Bunnychow is a South African street-food concept that recently landed in Soho. With a menu that centres on feisty, flavoursome ‘bunnys’ – freshly baked buns, hollowed out, crammed with delicious hot fillings and topped with a bread ‘lid’ – Bunnychow has transformed a traditional Durban workers meal with bold recipes and a modern and imaginative twist.
Following a venue redesign of its new Wardour Street site that has increased covers to 28, Bunnychow is launching a new purely South African bunny menu and introducing a range of fresh juice cocktails in early February.
The new range of ‘bunnys’ take inspiration from South Africa’s distinctive culinary traditions and include the ‘Durban Bunny’, which bears the most resemblance to the original Bunny Chow, and the ‘Chakalaka Bunny’ which is inspired by a spicy relish first developed in the townships of Johannesburg. Torn apart with messy fingers, scooped out with a fork or dunked into like a soup, the only way to eat a bunny is with pure unadulterated delight.