Elemental fusion at Asoka in Cape Town

Take your senses on an enchanting journey through Asian cuisine and cocktails at Asoka

The first thing I noticed when I entered Asoka (pronounced A-sho-ka) on Kloof Street, was the décor, which reminded me of the world famous Buddha Bar, in Paris. Owner, Paul Hetreed, has drawn his inspiration for this restaurant and cocktail bar from the third Mauryan Emperor of India, who was named Asoka and spread the word of Buddhism during his reign, from 264-227BC.

Paul has created a unique concept that combines continental décor, Asian cuisine, a variety of musical styles, a diverse crowd and Cape Town’s oldest olive tree. I paid this restaurant a visit, to find out why this restaurant and bar is a firm favourite amongst Capetonians.

Our dining experience resembled an intimate nighttime picnic and we half expected so see mystical fairies and wood nymphs. Asoka is based on Feng Shui design principles and the elements; fire, earth, copper and wood. Fire is represented by candle light and a fire place beneath the enchanting murals, creating a soft warmth inside the venue. Earth is represented by Asoka’s central feature, an ancient olive tree whose canopies reach through an open roof with views of the stars.

Fragrant cocktails and live jazz

What I love about Asoka’s design is Paul’s ability to seamlessly blend ideas. Features include the murals of Bengal tigers and mountain ranges, by artist Christopher Henny, Buddha’s, Vietnamese fishing baskets and a New York style DJ booth. All of which captures the imagination. The result? Effortless class, yet a harmonious and relaxed atmosphere that keeps the creatively demanding Cape Town crowd coming back for more.

Our waitress for the evening, Genevieve, sat us at a comfortable table with earthy leather seating and handed us the cocktail menu. Paul’s cocktails, priced from R39-R50, are inspired by his time working at cocktail bars in London and are blended by resident mixologists, Max and Brandon. I opted for Moshka -  I first smelt the fragrant basil leaf resting on top, then chased it down with a sip of pineapple puree, vodka, lemon, sugar and a hint of ginger spice. My partner opted for Gin Gin Mule – gin, fresh lime, mint, sugar and ginger beer.

We chose to visit on a Tuesday, for some live jazz. Our table afforded us views of arty young professionals, aged 25-35, sipping on cocktails and buzzing with conversation. Genevieve chose to work at Asoka because of its cosmopolitan and friendly vibe and Paul lists three key ingredients that contribute to its success. First and foremost, Asoka is a bar ‘without an ego’, where patrons can relax and be themselves. Secondly, Asoka has been around for the past six years and has built up quite a fan base during this time. Thirdly, Asoka’s varied nightlife, from jazz to commercial house, attracts a diverse crowd. My partner and I couldn’t agree more, as we felt right at home amongst a crowd that could quite easily have been part of the furniture.

Abundant portions of Asian tapas

Genevieve helped us to choose from the extensive menu and offered recommendations, as it was our first visit. We chose five tapas; Tom Yum Soup with prawns, Chermula Calamari, Seared Tuna, Make Your Own Duck Pancakes, Teriyaki Beef Fillet and Grilled Calamari. Our taste buds were taken on a tour of the Asian continent from Thailand, through China and to Japan as we savoured the perfectly seared tuna and melt-in-the-mouth calamari. Genevieve’s favourite is Beef Teriyaki and I could see why – rare beef drizzled in tangy teriyaki sauce that tasted every bit as good as it looked. I did worry about tapas portion sizes as both my partner and I have large appetites, but to our delight, the portions were ample. However, it was chopsticks at dawn as we fought for the last succulent prawn.

Paul told me that music is a big influence at Asoka and plays a large part in setting the tone and the vibe. Reality Radio (formerly The Restless Natives), who have been performing at Asoka for the last two years, took to the stage. We were gently lulled by sultry jazz as we finished the last of our tapas. The band had arranged themselves over couches right in front of us, so it felt like we were observing from the comfort of our own living room. It’s this level of intimacy that sets Asoka apart from other venues in the area. Faithful bands and DJ’s keep returning to perform at Asoka on a weekly basis and so too do their legions of fans.

We browsed the super-sweet desert menu, priced from R40-R48. I settled on Mini donuts – delightful sugared donuts, accompanied by butterscotch apples and amarula ice cream. My partner opted for Crème Brulee, accompanied by white chocolate ice-cream. The perfect end to a tantalizing meal.

The Verdict: Asoka is an invigorating place to relax after a long day at work or to wind down at the weekend. Your senses will be thoroughly indulged with inspired décor, fine dining and talented musicians. One last word of advice? Asoka is certainly not an experience to be rushed, so take the time to breathe it all in.

By Lisa Nevitt


Asoka
68 Kloof Street | City Centre | Cape Town | +27 (0)21 422 0909

Opening hours: every day 5pm - late

For the best of Cape Town’s restaurants, be sure to visit our Eating Out Section.

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