Comparing Bunny Chow across three restaurants — an honest verdict

I ate Bunny Chow at three different restaurants in the same week to compare. The results were illuminating. The use of braai wood and coals varied significantly — only one got it right. The smoky and braaied profile should be consistent but interpretation differs widely.

Cape Malay cuisine reflects the heritage of enslaved people brought from Southeast Asia. The best version came from a shebeen township tavern, which felt authentic. Castle Lager was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Bunny Chow is larger than you'd think.