Anwar Abdullatief is not your average chef in Cape Town, South Africa. His unique approach to cooking, which includes whimsical and sophisticated creations, is reflected in his kitchen attire – a demure tartan flat cap and a stonewashed blue apron instead of the traditional puffy chef hat. His team works silently and methodically in a renovated warehouse space, creating artful dishes that showcase his imagination and creativity.
Despite the fact that many chefs love alcohol, bacon, and Parma ham, as a Muslim who abstains from all three, Abdullatief has had to navigate those preferences throughout his culinary career. When he was made head chef, he started making menus halal, avoiding pork in the stock and alcohol in the jus. This led to the establishment of The Happy Uncles, South Africa’s first fine dining halal restaurant, and Barakat, a contemporary Cape Malay eatery in Cape Town’s new Time Out Market, where he has won awards for his innovative cuisine.
The journey to becoming a successful restaurant owner was not necessarily planned for Abdullatief. After exiting his previous business, he turned to private cheffing but soon found himself thrust into creating a restaurant due to popular demand. Strangers began calling him the first halal fine-dining restaurant in the country, propelling him into the culinary spotlight. The Happy Uncles quickly gained recognition, attracting clientele from both the Muslim community and beyond, highlighting the demand for halal fine dining experiences.
Abdullatief’s culinary journey can be traced back to his upbringing in the Cape Malay community, where he was exposed to a variety of flavors and spices. Despite initially pursuing a degree in tourism and psychology, he found his passion in cooking, drawing on his Cape Malay roots and his experiences foraging on surfing trips. His unique approach to cuisine reflects a blend of his cultural heritage and modern influences, resulting in innovative dishes that have garnered critical acclaim.
Abdullatief’s dedication to preserving and evolving Cape Malay cuisine is evident in his restaurants. Barakat, a stall in Cape Town’s Time Out Market, offers dishes that reflect the region’s culinary history, such as Denningvleis and ou mense onder die komberse. At The Happy Uncles, he continues to experiment with flavors and textures, creating dishes that blend tradition with innovation. His commitment to preserving the rich culinary heritage of Cape Malay cuisine is a driving force in his work.
As Abdullatief looks to the future, he remains focused on preserving and evolving Cape Malay cuisine, researching dishes from centuries past and finding ways to keep them relevant in modern times. With several projects in the pipeline, he is dedicated to keeping the cuisine alive and honoring his cultural heritage. His journey from a chef navigating dietary restrictions to a successful restaurant owner is a testament to his creativity, resilience, and passion for showcasing the flavors of Cape Malay cuisine to a diverse audience.
