Vol 3.06 | June 2017
TASTE OF ASIA WOW FACTOR Chef Rana Rahul speaks about his quest for culinary perfection
CHINA TOWN The Fearless Chef travels to Chinaâ€™s frozen North East.
ALL ABOUT RAMEN Charity Keita finds comfort in 1. unexpected corners of Italy
ASIAN DELIGHT You can be forgiven for feeling confused when people talk about Asian food. After all, if someone told you they were really into African food, you would probably gently try and explain to them that Africa is a continent and thus talking about African food in general is misleading. The truth is that when people talk about “Asian Food” what they are really talking about is East and Southeast Asian food. In short they mean Chinese, Thai, Japanese, Korean and more recently Vietnamese and Indonesian. Other regions that make up the continent, say the Indian subcontinent, the Middle East or the often forgotten Central Asian ‘stans, have their own unique culinary customs which use totally different sets of ingredients and cooking styles. To make things easy, we have focussed on the types of Asian food most commonly available in shops and restaurants here in Kenya. Given its worldwide popularity, it’s unsurprising that we find multiple Asian eateries popping up all over our city. Some are trendy and upmarket, dishing contemporary twists on Asian classics. Others are as authentic as
you get given the growth in the Asian community. Whichever you visit, the lively flavours, vibrant colours and varied textures call all our senses to attention with satisfaction almost always guaranteed. Sushi is an obvious favourite but my current weakness is Korean BBQ. There’s something about cracking open a foreign beer while searing pork belly on your own personal hotplate. I tried to change it up a few months ago and had my first Chinese Hot Pot experience. Unfortunately the location was questionable, as was the mystery meat that was piled in front of me. Once I got past the dizzying floral motif on all walls and followed the lead of my worldly friend who frequented here, the hot pot itself was actually ok. To get you started, we break down almost everything you need to know
about Asian cuisine, from ingredients and various styles of cooking, right down to what to say on page 36. Jackson Biko samples Japanese whisky on page 48 and Susan Wong feels right at home during her visit to Furusato on page 28. My favorite article however comes from Chef Kiran who looks back on his trip to China. His account of the night market filled with edible insects on a stick and fishing in ice cold waters paints a bizarre yet fascinating picture of this foreign land. This month we combine the love of eating out with our desire to hibernate but still eat something delicious. Three popular Asian restaurants share simple recipes for some of their signature dishes for you to tryout at home. So turn over to page 44 if you’re looking to impress! However, If you’re just looking to pour
a glass of something after work, drink pink with our rosé selections on page 54. As always, we hope you enjoy this edition that we had fun putting together. Go on! Be brave enough to try something different next time you step into one of our many Asian restaurants. Stay Yummy,
Michelle Slater General Manager
36 ORIENT EXPRESS Our guide to everything you ever wanted to know about Asian food but were afraid to ask.
Be sure to try out the city’s newest spots in this month’s
21 ALL ABOUT RAMEN
Charity Keita finds comfort in unexpected corners of Italy’s Eternal City.
FROM AFRICA WITH LOVE
This month, the Mama Rocks sisters question the eclipsed popularity of African cuisine.
Susan Wong heads to Furusato and is immediately
reminded why she loves it so much.
We speak to Chef Rana Rahul of Emerald Garden about his quest for culinary perfection.
32 CHINA TOWN Chef Kiran Jethwa explores Beijing’s notorious Wangfujing night market and travels to China’s frozen North East.
Try your hand at a few authentic Asian dishes courtesy of
some of our local Asian restaurants.
Food Scientist, Loretta Mugo, sheds light on the health
benefits of alternative oils used in Asian cuisine.
YUMMY Vol. 3.06 · June 2017 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Michelle Slater DESIGN Rachel Mwangi, Brian Siambi SALES, MARKETING & OPERATIONS Daniel Muthiani, Devna Vadgama, Faiza Hersi, Fred Mwithiga, Gilbert Chege, Haddy Max, Jane Naitore, Joy Wairimu, Ruth Wairimu, Seina Naimasiah, Winnie Wangui CONTRIBUTING EDITORS Katy Fentress CONTRIBUTORS Charity Keita, Chef Kiran Jethwa, Irene Ouso, Jackson Biko, Samantha Mwedekeli, Loretta Mugo, Susan Wong, Wanjiku Mungai PHOTOGRAPHY Tatiana Karanja IT Kelvin Jayanoris SALES INQUIRIES Call Yummy, 0711 22 22 22 EMAIL email@example.com
NEWS & EVENTS
CLASSIC MAN Looking for a ‘Classic’ experience? Jidenna has got you covered! ‘Classic man’ hitmaker, Jidenna will be live at The Carnivore Grounds on 1st July at the third edition of the FOMO Party. The Nigerian born - American star will be visiting Kenya for the first time so you better get your advance tickets. Tickets are priced at Ksh.2,500, while VIP Tickets are going for Ksh. 5000.
DINNER FOR TWO Your soulmate is just a ‘hello’ away. Are you single and looking for a new fun way of meeting people? Whether you can’t seem to find the type of person you want or are too busy to go out and socialise, Dinner For Two is a personal concierge for your dating life. From social mixers, game nights to bachelor and bachelorette auctions, Dinner For Two organizes fun events to help you find your soulmate. Check out their upcoming events on dinnerfor2.co.ke
ON POINT Want to enjoy your meal with a view? Four Points by Sheraton offers that and more! Formerly known as Best Western Premier, the hotel has undergone a massive restructuring and has been refitted to suit the modern traveller. Being the first property in Kenya by Marriott International, Inc. the Hurlingham hotel offers stylish comfort to guests, featuring 96 spacious and modern rooms as well as food and beverage options including an all-day dining restaurant, a rooftop restaurant with spectacular city views and not forgetting their bar and lounge with sports entertainment. It’s the perfect chill spot for friends and colleagues.
ALL ABOUT THE VIBE Smart drinks become an intelligent choice at News Cafe. With a chilled atmosphere and relaxing ambiance, News Cafe at Rosslyn Riviera makes for the perfect spot to sample a variety of breakfast dishes, burgers, Mexican delights, signature grills, steaks and much more. As if that isnâ€™t enough, you get to pair your meals with their fun and out of this world cocktails such as seven deadly sins. So round up your wolfpack of friends because all roads lead to News Cafe at Rosslyn Riviera. While there, donâ€™t forget to sample their decadent desserts. eatout.co.ke/ news-cafe-rosslyn
CASA ITALIANO Specialty made coffee and Italian meals at Colosseum. Named after the great Colosseo in Rome, Colosseum Restaurant at the Two Rivers Mall boasts of an Italian themed Coffee Bar and all day dining. With a wide variety to choose from their unique cuisines from over 20 regions in Italy, you are spoiled for choice. Try out their specialty made coffees and variety of authentic Italian dishes including the Pasta Cacio Pepe and creamy Carbonara whipped up by the talented Executive Chef, Dario. eatout.co.ke/ colosseum-restaurant-and-lounge
WILD THING Breathtaking views by the park at Wildly Coffee. Enjoy expertly prepared continental cuisine with breathtaking views of the National Park at Wildly Coffee at the Kenya Wildlife Service Headquarters along Langata rd. Indulge in their flavourful Swahili red snapper or chicken tikka as you enjoy sweeping panoramic views of the National Park. eatout.co.ke/wildly-coffee
BITES & BARRELS On 27th May, a handful of Nairobiâ€™s top chefs and hottest entertainers collaborated with The Singleton Whisky at The Alchemist. The result? A street food festival like no other! The Bites & Barrels Festival showcased several unique whisky infused menus from Street Food Bistro, Mama Rocks, Picazzo and Browns Cheese. Not forgetting the sweet desserts from Sugarpie Cupcakes, Tiramisu, Fior Di Latte and of course a whole lot of whisky cocktails.
THE FOOD LIFE
ALL ABOUT RAMEN Charity Keita finds comfort in unexpected corners of Italy’s Eternal City. I got a bit homesick a couple of days ago. Not sure what brought it about as here in Italy the days are getting longer, the sun is getting warmer and soon we will spend our weekends flocking to the beach to frolic in the warm sand and surf. Don’t get me wrong, Italy has been great to me. The small handful of friends I have picked up along the way have provided me with many happy memories and I have eaten more delicious food in my travels than I could have ever possibly imagined. Maybe my longing for home is due to my stubborn refusal to let go of my Nairobi social networks, following tales of discord on the Nairobi Foodie Groups with morbid fascination and making sure I am always up to date on all the latest Whatsapp gossip. Maybe it is because I am heading home in a couple of months and in my head I have already begun to
pack my bags. Maybe it’s because I miss having a place to call my own, complete with boyfriend, both dogs and the cat. Maybe it’s because I miss the feeling of optimism that exudes from the green city in the sun—despite so much adversity, Nairobi lives and breathes a sense of positive hope and a commonly held belief that it is worth working for a common brighter future. Sometimes Europe feels deflated, people broadcast an irrevocable sense of disillusionment with the system and begrudgingly bear the brunt of some of the overwhelming repercussions of the turmoil spreading out from the Middle East. Not one to wallow in self-made pity parties, yesterday I decided that there were two ways to address my blues: I could either go and dine at one of the many Ethiopian restaurants in town, or I could go and indulge in some
comforting ramen noodles. I guess you are assuming I went for the Ethiopian, what with it being the closest to Kenya I could get while in Rome. The problem with Roman Ethiopian restaurants though, is that the njera is nowhere as good as the stuff we get back home and you can’t get them to give you a full serving of shiro tegamino to save your life. So instead of getting disappointed, with one of my top five favourite Nairobi restaurants in mind (that would be Cheka), I headed to a small mom and pop run Japanese casual dining joint. The mom is a thirty something Japanese lady and the pop a sweet and rather nerdy Italian, who takes orders from diners interspersing his descriptions of the food with unexpected references to Manga comics and Japanese culture. Rome is absolutely full of sushi places. I’m told that at some point in
the late nineties the sizeable local Chinese population decided they needed to hike up the prices and the best way to do that was to convert to Japanese. The deception fooled most people and as a result, where once the city was full of decent Chinese restaurants it is now full of mediocre sushi ones. Which is why when a Ramen noodle bar opens up run by an actual Japanese woman, the city’s foodies sit up and take note. The restaurant is named Wakaru and serves gyoza (grilled dumplings), five different types of noodle bowls and a large selection of gooey mochi balls and other Japanese desserts. Not a piece of raw fish in sight. I get it, I have a strange way to feed my nostalgia! Yet the place’s short and sweet menu and charming international vibe, somehow this made me feel right at home.
TEXT SAMANTHA MWEDEKELI
FROM AFRICA WITH LOVE Samantha Mwedekeli of Mama Rocks takes a walk down memory lane as she reignites her love for African food with its poetic tastes and why it needs some serious visual PR! The rich diversity of Africa makes the continent an exciting contributor to the world culinary scene. From the fruity and aromatic flavours of the North, the hot chilli kicks and peanut sauces of the West, the Arabic and Indian influences in East Africa to the tastes of South Africa, a confluence of African, Dutch, French, Indian and Malaysian flavours and techniques. Brand Africa, from a culinary point of view, leaves a lot to be desired when compared to the popular-theworld-over, Asian cuisine. There are lessons to be learned from our Asian brothers and sisters about encouraging the mainstream enjoyment of this continent’s cuisines by Africans and non-Africans alike. There is no doubt in my mind that West African food is sensationally tasty. As a child growing up in London I would visit my Nigerian Grandmother in her small, East End apartment where she would lovingly
spend hours in the kitchen huddled over a furiously bubbling pot of rich, flavoursome stew with its array of meats and fish. The whole place filled with steam and the tomato and onion and stock fish and ogbono aroma would tumble down the communal passageways, striking the nostrils with little pleasure punches. Lured inside to the steaming pot of wonders, it was time to eat. I’d close my eyes, a moment of ecstasy in every tomatoey, fishy, just not too salty, bite. I was used to Grandmas cooking and it was only when I would share the food with someone who was not familiar with our style of cooking that I would become aware of how it appeared - various shades of brown and dark green. If only it looked as appealing as it tasted. As an adult, on occasion I would stop off on my way home from my 9 to 5 at the local Chinese restaurant for some sweet and sour chicken and
She would lovingly spend hours in the kitchen huddled over a furiously bubbling pot of rich, flavoursome stew. fried rice. Nothing beat my Grandma’s food but this was much more visually appealing with the fresh and crunchy vegetables in a variety of vibrant colours and textures. So inviting - So
‘Come on. Eat Me. I’m bringing colour to your life’. Asian food, Mr popular, we can learn from you that the way a dish looks is just as much part of the experience as the flavour. Nairobi has some fantastic African restaurants but few restaurateurs at home or internationally are taking up the challenge of creating visually appealing food that has mass appeal. A continent’s’ food offerings should not be limited in potential in this way. As a diner, your food experience should not stop at “well, it tasted good”. The world, including Africa, is experiencing greater curiosity than ever about African cultures. What better way to share and celebrate the continents’ cultural heritage than through food. African food needs some visual PR to be embraced by a wider audience. A gift to the world, presented in a prettier package!
ARTCAFFE KAHAWA DIARIES WE CATCH UP WITH BROTHER AND SISTER DUO, VELMA ROSSA AND OLIVER ASIKE WHO SHARE THEIR LOVE FOR FASHION, WHAT INSPIRES THEM AND HOW THEY GET THEIR COFFEE FIX. How do you prefer to take your coffee? Oliver: Just plain black coffee sometimes with a little bit of milk but that’s it. Velma: I like the French press, it always gets my mornings going. What’s your go-to pastry? Oliver: It depends on what time of the day but croissants in the morning Velma: Pain au Chocolat (Chocolate Bread) How did the idea of 2manysiblings come about? 2manysiblings came up out of a need to document Nairobi street style, art and youth culture which was missing when we started. What projects are you currently working on? Oliver: We are working on a 2manysiblings fashion line it should be out sometime this year. What drew you to fashion? Oliver: Our main inspiration came from our parents, who would spoiled us with fancy clothes when we were young and just like that! fashion embedded itself into our DNA. What do you love most about what you do? There is nothing more fulfilling than doing what
you love and the freedom that comes with it . It is humbling to know that we are inspiring the youth to follow their dreams and at the same time make a living from it. It’s a good feeling. How did you feel when you were featured on Vogue last year? It was certainly an honour to be featured by the world’s leading fashion bible. An opportunity like that is rare so we took it and ran with it. It’s clear that we have a growing audience in the global arena and they have taken notice of the work we are doing. Who are your favourite Kenyan Fashion designers Kepha Maina , M+K Where else has in the world has the event taken place and how was the experience? Last year we were able to have our first Thrift social in Brighton as part of the fashion cities Africa exhibition. We were well received as we had a mixture of young people who came for the turn-up and also an older crowd who were more interested in the intellectual side of things. Our next Thrift Social in Nairobi will take place at the Alchemist Bar on 2nd July 2017. We are also scheduled to hold our second Thrift Social in London in October which we are super excited about.
TEXT WINNIE WANGUI PHOTOS TATIANA KARANJA
Senior Barista at Nairobi Serena Hotel, Rhoda Wambui, has served up many a cup of excellent coffee over the span of her nine-year career. We sit down with her to find out more about what it took to become one of Kenya’s most respected female baristas. How did you discover coffee?
How do you take your coffee?
I started drinking coffee when I was around 21 years old. By this I mean drinking professionally made coffees aside from the powdered instant coffees we find. At that time, I was on my first job after college as a waitress here at Nairobi Serena Hotel.
I love having an espresso every morning when I get to work.
What pushed you to embark on a journey as a barista?
I am an artist and I like to do many different kinds of artistic things. During my time as a waitress, I used to see the head barista make patterns on the foam of a cappuccino and I was intrigued that art can be created in coffee. I found myself wanting to know how to do that. I was a waitress for about 6 months, training under the then head barista then I joined the The Nairobi School of Coffee and trained as a barista and later signed up for the Kenya Barista Championship competition. I participated in four competitions, from 2011-2014, clenching the Kenya Barista Champion title in 2012. This took me to Vienna, Austria for the World Barista Championship Competition. What is your favourite blend of Dormans coffee?
The Dormans Espresso. I love it because I love to grind my own coffee and the coffee beans for this specific blend are strong and full-bodied in flavour. When you grind your own coffee at home, you grind it according to your specification whether coarse or fine, and that’s why I love using beans. What’s your favourite coffee drink to make?
Definitely a cappuccino, because I can do lots of different latte art designs.
What is your coffee pet peeve?
I wish Kenyans would be more open to trying out specialty coffees such as the mocha, frappé, etc. Most take the drip coffees which are not as flavourful as the specialty coffees. I believe the general perception about coffee would change if only they tried different varieties. What’s your take on Kenya’s coffee drinking culture?
I appreciate the fact that Kenyans are becoming more aware of specialty coffee and with so many cafés setting up shop in the country, I am confident things will definitely get better. If someone is not a coffee drinker, what drink would you make to introduce them to coffee?
A café latte because it is a mild and smooth coffee which would be a great way to introduce someone to coffee. Have you seen any major changes in coffee in general since the start of your barista career?
The number of customers who come here and ask for coffee has increased since the time I joined Nairobi Serena Hotel. The art of making coffee has also improved, baristas never used to exist, waiters and waitresses used to be the ones serving coffee which meant that professionally made coffee did not also exist. We now see more people training to become baristas and coffee blends have also become more and more superior over the years.
SAVOURY ENCHANTED After almost six years, Susan Wong returns to Furusato and almost immediately feels a rush of deja vu as she recalls her reasons for loving this place. During my first visit to Furusato Japanese Restaurant more than six years ago, a single thought went through my head: “Mmm, I might bring my sister here, she’d love it.” Because, I already did. A showpiece sushi bar welcomes you immediately when you walk in, creating a direct connection with the heart of the restaurant right in its
front-of-house. The itamae-san, sushi chef, effortlessly churns out edible art and genteel plates of raw fish, in front of a crescent-shaped display case that serves as the perfect backdrop to this sushi-making stage. The chef greets everyone who walks in through the front door with a smile or a reassuring nod, which somehow gives you a sudden jolt of confidence to order
something daring, hard to pronounce, and unfamiliar to your stomach. The interior hasn’t changed much except for new picture windows and maybe a new coat of paint here and there. The expansive space is open and inviting. Traditional Japanese fabric dividers, Noren, in navy and emerald, hang in doorways and from structural beams, adding an instant
dose of Japanese ambiance. Beautiful paper parasol umbrellas hang upside down from the ceilings, and neutralcoloured wallpaper features elements from nature. You can’t help but feel an overwhelming sense of warmth that rivals your own home when you’re having a meal at Furusato. “You haven’t come in a while.” John, who’s been working at the restaurant
PHOTOS TATIANA KARANJA
for more than six years, noted as he showed us to our table. “Welcome back. Home, is always the best.” Furusato always feels familiar. Perhaps it’s the menu, which hasn’t seen much change in years aside from an increase in prices and length in pages (just the Teppanyaki section commands six pages). Some of the food is inspired by the culture of Japanese taverns, Izakaya. These sometimes raucous places serve delicious food that have huge flavours that usually include some sticky sauces and passionate grilling. My craving for smokey, savoury and sticky guided me straight to Furusato’s Grilled Salmon Jaws. Now that’s cooking, with a capital C. Asian dishes often get the short end of the stick when it comes to translating names into English they always sound strange. The Grilled Salmon Jaws certainly tasted exponentially better than it sounded: glazed with a glistening Teriyaki Sauce, caramelized tender pieces of cheek and smokey fatty pieces of flesh flaked away from the bone with ease. In seconds, my companions who
You can’t help but feel an overwhelming sense of warmth that rivals your own home when you’re having a meal at Furusato. had initially doubted my judgement for ordering “Anything Jaw,” found themselves sucking the bones, one by one. The salmon jaws certainly had received the full umami treatment, perhaps even a swim in mirin. We swoon over the sticky sauce as I thought about how I was ready to order more. We all were. The Chilli Prawns, one of their
new specials, arrived on Furustatobranded china. Smothered in a tomato-heavy sauce, the prawns were half a minute from perfection - they were just seconds overdone, not enough to find it offensive, but enough to notice a slight rubbery texture in the meat. On the beautifully arranged platter, the Blowtorched Salmon Nigiri was certainly a crowd pleaser. The small fluffy lump of sweetened and vinegared rice was topped with a star ingredient – beautifully marbled salmon. The lines of fat were rendered slightly and the meat was barely seared from the direct heat of a blowtorch. Magically, the raw salmon morphed into a smokey delicacy - Nigiri that melted in your mouth. The Spicy Tuna Roll failed to wow our palates thanks to fried batter bits that were slightly softened by a heavy hand of sauce. The star of the meal was the Beef Sukiyaki, which was like Asian fun at your fingertips. It’s one of those hot pot dishes that takes ignorant eaters by surprise. It’s a beautiful thing: bubbling, steaming, interactive
and full of flavour. Cooked in a shallow skillet, my favourite “One Pot Wonder” offers rich flavours, seasoned with soy sauce and sugar, and tends to be sweeter and less savory than Shabu Shabu. Shiitake mushrooms, daikon radish, tofu, and potato noodles complement thin slices of beef that have been cooked from the steam. If you like the raw egg dip, strategically add some veggies, mushrooms and scallions, along with the thin slices of beef into your beaten raw egg sauce. If not, feel free to crack the eggs into the bubbling broth for some extra savouriness. The warmth from the Sukiyaki reminded me of home and how diverse Japanese cuisine really is. There’s so much more than sushi and sashimi. It’s unavoidable. Even if you’re a self-proclaimed foodie, as people, we usually have a limited understanding of the diversity of the world’s cuisines and cooking traditions. But what better place to expand that understanding than at one of the most consistent restaurants in Nairobi’s blossoming restaurant scene?
TEXT WANJIKU MUNGAI PHOTOS BRIAN SIAMBI
Emerald Garden’s Chef Rana Rahul compares the food industry to fashion and style as he strives to bring the “wow factor” to every meal he creates and plates. It’s probably going to be a good story when it begins with-- “This time when I cooked for President Gaddafi…” We are meeting Chef Rana Rahul of Emerald Garden (soon to be known as yao Pan Asian) , a Pan Asian restaurant located across from the United Nations in Gigiri. We sit by the bar, on sisal-woven stools that allow us clear view of the entire space. A stone’s throw away from us, a staff member arranges a set of silk covered cushions in an overlapping and precarious line on a sofa. Two hours later, when the restaurant opens for lunch, this perfectly organized line of cushions will almost certainly be one of the first casualties as the arrival of lunch guests fills this little nook off United Nations Avenue with chatter and clinking forks. Luckily for us, that gives us more than enough time to learn more about Delhi-born Rahul Rana and how exactly he ended up cooking up a storm for the late Libyan ruler Muammar Gaddafi. At 37, the softspoken Rana is the new Corporate Executive Chef and Food and Beverage Director of the Good Earth Group, a mouthful of a title that is embroidered on the sleeves and pocket of the shirt he wears. He’s also in charge of the restaurants rebranding.A role that was a natural fit for a chef who spent ten years working across Asia, everywhere from his home country of India to the Maldives. The latter was where he encountered Gaddafi, back ‘in 2006 or 7’.
“We didn’t know who he was before he arrived. Our bosses just told us that he was a big deal.” Quickly, Rana and his colleagues discovered just how big a deal when they were required to eat every single meal in front of his guards before they would be allowed to serve it to Mr. Gaddafi. Unlike chefs who tell childhood stories of tinkering around with ingredients in their parents’ kitchen, Rana had hardly any interest in
schoolmates, “it clicked to me that I really wanted to do… this… What played an important role [in the decision] was the creativity that it entails,” he says. Rana compares the food industry to fashion and style. Practically, this means that he is constantly maintaining a precarious seesaw weighted by the forces of external validation on one side with a desire to ‘be very authentic’ on the other, a
cooking before college. In 2000, he left his hometown for the very first time to go study at the Swiss School of Hospitality and Tourism Management, with vague aspirations of doing something in the food and beverage industry. One day, when he was cooking for a few of his older
dilemma that ails many a fashionable person, too. In his line of work, praise is inevitable, he tells us, but it is not his main goal. Rather, he strives to reach a “wow factor”, relying on an internal sense of what works and what does not. “Your inner self says to you, this looks awesome.”
Is the voice ever in disagreement with the praise he was receiving? “One time we were cooking for a football club, the sauce went a little haywire… A lot of people liked it, but we [the chefs] all were completely disappointed.” Chef Rana stresses the importance of criticism: “Critics are always important. You have to learn from your mistakes.” But in a universe of diverse palates, there will inevitably be someone who is unhappy with what he creates, whatever his inner voice says. By constantly seeking feedback and tweaking meals to fit the client’s desires, he is able to find a satisfying spot upon which to rest the seesaw. He has been able to put this into practice this in the few months since he took over Yao Pan Asian, developing systems through which he and his staff can solicit feedback from their clients and learning how best to personalize his recipes to suit the different tastes of his audience. As a manager of the restaurant, Chef Rana also strives to build a culture of communication and feedback amongst his team, “Everyday I make sure that I speak to everybody just to make sure we have that healthy day.” Chef Rana admits that he is a stickler for perfection: “I like things done in a particular manner”, however long it takes to get it right. “I never see time,” he says, and would probably tell a younger version of himself to have endless streams of patience and a complete willingness to put in the hours without complaint.
Kiran Jethwa is the Chef & Co-Owner of Nairobiâ€™s award winning Seven Restaurant. His TV show, the Fearless Chef, has aired in over 100 countries on National Geographic & now on Channel 4 in the UK.
TEXT KIRAN JETHWA
CHINA TOWN This month Kiran and the Fearless Chef crew fish in the sacred waters of China’s frozen North East and find the region’s oldest and most celebrated plants – the Lotus. As I walk around Beijing’s notorious Wangfujing night market, the snacks become more obscure. All around me are stalls displaying an array of strange so-called snacks on sticks. Starfish, Sea urchin, Sharks, Worms! How are these even edible I wonder? I watch as a stallholder drops a scorpion into some hot oil. I try it hesitantly, it tastes like shrimp. The vendor decides I should try something else – a cricket. This one is chewy because there’s more leg! Next, I attempt a spider and as I crunch down on it, it takes every ounce in my body not to throw up! In this episode of the Fearless Chef I travel to China’s frozen North East. My journey beings about 50kms South West of the capital, Beijing, to farmland near the town of Liulihezhen. It’s an area renowned for production of one of China’s oldest and most celebrated plants – the Lotus. Here, the temperatures near -20oC. I meet the Wan Brothers who take me on a short chilly drive on an electric scooter to the frozen ponds containing the lotus root. They are a prized resource for the Wan’s and fetch approximately $4 per kilo at market. However they are buried deep within the mud under a thick layer of ice and our first job is to cut out a large square of it with a huge power-saw to give us access to the freezing water. Dressing for this activity is limited to what can be fitted underneath a watertight, rubber bodysuit and as I enter the water I cannot believe how cold it is! We use a very powerful hose, to churn up the
mud and dig up the root. Controlling it under water is hard work and if you’re not careful with them, they can break and that will reduce their value. After half an hour we’ve successfully uprooted a few prize specimens. 5 hours later and I’m relieved to be leaving the pond. To work in those freezing cold conditions deserves maximum respect, because it’s almost unbearable. With the first of my Chinese harvests over I’m inspired to try something different for dinner so I head to the night market where I discover that insects are on the menu. A crowd of people stand behind me as the stallholder urges me to eat a millipede. It’s huge! I don’t even know how I will get it in my mouth. As I put it in the crowd go “uuuuuuugh”. Its like somebody took a weird looking crunchy casing and stuffed it with rotten pate. But not even a market full of insect snacks can take my mind off my next icy adventure. The sacred lake of Chagan lies approximately 1000kms north east of Beijing in the Jilin district, and from the toasty comfort of my plane, the landscape is a never-ending blanket of snow and ice. From here the journey is another 4 hours by road. The lake’s name, Chagan, means holy water in Mongolian. It is very pure and this equals high quality fish. Not
only that, the volume caught is on an unprecedented scale, so much so that in 2008, the net fisherman broke their own Guinness World Record with an astounding catch of 168,000kg of fish in a single net. The next day is an early start. Its four O’clock in the morning, its -25oC and I'm on the edge of Chagan Lake. The fishing net is a staggering 2 Kilometres long and Mr. Jung, the fishing Captain, explains that in order to set the net, each side is threaded above and below the ice. A hundred holes are drilled along each side to sew the ropes through. One piece of net goes along the surface and one goes along the bottom and they are brought up together and pulled out so that all the fish are trapped in the middle. The holes are a specific size to let the babies go through so it’s actually a very ecological way of fishing. The sheer weight of the nets requires horses to turn a simple gear, pulling each side onto the next drill hole. On a sled behind our cart is the master gear, which will pull the entire weight of the catch from the exit hole. The next process is to anchor the gear. The rope is attached and the first horse tethered. As the net is dragged closer to the exit hole more horses are tethered to the master gear to take the weight. The horses
at the other end of the field wind in a wire that is attached to the net and connected with a latch and pin. The horses move it further back, attach it to the end, pull more net out, its a continuous process. After we’ve been on the ice for almost ten hours competing in what feels like a world strong man contest, my eyelashes are frozen but we have one of the most impressive catches I’ve ever seen! As word of the catch filters back to the shore, prospective buyers travel across the lake to the auction eager to buy fresh fish from the net. The sense of excitement amongst the buyers steps up a gear and as we get to the business end of day the crowd go crazy screaming and shouting. The value of this catch must be phenomenal I think. A large fish gets snapped up for 200USD. I can see why the fishermen put themselves through these conditions for 68 days without break when they get this kind of pay off. After a long but a very rewarding day I stink of fish but there’s still one more job to do…create a feast worthy of my experiences. This is a real challenge due to the incredible food in this part of the world. I make three dishes; Slow Cooked Big Fish Head With Chinese Smoked Sausage And Red Wine Broth, Lotus Root Stuffed With Chinese Millet And Served With A Salted Pickle Salsa and A Chagan Lake Giant Mussel Risotto With Enoki Mushrooms. We have only scratched the culinary surface of China and I am absolutely bowled over with the quality and variety of food in this country, it is just awe inspiring!
TEXT KATY FENTRESS
ORIENT EXPRESS Almost everything you ever want to know about Asian food but were afraid to ask.
What’s the deal with eating food with sticks, weren’t hands and cutlery good enough? Is it really polite to slurp loudly when eating Japanese noodles? What is a tea ritual and does it actually change the flavour of the tea? What’s with the raw fish? Why is Thai food so impossibly spicy? Is Chinese food in China the same as Chinese food around the world? Is MSG bad for you? Do Japanese people live longer? Why do Koreans ferment cabbage? When it comes to East and Southeast Asian food, the questions know no end. All the familiarity of pan-European, African, Northern and Southern American cuisines goes out the window and is replaced with endless lists of exotic, colourful and sometimes downright suspicious foodstuffs and customs. Yet if Chinese, Japanese, Thai and Korean restaurants are so incredibly popular in cities and towns across the world, surely they must have something that keeps the people coming back again and again. To help our readers make some sense of it all, we have devised a short fact file on each of the above mentioned cuisines which should hopefully help you as you navigate through a restaurant menu or could point you in the right direction if you actually decided you wanted to try your hand at cooking some of these oriental delicacies.
CHINESE At a Glance There could not be more of a difference between the popular Chinese food consumed in cheap and cheerful restaurants across the world and the actual stuff people eat in China. The truth is that recipes and food styles vary enormously from region to region with the main focus remaining always on fresh and seasonal ingredients. A standardised version of Cantonese food is the one that can most often be found abroad and its flavours are pretty mild when compared to the aromatic, spicy flavours of central China, or the bold and strongly scented cuisine of the Western part of the country. Chinese people tend to believe that when abroad, all Chinese food tastes exactly the same. When eating in China remember not to stick your chopsticks vertically in the food as this gesture is closely associated to death and funerals. Main Ingredients International Chinese food tends to follow a strict pattern: take beef, chicken, pork, shrimp or tofu, pair it with a selection of well-known sauces and top it off with noodles, rice or a soup. In reality Chinese foodstuffs are made up of a variety of different ingredients that go from fungi, to sea vegetables, sea cucumbers, jelly fish, beans, sprouts, bitter melon, bok/pak choi, lotus pods, insects, turtles, snakes and frogs. The consumption of dogs is illegal but it remains a popular dish in certain pockets of the country. Common sauces include soy sauce, oyster sauce, black bean paste, shrimp paste and rice vinegar. Cooking Methods In China all food is served hot as refrigerators were only popularised late into the XXth century. Most food is either boiled, steamed, braised or baked. Stir frying is very popular but deep frying is not common at all, so do not expect to see spring rolls on a typical Chinese menu. Ingredients are first cut into bite size pieces which are then stir fried or steamed using large chopsticks to move them around. This makes it possible to pick up everything with chopsticks and saves the need to use a knife and fork during meal time. Dim Sum is the Chinese equivalent of tapas and comes in the form of bite-sized portions that are served in small bamboo or metal steamer baskets. Do Try Thousand year old eggs—this popular snack tastes much better than it looks. A preserved egg which turns black after having been soaked for a couple weeks in a saline solution made up of clay, salt and ash. The yolk takes on a creamy cheese-like texture and the whites are transformed into a dark jelly. Often served with pickled ginger root they can also accompany congee, or rice porridge. HotPot— Also known as Chinese fondue, this dish is incredibly popular for large feasts. Although the recipe varies from region to region it basically consists of a simmering metal pot filled with broth placed at the centre of the table so people can add whatever ingredients they like to the pot and then spoon them out into their own bowl. Do Say “Everyone knows that fortune cookies were brought to America by Japanese immigrants and then sold as Chinese in Chinese restaurants”
THAI At a Glance Thai food is vivacious and colourful, managing to be surprising and comforting at the same time. A famous Thai chef once wrote: “Thai cooking is flavour and style, not dogma”. With an emphasis on bringing out the hot, the sour, the sweet and the spicy— sometimes all in one dish, Thai food is always aromatic, balanced, light and fresh. When dining in Thailand, people tend to order one dish a head and then proceed to share and enjoy them together. Food is eaten with a spoon in your right hand and a fork in your left; the fork is used to push food into your spoon and from there to your mouth. While it is considered bad luck to eat alone, street food and snacks are plenty and you could easily just
graze on different fun foodstuffs all day long. Remember that contrary to some other Asian cultures, it is bad manners NOT to finish the food on your plate as this shows you did not fully enjoy the meal. Main Ingredients The holy grail of Thai cuisine consists in varying combinations of galangal root, coriander, lemongrass, kaffir lime leaves, chillies, fish sauce and shrimp paste. These intensely aromatic flavours are then combined with spices like cumin, turmeric and cardamon which, when added to coconut milk and rich broths, create sumptuous dishes that enchant the palate. Given their Buddhist background, large pieces of meat have never been a staple element of the Thai table with
rice, seafood, aquatic animals and vegetables acting as cornerstones of the everyday diet. Cooking Methods Stir frying was made popular by the Chinese but much of traditional Thai food still relies on stewing, baking and grilling. Few Thai meals are complete without a steaming bowl of aromatic soup. Salads are sprinkled liberally with chillies, while desserts are sweet and often spicy. Street food is generally grilled on sticks, cooked in palm leaves or made into bite size balls and fried on a large open wok. Do Try Som Tam - This devilishly hot green papaya, green bean, dried shrimp and peanut salad is not for the faint heart-
ed. Doused in lashings of lime juice and fish sauce this truly is a riot of flavour. Once you mouth has calmed down and your taste buds have gotten over the shock, you will discover that this might well be one of the most delicious salads in the world. Mango Sticky Rice - Is it a dessert? A snack? A meal? We don’t know but what we do know is never has rice tasted so darn delicious! The thick, coconut flavoured sweet rice is eaten by tearing off a piece from the rice mound, rolling it into a ball with the tip of your fingers while cutting off chunks of the mango with a spoon. Do Say “Of course Thai people don’t use chopsticks!”
TASTE OF THAILAND Every adventure starts with a little deviation from the beaten path. The same applies to discovering new foods. Exploring new tastes requires an audacious spirit. A need to unearth and enjoy the novel cultural offerings of new places. Pan-Asian cuisine is a great place to start this journey. It is an exciting mix of flavours and tastes from an expansive region. Pan-Asian food mostly celebrates the liveliness of street-food. This
refers to the many eateries dotting the bustling metropolises of Asian cities. These little outlets are the gastronomic centre of these places. Mobile hand carts and market stalls give this form of dining a rich local flavor. So where do you dip your toe in this vast ocean of tastes? Well a great place to start would be the world famous Pad Thai. Pad Thai refers to a stir-fried rice noodle dish. Some
consider it to be the Thai national dish and has quite a number of variations. Get the ingredients and technique right and you have a memorable meal in store. Depending on your taste you can use chicken, prawns or beef in the stir-fry. The secret to every Pad Thai is the sauce which gives the meal its distinctive sweet and savoury taste. Some are the stuff of legend. Fiercely guarded in terms of the ingredients
and mixtures. That said, tamarind sauce provides the base and from there has many delicious variations. If the description is getting you curious then you really should start off your journey at OhCha Noodle Bar with your first Pad Thai dish. A little trip to the streets of Bangkok right from their outlets at Westgate Shopping Mall and the Village Market.
JAPANESE At a Glance The culinary traditions of the Japanese are essentially based around eating rice with fermented miso soup and a series of side dishes which consist in fish and pickled vegetables. Sushi and sashimi were popularised over a thousand years ago when the rise of Buddhist culture resulted in a ban on eating meat. It was around this time that the first noodles from China began to make an appearance. Sushi and sashimi are often confused by foreigners but the two dishes are different. Sushi contains vinegared rice and does not have to be made of raw fish. Until this day, Japanese foods are prepared by dividing them into five colour groups (green, red, yellow white and black-purple) and into five tastes (bitter, sour, hot, salty and umami). It is believed that a monk brought tea to Japan from China in the ninth
century and it immediately became popular with the religious classes. Today Japanese tea ceremonies are performed according to the changing seasons and they are choreographed rituals which are more about aesthetics than about the actual drinking of the tea. Main Ingredients The list of Japanese essential ingredients is by no means short. Rice is of course a staple food but noodles are also cheap and very popular. In the dry goods department it is important to always have a good supply of glutinous rice and noodles, adzuki beans, shiitake mushrooms, nori and wakame seaweeds and panko breadcrumbs (for Tempura). Sauces and condiments have pride of place on the Japanese table so make sure you are never out of: chile oil, dashi (a type of soup stock), mirin (a sweet cooking wine),
miso, rice vinegar, sake, soy sauce and sesame oil. Finally in the herb and spices department bonito (dried tuna) flakes are essential as is wasabi, karashi (mustard) and pickled ginger. Cooking Methods Common knowledge has it that there are four different types of cuisines in Japan. These are Washoku (traditional Japanese) yohshoku (Western), Chuuka (Chinese) and everything else. These foods are then prepared according to four principle methods: Agemono (fried), Mushimono (steamed), Nimono (boiled) and Yakimono (broiled) Do Try Unagi - Sweetwater eel grilled over charcoal and coated in barbecue sauce. It is crisp and charred on the outside and succulent and tender on the inside. This traditional dish
is cheap and widely available and is believed to have stamina-giving properties. It is traditionally eaten on hot summer days Mochi - This Japanese rice cake is made by pounding glutinous rice into a thick paste and then moulding it into a ball. This is a traditional food commonly eaten at New Year but increasingly popular around the world for any season. While it can be both savoury or sweet, the sweet version (daifuku) is more popular internationally and is made by filling the rice balls with ingredients such as red or white bean paste Do Say â€œDarling, stop going on about how bad MSG is, scientific studies show how it is perfectly safe and that it has no real side effectsâ€?
KOREAN At a Glance The bold, loud and multi textured food of South Korea really sets itself apart from its neighbours with its strong focus on heat and spice. On the Korean table, side dishes tend to take centre stage and anything from five to twenty different options can be served over the course of a meal. Rice is of course the backbone of the cuisine and every person has their own bowl. The Korean obsession with Kimchi (fermented Napa cabbage) has now been enshrined by its addition to the UN intangible cultural heritage list. There are hundreds of different varieties of Kimchi in Korea and approximately 1.5 tons of it are consumed every year. A recent article on the npr website reads that “Kimjang, the tradition of making kimchi, [once]
brought together entire villages and neighbourhoods to turn hundreds of heads of cabbages into a source of food and nutrition for people who have historically borne long eras of deprivation and starvation. The kimchi was fermented and aged in underground pots or modern refrigerators.” Main Ingredients Not known to be picky eaters, Koreans have traditionally sourced food widely from the seas, the fields and the country’s three mountain ranges. Their foods are the combined with a variety of seasonings that can include hot red pepper flakes (gochugaru), roasted sesame seeds, soy sauce, anchovy sauce, malt/corn/rice syrup, bean paste, garlic, ginger, vinegar and rice wines. Other ingredients of note are sweet potato noodles, perilla
leaves, daikon root and sea kelp. Eating live octopus is actually a thing as is slurping pig’s trotters broth and chewing on spicy chicken feet. Cooking Methods Bulgogi, that would be Korean Barbecue to you and me, is an extremely popular cooking method which involves marinating slices of beef in soy sauce, garlic, sesame oil and sugar and then grilling it. Korea is generally very famous for its barbecue methods. Pickling and fermenting is not only for cabbage and carrots, radishes, cucumbers and some types of fish are also often served this way. Consuming raw meat and seafood is common as is raw eggs. Beyond that stewing, pan frying and deep frying are as popular as elsewhere in the region.
Do Try Bibimpap - Usually prepared in a stone pot the national rice dish is topped with an assortment of vegetables and meat and a sunny side up egg. The gochuiang chile sauce adds complexity to its flavour and the bottom layer is often crunchy. Tastes much more interesting than it sounds. Pajeon - Best known as a Korean savoury pancake this mouth watering dish is made from eggs, flour (wheat and rice), scallions and either fish or meat. Served with a spicy soy and vinegar sauce this snack is ideal for parties and pairs wonderfully with Korean beer. Do Say “I find that homemade kimchi tastes so much better than the store bought stuff”
Eastland Special Steamed Whole Fish INGREDIENTS Whole fish 1 kg (Nile Perch) Seafood soy sauce Assorted Capsicum, Spring onions and corn oil Optional: Chopped Bullet Peppers (For spicy choice)
METHOD In an electric steaming pot for 30 minutes. You can also steam in a skillet where you fill with Â˝ inch of water and set a heatproof plate inside the water bath. (The water bath should not come above the rim of the heatproof plate); bring to a simmer. Place the whole fish on the plate; cover the skillet and steam until the fish is opaque throughout (That should take approximately 30 minutes if the water bath was brought to boil before cooking the fish) Place onto a serving platter and dress with seafood soy sauce. Cut assorted capsicum and spring onions into thin juliennes and sprinkle on the fish. For spicy option â€“ add chopped bullet peppers to the vegetable juliennes. Splash hot corn oil (100 mls) over the fish Serve with your favorite Rice or Noodle side dish.
Eastland Hotel Ringroad Kilimani
Cheka Spicy Noodle INGREDIENTS 80g Homemade Egg Noodle 360ml Chicken stock with Vegetables 30ml Soy Sauce 10ml Mirin 15ml Vinegar 100g Spicy Minced Chicken 30ml Sesame Sauce 20g Spicy Root 5g Chili Oil 60g Bean Sprout 10g Garlic Leeks 2 Pieces Park Choi
METHOD Heat Soy Sauce, Mirin, Bean Sprout, Garlic Leeks Boil Egg Noodle for 1 minute Mix Chicken stock and Sesame Sauce into the liquid mix from step 1 and add the boiled noodles Decorate with Spicy Root , Minced Spicy Chicken , Chili Oil , Vinegar and Boiled Pak Choi
Cheka Japanese Ramen Alchemist, Parklands Road Cheka Japanese Izakaya 101 Manyani East - James Gichuru Rd
Yao’s Indonesian Bento Trays SATAY CHICKEN INGREDIENTS 2 pieces of chicken supreme 2g turmeric powder 2g garlic paste 2g ginger paste 5ml - light soya sauce 2g chicken broth’ 5g red Thai curry 4g coriander roots 4ml vinegar 3g salt 2gsugar 3ml sesame oil 10 ml of cooking oil Satay sticks METHOD Marinate the chicken supreme pieces with the above mentioned ingredients and keep them aside for the chicken to infuse with flavors Soak the satay stick in water (will not get burn at the time of grilling or pan seared on pan) Skewer the chicken supreme in satay stick, heat the pan (or grill) with oil and pan seared to give a nice golden color, keep on turning to be cooked evenly. Note: use the same ingredients to do veg satay, marinating vegetables as per the above recipe CHILI PEANUT SAUCE INGREDIENTS 60g peanut butter 3g sugar 100 ml coconut milk 3g salt 5g light soya sauce’ 3g bullet chili 5ml oil METHOD Sauté bullet chilies and peanut butter in a pan Add sugar, salt, light soya and flavour it with little coconut milk Serve hot with satay
Yao Pan Asian (Formerly Emerald Garden) United Nations Ave, Gigiri
YUMMY MAN ABOUT TOWN
ART MOVIN WERE
SAYONARA YAMAZAKI Jackson Biko recalls his first encounter with Japanese whisky but quickly returns to his old faithful after one large sip. Many moons ago I interviewed an ageing CEO in his elaborate Victorian house in a gated residence along Kiambu Road. We sat in his rustic verandah overlooking a swimming pool. A sprinkler shot jets of water at his well tended lawn. His dog - with ears as long as my arms - curled at his feet, staring at me with unmasked languor. We shared a pot of green tea. His wife floated down to say hello like a ghost, her flowing white dress sweeping the floor. A quiet and watchful lady, when she smiled, wonderful wrinkles spread out from the corner of her eyes. Once the interview was over he asked me if I cared to have a drink.“I have a nice whisky you will enjoy,” he said. He asked me if I have ever drunk the Japanese whisky Yamazaki and I said no, but that I had heard about
it. Rubbing his hands together with such glee, he asked his Butler to fetch us the bottle. “It’s one of the best whiskies you will ever drink,” he told me excitedly, “you will find the 18year old to be very long and spicy.” “Okay,” I said, chuckling at the idea of whisky being long and spicy. His butler showed up and said, apologetically, that the whisky was over. He stared at him, bewildered, like he had just been told that one of his kidney’s was no good. “How? Impossible!” he cried, his brow cringed so deep I could have wedged a penny in them. “You drank it the last time you hosted,” the butler reminded him. I was getting slightly embarrassed. He jumped from his seat and ran into the house. Five minutes later he came back with a face longer than his dog’s ears and said solemnly,
“Jackson, [I hate when people call me that], I’m terribly sorry but our whisky seems to have run out”. I raised my hand to protest, it was perfectly OK, I had to get going anyway. As he saw me off to my car, he put a fatherly hand on my shoulder and said, “promise me you will come back for some of that whisky, it truly is something I want to watch you experience.” For a while I wondered why that whisky was such a big deal. A year later I found myself seated at the Humidor Bar at the Radisson Blu. Humidor is one of those sophisticated bars you might picture a secret agent seated at in a bespoke suit, starched white shirt, no tie, drinking a beer and waiting for the enemy spy to make his move”. I ordered a single of the 12yr old Yamazaki with one ice cube. I stared
at it for a while, knowing that my Japanese virginity was about to be broken. Finally I sipped it. I didn’t like it. It was too sharp, piercing on my palate. It wasn’t long and spicy as promised. In fact, it came short. It was a disappointment for me because really whisky is a matter of personal palate and mine refused it. Boy, was I glad the CEO wasn’t with me because then I would have had to struggle and lie to him that I liked his drink when I didn’t. “Is my taste in whisky mediocre or is this drink over rated?” I asked the barman, who said that it wasn’t a fast moving whisky at their bar and that they were not going to be stocking it any longer. I downed it in one swoop and ordered a Lagavulin. Oh well, as they say in Japanese, “Sayonara, Yamazaki!”
Last month, Kenyaâ€™s finest bartenders came out to compete for the prestigious title of Diageo Reserve World Class Bartender of the Year. Selected for their skill, sophistication, impeccable service and experiential approach to mixology, the finalists battled it out in several mixology challenges. In the end Kelvin Mbugua from Capital Club took the title and will soon fly to Mexico City to represent Kenya in the 2017 Global Finals. Raise your glasses to Kenyaâ€™s finest Mixologist!
WINE MIRACLE In the land where Jesus walked, new miracles are happening. Wonderful wines are bursting forth to international acclaim rightfully earning their place in the world. A taste of the Holy Land awaits with the introduction of quality Israeli wines. Unknown to many, and understandably so, is that Israel is one of the world’s oldest wine growing regions. From the times of Noah, vines have been planted in the fertile hills of the Galilee in Northern Israel. The ancient Israelites brought offerings to the Temple in Jerusalem in big baskets full of the first grape harvest in thanksgiving to the Lord. When the Romans invaded Israel, they were impressed with the wine growing methods and took those skills, together with the vines, back to Europe to enhance their own local vineyards. Unfortunately, the Arab conquest of the region in the 7th century saw the end of large scale wine production. In the mid-19th century, winemaking returned to Israel with the creation of a number of wineries. Philanthropists Moses Montefiore and Baron Edmond de Rothschild both invested in Israeli vineyards creating wineries that were very advanced during that period. However, it would be over a century before Israeli
winemaking would reach professional levels. The creation of the State of Israel brought revival and prosperity. The wine industry in Israel grew from what started as a dream to widespread skepticism and eventual international recognition. In 1976, a group of agricultural experts and oenologists from the USA and Israel discovered outstanding conditions for growing grapes on the Golan Heights region in Northern Israel. The presence of rich volcanic soil, as well as the unique atmospheric conditions on the Golan’s plateaus (known as terroir in the agricultural world) was perfect for grape vineyards. Shortly thereafter, local growers decided to take advantage of the terroir by planting a variety of high quality grapes and
setting up an advanced winemaking operation. The wine production process, which blended traditional techniques and hi-tech concepts (including the introduction of French oak barrels to age the wine) became the foundation for the new Golan Heights Winery. It was the first to introduce advanced winemaking technology to Israel and paved the way for the industry to blossom. This shift enabled Israel to produce wines of international quality. In 1987, the Golan Heights Winery’s entered its first Yarden Cabernet Sauvignon-1984 into London’s prestigious International Wine & Spirit Competition (IWSC) where it earned its place in the wine lovers world with the coveted Gold Medal for its world-class quality. This triggered a revolution in Israel’s winemaking industry as the first
Israeli label to gain international recognition. The first of many international accolades for Israeli wines. The Golan Heights Winery now exports to 32 countries around the world. Thanks to the efforts of Baraka Israel, Israeli wines have been available in Kenya for the past year and a half. The Golan Heights Winery selected Kenya as its first move into the African market as Kenya leads Eastern Africa as a center for culture. Together with the warmth and friendship the people have shown to Israel, it makes it an obvious destination for quality Israeli wines. Kenyans are already enjoying wine varieties from the prizewinning Gamla label in leading restaurants such as The Talisman, Seven, Purdy Arms as well as in wine shops including The Whiskey Shop, Haven and Sixty three wines. Wine lovers can also join the Baraka wine club and receive quality wines directly to their doorstep. Visit www. barakaisrael.com or call 0791 389771
YES WAY ROSÉ See the world through rosé-colored lenses with these blush filled bottles.
Van Lovern Day Dream
Trumpeter, Rosé de Malbec
Llopart, Rosé Brut
Gamla Syrah Rosé
Israeli Zinfandel Rosé
Country: South Africa Price: Ksh 900 Available from: Leading Supermarkets and at the SW Wine Shop Nose: Fruit driven with floral notes Palate: An easy-drinking, uncomplicated wine. Chardonnay contributes elegance and crisp acidity whilst the Pinot Noir brings intensity and richness. Food Pairing: A perfect wine to drink on a sunny Sunday, paired with your favourite salad.
Country: Argentina Price: Ksh 2,400 Available from: Leading Restaurants, Bars and retail outlets Nose: Delicate aromas of cherries and strawberries Palate: Trumpeter Sparkling Malbec Rosé is a well-balanced, round and persistent wine with subtle toasty notes and delicious sweet tannins. Food Pairing: An excellent aperitif or accompaniment to salads, shellfish, pink salmon or fruity desserts.
Country: Spain Price: Ksh 1,960 Available from: Leading Restaurants, Bars and retail outlets Nose: A bright, fruit-forward bouquet Palate: A dry, pleasantly crisp palate offering vibrant notes of fresh strawberry, cherry and blueberry. Food Pairing: Serve as an aperitif or with fish or any kind of seafood
Country: Israel Price: Ksh 1700 Available from: Leading Restaurants, Bars and retail outlets Nose: Attractive raspberry and red apple notes with pleasing nuances of rose, spice and smoke. Palate: Light-to-medium body, this rosé is dry and refreshing with nuances of mulberry, apricot and citrus. Food Pairing: Grilled fish, roasted chicken, goat’s milk cheese, or spicy Asian dishes.
Country: Israel Price: Ksh 1,100 Available from: Leading Restaurants, Bars and retail outlets Nose: Delicate hints of cherry, strawberry and lychee Palate: This blush pink rosé has a perfect balance of sweetness and dryness Food Pairing: Serve as an aperitif or with light summery dishes such as salads, seafood or light desserts.
LIQUID GOLD This month Food Scientist, Loretta Mugo, explores the benefits of oils commonly used in Asian cooking and offers tips on how to get the most out of them. Pan-Asian cuisine is hot on Kenya’s mainstream food trends and restaurants are serving up Chinese, Japanese, Thai and Korean all over Nairobi. Which is great for me, I love that combination of sweet, sour and spicy flavours that is the hallmark of so many different East Asian dishes. Chinese is definitely my favourite. I’ve only tasted a fraction of the foods the world’s most populous country has to offer but judging by my Nairobi Chinese food experience, these are a people that do not shy away from truly experimenting with ingredients, heat and textures. That said, I sometimes balk at the amount of oil that I see Chinese chefs use in their food. I’m told that it is essential in order to bring out the intrinsic flavours of the cuisine, but it’s hard not to think of my hips as I scoff down the last of that portion of kung pao chicken! The truth, though, is that oil is sometimes undeserving of the bad
rep it gets. Sure, it adds a whole bunch of calories to our meal and too much saturated fat is definitely a no-no, but the fact remains that fats and oils are essential macronutrients for us. They carry vitamins A, D, E and K in our bodies. They provide us with twice as much energy as carbs and proteins and they are essential for hormone formation among other roles. Owing to its remarkable flavour and nutritional value, peanut oil is the cornerstone of much Chinese cuisine. It is a good addition to sweet and savoury dishes. High in monounsaturated and polyunsaturated fatty acids that reduce the bad LDL cholesterol (Lowdensity lipoprotein) in our bodies. Refined peanut oil is good for high temperature cooking due to its high smoking point. With their preference for high heat, stir fry-style cooking, this explains why the Chinese are so fond of using it. Peanut oil is also
great for reuse as it hardly absorbs the flavor of food cooked in it. To top it all up, peanut oil, even the refined version, is rich in antioxidants like vitamin E and phytosterols that scavenge cancer-causing free radicals in our bodies. So while chefs in kitchens may be prone to adding a bit too much oil to their creations, when you are cooking up your own delicious stir fry don’t fret and use those couple spoonfuls your recipe calls for. Stir frying does not expose foods to overheating and the nutrients that are retained in the process are well worth the little extra oil you need to achieve your desired heat. Another secret of Asian cuisine then is sesame oil. Considered to be one of the oldest oilseed crops known to humanity, sesame oil comes packed with essential E, B complex and D vitamins and an assortment of minerals and vitamins that are great for our bodies, skin and hair. So while
peanut oil is most commonly used for cooking, toasted sesame oil is the Asian equivalent of olive oil: bursting with flavour it deserves to be liberally added raw to salads and simple, steamed dishes. Which brings me back to my kung pao chicken. Because this recipe uses mainly peanut oil, it is low in saturated fat. Protein is the main component of the dish with carbohydrates relatively few. In fact, a quick glance at a few websites informs me that it is not the fat content of this dish that should have me concerned but the sodium. Given the high amount of soy sauce needed to cook the dish this is definitely the thing to watch out for! Armed with your newfound knowledge about fats and with good quality peanut and sesame oils readily available on the Kenyan market, there’s no time like the present to start getting into the joys of East Asian cuisine!
GIGIRI, MUTHAIGA, UN AVENUE, VILLAGE MARKET
The Village Market Cafe 0712143839 An elegant and simple style gives Artcaffe at the Village Market a distinct class. It is the main bakery for all their cafes and serves an extensive menu through- out the day.
UN Avenue, Gigiri Italian, Sea Food 0705 269 841 Evocative of an Italian Villa capturing Italian love for dining from their A la Carte & Chefs Special menu reflecting traditional specialties of Sea food, Pasta, Meat Pizzas.
General Mathenge Lane, Westlands Eritrean 0721 948 020 A modern and friendly dining atmosphere with fresh, authentic Eritrean and Continental cuisine. They also have an extensive alcoholic beverage selection and children’s play area.
The Concord Hotel, Parklands Italian and Continental 0709 466 444 For a tantalizing array of contemporary Continental gourmet dishes paired with a superb range of fine wines and beverages. An italian dining experience like never before.
Warwick Centre Bakery & Juice Bar 0715 991 879 This spot uses traditional recipes to make delicious treats that feel home baked. Cake City will always be there to deliver carefully created cakes and pastries exactly as desired.
Tribe Hotel, Gigiri Bakery & Patisserie 020 720 0000 Get all your custom cakes, novelty cakes, freshly baked pastries, gourmet chocolates, authentic Italian homemade gelatos and much more, all at Suite 101 at Tribe.
The Oval Café 0717 193 895 Distinctly chic style with creative décor in cluding the largest balcony space among the Artcaffe outlets. The ArtBakery serves freshly baked homemade breads, pastries and desserts.
Fortis Tower Lounge 0705 466 836 This spot reaches new heights of luxury with an expansive lounge and exquisite outdoor terrace where guests can feast on delectable bites and sip specialty brews and cocktails.
United Nations Crescent Ethiopian 0725 869 955 Reknowned for its authenticity in Ethiopian cuisine, Habesha offers a wide array of traditional, hearty Ethiopian cuisine served in a rustic and homely atmosphere.
Village Market Café 0205006662 With flavours that pack a punch, Urban Gourmet Burgers bring a whole new level of quality to the humble burger. There’s bound to be something for everyone on our menu!
Westgate Mall Café 0725 202 020 A warm and inviting space filled with freshly baked breads and patisserie, the heartwarming scent of fresh coffee and relaxing music; Artcaffe Grand is a haven from hectic city life.
Nakumatt Ukay Ground Floor Cafe 0708 877 811 Open for 24hrs,we have an authentic,sophisticated and rustic ambience. Famous for the legendary Dr. Oetker Pizzas,glorious breakfast selection,soups and love-filled desserts.
Tribe Hotel International, Formal Dining 020 720 0000 Jiko is glamourous yet sophisticated whilst maintaining the warmth and personality of Kenya. Its contemporary cuisine focuses on fresh ingredients.
Golden Tulip, Muthithi rd Westlands Indian, Chinese 0733 888 068 Nestled at the top of the Hotel the restaurant offers an exotic blend of the best Indian and Chinese Cuisine.
Sankara Hotel, Woodvale Groove International 020 420 8000 Located in Sankara Hotel, from the outdoor terrace to the private dining room, Artisan is designed to reflect a relaxed yet sophisticated atmosphere. Perfect for sun-downers!
Fortis Tower Lounge 0705 466 836 This spot reaches new heights of luxury with an expansive lounge and exquisite outdoor terrace where guests can feast on delectable bites and sip specialty brews and cocktails.
La Dolce Vita
Cafe VILLA ROSA
Muthaiga Shopping Centre, Limuru Rd Italian 0722 624 100 Nairobi’s La Dolce Vita Restaurant has a bright interior filled with artwork, creating a stylish but unpretentious space for lunch or dinner.
Villa Rosa Kempinski Pan Asian 0703 049 000 Let them take you on a culinary journey through Asia. Admire artistry from within the theatre kitchen as you watch the restaurant’s master chef prepare your favorite dishes.
Lower Kabete Road, Spring Valley Petrol Station 020 420 8000 Pick up a bag of beans or ground coffee to carry, or sample the straight from the oven pastries at this newly opened cafe. You’ll definitely be coming back for more!
Villa Rosa Kempinski Cafe 0703 049 000 This spot is an ideal destination for an international dining experience. Whether it’s a taste of home or something rather different you are after, Cafe Villa Rosa is the place to be.
Runda Ruaka rd No 89 French, Continental 0721920820 Seeking to create memorable experiences, establish an emotional connection and to develop a lasting relationship with you because you are our raison d’etre.
Eldama Ravine Road Continental 0721 850 026 Offers a well-prepared menu and beautifully presented dishes from around the world. Enjoy an intimate dining experience in a leafy area of Westlands.
Zen Garden, Lower Kabete Rd Pan Asian 0717 542 017 Bamboo is a fine dining restaurant offering the finest fusion cuisine. You can enjoy a combination of Chinese, Thai and Japanese cuisine, set in an elegant atmosphere.
Next to Soin Arcade, Westlands rd Bakery & Juice Bar 0709 729 000 This spot uses traditional recipes to make delicious treats with a homebaked feel. Cake City delivers carefully created cakes and pasteries made as desired.
List your restaurant for only Ksh 5,000 per month. Email firstname.lastname@example.org
LOWER KABETE, PARKLANDS, SPRING VALLEY, WESTLANDS
Sarit Centre Bakery & Juice Bar 0770 808 451 Using traditional recipes to make delicious treats that feel home baked, Cake City will be there to deliver carefully created cakes and pasteries made exactly to your liking.
Viking House, Waiyaki Way Brazilian, Steak House 0729 243 202 Fogo Gaucho Churrascaria will serve you more than a dozen cuts of meat and 20 different salads prepared by Brazilian cuisine experts in an elegant South Brazilian ambience.
Woodvale Grove Continental 0729 864 511 The restaurant at Havana is taking ‘bar food’ to the next level with a latin inspired menu featuring fresh local ingredients with weekly chef’s specials.
Inside the Alchemist Bar Food Truck 0705 801 230 Enjoy African-inspired gourmet burgers and sides. With a range of gourmet burgers, wings, fries, milkshakes and artisan ice creams this fun food truck will satisfy your craving.
Jade Tea House
ABC Place Contemporary American 0716 663 463 The warm, inviting ambiance and relaxing atmosphere here is perfect for a quick bite, business lunch or celebrating special occasions with friends. The service is also really great!
Lotos Suites, Next to Oshwal Centre Chinese 0702 874 571 Enjoy authentic Chinese Cuisine at the roof top in the heart of Westlands with a magnificent view of Nairobi Skyline.
Zen Garden, Lower Kabete Rd Multi Cuisine 0724 288 791 Overlooking the beautiful Zen Garden, Jade is a beautiful venue, situated in the heart of Spring Valley. The food quality and high level of service, attracts customers to this area.
9 West, Westlands Italian, Sea Food 0725 547 800 A new modern drop back to the very best Italian fine dining experience; from their Mosaic Pizza Oven to Mediterranean Seafood dishes and Handmade genuine Italian Ice creams.
Clarence House, School Lane Continental 0725 894 477 A hidden Gem, in the heart of leafy Westlands. Enjoy rooftop experience, with a fusion of cuisines & artistically prepared Mocktails & Cocktails.
Southern Sun Hotel, Parklands Rd Steak House 0724 253 804 Offers delicious specialty steaks, burgers and a wide range of exciting salads. This classic family restaurant also has an activity area for children, with a kiddy menu and playground.
Woodvale Groove Fast Food 0708 515 168 KFC is the largest international chicken franchise serving the world famous Colonel Sanders secret recipe for over 60 years. Enjoy dining-in or order-in through the delivery service.
The Oval, Westlands Seafood Specialist 0770 227 538 Ocean Basket is Kenyas favourite seafood restaurant. We offer friendly people and a welcome atmosphere and great value for your hard earned money.
Grab & Go Coffee
Concord Hotel, Parklands Indian 0709 466 700 The restaurant offers an authentic Indian cuisine with an eclectic mix of rich Indian dishes expertly prepared, plated and presented with the contemporary modern flavors.
Tune Hotels, 155 Raphta Road Cafe 020 5147500 The place to enjoy a unique selection of gourmet coffee, sandwiches, salads, freshly baked pastries and a wide variety of juices, smoothies and milkshakes.
Westgate Mall Fast Food 0722 532 532 KFC will cater to all taste buds, from the little ones to the oldest in the group, there’s something for everyone. Friendly staff will ensure your order is out in a few minutes.
Off School Lane, Westlands Japanese, Lebanese, Sushi 0716 161 011 The Phoenician is a fabulous restaurant which serves sushi, Lebanese and Teppanyaki courses, in an al fresco atmosphere at the Junction.
ABC Place Pizza and Subs 708749927 Debonairs is the leading pizza restaurant in Africa. With a wide range of pizzas, sides and hot subs, we’re sure to satisfy any appetite with our value pricing and free delivery
Sankara Hotel, Woodvale Grove Steakhouse 020 420 8000 Enjoy aged beef, succulent seafood, and classic steakhouse dishes exquisitely paired with an eclectic wine and whisky list featuring some of the finest producers in the world.
Limuru Road Fast Food 070 8515 168 Situated on Limuru road, with ample parking and quick service, KFC will cater to all your chicken cravings with a wide range of menu offerings. You can dine-in, take away or get delivery.
Pride Inn Hotel, Westlands Rd Continental 0728 224 595 Lovers of authentic Indian or Chinese cuisines are in for a treat at Royal Kitchen. Customers are guaranteed of genuine and tasty cuisines.
Ring Road Parklands Japanese 0722 488 706 Furusato specializes in authentic Japanese cuisine and friendly service that will make your dining experience unforgettable. Now with 6 Teppanyaki tables and a Sushi Bar.
The Mall, Westlands Indian 0736 651 933 Haandi - the ultimate name in quality North Indian Cuisine. They offer a bespoke menu and a large selection of wines & beverages that will satisfy any discerning patron
Villa Rosa Kempinski, Westlands Italian 0703 049 000 A popular spot for family brunch on Sundays with a wide range of Italian cuisine, live entertainment, children’s play area and a fantastic mini-buffet.
La Maison Royale, 9 Mogotio Road Continental 0729 769 253 Rendezvous offers an exuberant environment that encapsulates the very essence of French cuisine. Their wide array of delectable dishes will satisfy your food cravings.
Fantastic discounts at your favourite restaurants. eatout.co.ke/yummycard
JUNCTION, HURLINGHAM, KILELESHWA, LAVINGTON
Spring Valley Oven
Sankara Hotel, Woodvale Grove International 020 420 8000 Enjoy sweeping views of Nairobi in this exclusive rooftop location as you try expertly made cocktails. Note that the age limit after 6pm is 25 years and above.
Lower Kabete Road, Spring Valley Continental 0711 557 272 Located in the leafy suburbs of Spring Valley, this restaurant serves as a great place to catch your morning coffee or grab lunch with some mates.
Tune Hotels, 155 Raphta Road Bar 020 5147500 A classic sports bar designed for watching the latest game and enjoying sporting events with stunning and unobstructed panoramic views across the Nairobi skyline.
Junction of Karunda Rd Multi Cuisine 0737 555999 From whitewashed mahogany tables and brass candle lanterns, to our signature black-lit stained glass window, Ventana’s ambiance is second to none.
14 Riverside Drive Cafe 0708 800 847 Conveniently located in the new office blocks at 14 Riverside Drive, they strive to keep their food simple, fresh and natural. Secret Garden is one of Nairobi’s must-try healthy restaurants.
Villa Rosa Kempinski Levant Cuisine 0703 049 000 An intimate rooftop lounge, bar and restaurant with a striking decor, exceptional Shisha, authentic levantine cuisine and electrifying performances by belly dancers.
Westgate Café 0205006662 With flavours that pack a punch, Urban Gourmet Burgers bring a whole new level of quality to the humble burger. There’s bound to be something for everyone on our menu!
Lavington Curve Mall, James Gichuru Rd Portuguese 0723 111 999 An upmarket Portuguese restaurant catering to a variety of tastes, including a Halal menu; a combination that will leave you wanting more.
ABC Place, Waiyaki Way Seafood 0737 776 677 Offers a sumptuous selection of the finest Indian Ocean seafood. Indulge in one of Seven’s decadent desserts to complete Nairobi’s most unique and sought-after dining experience.
Executive Residency by Best Western Continental 0727 407 167 Our restaurant has something for every occasion be it a social event, client dinner, company gathering, or something specially created to suit your group.
The Concord Hotel, Parklands Pan Asian 0709 466 400 The restaurant's name means 'deliciousness', It signifies an induced meaty and savory taste sensation originating from our delectable Pan Asian inspired fusion restaurant.
The Junction Mall, Ngong Rd Café 0708 906 504 Bright, light- filled café famous for its roasted coffees,hearty dishes and mouth watering deserts. It is the ideal spot for postshopping coffee and cake, breakfasts and leisurely lunches.
Kedong House, Ralph Bunche Rd Continental 0715 053 016 The quintessential jazz experience, Slims Restaurant and Lounge is a winning combination of contemporary style, Great Food and Lively ambiance.
Opposite Jacaranda Hotel, Westlands Continental
The Alchemist Pizza 0728 451 383 Upendo Pizza is where you can enjoy the original oven baked Italian Pizza and a lots more... Make pizza, not war!
Lavington Green Mall Café, Continental 0700 037 059 Artcaffe ensures a warm and welcoming environment. Enjoy freshly brewed coffee, delicious pastries, cocktails and a full menu. Enjoy great happy hour offers and delicious food.
dusitD2 Hotel, 14 Riverside Drive Thai 020 423 3000 SOI brings world-renowned Thai street food with a modern twist to your plate. SOI also features a communal table and an enclosed space with its own terrace for more privacy.
Sankara Hotel, Woodvale Grove The Mirage, Chiromo Road 0726 848 444 A rustic but modern Pub with an Irish flair offering a vibrant experience with tastefully executed meals and an array of local and international beverages.
PWC Towers, Westlands Multi Cuisine 0709 815 000 Offering an energized atmosphere in the heart of Nairobi,consisting of four different kitchens; a frozen yogurt counter and a signature bar.
Piedmont Plaza, Ngong Rd Bistro 0771 152 359 Fine dining section complimented by a centralised open kitchen which serves Pan-Global cuisine, incorporating a fusion of French, European, Asian and classic Kenyan flavours.
dusitD2 Hotel, 14 Riverside Drive International 020 423 3000 Soko offers a private dining roundel and a sublime terrace perfect for an upscale business lunch, a get together or a romantic dinner completed with an international and eclectic menu.
Golden Tulip Hotel Multi Cuisine 020 403 4200 Tulip Restaurant serves multi-cuisine fine dining delicacies. Be it lunch or dinner with family, friends or business colleagues there is a cozy ambience and warm service.
Tune Hotels, 155 Raphta Road Continental 020 514 7500 Utamu provides a young, vibrant and informal setting. They serve a fusion of international cuisines and daily specials at a pocket friendly price with high service levels.
101 Manyani East Road Japanese 0717 700 666 The only Japanese restaurant actually owned by Japanese in kenya. Try authentic meals including sushi, noodles, a variety of seafood specials and imported sake from Japan.
0711 089541 The Node a four in one restaurant that offers a cafe,a garden restaurant, a sports bar ,conference and meeting facilities in westlands-opp jacaranda hotel.
Fantastic discounts at your favourite restaurants. eatout.co.ke/yummycard
KAREN, NGONG ROAD, LANGATA
Uchumi Hyper, Ngong Rd Pizza and Subs 0708 749927 Debonairs is the leading pizza restaurant in Africa. With a wide range of pizzas, sides and hot subs, we’re sure to satisfy any appetite with our value pricing and free delivery
The Junction Mall, Ngong Rd Italian, Sea Food 0728 855 100 For an Unforgettable taste of true Italian dining set in its family like atmosphere with a variety of traditional Mediterranean Seafood, Home made Pastas and Sicilian Icecream.
Adlife Plaza, Kilimani Pizza 0729 918 435 This spot has a perfect classic pizzas menu and more available on a ‘Two for One price’ being served in a stylish ambience perfect for creating memories and capturing moments.
House 904, James Gichuru Rd Café 0729 400 291 The Arbor is an eco-friendly garden cafe with an eclectic selection of food and as well as a marketplace in a tranquil garden setting in the heart of Nairobi.
The Wine Shop
The Junction Mall, Ngong Rd Chinese 0722 739 143 Double Dragon is a Chinese restaurant located at The Junction Mall. The location offers great service and authentic Chinese cuisine to its customers.
Royal Tulip Hotel, Tigoni Road International 0709 464000 A contemporary restaurant with a world cuisine setup that provides a personalized service and memorable experience to its esteemed clients.
Hurlingham, Yaya Centre Continental 020 806 8594 Sierra Brasserie is a modern interpretation of a classical French brasserie serving simple yet elegant food using the best ingredients available and with fast and friendly service.
671 Piedmont Plaza, Ngong Rd International 0718 003 302 The Wine Shop encourages you to explore your palate and experiment either by the glass or bottle. They also offer a selection of delicious complimentary dishes for your wines.
Kilimani, Galana Rd Brazilian, Steak House 0715 414 141 Brazilian Steakhouse with a set price for all you can eat, magnificent buffet professional baristas and specially selected wine list. Beautiful ambience with outside terrace seating.
Eastlands Hotel, Ngong Rd Multi cuisine 020 386 1005 Noah Restaurant offers an array of delicacies with contemporary fusion of the west and orient, Karaoke and hotpot on griddle tables available in private VIP rooms.
Uchumi Hyper, Ngong Rd Pizza and Subs 0708783377 At Steers we pride ourselves on quality, variety and customer service. We serve the widest range of flame grilled burgers, tasty fried chicken, grilled chicken and hand cut chips.
Karen Crossroads Shopping Centre Café, Continental 0703 216 579 Offers a tranquil setting for work and play, boasting a two-level restaurant space including the famous Art Bakery, a coffee bar, cocktail bar and outdoor seating.
Nyama Mama Xpress
The Steak Out
Argwings Khodek Rd, Hurlingham Ethiopian 0733 730 469 Renown for its authentic Ethiopian cuisine complimented by great hospitality, Habesha has continued to win hearts around Nairobi and is set in a warm homely atmosphere.
Yaya Center, 2nd Floor, Food Court African, Local Fusion 020 7 602 066 An unpretentious, fun, modern day African roadside diner. Locally inspired, some of our skillfully concocted dishes include chapatti wraps to Mama’s stews and flavourful sides.
102 Manyani Rd. Off James Gichuru Multi Cuisine 0726 211 443 The Steak Out is an elegant and urban steakhouse serving creative foods for all palates in a comfortable ambiance ensuring a memorable dining experience.
The Hub, Karen Café, Continental 0790 124 892 Artcaffe ensures a warm and welcoming environment. Enjoy freshly brewed coffee, delicious pastries, cocktails and a full menu. Enjoy great happy hour offers and delicious food.
The Royal Pot
Hendred Rd, Behind Valley Arcade Italian 0796088520 La Salumeria is a hidden Italian gem well worth finding. It has a beautiful ambiance and is an ideal setting for a nice, quiet and intimate dinner.
Junction Mall, Ngong Rd Japanese, Lebanese, Sushi 0717 522 374 Come and get our amazing offer, buy 1 sushi roll get half free, Buy 2 glasses of wine and get 1 free. Get the offer when its still happening!
The Monarch Hotel, Continental 0717708050 The home of continental mouth watering cuisines,great ambiance to share with those we love. The place to make culinary memories.
Galleria Mall Cafe 020 233 0772 Their quietly elegant décor and amazing art provides the perfect setting for the intermingled aromas of freshly baked bread, pastries, cakes and specially roasted coffee.
Lavington Green Centre Continental 0719 142560 We are a Bistro and Bar located on James Gichuru road. Live Music, Live Sports, Open Mic Wednesdays, Networking Evenings , our Yummy BBQ bites & alot more new vibes.
The Hub, Karen Spanish 0714 653355 Specializing in Fine Dining, Gourmet Tapas and Cocktails, we are changing the gastronomy experience in Kenya . Our passion for great wine is evident from our extensive wine menu.
912, James Gichuru Road Turkish & Persian 0795 800 800 Three worlds in one, Toranj serves Persian, Turkish and Italian dishes. Toranj offers a relaxing environment suitable for families, friends, meetings and events.
Ngong Lane, off Ngong Rd International 0709 090 000 Spread out over the first floor, Amber Hotel’s all day dining restaurant offers culinary experience at its best with savory international Cuisines. A great dining experience.
List your restaurant for only Ksh 5,000 per month. Email email@example.com
CBD, INDUSTRIAL AREA, MOMBASA ROAD
Karen Square, Ngong Rd Burger, Casual Dining 0714 781 351 Big Square Karen offers some of the best burgers and ribs that your teeth can sink in to. Features play area for children that has iPads and latest gaming consoles.
The Hub Seafood Specialist 0770 227 538 Ocean Basket is Kenyas favourite seafood restaurant. We offer friendly people and a welcome atmosphere and great value for your hard earned money.
Biashara Street, CBD Continental 0710 500 377 Well known for the international cuisine with emphasis on use of organic and locally sourced ingredients; ensures that every meal prepared is both nutritious and healthy.
Radisson Blu Hotel, Upperhill Formal Dining 0704 810 000 Specialising in a holistic dining experience that highlights modern African flare, dining at Chop House is a theatrical event in itself.
Cin Cin Bar
Carnivore Rd, Langata African, Barbeque, Kenyan 0722 204 647 Considered as ‘Africa’s Greatest Eating Experience’, the Carnivore serves exotic meats roasted over charcoal and carved in front of the guests’ eyes at their table.
61 Marula lane, Karen Continental 0712 007001 Family friendly british inspired sports bar, restaurant bed and breakfast establishment that beautifully blends quirky with classy menu of continental indian and pizza.
Gem Suites, State House Crescent Continental with Italian Fusion 020 263 5556 ‘Argenti”, meaning “silver” in Italian, communicates the fine dining and elegance of the restaurant while retaining an air of exclusivity. They also have very efficient service.
Fairmont The Norfolk, Harry Thuku Rd Bar and Lounge 020 226 5000 A classic yet modern upscale exclusive lounge bar with a garden view, personalized service and an exclusive G.H. Mumm Champagne Bar with tapas, canapes and signature drinks.
Js Fresh Bar
Karen - Opposite St. Christopher’s Continental - British Inspired 0718 607 197 J’s is East Africa’s Café Del Mar, serving fabulous British inspired cuisine in a sumptuous wooden shack; in an informal and cool atmosphere, always with great music.
Carnivore Rd, Langata African, Barbeque 0722 204 647 A vibrant informal restaurant which fuses a childrens playground and a lively nightclub. You are welcome to for their fine cuisine or a themed night out with your friends.
Crowne Plaza Hotel, Upperhill Continental 020 274 6000 An All-day restaurant on a terrace overlooking the hotel’s main pool. They serve full english buffet breakfasts, contemporary buffet lunches, and an al a carte or set dinner menu.
Muindi Mbingu Street Pizza and Subs 0708749927 Debonairs is the leading pizza restaurant in Africa. With a wide range of pizzas, sides and hot subs, we’re sure to satisfy any appetite with our value pricing and free delivery.
The Hub, Karen Fast Food 0708 515 168 KFC is a great place to bring family and friends. From burgers to buckets, KFC will cater to all your needs; be it a meal for one or a group, enjoy Colonel Sanders’ famous recipes.
320 Ngong Road African, Pan-Asian, European 0733 761 449 Talisman serves up a delightful fusion of European, Pan-Asian and African Creations by their creative chefs. Live music and art exhibitions are available at the Veranda.
InterContinental Hotel, CBD Indian 020 320 0322 Bhandini transports you to Northern India in first-class style with fine cuisine and a sophisticated setting. The Chef works his culinary magic in a glass-enclosed kitchen.
Sarova Panafric, Valley Rd International 0709 111 000 Dine at this restaurant overlooking manicured gardens and prepare your senses for an unmatched culinary journey. Their personalized service will ensure a great experience.
Junction Mall, Ngong Rd Fast Food 0722 532 532 One of the first KFC outlets to open in Nairobi, this conveniently situated location is a great place to enjoy some of your favourite Colonel Sanders recipes.
336 Karen Road Continental 0733 603 065 Relax in the cozy indoor restaurant with adjacent outdoor garden, remodeled with a variety of functions areas set in one the largest and oldest formal gardens in Kenya.
Ole Sereni Hotel, Mombasa Rd Multi Cuisine 020 390 1000 Prepared to savor and relish over the finest of five cuisines of the world as you watch their award winning chefs prepare each order before you with a bonus view of Nairobi National Park
Mama Ngina Street Fast Food 0722 532 532 This KFC will cater to a quick lunch. Freshly made meals, great quality and finger licking good chicken recipes will leave you coming back over and over again.
Black Gold Cafe
Karen Blixen, Karen Seafood 0733 603 065 Tamarind Nairobi offers some of the city’s leading seafood in an ambience of elegance. Enjoy a drink in their bar or a well-prepared meal as a live band entertains you.
The Panari Hotel, Mombasa Rd Cafe 0711 091 000 Black Gold Cafe is known for its well roasted coffees, teas, light meals, smoothies and desserts. Its location gives it the atmosphere of a game lodge as it faces Nairobi National Park.
Kimathi Street Fast Food 0708 515 168 Situated in the CBD, this KFC is a great spot to enjoy a quick lunch or bring your friends and family to treat them to some great offers.
KFC Galleria Shopping Mall, Karen Fast Food 0700 324 945 Walk in and enjoy a meal in minutes freshly prepared to ensure great quality always. The Colonel Sanders secret recipe will always satisfy every chicken craving.
Fantastic discounts at your favourite restaurants. eatout.co.ke/yummycard
THIKA ROAD, TRM MALL, GARDEN CITY
KFC Drive Through
Mombasa Road Fast Food 0705 505 050 Want to grab a quick meal on your way to work or on your road trip? Visit this KFC drive through to enjoy quick service without stepping out of your car.
Fairview Hotel, Upperhill Formal Dining 020 288 1330 With its famous underground wine cellar, romantic ambience, quality service and excellent taste, the Pango Brasserie is indeed in a class of its own.
The Sarova Stanley, Kimathi St,CBD Thai 020 275 7000 One of the city’s most elegant dining establishments, The Thai Chi boasts the finest in authentic Thai cuisine. A small piece of Thailand in Nairobi.
TRM Mall, Thika Rd Cafe 0709 729 000 We use traditional recipes to make delicious treats that feel home baked. Delivers are available and include personalised cakes and pastries.
Road House Grill
Radisson Blu Hotel, Upperhill Casual Dining 0704 810 000 Serves local favorites and international dishes with an African twist. The Larder’s cosy ambiance enclaves create a sense of intimacy. In-door and ourdoor seating.
Menengai rd, Upperhill Continetal 0720 523000 Enjoy ROAD HOUSE GRILL nyama choma, drink specials and DJ. The perfect spot in Upper Hill to unwind, watch the game, catch up with friends or beat the traffic.
Fairmont Norfolk, Harry Thuku Rd Formal Dining 020 226 5000 Classic, charming and modern restaurant ideal for business executives, families and groups of friends. The menu features robust international and authentic Kenyan cuisine.
Garden City Mall, Thika Rd Cafe 0722 532 532 KFC’s secret Colonel Sanders recipe is finger licking good. Located at Garden City Mall, you can now enjoy great meals at a great price.
Sikia Fine Dining
Heron Portico, Milimani Rd International 020 272 0740 Mdalasini is a bright new concept for Nairobi featuring a serene dining hall, airy balcony and sunny patio.
Crowne Plaza Hotel, Upperhill Formal Dining 020 274 6000 The Sikia Fine Dining room is perfect for lunchtime catch-ups or mid-week dinners with friends and family. The modern menu is delightful and the dining room is comfortably elegant.
Muindi Mbingu Street Pizza and Subs 0708783377 At Steers we pride ourselves on quality, variety and customer service. We serve the widest range of flame grilled burgers, tasty fried chicken, grilled chicken and hand cut chips.
Garden City Mall, Thika Rd Italian 0703 967 149 Mambo Italia is a casual Italian restaurant and café specializing in gourmet pizzas, pasta, salads and more. Enjoy thin-crust pizzas, home-made gelato or coffee.
Soaring Eagle Spur
Thorn Tree Cafe
Fairview Hotel, Upperhill Cafe 020 288 1000 The Mukutan Garden Café overlooks a beautiful water feature and is known for coffees and light meals such as gourmet sandwiches and pizzas.
Eka Hotel, Mombasa Rd Steakhouse 0786101102 Our restaurant offers delicious specialty steaks, burgers, chicken, seafood and Tex- Mex dishes. We are very popular for our ribs and buffalo wings.
The Sarova Stanley, Kimathi St, CBD Continental 020 275 7000 This is a legendary open-air, bistro style pavement cafe most famous for its message board located at the centre of the restaurant. The cafe is the perfect meeting place for friends.
Garden City Mall, Thika Rd Cafe & Lounge 0708 084 835 Moca Loca - a cafe, restaurant and lounge serving breakfast, lunch & dinner, as well as coffee and cocktails . Ambiance is central to this new brand.
Clarion Hotel, Moi avenue Continental 0721 485 024 An all day restaurant with terrace over looking Jeevanje gardens and Murang’a road. We serve full English buffet breakfast,delicacy continental with an option of all ala carts menu.
South C Pizza and Subs 0708783377 At Steers we pride ourselves on quality, variety and customer service. We serve the widest range of flame grilled burgers, tasty fried chicken, grilled chicken and hand cut chips.
Garden City Mall, Thika Rd Cafe 0707 175 574 A place to rest and relax over great food and drinks made by their passionate team of chefs, baristas and mixologists, to ensure each visit is a memorable experience.
Garden City Mall - 1st Flr, Thika Rd Caribbean 0792 482 042 The recently opened Sugarcane offers Caribbean food in a casual, stylish atmosphere. Favorites like Jerk Chicken, Curry and Roti, tropical desserts and yummy drinks!
Ole Sereni, Mombasa Road Pizza 020 390 1000 Now introducing Ole Pizza, the long awaited Wood Fired Pizzeria. Visit us at Ole Sereni Hotel and experience the only love triangle you will ever want!
Fairmont Norfolk, Harry Thuku Rd Formal Dining 020 226 5000 Get flame-grilled, aged cuts of high quality meat and a fine dining experience comprising an a la carte menu and an international range of wines.
TRM Mall, Thika Rd Cafe
0708906505 Their quietly elegant décor and amazing art provides the perfect setting for the intermingled aromas of freshly baked bread, pastries, cakes and specially roasted coffee.
Café 0708906505 With flavours that pack a punch, Urban Gourmet Burgers bring a whole new level of quality to the humble burger. There’s bound to be something for everyone on our menu!
List your restaurant for only Ksh 5,000 per month. Email firstname.lastname@example.org
Baba Dogo Road, Ruaraka P.O. Box 30621 - 00100 Nairobi, Kenya Mobile: +254 723 414 172 / 721 587 270 / 733 872 828 Email: email@example.com / firstname.lastname@example.org Website: www.chandaria.com