The concept is a ‘neo-bistro’, which was in vogue when the chef apprenticed in Paris. Casual bistro fare gets a leg up, thanks to the chef’s gastronomic skills, complimented by organic wine. The name ‘simba’ is an anagram suggesting the words simple, saveur (flavour) and simpatico. Everything is natural here—the food, the wine, the people—filling the belly and satisfying the soul.