From humble beginnings selling fruit at a train station in Gauteng to running one of the Bay’s most popular township butcheries, Edward Ngcwabe has made a daring move to Richmond Hill with his new eatery.
And food lovers across the city are in for a mouthwatering treat.
Ngcwabe made a name for himself selling meat at reasonable prices from NPS, his butchery in Motherwell NU9, for the past 25 years, and his latest venture will see him catering to all palates.
NPS at Twenty-Four Lifestyle Restaurant is where fusion meets authenticity in a welcoming atmosphere punted as a niche experience for everyone.
Ngcwabe’s nephew and marketing and PR representative for NPS at Twenty Four, Thanduxolo “Lefty” Gqola, said though his uncle shied away from the limelight, it had been his inspiration that made the launch of the restaurant happen.
“[Ngcwabe’s] main goal is motivation for young entrepreneurs and this is a celebration of black excellence.”
Gqola said the focus of the new restaurant in Westbourne Road was on the butchery and offering well-priced meals straight to the public.
“The price of food at other outlets is very high, but because [Ngcwabe] has his own butchery he aims to ensure patrons pay less,” he said.
After four months of construction work at the former Old Austria, the executive chef at NPS at Twenty Four, Samkelo Mthiyana, said the establishment was focused on fusing together different foods.
“The building has its own heritage so in keeping with that heritage and what it is about and the fact that there was a restaurant here before, we decided to fuse different elements,” he said.
Mthiyana, who was given free rein to conceptualise, design and implement his ideas, described NPS at Twenty-Four as an upmarket bistro offering a wide range of experiences.
“There is the element of freshly baked cakes, coffee and tea on the one side, then there is the more sophisticated bar area which flows onto the patio area,” he said.
For a more intimate experience, two private areas are also available for patrons to enjoy.
Mthiyana, who has worked in many restaurants internationally, including in Texas and Dubai, said the menu was a fusion of different cuisines, making it unique.
Inspired by Mexican, Spanish and Texan meats, NPS at Twenty-Four offered a niche take on these with an added South African influence.
“There is definitely something different for everyone to try. It is a niche market, so people do not have to drive too far to get a unique taste,” he said.
Patrons have the option of selecting a meat of their choice at a display counter which can then be cooked to their liking.
Other options on the menu include Zulu Sushi (springbok carpaccio, mealie meal and balsamic reduction), seafood paella, miso ribs, mleqwa with jus and steamed bread, pork trotters and herb-crusted rack of lamb, as well as a selection of boards to share, salads, pizzas and burgers.
The hard launch of NPS at Twenty Four takes place on Saturday.
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