all incredibly good. I had the Duck Jungle curry which is very spicy, but full of flavour and simply delicious.
I will be back soon!