By Thembani Mlotshwa
A Culinary Masterpiece at Ramenhead: Where Street Food Meets Fine Dining
My recent experience at Ramenhead in Cape Town was nothing short of extraordinary. Hosted by two world-renowned chefs, Jameson Stocks and Peter Tempelhoff, the intimate gathering brought together the best of street food and fine dining in an unforgettable showcase of technique, creativity, and bold flavors.
The Vision Behind the Meal
Jameson Stocks and Peter Tempelhoff are no strangers to excellence in the kitchen. The two chefs trained together under the legendary Marco Pierre White over 25 years ago, learning the discipline and precision required in fine dining. Over the years, they each carved out impressive careers. Peter Tempelhoff is a highly acclaimed South African chef known for his work at FYN, one of Cape Town’s most celebrated fine-dining restaurants. His culinary style blends Japanese and South African influences, creating sophisticated yet deeply flavorful dishes. Jameson Stocks, originally from the UK, has spent years perfecting the art of street food,
recently launching his own venture in Britain. His passion for bringing fine-dining techniques to more accessible cuisine has set him apart, and with a new restaurant/bistro opening in Cape Town this year, his influence on the local food scene is just beginning.
A Menu of Bold Flavors and Impeccable Tech oknique
From the first bite, it was evident that this was no ordinary meal. The menu was a perfect balance of innovation and nostalgia, showcasing refined interpretations of classic street food favorites. The meal began with a selection of exquisite small bites, including chicken nuggets topped with caviar, sushiya tacos, nigiri, ramen chips with onion dip, and shiitake gyoza with sesame sauce. Each dish was a masterclass in contrast—crispy, creamy, umami-rich, and deeply satisfying.
The standout dish of the afternoon was the smoked Hereford brisket, which Jameson had personally flown in from the UK after 17 hours of slow smoking. Tender and flavorful, it was served with slaw and a vibrant chimichurri sauce that cut through the richness perfectly.
As if that weren’t enough, we were then treated to a Tori Chintan Ramen with Pork Chasu, a dish that captured the soul of Japanese comfort food while maintaining the finesse expected from chefs of this caliber. The depth of flavor in the broth, combined with the silky texture of the noodles and the perfectly cooked pork, made for an unforgettable bowl of ramen.
Finally, the meal concluded on a sweet high note with apple waffles, poached strawberries, and vanilla ice cream—a dessert that was both indulgent and nostalgic, tying the experience together beautifully.
A Celebration of Culinary Evolution
Beyond the exceptional food, what made this event truly special was the journey behind it. Jameson and Peter’s paths have come full circle—from their early fine-dining days to a renewed focus on elevated street food. Their ability to honor tradition while embracing innovation is what makes their work so exciting.
This was more than just a meal; it was a celebration of culinary evolution, a reminder that great food is not just about technique, but about passion, history, and the stories that bring it to life. If this event was any indication of what’s to come, Cape Town diners are in for something truly special.
