Recent winner of another prestigious food award, Siba Mtongana shares the business acumen and culinary flair that’s behind her gastronomical success with YourLuxury Africa’s Norma Young.
Winning Africa’s Best Fine Dining Hotel Restaurant 2024 at the World Culinary Awards was an incredible honour and a reflection of the consistency and passion we bring to our work. This recognition is a testament to our amazing team and the love we pour into ensuring every guest at Siba – The Restaurant leaves with a memorable experience.
Siba – The Restaurant blends heart, heritage, and global influences into every dish. My travels have allowed me to incorporate flavours and techniques from around the world while staying true to my African roots. This creates a dining experience that feels both authentic and innovative. But it’s not just about the food – it’s about how we make people feel. It’s about the dining experience that is anchored on storytelling and culinary adventure like no other. From the moment guests walk in, we focus on creating a warm, welcoming atmosphere where every detail matters.
The difference between Siba – The Restaurant and The Siba Deli is that one is fine dining and the other is fun dining. The Siba Deli was inspired by my desire to make quality, flavourful food more accessible and to create a space where anyone can enjoy a meal without the need for a formal booking. It’s a less-committing option compared to fine dining but still offers the same attention to detail and passion that I bring to all my food.
At The Siba Deli, I celebrate the food of my childhood alongside the flavours I’ve encountered during my travels. Whether it’s the fluffiest mini dombolos, truffle-infused pap served with classic chakalaka and short rib or prawns, or my unique miso sweet potato salad, every dish is designed to feel comforting and indulgent. It’s a place where bold flavours meet comforting classics, and every bite feels like a treat for the soul.
Being part of the global Time Out Market brand gives us the perfect platform to share this passion with a diverse, vibrant audience. It’s a space that reflects everything I love about food – creativity, joy, and the ability to bring people together through authentic and inspired flavours.
Striking a balance between modernity and tradition is at the heart of my culinary philosophy. My African roots are deeply ingrained in everything I do, and I feel a responsibility to honour and preserve the flavours and techniques that have been passed down through generations. At the same time, I’m inspired by the global influences and contemporary trends I’ve encountered through my travels and experiences.
I love creating and innovating. I could spend every day experimenting with new ideas, dishes, plating, etc. I never get tired of creation; it truly is my passion. I also dearly love being able to share my creations with others and helping enrich other people’s homes through my work.
Blending modernity and history allows me to create food that feels both nostalgic and exciting; something that resonates with those familiar with these flavours while inviting new audiences to explore them. This balance ensures that our culinary traditions remain alive and relevant, evolving in ways that celebrate their versatility and vibrancy. For me, it’s about bridging the past and the present, creating dishes that tell a story and connect people to something greater, whether it’s through a comforting classic with a twist or a completely reimagined favourite. Innovation respects tradition.
