K A N U

Chef Lance Seeto to open his own restaurant in Martintar - the entertainment district of Nadi and a hub for both locals and tourists.

Baby chicken in curry.

Egg Foo Young for breakfast.

Savusavu pearl meat with salmon roe.

EXPLORE Fiji is the first to take a look at what renowned celebrity chef Lance Seeto has been cooking up at his very own dining establishment KANU. We find out that he is pretty much on track to officially launch the new and exciting 60-seat restaurant concept by early March 2020.

Named KANU, the restaurant located at Eden Plaza will open for breakfast, lunch and dinner with indoor dining and an alfresco extension overlooking Queens Road. Just a short drive away from Nadi town, Denarau and Nadi International Airport, KANU finds a home along the bustling and exciting Martintar neighbourhood that include bars, cafés, other restaurants and hotels.

The restaurant name KANU has significant meaning on the experience. KANU, is the colloquial pronunciation of ‘canoe’, and just as this vessel opened up the world of the Pacific and beyond for Fiji, so too will the restaurant open the eyes of patrons who are taken on a journey to explore the flavours and influences of new Fijian gastronomy. “At KANU we will celebrate Fiji. We use our native ingredients and traditional techniques to create a contemporary dining experience without pretension,” described Chef Lance of what travellers and foodies alike should expect of his first restaurant.

KANU is a full sensory experience. The restaurant is an airy and inviting space where diners can enjoy an incredible meal with friends and family. With a buzzing vibe and attentive but casual service, exceptional flavours and aromas from the open kitchen will fill the space and excite diners. Through his extensive travels across Fiji in the past decade, Chef Lance has uncovered many techniques and diverse ingredients. By using sustainably-sourced seasonal produce, KANU will create awareness around how beneficial and flavoursome the traditional diets and ingredients of Fiji were, while influencing and educating today’s audience to eat and live healthier through learning new ways to enjoy Fijian flavours.

An interesting cocktail and drinks list has been curated to compliment the flavours of the incredible dishes. The use of native ingredients is carried through to the cocktail list and will encourage diners to try traditional drink flavours in new ways.

As chef-owner, Chef Lance’s vision is to clearly set KANU apart from the industry as a contemporary interpretation of Fijian flavours that showcase unique native ingredients. Through KANU, he aims to evolve and elevate Fijian cuisine while also inspire the culinary scene to look to their own history to create their future of food, before looking to overseas for inspiration.

Information and images sourced from Chef Lance Seeto.

Curry Laksa with fresh coconut milk.