Asian Street Food Shack restaurant

Who am I?

I'm Whaheed Rojan, I have 31 years of hospitality experience which started off in my home, Cape Town. I then worked for Cunard on their flagship the Queen Mary 2 where I had the humbling honor of preparing meals for Nelson Mandela and the Archbishop Desmond Tutu. This inspired a lifelong passion for travel and each culture's unique cooking style. I've worked with so many incredibly hard-working cooks who strive to cut no corners and pour all their love into food. Learning from everyone I meet has helped me refine my own style and anyone who's met me will know my mind is always working away. Each new idea leads me to better understand what I can offer. The strong community that sprouted from Asian Street Food Shack during lockdown has shown me how important my supporters and customers are to what I hope to achieve here. Turning this small independent shack into a slightly larger independent restaurant!

Where it all started!

What do I hope to achieve here?

Asking people to help launch this restaurant feels a bit strange but if the past 18 months of hard-fought lockdown success has shown anything, it's that we are nothing without community . Despite the hospitality industry suffering heavily during this bizarre period it's clear that people are keen to head back out to restaurants and experience the fantastic food they've been enjoying at home, plus we'll handle the washing up. Banks are not really lending money to the hospitality sector at the moment. Restaurants have always been risky investments but we are profoundly confident in our concept, otherwise we would never reach out the public to support us.  

With some support from Government funding we were able to set up the Asian Street Food Shack to produce authentic takeaway food with true restaurant quality. We were honoured to find The Asian Street Food Shack was an instant hit! It attracted so many wonderful people from far & near. Our reputation grew, and now with lockdown easing up and with plenty of extensive market and customer research the restaurant is the next step on this exciting journey. The same scrappy street food energy with all the same care and attention of our celebrated and talented chefs. We want to create a truly unique home for stuffed bao buns, gochujang chicken thighs, authentic massaman and rendang curries, buttery parathas and beautiful cocktails.  

What do you get out of it?

Your donations aren't just given so we can live our dream and forget all about you. Community is at the heart of this project. We have loads of reward tiers from Cooking Master classes, VIP events, new menu tastings, vouchers to spend with us and of course the launch party! If you are keen to invest or donate we are honoured to have your support. Please reach out to us at [email protected] with any questions or suggestions. We can't wait to expand our community and continue refining our food.