Whether you have a question about a recipe, want to suggest a topic for the magazine, or need advice on finding a specific ingredient, we are happy to hear from you. We read every message and try to reply within two working days.
Prefer writing over calling? Use the details below. If you are emailing about a specific article, mention the title in the subject line so we can get back to you faster.
6838 babalwa Cove Apt. 668
lindiwefontein, NW 2509
Our editorial team is based in Johannesburg and works around local time. Here is when you can reach us directly:
Emails sent during working hours are usually answered the same day. Messages received over the weekend are picked up on Monday morning. If you are asking about a specific recipe, include a photo of your result — we love seeing how the dishes turn out.
We work with local suppliers, cooking schools, and food writers who care about honest technique and real ingredients. Tell us what you have in mind, and we will get back to you within two working days.
Prefer email? Write to info@chopstickdrama.com
Call us at +27 45 576 3878 on weekdays, 9:00 to 17:00.
Visit us at 6838 Babalwa Cove Apt. 668, Lindiwefontein, NW 2509.
Our editorial kitchen and tasting space sits in the northwest of the country. Whether you are dropping off a ramen bowl idea, want to talk dumpling wrappers, or simply need a recommendation for a good soy sauce, the door is open.
6838 babalwa Cove Apt. 668
lindiwefontein, NW 2509
The studio is a short walk from the Lindiwefontein taxi rank. If you are driving, there is street parking along babalwa Cove and the side roads off it. Look for the cream-coloured building with the red door frame.
From the N4, take the Lindiwefontein exit and follow the main road for about 3 km until you reach the rank.
The nearest bus stop is on babalwa Cove, directly outside the building.
If you are coming for a tasting or a shoot, let us know ahead of time so we can reserve a spot.
Prefer to write first? Send us a note about the dish or technique you are working on. It helps us point you to the right article or put you in touch with a cook who has actually tested it.