Indochine’s cuisine almost defies categorisation. “The restaurant is Asian-influenced, but definitely not a fusion of any sort,” explains the chef. “It is a collaboration of fine dining, the European kitchen and South African cooking, creating an authentic, more exciting style with an innovative take.”
Kahn’s passion originates from his culinary heritage. Being of Cape Malay descent, spices were always present in his life, and the chef has fond memories of the enticing aromas of his youth. He experiments with hundreds of spices in his cooking at Indochine creating curries from scratch of all varieties, and using seasonings such as lemongrass, ginger and chilli to create refreshing new combinations. “You need to understand the ingredients,” he says. “Then you need to make them your own.” He has had an insatiable appetite for authenticity, but has always endeavoured to add a distinctive contemporary twist to each dish.