Tiger Tiger

Distinguishing a competent restaurant kitchen from a mediocre one comes down to consistency and timing under pressure. Can they execute the same dish identically across fifty covers? Do they plate while food is still at temperature, or does it sit? How quickly do they recover when a rush hits? Staff turnover matters—a kitchen with people who've been there two years knows the rhythm; one cycling through staff every month shows in the plating and the seasoning. In Durban's competitive market, these details separate places that people book weeks ahead from ones that always have tables.