People often talk about a kebab house’s “secret sauce,” but the secret is rarely an ingredient. More often, it’s tradition and repetition. At Yayas Grillhouse, the Hot Honey, the garlic, the mayo blends — none of them rely on hidden elements. What people taste is a consistency that forms over hundreds of batches prepared in the same setting.

The sauce containers are scraped in a familiar pattern. The spoons stir the same way. Staff repeat the same movements without thinking. All of these small rituals make the flavour feel unified. The recipe could be written down perfectly, but without that repetition, it wouldn’t taste the same.