Award-winning chef Stephen Gomes will be opening not one, but three new restaurants in Cardiff Bay in the coming months.
The culinary maverick, renowned for his experimental approach to Indian cuisine, will be relocating his acclaimed Moksh restaurant on Bute Crescent to a new “bigger, better” location across the street by mid-September.
He will then transform his current location into 101, where he will apply his eccentric gourmet approach to cooking to traditional Welsh and British dishes. It is also transforming the former Pizza Pronto site into a street restaurant.
Famous for its scientific kitchen apparatus – earlier efforts have seen it bake chicken in a dishwasher and serve lamb cheesecake – 101 will even see Gomes offering a dedicated dessert to the A48 (with traffic and edible landscapes) and a meal inspired by the dehydrated ration packets used by the soldiers of the Royal Welsh.
First, the 42-year-old – crowned Outstanding Asian and Oriental Chef of the Year 2017 at the Asian and Oriental Chef Awards last month in London – is due to take over the nearby and now vacant Pizza Pronto concession, transforming it in a go-to place for Mumbai style street food in the bay.
Called Gourmet Guru, it is slated to open in early August and will incorporate an Indian tuk tuk as part of its structural design.
The expansion of Gomes’ empire – aided by Indian investors Sidharth and Priyanka Sethi – marks the 10th anniversary of Moksh’s eccentric production, in which his playful and revolutionary approach to food has earned him a plethora of accolades. , including two AA rosettes and the title of Ethnic Chef of the Year at the Craft Guild of Chef’s Awards 2015.
And, as you’d expect from the man who created a dish that uses smoke guns and sound effects to recreate Sanjay Gandhi National Park for diners, he hasn’t lost any of it. the theatricality that has helped make its name.
101, which is slated to open in early October, will use projectors at each table to show movie footage or animation to enhance every dish brought to the table, while Gomes’ use of lab equipment called an evaporator rotary can even change the way certain foods taste.
“Basically I could serve you a plate of strawberries and they’ll taste like something completely different, like mango,” he said.
“Really, the possibilities are endless.”