SUSAN EATS
The Art
of Nairobi
Dining
Nairobi has come a long way as a
gourmet destination. The city’s Foodiein-Chief Susan Wong assesses the
gastronomic progress that has been
made over the past year.
16.
“You’re evil…mad…a villain,” a
disgruntled restaurant owner once
told me, upon learning that I had
referred to his food as ‘rancid’ after
spending the better half of the week
at home, sitting next or on the toilet,
rocking my disheveled hair, asking
myself why I had ingested that dark
and stormy dish of curdled slob.
If this world was a bestselling
comic who’s pages were graced
by heroes and villains, the heroes
would be the chefs who cooked
good, honest and humble food with
love. The villains would be the food
columnists and critics, the social
media bloggers who are always quick
to troll and harass, yet can’t tell a
tilapia fillet from a salmon steak.
My culinary journey in Kenya
that began four years ago has been
an interesting and privileged one,
filled with copious amounts of
delicious soul-warming food and
new friendships with like-minded