Afro-Cantonese cuisine is a blend of African ingredients and Chinese preparation methods. Chinese people have lived and cooked in South Africa for over a century. Afro-Cantonese cooking is now being augmented by the arrival of a new generation of Chinese cooks on African shores.

Did you know?

The Chinese Ming-Hun Yi-Tu map of 1402 accurately depicts Southern Africa complete with inland waterways.

Afro-Cantonese cuisine has its origins in the arrival of indentured mineworkers from Guangdong (formerly Canton) Province who came to Johannesburg in the 1890s. These workers returned home with such enticing tales of the city they called Gam Saam (Golden Mountain) that by 1940 there were approximately 8000 Cantonese people living, working, eating and cooking in South Africa.

Apartheid and communism don’t mix, and the ancestors of these early immigrants found themselves cut off from their motherland for so long that an Afro-Cantonese cooking style developed. This food genre is characterised by a higher ratio of red meat to vegetables and a much gentler spicing than in classic Cantonese cuisine.

Authentic Afro-Cantonese food can be eaten at Swallows Inn, in central Johannesburg. Founded in 1938, it is rumoured that Nelson Mandela frequented this restaurant as a young lawyer and it still sells the Shanghai steak that the waiters swear was his favourite. The neighbouring Yung Chen Noodle Den is a similar food history classic.

Those who don’t like the fusion style of Afro-Cantonese cooking should rather head for the area that Johannesburg locals call ‘New Chinatown’ in Derrick Avenue, Cyrildene, where the restaurants are owned by chefs who arrived post 1994 and are consequently closer to their culinary roots.

When in Cape Town, the sizzle of the black bean pork at Jewel Tavern has long been a drawcard, even though its moved from the harbour to Kloof Street. Free State foodies rave about JC Chinese in Ladybrand. Durban’s China Plate offers all the usual suspects and some delicious dishes from the traditional menu. Try the traditional menu crispy garlic langoustines and the barbeque pork served on steaming, garlicky bok choi.

Be warned, regardless of the chef’s arrival date, South African Chinese food is full of monosodium glutamate. If you don’t do MSG, the only Chinese chef who explicitly caters for your needs is Emma Chen at the upmarket Red Chamber in Hyde Park, Johannesburg. Alternatively, ask the chef to leave it out of your food.

Travel tips & Planning info

Who to contact

Jewel Tavern
72 Kloof St Cape Town 8001
Tel: +27 (0)21 448 1977

Swallows Inn
6 Commissioner Street, Johannesburg
Tel: +27 (0)11 838 2946

Yung Chen Noodle Den
4 Commissioner Street, Ferreirasdorp, Johannesburg
Tel: +27 (0)11 833 5924

Wing Hin
27 Maroelana Street, Menlo Park, Pretoria
Tel: +27 (0)12 460 6180

The Red Chamber
68 Upper Level, Hyde Park Shopping Centre, Jan Smuts Avenue, Johannesburg
Tel: +27 (0)11 325 6048

China Plate
Shop 12, Park Boulevard, 11 Brownsdrift Road, Umgeni Riverside Park
Tel: +27 (0)31 564 6437

What will it cost

Chinese takeaways fit the budget-conscious, whereas upmarket Chinese restaurants, e.g. The Red Chamber in Hyde Park, Johannesburg are a little most costly. Expect to pay around R250 p/person for a three-course meal excluding wine.

What's happening

The Chinese Lunar New Year and all other key Chinese festivals are marked in Johannesburg, Cape Town and Port Elizabeth. Chinese lunar New Year(late January, early february) is especially festive in both old and new Chinatown - expect plenty of dragon dancing.