This archive report was first published on 14 October 2019.
On October 14, 2019, dusitD2 Nairobi reopened its doors with a new taste, courtesy of Soi Restaurant's revamped menu.
Under the leadership of Chef Afen, straight from Bali, the restaurant now offers Pan Asian cuisine, a departure from its previous offerings.
The restaurant's contemporary chic ambiance remains, with a touch of Asian decor that lends itself perfectly to evening dining.
On a lovely evening, despite the recent rain showers in Nairobi, we decided to dine al fresco, and the weather cooperated.
The menu boasts light-hearted puns for headings, such as 'send noods' for a section offering noodles like udon, ramen, and mee goreng.
A 'oh, hey there sweet stuff' section offers desserts like banana fritters and chocolate fondant, while 'Wok n roll' offers stir-fries like nasi goreng and gung pao.
The 'hot & steamy' section has hot dishes like bao and gyoza.
With the menu being a departure from our usual fare, we opted for the waitress's recommendations, and she guided us through the menu.
I opted for the crab dish with mango, cilantro, and chilli, which packs a punch with the heat from the chilli and sour-sweetness from the mango hitting the taste buds at the same time.
The chef uses fresh fruits to elevate flavors in the dishes, as seen in the red snapper crudo with a delightful orange mix and the laksa with wonton, boiled-then-halved egg, prawn, hokkien noodles, and a hint of chilli.
The Cantonese dish dubbed Heavenly beef, made with truffle oil and served last to preserve the flavor, can easily appeal to the typical Kenyan palate.
Chef Afen aims to bring authentic Balinese and South East Asian cuisine to Nairobi, with dishes from Singapore, Malaysia, Thailand, and China, and is currently training a Kenyan team.
