Is Cape Town the BEST City in the World? (I Tested It)

0:00 What's it like to spend an entire day in Cape Town, South Africa?

0:04 Our schedule is packed and I'm going to show you

0:07 some of the top things to do and where to eat.

0:10 And throughout the day, our challenge is to find out,

0:13 is Cape Town really one of the world's best cities?

0:19 Good morning from the beautiful city of Cape Town, South Africa.

0:24 We have a long list of things to do today.

0:27 We are We're up for a big day coming up.

0:30 Uh but we're starting with how every good day should begin.

0:34 [Music] Oh, welcome to Truth Coffee Roasters.

0:39 This place is impressive.

0:40 Step inside, it's a whole 'nother world.

0:42 It's very industrial, has a steampunk theme,

0:45 and there's just coffee gadgets all over the place.

0:48 And this place is one of the best coffee shops in Cape Town,

0:51 maybe in all of Africa.

0:54 With a massive roaster right in the center of the shop.

0:57 They roast everything, all the coffee on site.

1:02 You even have like a newspaper as the menu.

1:05 And they do have a full menu actually of different dishes,

1:08 but actually we're going to have another breakfast after this.

1:11 But mainly, just coffee.

1:13 And one of their signature coffees, I think it's the the clever dripper.

1:19 No sugar.

1:20 Yes, good.

1:23 All right.

1:24 Caleb's going to be taking us around Cape Town for this amazing day.

1:29 Got to have some coffee.

1:30 Going to fill up our energy levels.

1:32 Going to start with actually a latte,

1:33 but I also ordered the clever, which is going to come soon.

1:37 Okay, man.

1:37 Just to start off the day.

1:40 [Music] Nice and creamy.

1:45 Yeah.

1:45 It's really foamy from that milk.

1:47 Oh, here comes the next coffee.

1:49 Oh, here it is, the clever.

1:51 So, for the full extraction, just let it settle until the time is done.

1:56 Okay.

1:55 Just pop it on top.

1:56 And then it will all extract, right?

1:58 Thank you very much.

1:59 we can get for you guys.

2:03 Perfect.

2:03 Okay, it's almost ready.

2:05 A few more seconds.

2:08 Okay, I think we're good.

2:09 Okay, so then what you do is you take

2:11 the whole dripper and when you put it on your cup,

2:14 it will release the the valve so that it will pour out into your cup.

2:19 And there it goes.

2:21 [Music] Now maybe wait for about a minute or something as it all drips down.

2:26 I really like this type of coffee maker though, the clever.

2:29 It's pretty cool because it steeps and then it drips at the same time.

2:33 So, for my drip coffee, I got the Yirgacheffe from Ethiopia,

2:37 one of the greatest beans uh from the origin of coffee.

2:47 Oh, yeah.

2:48 That is the wake-up call.

2:50 That is the real deal.

2:51 Oh, it's so complex.

2:53 It has chocolaty flavor, but at the same time it has a little bit of an acidity,

2:57 a little bit of fruitiness.

2:58 Really smooth.

3:04 That is a a near perfect cup of coffee.

3:09 Oh, we're moving on to the next spot for breakfast.

3:14 Oh, we're still in the heart in the center of downtown Cape Town.

3:18 Cape Town has been rated as by many publications from Time Out

3:22 to Condé Nast as one of the best cities in the world.

3:27 And there's five reasons that make Cape Town such

3:30 an incredible one of the best cities in the world.

3:33 Stunning natural beauty, diverse activities,

3:36 everything from surfing to wineries,

3:38 amazing food, vibrant culture, and friendly people.

3:42 So, along with our full schedule of things

3:45 to do today and this amazing day in Cape Town,

3:47 we're going to try to prove and really see put Cape Town

3:50 to the test to see if we can prove all five of these today.

3:54 Let's go eat.

3:57 Oh, this restaurant is called Mariam's and it's

3:59 an institution for their Cape Town style fast food.

4:04 Uh but they're open from the morning throughout the day.

4:06 They have all sorts of things presented at the front here

4:08 from samosas to different snacks and then they have the full menu.

4:11 They have things like gatsbys, sandwiches, but local sandwiches,

4:16 and they also have something called a salomi, which is what I really came for.

4:22 So, this one is the This one is the beef salomi, steak salomi.

4:26 Chicken salomi.

4:27 Okay.

4:27 Thank you very much.

4:28 I came here specifically to try their steak salomi and steak salomi is like

4:33 an entire wrap with a paratha stuffed with steak and masala and onion salad.

4:40 Oh, this smells amazing.

4:43 Oh, it's absolutely stuffed with all the juice, like masala steak,

4:48 chunks of beef with onion, coriander salad in there.

4:52 The nice part is how they make the the the potato after tomato in the flower.

4:56 Yeah, you can see the the the coils of the paratha.

4:59 So, it's going to have layers.

5:00 It's going to be crispy.

5:01 Okay.

5:02 And we got two different ones, so maybe we split it.

5:04 Should we split the beef first?

5:06 Oh, we Are you ready for this?

5:08 Oh.

5:10 Oh, it's going to spill out.

5:12 Oh, yes.

5:15 Scoot all the the juicy beef forward.

5:18 Messy.

5:19 It is juicy.

5:26 Much more flavors in this one.

5:27 That is amazing.

5:30 Wow, yeah.

5:31 Starting with the flaky paratha.

5:33 And you can feel the the flaky richness of the paratha.

5:37 Then you have that steak which is really tender, infused with spices.

5:40 It almost has like a nutmeggy kind of clove flavor to it.

5:44 Then that onion.

5:46 The coriander, the dania is bringing the flavor.

5:49 The dania, yes.

5:50 Just breaking that the spiciness away.

5:56 And it's so juicy, it's almost soupy within that paratha.

5:58 That's a proper salomi right there.

6:00 They even give you some more onion salad on the side there.

6:03 You can add more.

6:04 This taste nice.

6:05 Yeah, this is This is incredible.

6:07 This the how the meat, the steak are This one melts on your tongue.

6:14 This is a a champion's breakfast in Cape Town.

6:18 Mix it with the onions, Greek.

6:22 Wow.

6:23 This is phenomenal.

6:25 Should we try the chicken one?

6:27 Oh, chicken, same situation.

6:29 So, it's just loaded with the chicken.

6:31 Oh, and you can see there's a lot of coriander in there as well.

6:33 Not quite as soupy as the beef.

6:35 Yeah.

6:35 But looks just as good.

6:38 Huh?

6:38 Break it up.

6:39 Let's break it in half.

6:40 Oh, and it just spills.

6:43 Oh, but the same beautiful paratha.

6:49 Woo.

6:50 Oh, it's hot.

6:51 Yeah.

6:53 Then you really taste the flavor of the coriander.

6:55 It's not really spicy,

6:56 but it has almost like a cross between a stew with some extra spices in there.

7:01 It's not strong.

7:02 This is nice part.

7:03 Oh, this is delicious.

7:06 [Music] It's enjoyable.

7:10 This salomi is incredible.

7:11 Take a look at the inside of this one.

7:13 Just overflowing with chicken.

7:15 Look at that steam.

7:16 It's so hot.

7:17 And the flakiness of the paratha is what also really makes it good.

7:20 Oh, look at your You're just steaming, Caleb.

7:22 It's like a hot tub of chicken within a paratha.

7:25 Actually, the chicken one doesn't have onion salad on the inside,

7:28 but you can just add your own.

7:29 Yeah, just put it on.

7:30 Okay.

7:31 So, it's steaming.

7:31 Then load it up with the the onion salad on top there.

7:39 Amazing.

7:40 Yeah.

7:42 You have to eat this while it's hot.

7:44 When you're getting getting Yeah,

7:45 that will totally wow you and waking up your taste buds in the morning.

7:52 You can't explain it, you must eat it.

7:53 Yeah.

7:54 You have to eat it.

7:55 Phenomenal.

7:55 I'm going back to the beef.

7:57 Hey, Caleb, are you all right, man?

8:00 Yeah.

7:59 Caleb, oh, whenever you get the breakfast sweats, you know it's successful.

8:05 Look at the breakfast sweats.

8:08 You know it tastes good, eh?

8:10 Good sweat like this.

8:11 It's a successful meal, man.

8:14 Okay.

8:16 Now, we're going to finish off these salomis.

8:19 And we are on our way to one of the most iconic sites in all of Africa.

8:26 Well, that was just breakfast, but we still have lunch,

8:29 a big lunch, and a big dinner coming up.

8:32 So, I didn't want to check this off so fast, but that was so good.

8:36 We we have to check it off already on the list.

8:39 Cape Town has incredible, delicious food, and that's only just the start.

8:44 [Music] Here we go, on our way to the next place,

8:48 which is one of the most iconic sites in Cape Town,

8:52 probably in all of Africa and the world.

8:55 And Caleb, how long is the drive to get there from from where So,

8:58 we're in the center of Cape Town now?

9:00 It's about 5 10 to 15 minutes depending on the traffic.

9:03 All right.

9:04 So, yeah.

9:05 Sit tight.

9:05 Enjoy the views.

9:10 Whenever you're in Cape Town, you will just be amazed and your jaw will

9:16 drop at the scenery and uh specifically of Table Mountain,

9:21 which is a giant mountain right in the center of Cape Town.

9:25 And that's where we're heading next.

9:33 Yeah.

9:35 Wow, the view is already spectacular, but everywhere you are in Cape Town,

9:40 you're continually blessed with unbelievable views of uh right behind me

9:46 is Lion's Head and then right before me is Table Mountain.

9:50 And you can hike up Table Mountain,

9:52 but it takes a couple of hours and we're trying to save some time,

9:55 so instead we're going to take the cable car up to the top.

9:58 Oh, there's the cable car right there.

10:01 Just goes up the face of Table Mountain.

10:06 Okay, and for the cable car we decided to go for the fast

10:09 track option as well to be able to skip the line.

10:13 We have a big day ahead of us.

10:15 We need all the extra time we can get.

10:18 But we are heading straight up to the cable car.

10:21 Okay, we are boarding into the cable car now.

10:25 Welcome to the Table Mountain Aerial Cableway,

10:27 one of the seven new wonders of nature.

10:29 We know many of you have traveled Nice.

10:30 a long, long way to be with us.

10:32 So, enjoy the ride, have a good time.

10:34 And if this is your first time, we have a rotating floor.

10:37 So, everybody's going to get a nice full 360° view.

10:41 Nice.

10:42 And for those of you that are scared of heights, it's too late now.

10:48 Here we go.

10:49 How much is the elevation that it goes up the cable car?

10:52 It's 1,067 m.

10:54 Okay.

10:54 above sea level.

10:55 So, roughly about 3 and 1/2 thousand feet.

10:58 All right.

11:03 Wow, that ride up the cable car was pretty intense.

11:05 4 minutes, but you just go literally like

11:08 in a vertical direction up the face of Table Mountain.

11:12 Oh, welcome to the top of Table Mountain,

11:14 one of the new seven wonders of the world.

11:17 And we can walk around here, you can hike around here,

11:20 but most importantly, the views other-worldly views is what I'm excited to see.

11:26 Oh, oh, wow.

11:34 The views up here are just other-worldly,

11:36 and where it's kind of it's a little bit cloudy, we're in the mist now,

11:41 but you can see the clouds moving almost look like dry ice,

11:44 like waterfall of clouds pouring over Table Mountain.

11:48 That's one of the most iconic sites of Cape Town.

11:51 It's absolutely breathtaking.

11:53 Look at that view.

11:55 Your jaw will drop at the spectacular views,

11:57 and just the clouds, the nature, unbelievable.

12:01 Um, and from here we're going to do a little bit of a loop around

12:03 and try to get some more views because there's views 360 all around Cape Town.

12:10 Wow.

12:11 The views are just unbelievable.

12:14 You can look out at the entire view,

12:16 but when you take a little peek over the edge.

12:22 Wow, that is a long ways down.

12:25 That's a That is a steep cliff.

12:31 But it is really impressive at the top.

12:33 It's so rugged, so jagged on the cliffs.

12:37 But when you get to the top, it really is like a table,

12:40 it's a plateau, it's almost a a meadow up here.

12:44 Uh, and the weather can change

12:46 and shift drastically very quickly without warning.

12:48 So, you can already see the clouds rolling in.

12:51 We're in the clouds.

12:52 It has this certain peace when you're up here, too.

12:58 You could definitely spend a few hours up here

12:59 just admiring the views and the way the weather changes,

13:03 the other-worldly, the heavenly views, but we're going to head down from here.

13:09 [Music] Without a doubt, we can definitely cross off breathtaking nature.

13:19 Uh, Cape Town is indeed one of the most beautiful cities in the world.

13:31 [Music] We are just pulling in now to uh winery in the Constantia region.

13:41 Um, and it's just about a 30-minute drive from the center of Cape Town.

13:44 We're on the backside of Table Mountain now,

13:46 and this is one of the premier wine growing regions of South Africa,

13:52 and almost in Cape Town, and it's so beautiful.

13:55 We're going to enjoy some beautiful views here,

13:57 and definitely do a little bit of wine tasting.

14:00 So, we made it to Constantia Glen.

14:02 It's a beautiful day.

14:03 It's so green and lush, the slopes of Table Mountain, and we can buy wine here,

14:08 which we're going to buy some bottles of wine,

14:10 but first we're going to do some tasting.

14:12 And they also they have wines that are from the grapes

14:14 that are grown right here on the slopes right here,

14:16 but then they also make some wines that are grown in another region,

14:20 which is called Stellenbosch,

14:21 which is another great wine region of South Africa near Cape Town.

14:27 I'm going to go for the Constantia Glen flagship tasting.

14:31 This is a Sauvignon Blanc.

14:36 Sauvignon is currently the most widely grown varietal in the Constantia Valley.

14:40 Okay, cool.

14:40 Our cool maritime influence climate across the entire region produces

14:45 Sauvignon Blanc with fantastic tropical and floral tastes and aromas.

14:49 Thank you.

14:50 So, the first wine is the Sauvignon Blanc.

14:54 Oh, yeah.

14:54 That's a nice citrusy aroma.

14:58 And it's grown right here on the slopes of Table Mountain.

15:07 Excellent.

15:09 Oh, that's refreshing and crisp.

15:11 Really good.

15:16 And there's a lot of wineries in this region in Constantia,

15:18 but I especially wanted to come here because they're known for their quality,

15:22 for being one of the best quality wines in this in this area.

15:26 Okay, and here comes the next one.

15:28 For our second glass of wine, we have the Constantia Glen two blend.

15:33 This is a classic French style blend of the Sauvignon

15:35 Blanc and Semillon varietals that we cultivate on the estate.

15:39 This wine, unlike the Sauvignon Blanc, has now been oak aged.

15:43 We kept the wine in maturation for 12 months

15:46 in selected French oak barrels of second to sixth fill.

15:49 It's going to give the wine an elegant creamier texture.

15:52 It helps highlight those beautiful flavors green fig,

15:55 peach, passion fruit in the wine.

16:00 Wow, you really taste the woodiness of that one from the oak barrels.

16:04 Mhm.

16:05 Yeah, it has a nice nice like woody oak flavor to it.

16:08 Really good.

16:12 Nice acidity.

16:13 Yeah, you can see this one would pair really nicely with food.

16:16 The next one.

16:16 Okay, so for our first of the red wines,

16:19 we have the Constantia Glen three blend.

16:22 Uh, as a Bordeaux um focused estate,

16:26 our south-facing slopes really allow for the best quality

16:30 of the red grapes to come through after harvest.

16:33 When it comes to red wine, this really helps produce the best of the best.

16:37 And in the Constantia Glen three, we've got some beautiful late ripening Merlot,

16:41 Cabernet Sauvignon, and Cabernet Franc all in one blend.

16:46 Oh, it almost has a butterscotch aroma to it.

16:55 Yeah, that's a has a sweetness to it.

16:59 Has really does have kind of a butterscotch aftertaste.

17:03 Nice.

17:04 We saved the best for last.

17:06 We have the Constantia Glen five blend for you.

17:09 All right.

17:09 This is a classic Bordeaux style red blend with all five traditional varietals.

17:14 The Constantia Glen five is a gorgeous 2022 vintage,

17:18 equally driven by our Cabernet Franc and Cabernet Sauvignon varietals.

17:23 It's an undeniably bold,

17:25 full-bodied red wine with fantastic spicy flavors to match.

17:29 In this 2022 vintage,

17:31 flavors of roasted tobacco and fresh framboise come through beautifully.

17:34 All right.

17:35 Enjoy.

17:36 Thank you.

17:36 So, this is one of their signatures.

17:38 Again, it is a blend of Cabernet,

17:41 Cabernet Sauvignon, Merlot, Petit Verdot, and Malbec.

17:45 So, it's one of their but it's one of their prized wines here at Glen.

17:55 Oh, yeah, that is a big red.

17:57 It has some bold, a lot of flavor.

18:00 It has a sweetness, a little bit of dryness.

18:06 I like it a lot.

18:07 Yeah, it would go really well with some red meat or a steak or yeah, anything.

18:12 Very nice.

18:13 Very nice.

18:13 And just this atmosphere, this location, so serene, so picturesque.

18:19 This is why South Africa is one of the greatest wine regions in the world,

18:24 especially Cape Town, the region around Cape Town.

18:26 Yeah, you can't come to Cape Town without going to a winery.

18:35 This wine region is spectacular.

18:36 Also, the restaurant looks really good,

18:38 and there's lots of wineries in this area.

18:41 Uh, but unfortunately, we can't stay too long.

18:42 This is the type of place you could spend the entire entire day just relaxing,

18:46 eating, having some wine.

18:48 Uh, but we have a lot more to do today,

18:50 and a lot more food coming up, and a lot more things to see.

18:53 So, we are heading out from here.

18:57 Again, a spectacular, dramatic drive with views.

19:01 After we got off the highway,

19:02 then we crossed over our surrounded another corner through another mountain,

19:06 and we have made it to Kalk Bay.

19:09 This place is so picturesque again.

19:11 This is another big fishing port hub, uh, with fishing boats.

19:15 And we came here to eat some seafood.

19:19 Oh, welcome to Kalky's.

19:21 This place is extremely popular, right on the bay, overlooking the bay.

19:25 They have a huge outdoor seating, and we're just trying to get inside.

19:28 The inside is packed as well,

19:29 but here we're here right at lunchtime, prime time.

19:32 Uh, they have a big menu of fresh seafood,

19:34 including the two main fish that you have

19:35 to eat in Cape Town, uh, snoek and hake.

19:39 I think we might go for the hake.

19:40 I wanted to get the grilled the grilled fish,

19:42 but I think it might take too long.

19:43 It says 30 or 45 minutes.

19:44 I don't think we have that much time.

19:46 Uh, but definitely hake and chips,

19:48 and then also they're quite famous for their peri-peri prawns.

19:52 This place is popular, man.

19:53 Yeah.

19:54 Well, it's packed.

19:55 Very, very busy, very busy.

19:56 Very very busy.

19:57 It's lunchtime now.

19:58 Lunchtime, yes.

20:00 Hey, and you order everything up the front.

20:01 You make your order and then from there you can find a seat.

20:03 This place is buzzing.

20:05 I love the energy, the action.

20:07 This place has so much character.

20:09 Yeah, all the different currencies,

20:11 people from around the world have eaten here.

20:14 All right, and we are coming into the kitchen now.

20:17 How are you, man?

20:18 Fine, thank you.

20:19 Good, thank you.

20:20 Thank you.

20:21 Hello.

20:23 Okay, now that's the hake.

20:24 It goes That's the hake, right?

20:27 Yeah.

20:27 Okay.

20:28 And that goes into the batter.

20:29 Look at how long it is.

20:31 Okay.

20:32 Remove that excess batter and it goes directly

20:34 into the oil to deep fry until completely crispy brown.

20:40 We are getting an exclusive look into the kitchen here where

20:43 they're making the fish and chips and all the other dishes,

20:46 but mainly it's the fish and chips.

20:47 You come here for the snoek, you come here for the hake.

20:49 And it's battered, it's deep fried,

20:51 the chips are fresh, the service is friendly.

20:54 It is really an atmosphere,

20:56 really like buzzing, really family-oriented, really an institution.

21:02 And that looks delicious.

21:11 That is ultra fresh fresh fish without a doubt.

21:14 Oh, that one is the snoek.

21:15 Yeah.

21:15 Is it snoek?

21:15 Okay.

21:16 Oh, you're making the prawns back here.

21:18 These are the peri-peri prawns?

21:20 Yeah, bro.

21:20 I'm making I'm putting the peri-peri on the Okay.

21:23 Like this one?

21:25 The chili oil.

21:26 The peri-peri oil.

21:28 Oh, and what is that?

21:29 Garlic.

21:30 Garlic.

21:30 Excellent.

21:31 Oh, onto the the crayfish.

21:35 Wow.

21:36 Some calamari we put in there.

21:37 Okay.

21:38 So, the hot griddle is fully loaded.

21:40 Calamari, peri-peri prawns.

21:43 Yeah, the aroma, the garlic, the peri-peri.

21:47 Oh, look at that.

21:49 Oh, that smells unbelievable.

21:53 Hey, what is this?

21:54 Rice.

21:55 Oh, nice.

21:56 All right.

21:57 Oh, a bucket of rice.

21:59 That's going to be with the peri-peri prawns.

22:00 Good combination.

22:09 Oh, yes.

22:10 A bit more of the chili sauce.

22:20 Thank you so much.

22:21 What is your name?

22:22 Fawzi.

22:23 Fawzi.

22:23 Yeah.

22:24 Thank you.

22:24 You're amazing.

22:26 Friendly service, amazing food.

22:28 I think our food is ready.

22:29 I think we got to eat right now.

22:32 Yeah.

22:32 What's up, guys?

22:33 Nice to meet you.

22:35 We got the platter.

22:36 Like you're guaranteed everything is hot and fresh here.

22:38 Everything comes probably directly from the boats here.

22:42 yeah.

22:42 Directly to Kalky's.

22:43 That's why this place is so popular.

22:45 You can see how fresh the seafood is.

22:47 All right, man.

22:48 Ready?

22:48 Ready to eat?

22:49 incredible.

22:50 Yes, to pack in.

22:51 Which one are we going to go for first?

22:53 I think we got to go for that hake right out of the oil.

22:56 Fried fish.

22:56 Look at the size.

22:58 It's actually face sized and you feel the heat

23:01 radiating off of it because it's been fried.

23:02 You can actually feel the heat, man.

23:05 On your face.

23:06 Nice and crispy.

23:07 Very crispy.

23:08 Okay.

23:09 I think what I have to do is just show you the interior of this.

23:11 Going to break it in half.

23:12 Oh, that's hot.

23:13 Yeah.

23:14 Oh, that's flaming hot.

23:15 Oh, look at that steam.

23:22 Oh.

23:24 Oh.

23:25 So hot.

23:28 Mhm.

23:29 That was a massive bite and it's still flaming hot.

23:32 But It's amazing.

23:35 This is a wild picture.

23:36 Yeah, you really taste the freshness.

23:38 Yeah.

23:38 You taste how flaky and how oily and rich that hake is.

23:43 Plus the batter.

23:43 It's crispy without being an oil sponge.

23:46 So, it's crispy, it's flavorful,

23:47 it has a little bit of seasoning to it, and it's just golden crispy.

23:51 Now, you can definitely tell it's fresh, never frozen,

23:54 real fish, straight from the boat, from the harbor.

23:57 Straight here.

23:58 Look at that texture on the inside.

24:00 First with the salt?

24:01 Caleb will season with a little salt cuz I don't think they put salt on them.

24:05 And then I'll go with a little bit of vinegar.

24:07 Yeah, that should be good.

24:08 And then you take a lime?

24:09 Yeah, I'll go for the lime as well.

24:11 All right.

24:11 Go for some of the chips.

24:13 Just for some of the chips or you can go in with some of the fish.

24:16 Combo.

24:16 Okay.

24:16 Oh, the combo bite.

24:17 Okay.

24:20 Oh.

24:21 Oh, the chips are amazing.

24:24 Mhm.

24:25 The lime is coming through.

24:26 Oh.

24:27 The vinegar, the lime.

24:28 But the chips themselves You can tell they're fresh fresh potatoes as well.

24:34 They're crispy on the edges.

24:35 They have a really nice creamy starchy texture in the center.

24:39 I got to try the combo move, though.

24:40 Where you take a bit of the hake or a lot of the hake.

24:45 Oh.

24:45 Then you get some of the chips.

24:49 [Music] Oh.

24:57 It's incredible.

24:57 Now it's through the tongue, eh?

24:59 Now, you know, I might just have one more bite with that.

25:00 Oh, with the chili?

25:01 With the chili?

25:01 What's the difference here?

25:02 They're the same.

25:03 Same chili.

25:04 Okay.

25:05 Looks like a chili tomato sauce almost.

25:08 Yeah.

25:07 And then after that I'll go for another bite of the fish.

25:10 Go for some of the chips.

25:13 Dip it into the chili.

25:17 Yeah.

25:17 Now we're going to try with the tartar sauce, the chips and the hake.

25:22 Oh.

25:22 Mhm.

25:23 Oh, with the chili sauce.

25:25 Mhm.

25:27 You should try this.

25:27 Actually, it has a bit of a like like a tangy vinegary taste to it.

25:31 Plus like a a thickness that make it

25:33 coats and sticks to anything you put into it.

25:36 And you really taste the flavor of the chili.

25:37 Like it's not that spicy, but you really taste the flavor of the chili.

25:40 Okay, one more combination?

25:41 Yeah.

25:41 Try the try the taco.

25:42 The tartar sauce.

25:43 I'll go with the fish next and I'll go into the tartar sauce.

25:47 Another another dipping option.

25:49 Okay.

25:50 Over it?

25:54 Yeah, kind of sweet and sour and creamy.

25:55 Yeah, like a herb coming through.

25:57 Yeah.

25:58 A lemon and herb.

25:59 Ah, it's phenomenal.

26:00 Okay, let's try the the peri-peri prawns.

26:03 Look at these.

26:04 So, actually you can peel the I will peel it all.

26:06 You peel the skin.

26:08 But actually, I want to just get I don't want any of that peri-peri to go away,

26:12 so I'll I'll take a lick off the skin before.

26:17 Okay, and peel the like Just the peri-peri.

26:20 Sometimes you can just eat the skin, yeah.

26:24 Eat the skin and all.

26:25 Suck the head out.

26:28 Mhm.

26:28 Nice and meaty.

26:29 Mhm.

26:30 Nice and meaty.

26:32 Not so strong.

26:33 They sizzle them on the hot griddle in that oil,

26:36 then drenched on the chili, the garlic, the herbs in there.

26:40 Nice and herbal, too.

26:41 Herbal, chili, lemony.

26:46 Try that there.

26:47 All right.

26:47 And there's rice below there.

26:48 Looks like a seasoned rice.

26:50 Yeah, it's nice like a with mealies and carrots.

26:55 There we go.

26:58 Like a yellow curry rice.

27:00 Yeah, you do taste the curry powder, yeah.

27:01 Curry powder, turmeric in there.

27:03 Great combination.

27:05 I need another prawn.

27:06 This time I'm going to squeeze on some of the the lemon.

27:11 Okay.

27:12 Peel it off.

27:13 And then I will go with the the rice the rice combo.

27:17 Maybe dab it in that chili.

27:19 And you go with the chili.

27:20 Oh, and And some of Why not a chip at the same time?

27:23 The more you mix and match, the better things get.

27:28 Mhm.

27:29 The combination that mix with the fish with the with the prawn

27:32 in the in the rice with a little bit of a corn in it.

27:37 So good.

27:39 Both meals outstanding.

27:41 Like a Sunday lunch.

27:42 That's why there's just a non-stop crowd of people.

27:45 The line is never-ending.

27:47 There's people inside, there's people outside.

27:49 Unmissable.

27:51 It's worth the drive from Cape Town.

27:53 And the natural scenery, the fresh fish.

27:56 Everything about this place.

27:59 [Music] Oh.

28:03 Hey, what's up, man?

28:05 Yeah, yeah, yeah.

28:06 Hey, man.

28:07 Nice to meet you.

28:07 Hey, nice to meet you.

28:09 Thank you.

28:09 Thank you.

28:10 Cool to meet you.

28:12 Yes, yes.

28:13 Take care, man.

28:14 Yeah.

28:17 Oh, yeah.

28:19 Okay, thank you.

28:22 Okay, cool.

28:23 Thank you.

28:23 Thank you.

28:25 After that wonderful meal, just taking a walk on the harbor.

28:29 The fresh catch, all the fish.

28:31 But definitely snoek is very common.

28:34 And uh we met some really friendly people and he He said

28:38 he was going to be cutting some of the snoek right up here.

28:40 Let's go check it out.

28:42 What's your name?

28:42 Me, I'm Dwyane.

28:43 Dwyane.

28:44 Dwyane, yes.

28:44 All right.

28:46 So, so we just bumped into Dwyane at the harbor here.

28:49 He's the best fishmonger slicing up And and actually you say to flick.

28:54 We flick, yes.

28:55 Flick, not not cut, right?

28:56 Yeah, so flick a flick a snoek.

28:59 Flick is the Afrikaans term that we use for cutting open the snoek in this way.

29:04 It's called butterfly in English.

29:06 Butterfly.

29:07 Butterfly open, but we call it flick.

29:08 The locals call it flick.

29:09 That I've been taught by by the elders.

29:11 Okay.

29:13 So, he's my brother.

29:13 I want to be like you when I grow up one day.

29:15 I want to start my own channel here.

29:17 Oh, yeah.

29:18 channels and have my own angles up here.

29:20 Okay, you should.

29:21 When I tell you look at your videos, I'm not only looking at your video,

29:24 I'm looking at Andy Kicks tips of how

29:26 you doing what you doing, when you doing it.

29:28 Thank you.

29:29 my guy.

29:30 Yeah.

29:31 If you ever need tips, man.

29:32 I'm here.

29:33 I'm watching you.

29:33 No worries.

29:34 I'm watching you.

29:34 Thank you.

29:35 That's the The fish row.

29:37 The Oh, that's the row.

29:38 Okay.

29:38 Okay, great.

29:39 So, this this in in Cape Town, South Africa, we would deep fry All right.

29:43 or put them in the oven.

29:44 It's very nice as well.

29:45 Tell him to grill this as well for you.

29:46 Thank you.

29:47 This is the snoek liver.

29:47 You must try them, my friend.

29:49 Yep.

29:50 Thank you very much.

29:51 Okay.

29:51 Cool.

29:52 Hey, so cool to meet you.

29:53 Very cool to meet you.

29:54 Thank you.

29:55 Thank you.

29:56 Thank you very much.

29:57 Oh, man, incredible friendliness and this is completely unplanned.

30:01 We're going for lunch number two delivery

30:03 back over to Kalki's with the fish row, the snook row, and the snook liver.

30:12 We're getting it grilled.

30:13 Those are the snook eggs.

30:15 Thanks to Dwayne.

30:18 And liver.

30:18 The snook liver, yes.

30:29 Oh, all the friendliness.

30:31 Dwayne is the man.

30:32 Hooked us up.

30:33 We're back in the kitchen again for a second time completely unplanned.

30:44 Oh, they're like sausages.

30:46 They're like They're like the bratwurst.

30:50 A little bit more sauce, garlic herb oil on top.

30:54 Those look amazing.

30:55 Hey, man, thank you again.

30:57 Thank you again.

30:59 Okay, here we go.

31:00 This is right off the grill.

31:01 I'm going to squeeze it with some lemon.

31:04 Okay, I can't wait to pick this up.

31:05 The entire row sack of the snook.

31:09 It's like a foot long.

31:11 Okay.

31:12 It's like a It's like the sausage of the sea.

31:21 Mhm.

31:23 Oh, wow.

31:25 Okay.

31:26 That is the bite of the day.

31:30 That is incredible.

31:32 The texture of the row, it's really like silky smooth and just kind of collapses

31:37 and just kind of like actually melts in your mouth.

31:40 And then you've got that skin of the the sack of the row.

31:43 They kind of have like a sausage casing almost like

31:45 an intestine casing and kind of just holds it together.

31:48 Oh, it's phenomenal.

31:49 This is the prized part of the snook without a doubt.

31:52 Dwayne, thank you, bro.

31:54 This is for you.

31:55 Thank you for the freshest snook eggs ever.

32:01 Okay, now we got to taste the liver.

32:02 But, look at the inside of that.

32:07 Okay.

32:09 Let's try that liver.

32:10 Snook liver.

32:17 That is creamy.

32:18 That's like foie gras.

32:21 Oh.

32:23 A little bit It is quite irony, but so creamy.

32:27 So rich.

32:29 That is the That is the sausage of the sea

32:32 and the foie gras of the sea all within the snook.

32:36 One of the the kings of fishes.

32:38 Kings of fish?

32:39 Kings of fish in South Africa in an incredible atmosphere.

32:43 The friendliness, the hospitality.

32:45 We've met so many friendly people here at Kalk in Kalk Bay without a doubt.

32:50 We can check off the friendliness of the people times 100 already.

32:57 And the day is not over yet.

33:00 [Music] Kalk Bay was amazing.

33:04 We could have actually spent the whole day there just hanging out,

33:07 eating, admiring the fish,

33:10 the natural beauty, but we're back on the road and we're heading further south.

33:15 Just a 10-minute drive down the road and we have made it next to Boulders Beach.

33:20 [Music] We are in and it looks like it's going to be all boardwalk viewpoints.

33:31 Oh, the wind, seagulls flying ahead,

33:34 but again stunning views of the mountains and of the the water

33:39 in the bay and we're about to see the beach.

33:43 Getting our first view.

33:44 The beach is beautiful with the mountains in the background

33:48 and the beach is full of penguins and these are African penguins.

33:52 They're way over there on the beach,

33:54 but I think they're probably about a foot or a foot and a half high or so.

33:58 Really cool.

33:59 This is where they just kind of chill and hang out.

34:05 Quite an amazing sight to see hundreds of penguins along the beach.

34:08 Some of them are sleeping and resting and chilling.

34:11 Others of them doing their business.

34:13 They look like they're shedding their feathers though, huh, some of them.

34:17 They're enjoying that cold breeze.

34:20 [Music] Yeah, that was cool.

34:23 The penguins are really funny guys.

34:25 They're breeding, they're molting,

34:27 and they're just They just seem like characters.

34:31 But, yeah, really really cool place and we are moving on.

34:38 From Boulders Beach,

34:39 we're continuing south heading further south all the way to the end,

34:44 to the tip, to the cape.

34:48 [Music] Oh, we made it to the Cape of Good

34:56 Hope and it's at the very end of the cape.

34:58 Actually, later on we're going to go take a look at the sign, the iconic sign.

35:02 But, first we'll hike to the lighthouse at Cape Point.

35:05 And from Boulders Beach,

35:07 I think it was about a 30 to 40-minute drive to get here.

35:11 You can take the funicular, but we've decided to hike up

35:14 to the lighthouse and the views are just breathtaking.

35:22 Okay, from here we get to some steps and the views get better and better.

35:28 [Music] Okay, we made it to the lighthouse.

35:36 That's just about a 10-15 minute walk to the top here and you lean over

35:41 the top and that wind is so strong

35:43 and the views are absolutely again unbelievable, breathtaking.

35:49 The dramatic cliffs, that wind whipping off the cliffs, the raging water.

35:54 And the water is known to be a lot of storms around the Cape of Good Hope,

35:58 treacherous waters, dangerous waters, choppy waters, all the rocks.

36:03 And it's so rugged.

36:04 It's so dramatic.

36:06 It's unbelievably breathtaking like one of those places you just

36:11 want to stand here and just enjoy the unbelievable beauty.

36:18 And that is a ridiculous cliff right there.

36:22 Oh, man.

36:24 Wow.

36:25 Yeah, I guess we can check off again and again

36:28 breathtaking nature on the list over and over again.

36:35 Okay, one more place we had to see.

36:40 The iconic Cape of Good Hope sign.

36:43 This is not actually the most southern point in Africa,

36:46 but it's the most southwestern point on the continent of Africa.

36:53 That wind.

36:54 Yeah, what a just stunningly beautiful place.

36:59 And we made it.

37:02 Does feel like you're at the the end of a continent here.

37:05 That's for sure.

37:09 From here we drive back to the center of Cape Town.

37:12 I think it's going to be about an hour or an hour and a half.

37:15 And we have a special, a big dinner coming up.

37:22 We've made it back to the center of Cape Town after an unbelievable day.

37:25 I think we've earned we have deserved a big dinner.

37:29 We're going to one of the legendary steak houses in Cape Town.

37:32 [Music] All sorts of appetizers, salads, tons of stuff on the grill.

37:38 Of course, they're most famous for steaks,

37:41 but then they also have some game specialties

37:44 unique to South Africa like ostrich and the springbok.

37:47 And I just ordered my first springbok steak.

37:53 Thank you.

37:54 Before the springbok steak arrives, I'm starting with the kudu carpaccio.

37:58 And kudu is a large antelope and it kind of has spirally horns, I believe.

38:05 I think it'll be my first time to ever kudu in a carpaccio.

38:09 And he said our waiters did say it's a little

38:10 bit smoked just to take off the gamey edge,

38:12 but it's still pretty pretty raw, very thin slices.

38:15 And the first thing we have to do is put on some olive oil.

38:18 Yes.

38:20 All right.

38:22 Okay, and there's capers, there's black pepper on here.

38:26 Look at the meat though.

38:27 Oh, yeah, it's thin.

38:29 There's some rocket as well.

38:31 First time for kudu.

38:39 Mhm.

38:41 Doesn't really have a gamey or strong taste at all,

38:43 but it's very thin, very tender.

38:47 You've got all the the cheese on top,

38:49 plus the flavor, the freshness of the the rocket.

38:51 It's really good.

38:52 Just kind of melts in your mouth.

38:54 Maybe it has a bit more of a muscular texture than beef,

38:57 but definitely natural, free range, local.

39:01 Oh, it's very tasty.

39:02 Hey, man.

39:03 Hi, good evening.

39:04 How are you?

39:04 Very good.

39:05 Very good.

39:05 Very good.

39:05 Okay, so we're in the grill room now.

39:07 Yeah, we've got all our different cuts of meat, yeah.

39:09 Okay, cool.

39:10 We've got the lamb chops which you guys are ordering tonight.

39:13 We've got our springbok over there.

39:14 This is the springbok?

39:15 That's the springbok.

39:16 Okay.

39:17 And if you look at this, that's the ostrich.

39:19 Oh, wow, okay.

39:20 Oh, this is the sirloin?

39:21 That's the sirloin.

39:22 All right.

39:23 This bad boy is your rump.

39:25 And look at all that fat there.

39:26 Very nice.

39:27 Beautiful piece of meat that.

39:28 Cool.

39:29 So, you guys are having lamb chops.

39:32 Yeah, there's so many things to eat on the menu, man.

39:34 Yeah, our menu is quite big.

39:36 Yes, huge.

39:37 It's better that way because then we Yeah, good varieties.

39:41 This is the sirloin?

39:42 Sirloin for you.

39:43 Okay.

39:48 Very nice.

40:00 This one is the sirloin as well?

40:02 Okay.

40:07 All right.

40:08 It goes on.

40:11 Very nice.

40:12 Okay, here's the springbok.

40:14 That's what I got.

40:17 Okay.

40:20 Oh, thank you.

40:20 Cool.

40:22 I'm excited to try it.

40:29 Okay, yeah, looks really lean from that color, huh?

40:33 The springbok is pretty lean.

40:34 Okay.

40:38 Okay.

40:40 All right, amazing.

40:41 Thank you.

40:44 Okay.

40:49 Oh, yeah, okay.

40:53 Okay.

40:54 So, those are all the steaks we got.

40:56 Oh, the anticipation is at an all-time high.

40:58 Oh, look at that flame.

41:00 And how long have you guys been open?

41:02 It's been a long time, right?

41:03 Since the '60s, okay.

41:34 Oh, there's the the springbok coming along.

41:37 Yes.

41:38 Oh, you can see the juices coming out.

41:42 Then we have over here the mushroom sauce.

41:43 And which sauce is this?

41:46 And the monkey gland sauce.

41:47 We'll find out what that is later.

41:50 Oh, then it goes Oh,

41:51 it gets the full dunking into the sauce, then back onto the grill.

41:59 Nice move.

42:02 Oh, that's ready.

42:05 Okay.

42:09 Okay, here we go.

42:11 Thank you.

42:12 That's that's significant, 500 g.

42:14 It takes up That's like almost the whole fillet of springbok.

42:19 Yeah, it's bigger than I anticipated.

42:22 I can't wait to try it.

42:23 Oh, yeah, you can feel how soft it is.

42:25 And yeah, it it is when I saw it raw, it was pretty lean.

42:29 Very lean, actually.

42:30 Look at the interior.

42:34 And there's some definitely some meat juice coming out of it.

42:49 You can taste that it's lean and muscular,

42:52 but it's really juicy and tender at the same time.

42:56 And it has so much flavor.

42:58 I guess similar to a deer or venison.

43:00 It just has that extra depth of flavor.

43:03 It's really incredibly juicy and really tender.

43:06 Actually, wasn't expecting it to be that tender.

43:09 I think because it's also lean,

43:11 um you just taste the flavor of the the actual meat so much.

43:15 Like it It's just the the pureness the pureness of it the naturalness of it.

43:20 Almost even has like a slight livery taste to it as some venison does.

43:26 Yeah, look at the way it's just it's almost one of those jiggly pieces.

43:36 Wipe up that meat juice with every bite.

43:46 Love it.

43:47 Really quality.

43:48 And this is just plain.

43:50 They did dunk it in that sauce before serving it on the plate.

43:53 Um but then our waiter did mention that he wouldn't recommend the stronger

43:56 sauce because you really want to taste the flavor of the springbok.

43:59 But he did say some of the herb butter is really good with it.

44:03 The garlic butter.

44:18 That is good with the garlic herbal butter.

44:20 Yeah, gives it like an extra richness because the meat is so lean.

44:23 That adds a little bit of a a fatty flavor to it.

44:26 But yeah, quality, delicious.

44:29 And actually, so I got the springbok,

44:31 but Ying got the the sirloin, which we have to taste as well.

44:45 Oh, that's amazing.

44:46 Oh, it's buttery tender.

44:48 It's juicy.

44:49 You taste the smokiness the char from the braai.

44:52 Just really good quality meat.

44:54 Night perfectly cooked.

44:56 Yeah, that's outstanding as well.

44:58 Okay, for my next bite, I'm going to try the the monkey gland sauce,

45:02 which is a special South African sauce.

45:19 And it has a sweet tangy flavor to it.

45:21 Almost a fruity flavor.

45:22 A little bit of a Worcestershire kind of flavor,

45:24 but thicker and a little more sweet.

45:27 And then we also got some of the roasted vegetables on the side.

45:34 And also some chips.

45:41 Yeah, great meal.

45:43 Rewarding, amazing staff and amazing location, history here.

45:48 And incredible steak.

45:51 As well, what was what was cool is that along with all the traditional steaks,

45:54 you have the South African game meats as well.

45:57 But highly recommended, great place.

46:01 That was an amazing springbok steak.

46:03 And so far we've completed four out of the five things

46:07 that make Cape Town one of the best cities in the world.

46:12 But does Cape Town have that final thing on the list?

46:15 Vibrant culture?

46:16 Yes, absolutely.

46:18 100% without a doubt.

46:20 The friendly people, the melting pot of cultures.

46:24 I think everything we've actually done today

46:26 contributes to the vibrant culture of Cape Town.

46:29 And it's been an amazing day.

46:32 Without a doubt, Cape Town,

46:34 I can say personally that Cape Town is one of the best cities in the world.

46:38 And I want to say a big thank you for watching this video.

46:40 If you want to watch more and see more of the best

46:43 food that you have to try when you're in Cape Town, go watch this video next.

46:47 We went on an ultimate food tour, go check that out.

46:49 And I want to say a big thank you for watching this video.

46:51 Goodbye from Cape Town, South Africa.

46:53 See you on the next video.