Radisson Red Rosebank’s restaurant: a hub for ‘hard-working foodies’

Opening a grand hotel at the heart of Rosebank’s financial district, Radisson RED Rosebank hopes to become the go-to hub in its idyllic location.

Centred in the commercial and residential area, Radisson RED Rosebank aims to catering for young professionals. The RED brand from the hotel group is also designed for comfort and convenience. 

The modern contemporary design with an emphasis on bold colours is endearing, as the reception effortlessly leads to their restaurant, OUI Bar & KTCHN. It is headed by Chef Genghis San, also known as Chef G.

The menu is a great mix for all, featuring everything from comforting meals such as steak and chips, to healthy poke bowls and flavourful salads.

Chef G comes from a long line of chefs in his family, heavily inspired by his Asian heritage from his father side. 

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Failing to foresee a future in the culinary world, Chef G opted for a career in corporate life and saw that it was not for him. He quickly realised this and was able to move on to a life that allowed him to express his personality in the kitchen.

He described the menu at OUI Bar + KTCHN as “something you know but flavoured differently”.

Watch The Citizen’s visit to Radisson Red Rosebank’s restaurant:

Oui Bar & Kitchen

After trying plenty from the menu, the pasta and salads are clear winners. The Cream of The Red Chili pasta with cherry tomatoes, basil with creamy garlic sauce was divine. The pasta was cooked al dente but still had some chewiness to it as the sauce lingered in the mouth, with the hint of chilli in the end.

For smaller portions, the Bao Bun Sliders: steamed buns with slaw and a Japanese mayo with crispy chicken, including the pulled lamb taco, are great for sharing too. The lamb taco is well balanced as it packs a punch with mint chilli pesto and tomato salsa.

For vegetarians, the tempura wild mushroom, a deep-fried spicy shimeji and lemon paprika aioli are definitely one of Chef G’s many Asian influences coming through on the menu.

On the healthier side, poke bowls are a foodie trend that continues to redefine flavours and the look of a healthy plate.

Tracing its origins to Hawaii, the bowls consist of a slice of raw marinated seafood layered with a mix of vegetables. The art of poke bowls is mixing the ingredients to your preference.

The wasabi salmon stays true to this and is served on a bed of steamed rice with cubed raw salmon, avocado, toasted black sesame, edamame and a ginger soy reduction.

If you are into healthy choices, the dish is a go, but stay far away if you are still sceptical. 

Lately, we are quite appreciative of many newly opened restaurants no longer offering boring salads. Most menus’ salads sections are unimaginative but Radisson’s has bucked this trend.

The green and crunchy side of the menu screams “pick me”.

The Veggie Bite with the marinated lentils, chickpeas, baby spinach, roasted butternut, toasted cajun walnut and leafy greens went down in a gobble. Two words: too good.

With its easy accessibility, OUI Bar & KTCHN has the potential to become the spot to grab something to eat for lunch or after work. Workaround a budget of R150 and above, as the drinks menu is vast as well.