Food Stories: "Emazulwini"
Visitors to Emazulwini (meaning the heavens in isiZulu), the Nguni-inspired, multi-course, fine-dining restaurant at V&A’s Makers Landing in Cape Town, would be met by space with a new sort of energy. While sitting at this only 2-year-old establishment, one sees glimpses of chef Mmabatho Molefe calmly at work through the nautical blue, round window into the kitchen, while flanking the space is the expansive harbour view. The newly renovated (from a 10-seater to a 40-seater) interior design of the space by Walter Train (guided by Clout/SA) is only one component to this unique dining experience – a celebration of contemporary South African creativity.
For people raised outside of South Africa, or perhaps those hesitant to try traditional dishes, this restaurant speaks to an amalgamation of components: culture, collaboration, heritage, storytelling as well as what it means to be in this evolving country.
Raised near Pinelands in KwaZulu-Natal, Chef Mmabatho draws inspiration from her Zulu heritage and childhood memories to reimagine traditional dishes, such as chicken neck mousse tartlets, igwinya (fried dough prepared similarly to Afrikaans vetkoek) nopholoni (with chicken polony) and orange and banana curd and Amarula cream dessert. You'll taste the nostalgia in Mmabatho's culinary surprises: with her food, she's speaking to the marriage of heritage and innovation. With previous experience at Salsify At The Roundhouse and Aubergine, having her own space meant she could stretch her legs – all the way to the podium. Emazulwini was named African Restaurant of the Year for 2022 at the Luxe Restaurant Awards, as well as being awarded the Eat Out Naked Malt Rising Star award during the 2022 Eat Out awards, not to mention being named 'hospitality pioneer' on The World's 50 Best Restaurants list.
It certainly takes a village to raise a restaurant and Hannerie Visser of Studio H played a key role in Emazulwini’s development. The Makers Landing Restaurant Residence programme gives emerging chefs the chance to use the location as a platform to develop new recipes and gain access to an international market.
Hannerie says, “Mmabatho Molefe was the obvious choice with her incredible track record of awards and very recent inclusion in the Condé Nast Traveller Hotlist of best new restaurants in the world.” The shelves in the restaurants once again draw on a local nostalgia by placing well-loved indigenous ingredients from Studio H’s 100 Flavours Report in jars – think: Chappies bubblegum, chakalaka and amasi adorning the space.
Initially studying politics, philosophy and law, with the goal to be a diplomat, Mmabatho has a calm demeanor and a careful, crafting hand which is showcased in the delicate soulful energy she puts into each dish. She also shares that she is deeply patriotic which showcases itself not only in the nature of Emazulwini’s dishes but also the fact that she places youth upliftment as an important pillar of her establishment.
If you find yourself in Cape Town, be sure to indulge in this culinary and cultural space, where Mmabatho’s modern Zulu restaurant encourages all to experience a new form of food storytelling
You can make a reservation at: https://www.dineplan.com/resta... visit Duncan Road, Victoria Chambers 2nd Floor Cape Town Cruise Terminal, Victoria & Alfred Waterfront, Cape Town, 8001, South Africa.
Written by Grace Crooks