Hidden behind blacked-out windows on Bree Street, The Wiggle Room feels like an illicit speakeasy where something extraordinary is always about to happen. This members-only sanctuary has quickly developed a fervent following for its fresh approach to fine dining, where exceptional cuisine meets youthful, ebullient energy.

The vision
Chef Ismail “Fish” Amos describes his concept as a place “where food, music, and vibe collide in pure gangster chic. The kitchen runs like a beat machine, each dish a track bubbling with creativity, served alongside the playlist that sparked it. It’s not just dinner, it’s communion.”

Lester Riffel orchestrates the drinks programme, crafting cocktails that sync perfectly with the food. Together, they create nights that feel like a luxury mixtape: sharp, stylish, unforgettable.

The chef
Born in Durban’s Newlands East, Fish was immersed in diverse culinary traditions from childhood, his maternal grandmother’s German heritage, his paternal grandmother’s Cape Malay cooking, and his maternal grandfather’s Tamil roots. These kitchen moments planted the seed of lifelong passion.

“A plate is more than just flavours; it’s a story that can comfort, surprise, and inspire.”

Street life in Durban was harsh, but the kitchen offered discipline, belonging, and purpose. Fish quickly earned respect, becoming Head Chef for Capsicum’s final Gala event in 2017, qualifying under SACA, and winning the Hirsch’s Head Chef competition.

He believes great food should tell stories that connect people to memories, cultures, and emotions. At The Wiggle Room, he combines irreverent creativity with the deep seriousness of a caring artist.

The experience
Part of the wider WiggleVerse, featuring luxury sports cars, contemporary African art, and exclusive lounges, The Wiggle Room flips the fine dining script. Food is served omakase style in an atmosphere where every dish, every pour, every beat is perfectly orchestrated. It’s gastronomy with fire in the soul, a truly invigorating experience that defies preconceptions about what fine dining should be.