The newly launched Pan-Asian dining spot at The Mount Nelson Hotel, The Red Room by Chefs Warehouse is owned and operated by chefs Liam Tomlin and David Schneider. The kitchen at The Red Room will be headed by renown chefs Geoffrey Abrahams and Teenola Govender.

“The menu will take guests on a curated journey through the East. Honouring these cuisines with a unique dining experience in an iconic setting,” chef Liam says.

The restaurant will offer both an á la carte menu that features small plates such as grilled scallops with Tom Yum foam and  Kombu butter or Korean BBQ pork steamed bun, along with a four-course set menu to share. A notable dish off the menu is the Peking Duck, paired with duck consommé, dumplings, and marinated tofu, it is a memorable dish that aims to deliver on experience and flavour.

Keeping in line with the Pan-Asian dining experience, the bar offers tea-infused cocktails, sake and more.

The interior of the restaurant has been crafted to create a feeling of ‘old-world dining’ with elegant, regal colours and materials that have been chosen as the backdrop. The deep red tones of velvet curtains at the entrance and the red booth seating, paired with the low-lit glimmering bar area create an opulent dining experience. The original features of the hotel’s previous iconic 70s grill room are maintained throughout the space.

Our hope is that by bringing Chefs Warehouse to the Mount Nelson, we will aid in expanding the food and beverage offering for the already-legendary hotel, giving guests little reason to leave the property in search of world-class dining,” adds Liam.

The Red Room is open from Monday to Saturday, from 6pm to 9.15pm.