Cranks

Chef-owner Eric Sangschloury, one of the city’s most colourful and resilient restaurateurs, has managed to maintain the quality that so quickly made his gloriously edgy and just plain delicious eatery famous. The first chef to introduce the wonder of Thai and Vietnamese flavours to Johannesburg some decades ago, there are few others who know as much about this cuisine or take the trouble to deliver authenticity. Curry pastes are of course all homemade, and the punch of fresh ingredients is in every dish. Whether you go for calamari with a hit of basil and chile, Vietnamese crispy bean-thread dishes, the famous Cranks mussels or any of the pungent soups, you’ll be delighted and addicted.

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