Hollywood Bets crowned the Bunny Chow kings

The Hollywood Bets team: Sherika Goothan, cook, Deneshen Pillay, Salvanna Bellairs and Beverley Pillay enjoy their famous bunny chow following their win.

It was third time lucky for Hollywood Bets in Springfield Park who now have the bragging rights to boast after being voted as having the best bunny chow in KZN in the Bunny Chow Barometre Challenge 2014.

The competition which was held on September 7, saw thousands of locals converge on the south bank of the Umgeni River near Blue Lagoon to enjoy some of the most delicious tasting vegetarian and meat bunnies. Leading the pack of top 10 finalists this year was Hollywood Bets who claimed the title for the first time after three attempts. On their first two efforts, the popular establishment which is not essentially known for its bunnies but more so for its divine curries, was placed in the top 10 and then in second place.

Speaking to the Rising Sun Newspapers were members of the winning team who said that the recipe to their success was hard work, passion and dedication. Deneshen Pillay, national food and beverage manager, said that lots of planning went into competing in this year’s challenge. “It was not just about the food, we had to implement procedures and put systems in place to ensure that we provide our patrons with a quality meal plus quality service,” he said.

Food and Beverage manageress, Beverely Pillay, said that they did everything on such a big scale and paid attention to every detail. “We were determined to give our best and make sure that we make it to the top. This achievement shows that hard work does pays off in the end,” she said.

Speaking about the eating experience at Hollywood Bets was Salvanna Bellairs who said that they trade very differently. “It’s called ‘Hollywood Culture,’ which is difficult to define. But it’s about personal investment, taking pride and providing our customers with the best eating experience,” she said.

On a busy day, the betting establishment sells about 1,000 bunnies at a time. But behind these tasty bunnies are the cooks who prepare them. Sherika Goothan of Clare Estate prepares the meals at the Springfield branch and Radha Govender of Effingham who cooks at the Argyle branch. The two chefs were commended for their culinary skills.

“We will be defending our title next year, but more importantly, we will continue to give patrons the best eating experience in Durban,” said Pillay.

 

 

 

 

  AUTHOR
Camara Moodley
Sub Editor

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