KaoSarn, a family-run Thai restaurant, is consistently packed with diners who come hungry for its sweet red prawn curry and spiced roast chicken served with sticky rice steamed in a banana leaf.

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The simple chicken skewers, spiced with cumin, are an instant crowd-pleaser.

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The donburi, a traditional Japanese dish that consists of rice and savoury toppings, can be ordered with US flavours like taco meat (spiced minced pork), creole chicken or shrimp patties instead of teriyaki meats.

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Today, diners at the hotel's Qunu Grill are treated to an elegant African grill experience under the helm of chef David Higgs as they nosh on plates of curried lamb shoulder, peri-peri chicken and biltong-spiced springbok loin.

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