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Vol 7 | July 2017 | Uganda
TASTE OF ASIA DESTINATION ASIA Pan Asian cuisine ordained by the food gods
FIRST CUT The aspiring foodie faces her culinary fear and samples some sushi
Kampala Restaurant Week 2017
GUIDE
SAKE FOR BEGINNERS Our man about town learns some valuable lessons on sake
EDITORIAL
ASIAN DELIGHT Asian food? It's about time we put this 'title' to rest and give Pan Asian cuisine the respect it deserves. And for this reason alone, we dedicate this issue to all things Pan Asian. This much loved cuisine, that has been with us for decades, still creates a buzz in the Kampala social scene. Dishes from East to Southeast Asia, read all about it. While here, have a look at our official guide to the annual Kampala Restaurant Week.
The notion of Asian food can be rather misleading. Asia being a continent with almost fifty countries and a population of 4.5 billion people brings to mind the time I was at a restaurant in Sweden and one of the items on the menu read ‘African soup’. Naturally, I wasn’t amused! I got really annoyed and called the manager just to lecture him about the cuisine variety around Africa. I’m not sure if it had any effect but with that in mind, I feel compelled to demystify East and Southeast Asian cuisines as these
gastronomies have made way across the globe and Kampala hasn’t been left out. If you think about the evolution of the restaurant scene in Kampala over the last few years, we were introduced to Indian and Chinese dishes decades ago. The Indian and Chinese restaurants have played an important role in driving the dining culture forward and as such, we have seen different cuisines grace our city. It has also given us a wider spread of Asian gastronomy. Today we
have a greater variation of East and Southeast Asian food, everything from Japanese, Thai, and even Vietnamese food in Kampala. Turn over to page 20 where we break it down for you to bite size pieces. Talking about an evolving restaurant culture, we are very excited to bring you for the third annual Kampala Restaurant Week happening between 5th-15th July 2017. With more than 45 participating restaurants, get ready for 10 days of restaurant touring.
Flip over to page 25 for a full list of restaurants and more details about the offers for Kampala Restaurant Week 2017.
Iliana Björling General Manager
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JULY 2017
25 KAMPALA RESTAURANT WEEK RETURNS All you need to know about the over 40 participating restaurants, great discounts on lunch and dinner, prizes and more!
CONTENTS 6
NEW RESTAURANTS
Be sure to try out the city's newest spots in this month's guide.
9
NEWS & EVENTS
Check out the latest news and events from our local food
scene.
10 FIRST CUT
Lindsey Kukunda confronts her biggest culinary fear and
tells of her memorable experience.
14 WILL SHE?
Charlotte Beauvoisin speaks to Chef Jeffrey Pandolfe of
Yujo Restaurant about his culinary journey.
18 FRAGRANT RICE
We spoke to SWT’s Taha Munir, about quality Basmati rice and what it’s like to grow it in Uganda.
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29 SAKE FOR BEGINNERS
Malcolm takes on sake for the first time
DESTINATION ASIA Take a culinary trip across Asia as we sample food from Tamarai Restaurant in Kampala.
YUMMY Vol. 7 · July 2017 · PUBLISHED BY EATOUT, ALL RIGHTS RESERVED. MANAGING DIRECTOR Mikul Shah GM Iliana Björling EDITOR Irene Ouso DESIGN Rachel Mwangi SALES, MARKETING & OPERATIONS Allan Kwitonda, Michelle Slater CONTRIBUTING EDITORS Katy Fentress, Michelle Slater CONTRIBUTORS Anna Kakuba, Charlotte Beauvoisin, David Cecil, Lindsey Kukunda, Malcolm Bigyemano PHOTOGRAPHY Tweny Benjy IT Kelvin Jayanoris SALES INQUIRIES Call Yummy, 256 774 100 629 EMAIL info@yummyug
/eatoutafrica
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@eatoutug
@eatoutuganda
NEW RESTAURANTS
URBAN PIZZA Food and fun all rolled into one at Urban Pizza. Wandgya has a new Sherriff in town! The all new Urban Pizza brings a modern and fresh vibe with its appetizing menu. Located on Makerere Hill, it is easy to access for a sit down meal or grab and go. Do not miss out on their 2 for 1 pizza deal every Tuesday and Thursday.
GAME ON Get your game on at Arena Sports Bar! Looking for a place to go hang out as you watch the game? Arena 1 is the place to be! Located on the corner of Bukoto Street and just behind Acacia Mall, pop in for a drink or two in a fun filled atmosphere as you also get to sample their American inspired food menu. Be sure to try their fried mac and cheese balls.
GO FISH For all things fish and a great night out at Go Fish. Newly opened Go Fish has set up three outlets in Naguru, Muyenga and Bugolobi. Using honoured cooking techniques from around the world, the menu includes a variation of creatively cooked fish straight from their oxygenated aquariums set up in all outlets. This alongside a great wine menu and a relaxed ambience, get ready for a great night out when you are craving for a well prepared meal of fish.
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NEWS & EVENTS
A NIGHT IN IBIZA Dance the night away Date: 7th July Ticket Price: UGX 20 000 (advance) UGX 25 000 (door) Location: Big Mike's, Acacia Avenue Absolut Vodka and Talent Africa brings you the party capital of the world ‘IBIZA’. Get your party night started with cocktails and Electric performances from your favorite EDM deejays. Purchase your tickets from Definition store in Acacia mall, Yujo Izakaya restaurant and Big Mike's. Each ticket comes with an Absolut cocktail.
FOOD ART From Jinja with love
A KA DOPE
Date: 6th July Ticket Price: 120 000 UGX Location: The Square, 10th Street, Industrial Area The newly introduced supper club is back for the second edition after the first success in April. Come for a unique evening with an out-of-the-box food and art experience. This edition will feature the renowned Kipling Lodge chefs’ team from Jinja. Get ready for an interactive night filled with beautiful art and great conversation.
A night of art and great music Date: 8th-9th July Location: The Square, Industrial Area A Ka Dope is the melting pot of creativity that brings together artists from across genres and disciplines, allowing them to share an audience and platform. In the spirit of uniting dancers, painters, photographers, singers, rappers and Dj’s, A Ka Dope Weekend presents a unique experience showcasing art, food, music and more.
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THE ASPIRING FOODIE
FIRST CUT Lindsey Kukunda’s childhood encounter with sushi filled her with horror and she avoided it like the plague until the day she forced herself to confront her biggest culinary fear... “Whassat?”, I asked the adult sitting next to me. Everything looked deliciously decorated and colourful. The adult told me what it was. I recoiled from the notion in horror and chased it away before granting my brain permission to internalise what it was: Raw fish. Ugh! Several years ago, I started dating a man whose lifestyle demanded sushi as a matter of honour. I emphatically expressed disinterest and a strong reluctance to even look at the stuff until we’d been together about two years. After that I realised I was beginning to look like an unsupportive girlfriend. I approached the aggrieved fellow one evening and dramatically announced, “Alright. I’m ready to try sushi”. “Finally”, he jumped up in joy. “You won’t regret this. I’m going to take you somewhere where the whole thing will be an experience from start to
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finish. Let’s go!” “What, now?”, I hesitated. I thought I’d at least have the night to get used to the idea. “Yes, yes, now”, he exclaimed. “To the car!” He talked about how much he was looking forward to sharing this experience with me while there I was thinking to myself, “Raw fish...raw fish...raw fish”. I will admit the whole business begun to look authentic straight from the signpost bearing the name of the restaurant: Samurai. Ten year old me had had a crush on a Samurai cartoon character so I approved. Once inside, we had to obey tradition because we were obliged to remove our shoes and sit cross legged or rocking back on our heels. The tables, known as chabudai, were low so we also sat low. The lighting was dim and the decor definitively Asian. What was missing was a wig and a
Kimono. We were served sweet bottomless tea (that means your teapot is refilled as soon as you empty it, thank you) as we waited for the meal to arrive. I let my man order and to this day, any man who I have sushi with, does the honours. My brain becomes overwhelmed memorising the names of meals on foreign menus. But as we say in Ugandan slang: “you guy-Sushi’s the bomb!” I surprised Mr.Date with the dexterity with which I handled the chopsticks and alarmed him with my appetite as I dipped morsel after morsel of red tuna and salmon wrapped in rice and seaweed into soy sauce. If I were a romantic, dare I say it, I would compare that night with the night I lost my virginity but I’m not a romantic liar. Losing one’s virginity sucks. Eating new food and liking it, on the other hand? Now that’s a memory. Wanna know what really did
it for me? Never mind, I’ll tell you! The Wasabi. I love chilli. I adore chilli. I wanna marry chilli when I grow up. And here I was being introduced to a new food that turned out to be delectable and it came with this super hot green chilli that I stirred into my soy sauce and-I can’t describe it, not without some sushi in front of me. The memory is making me salivate. As I rocked back on my heels and waited for the next tray of food to arrive, the boyfriend poked my shoulder delicately. “Do you...?”, he started and paused. He seemed as reluctant to continue as a man about to break up with a woman. Finally he popped the question: “Do you think you could leave me some shrimp next time?”
Luxuries for life Gourmet Foods | Coffee | Wine | Home Décor | Hotel
Quality Hill Boutique Mall Ggaba Road - Nsambya next to the US Embassy For Inquiries call : +256 791 819 483
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SOCIAL SCENE
KRW TASTING
On 14th June, The Pearl Guide and EatOut had the privilege of hosting a few tastemakers to a #KlaRestaurantWeek Menu pre-tasting at CafĂŠ Ceylon in preparation for Kampala Restaurant Week with 45 restaurants participating between 5th and 15th July. Guests had the opportunity to discover authentic Sri Lankan cuisine with dishes such as Spring Hoppers, Egg Hoppers and Veggie Cutlets. The pre-tasting was no doubt a success. Invited among the guests of the day were bloggers, media industry players and food critics. Supported by Tusker Lite, Coca Cola, Radiocity 97FM, Stanbic Bank, EatOut and Uganda Wines and Spirits Distributors.
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WILL SHE? Yummy writer Charlotte Beauvoisin visits Yujo Restaurant in Nakasero, a traditional Japanese restaurant with a Californian twist and had a chat with Chef Jeffrey Pandolfe. Today, I am intrigued to find out what an American Chef is doing in Kampala making Japanese food. Not only is this afternoon’s Top Chef interview an opportunity to learn Chef Jeff’s story, it also gives me a chance to educate myself about Japanese cuisine. I’ve seen and heard the Yujo name many times, but it’s my first visit. I sense that this reformed
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vegetarian’s proclamation of ‘I’m not sure if I like sushi’ is just the kind of challenge Chef Jeff likes. It certainly doesn’t diminish his cheerful, enthusiastic welcome. It’s late afternoon and the restaurant is filled with bright sunshine. Yujo Restaurant is open on two sides, with a large veranda that overlooks a small green garden.
Up-tempo music fills the air and the wooden floor bounces gently as the waitresses walk between the kitchen and the customers seated at small square tables. Just two weeks in-country, Chef Jeff has thrown himself into the deep end and is already reporting positive results from his kitchen colleagues. “I want to learn, Chef,” they tell him.
“I’m very excited about exploring Uganda’s fresh ingredients. The sesame seeds here are so fresh! They make the most delicious dipping sauce. Yellowfin tuna that is found here in Kampala is of a superior quality compared to what we have in the States”. Yujo has personal fishers on the Kenyan coast who catch tuna and snapper and truck it to the
CHEF PROFILE
PHOTOS MARTIN KHARUMWA
restaurant immediately. In a bid to try and be as organic as possible, the farm to table philosophy is very important to them as an establishment. Chef Jeff’s career spans several continents. This self-taught chef, who once traded washing the dishes for cooking lessons, has been a chef to many celebrities, including actor Joe Pesci, artist Justin Bieber and DJ David Guetta. Chef Jeff Pandolfe was born in New Jersey and brought up in California. “Like many chefs, my mum’s cooking made me fall in love with food. She taught me how to cook Italian food.” After High School, a trip to Alaska (to see where his mum and dad first met) was to change his life forever. He lived in Homer, Alaska’s biggest fishing port and “fished all day, and cooked at night.” “I turned down Fulbright Scholarships to travel. On my trips to Europe, I traced my roots to Napoli (Naples) in Italy. I would offer to clean the dishes for free in exchange for being taught a restaurant’s most popular dish.” Back in the US, Chef Jeff ran seasonal seafood restaurants on the New Jersey coast and ‘put a sushi bar in every restaurant I worked in.’ His internship at Morimoto in
New York found Jeff, the only nonJapanese, “in the basement cooking rice for three months before they realised I could cut fish better than most of them.” They were impressed and took him on full-time. Masaharu Morimoto, owner of six restaurants in the US, is best known for being an Iron Chef on the Japanese TV cooking show, which was filmed at Food Network, right next door to Morimoto. Next, Chef Jeff joined Nobu, which according to him is the world’s most recognised Japanese restaurant and is known for its celebrity guest list. He opened up a restaurant for Nobu in the Bahamas. “I love the Caribbean and had my own sushi bar in Jamaica. I met my wife in St. Martin. She is of Dutch Caribbean descent. She and our two children will be joining me in Kampala soon.” Next stop Uganda! “This is my first time in Africa. I take a whim and I just go.” You can sense that Chef Jeff is very pleasantly surprised “although there is a lot more traffic in Kampala than I had imagined!” As for his advice to young people considering a career as a chef, he says “just jump in and do it. Handson experience is essential. It’s good to learn certain techniques but I’ve
sacked a lot of Cordon Bleu chefs!” It is clear that Chef Jeff loves fish. He loves kanpachi and hamachi and is looking forward to twinning goat’s cheese with sakes and preparing smoked Nile Perch maki rolls. He will also be introducing table-smoked tuna and freshly smoked, raw fish. He is planning a Chef’s Table, which will be a 12 or 14 course meal. The multi-course menu experience will be a showcase of the chef’s cuisine. There’s much more to Japanese food than sushi of course… there’s sake! House sake, or Japanese rice wine, is sold in small or large carafes. The restaurant also has a different ‘feature sake’ on the menu every week. Adjacent to the restaurant is Yujo’s grocery store which is stocked with imported Japanese ingredients and Asian flavours. “It sells the widest selection of Japanese beers and whiskeys I’ve ever seen outside Japan,” Jeff tells me. Chef Jeff talks me through the history of sushi and how, over the course of centuries, it has evolved from a peasant food. Learning the history gives you a deeper appreciation of what you are eating. As our interview draws to a close, Chef Jeff serves us sushi: maki rolls,
of rice, seaweed and tuna. I immerse myself in the experience, chopsticks at the ready. It seems I even love the fiery wasabi! Next, Jeff sets a giant cocktail glass on our table. “Wow!” It’s pretty as a picture, heaped with cubes of raw red-coloured tuna and pink salmon, highlighted by tiny spherical balls of bright orange fish eggs. Long strings of finely shredded white Japanese radish provide a contrasting backdrop and a sharp tang. I’m blown away by the elegant presentation, enough to make me reach for my chopsticks again. I enjoy the contrasting textures and the fresh taste. Chef Jeff explains the threedimensional display in front of me. “A plate should be like a mountain, the Japanese say.” He points to the mountains, valleys and rivers that draw the eye (and the tastebuds) to the dish. I sample everything that is put in front of me. I like to think I haven’t disappointed Chef Jeff. I know I have only scratched the surface of Japanese cuisine but I sense a return visit (especially now I have found where Yujo Restaurant is hidden!)
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YUMMY
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RESTAURANT REVIEW
DESTINATION ASIA Tamarai Restaurant is an envelope of what one has dreamed of when it comes to Pan Asian cuisine. According to David Cecil the dishes are ordained by the food gods. Dawn breaks with oriental promise. I’ve been celebrating in true emperor style recently and my head throbs like I’ve gone 12 rounds with Bruce Lee. To cure the hangover, I chop together a spicy breakfast from yesterday’s leftovers: maize fried in mustard seed, turmeric and cloves, then stewed in fish and tomato soup and seasoned with way too much chili. This is washed down with some green tea and a lump of ginger, to prepare my palate for the night’s journey to the east. Tamarai Restaurant is a maze of wooden platforms, with low-lit nooks and corners, making for a warm, intimate dining experience. The atmosphere is of serene, sacred hospitality - a temple dedicated to the gods of food. The maître d’ is a cosmopolitan gourmet called Kaiwan, who has worked in France, India and Singapore before coming to East Africa. He suggests one of his liquid inventions, called the Royal Mandarin. This variation on the Godfather (smoky scotch & Amaretto) is spiked with Cointreau and lime, perfectly reflecting Tamarai’s wood-brown décor lit by glowing orange lanterns. There was an ingenious synergy of alcohol and interior design at play here. My companion’s Citrus Crush Cooler, a mix of fresh orange and pineapple with muddled mint, is like breathing mountain air.
The food at Tamarai encompasses China, Thailand, Vietnam, the Philippines and more. A fusion restaurant risks compromise, so we pick Tom Yum – a Thai national standard - to test the chef. Huge chunks of peppery galangal (Asian ginger) float in a sour broth dotted with lime leaves, coriander, oyster mushrooms, chili, chicken strips and lemongrass. For the delicate of palate, the chunks of galangal and chili are large enough to be discarded; while biting into a mushroom is to taste all the flavours at once with an added woody aftertaste. The unusual inclusion of tomato adds a fruity depth. This is much better than the original Tom Yum I have tasted before, even in Thailand itself. The Dim Sum are xiaolongbao (steamed meat-filled dumplings). Dense dough surrounds a crumbly ball of high-grade pork, subtly delicious in itself. The dips are exceptional: an aromatic vinegar, with notes of ginger and soy; and a musty Scotch Bonnet chili paste that fills the entire tongue. After that fiery assault, we welcome the garden freshness of some Vietnamese spring rolls. A skin-thin wrapping surrounds fresh batons of cucumber and carrot, mixed with lettuce and delicate glass noodles. Our third starter is a new dish at Tamarai, the sweet chicken salad. A mountain of mango, sweetcorn and cubed chicken breast
is topped with attractive crowns of carrot and a snowy paste of creamy garlic dressing. Such a transgressive treat will go down well with fans of the Hawaiian pizza and other sweet/ salty indulgences. We try out some Philippine pork dishes that are also new to the menu, as well as the Kung Pao prawns. Both pork dishes involve the belly cut, a guilty favourite of mine. The bigbowled Adobo Pork is a subtle stew, in which sit the naughty belts of thick fat, succulent flesh and chewy skin. Additions to the stock are simple garlic, ginger and vinegar – and the balance is perfect, with no ingredient overwhelming the other or the excellent quality of the meat. Next up, the Grilled Pork Belly which is also boiled, but then removed from its pot and crisped to perfection, crunchy without and juicy within. It is served with intriguing accompaniments: a heart-shaped pile of rice, seasoned slightly sweet and laced with tiny chunks of carrot and onion and an extraordinary sauce whose mystery ingredient is the humble parsley, its flavor altered dramatically in the presence of oriental spices and soy. The matchsticks chips are unnecessary; I’d trade them for more of that unusual, addictive rice. The Kung Pao king prawns jostle with meaty freshness amidst chunks of yellow and green peppers, whole red chilis and the unorthodox addition of
fresh basil to add a cheeky Thai twist. Tamarai succeeds through its attention to certain key details. They source hard-to-find ingredients in two ways. Lemongrass, galangal and other rare produce which must be fresh are grown in the restaurant’s own garden – this accounts for the authentic Thai flavor in the Tom Yum. Meanwhile, the preserved goods which are unique to the Orient come direct from the country of origin – for example, the delicious honey mint tea from Sri Lanka, which rounded off our sumptuous feast. The prices are not excessive and the atmosphere is very welcoming: cosy, intimate and exotic – perfect for a romantic date. Tamarai is clearly a labour of love for its managers, from the careful sourcing of non-Ugandan ingredients, to the perfect balance in interior design. Although its menu is broad in geography, each dish is either as faithful as can be to the national standard, or adds an unusual twist that complements rather than undermines the original. We have spent three unforgettable hours in the ancient culinary traditions of several deliciouslyspiced countries. We roll out into the Kololo night, as fat and serene as the huge Buddhas who stand guard at the entrance of Tamarai, one of the finest Asian restaurants in the region.
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PRODUCER TO PLATE
FRAGRANT RICE Malcolm Bigyemano found out more about quality Basmati rice and what it’s like to grow it in Uganda. Most urban dwelling Ugandans have met SWT. Either they have seen their iconic 50kg sacks, walked past an advert, or eaten their rice. Most urban dwelling Ugandans may not however know that SWT stands for the names of the three brothers that started the company that has became synonymous across the country for quality Basmati rice. We caught up with Taha Munir, the ‘T’ in SWT, a day after he appeared on a T.V cooking show with his brother Waqas. Munir laughs as he talks about preparing a the traditional Asian dish of chicken biryani for Men Can Cook, “[My brother] did the hard stuff and I cooked the rice”. For the show, which airs weekly on NBS, the two were eager to to demonstrate just how good their long grain Basmati was. Taha is proud of the fact that SWT was the first company to
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import long grain Basmati into the Ugandan market. The company only sources its Basmati from a district in Pakistan’s Punjab region called Sialkot. Apparently the Sheikh of Dubai is known to only eat rice from this area. So, what makes this Basmati so special? “From the Himalaya mountains, the snow melts and becomes about four rivers; two of the rivers pass through Sialkot,” Munir tells us, explaining that the clean glacial water is part of what makes rice from the region such high quality. Conversely, most rice in Uganda is grown in swampy areas where the water is abundant but stagnant and far from clean. Munir tells us however that clean water is not all it takes to grow high quality rice: “The main thing in rice is the seed…but there is also the effect of the soil”. Munir explains that Basmati means “the one which smells or has a smell’. “When former American President Bush sr. was in power, he took Basmati seeds from India and planted them in Texas,” hoping to transplant the goodness and spoils of Basmati rice to his home State. When the first harvest came around, the grains looked good and healthy, but when cooked they
Basically, Basmati means 'the one which smells..' or 'has a smell lacked something important; the aroma. “Now that was because of the soil,” says Munir, illustrating the similar challenge faced by Ugandan rice growers. The reason why one of the largest importers of Pakistani rice has been visiting rice farms is not out of mere curiosity. As of May, SWT added Ugandan rice to its range of products, with the locally sourced grains being processed in a newly installed milling facility on the factory grounds. The facility is made up of a line of machines through which the rice passes, being transported between each by an internal elevator system. Each of the machines serves a separate purpose, from removing the rice husks, to sorting
out stones, removing dust, polishing each grain with water, sorting out the broken grains and filtering out the discoloured ones, cooling the rice before packing it into sacks and sealing them mechanically. Most rice is sourced from smallscale farmers in rural areas who are not organised into unions or cooperatives, they may find micromillers with a single machine on the back of a small truck that comes to them quicker and easier than transporting their produce to Kampala, even if they get less for it. Though S.W.T. is planning to build collection centres around the country, they acknowledge that it is only the beginning of the journey, with most of these problems being solvable over time by building relationships with farmers. Munir says SWT’s plans to prioritise long term relationships over short term gains means equipping farmers with good seeds and best practices to improve the quality of their product. In turn, get them a better return on their labour. Though it is still early days, there is a feeling that long term partnerships up and down the supply chain may, in a few decades, produce Uganda’s very own Sialkot.
YUMMY
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? 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 and Thai 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.
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MAIN FEATURE
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”
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MAIN FEATURE
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 hearted. 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!”
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
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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 “Darling, stop going on about how bad MSG is, scientific studies show how it is perfectly safe and that it has no real side effects”
YUMMY
ORDER F DRINKS OR ONLINE FROM B JUMIA F AR ON OOD 23.
WINE PICKS
WINE AND DINE From France to Australia, we select 6 of the best tipples to try out this month.
OBIKWA PINTOTAGE
HARDY’S VR SHIRAZ
ARNISTON BAY INFUSIONS
KLOOF STREET- CHENIN BLANC
JP CHENET COLOMBARD-SAUVIGNON
B&G RESERVE CHARDONNAY
Country: South Africa Price: UGX 36,900 Available: Uganda Wines and Spirits Acacia Ave Location (near the British High Commission/House of Hope) Nose: Aromas of blackberries and plums; with subtle spicy oak notes Palate: A medium-bodied wine, with a lingering finish and rich red fruit flavours. This is an ideal wine for an 'every day occasion' Food pairing: Pizza!! steaks, hearty pastas and casseroles.
Country: Australia Price: UGX 36,900 Available: Uganda Wines and Spirits Acacia Ave Location (near the British High Commission/House of Hope) Nose: The VR offers value for everyday drinking! Plums and red berries dominate the aromas on this Shiraz. Palate: A Medium-Bodied Australian Shiraz. Juicy and fruity with soft tannins. Food pairing: Lamb, pastas and soft cheeses.
Country: South Africa Price: UGX 30 000 Available: 6 green bottles at the lawns Restaurant Nose: A low alcohol white wine infused with hints of peach, mango and passion fruit. The bubbly wine has fresh fruity aromas on the nose. Palate: A full middlepalate, finishing in crisp freshness. Food: Serve well chilled on its own or with canapĂŠs and sushi.
Country: South Africa Price: UGX 50 000 Available: 6 Green Bottles at the lawns Restaurant Nose: This wine has a nose of sun ripened pears and wet granite. Palate: Has a vibrant acidity balanced by a soft, round texture and some pithy character. The wine has a fresh finish. Food pairing: fresh seafood and creamy pasta and chicken dishes.
Country: France Price: UGX 35 000 Available: All leading Supermarkets Nose: A very expressive bouquet highlighting subtle notes of lime fruit. Palate:Fresh and lively on the palate, a perfect balance between fruit and Food: A pleasant aperitif, this wine goes wonderfully well with platters of seafood and cooked fish.
Country: France Price: UGX 54,900 Available: Uganda Wines and Spirits Acacia Ave Location (near the British High Commission/House of Hope) Nose: Intense white fruit aromas with vanilla and subtle toasty notes! Palate: A fruit driven Chardonnay. Fresh, round and supple with flattering oak notes in the aftertaste. Food pairing: Salads, white meats, pastas, chicken or simply as an aperitif.
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ABOUT TOWN
SAKE FOR BEGINNERS In a bid to try something new, Malcolm Bigyemano delved deep into the world of traditional Japanese rice wine known as sake. Hanif Rehmetulla is explaining that Izakaya is a classification and not, as I had originally assumed, the surname of the Japanese owner of the joint. “It’s more like a bar than a restaurant. An Izakaya translates as a place where you go to drink sake; a place where you go to drink and there just happens to be food". He pours the opening shot of our sake tasting while I take note to henceforth classify Yujo Izakaya as the most fancy tavern in town. You know how rappers reference beverages? You know the ones’ you have never seen, tasted, or heard of? And for some curious reason, you crave them just because it’s in the song? That’s my relationship with the Japanese rice wine, sake. I was never quite sure about what they were drinking out of those opaque white clay shot glasses. So this is
how I find myself, together with other enthusiasts, sitting in front of four different bottles of sake, engrossed by a demonstration by the owner of Yujo Izakaya, on all things sake. “Kampai!” we shout before taking a shot of the clear liquid and preparing to wince. To my surprise, however, the liquid is subtle in flavour, completely different from western style spirits which are defined by their distinctive bite. The words ‘balanced’ and ‘muted’ spring to mind, as I mull over how this drink really does exemplify everything I know about the Japanese. Rehmetulla explains that when it isn’t a tasting session, sake is traditionally served in a masu: a small, open ended wooden box made from cedar wood. A glass is traditionally placed inside the masu and the server pours in the sake until it overflows. This is a Japanese tradition intended
“A glass is traditionally placed inside the masu and the server pours in the sake until it overflows” to demonstrate the generosity of the host or of a business man thanking his clients for their patronage. It’s a sight to behold and logistically speaking a hard shot to to knock back with style. It’s important to drink the overflow, as its contact with the cedar wood changes its flavour.
What we were drinking first is known as the Takacho Jozen, which Hanif described as ‘entry level’. While the Takacho part is the brand name; Jozen is a type of sake, specifically one with a little distilled alcohol in it. “Entry level meaning the rice grain hasn’t been polished down too far” Hanif explains. Polish is what they call taking off the outer grain of the rice to leave a whiter and even more potent core. The more polished the rice, the better, and thus more expensive. The Jozen sake has distilled alcohol added to it to make it stronger. Though we sampled four different bottles of sake, Hanif told us Yujo boasts a selection of up to 15 different strains of rice wine. The Izakaya in their name may have been lost on the Ugandan general public, but Yujo remains "a place to go and drink sake”, should you so want it.
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Kampala Restaurant Week 2017
WHEN IS #KLARESTAURANTWEEK? The third Kampala Restaurant Week will take place from 5th-15th July 2017. Ten days for you to sample menus from as many restaurants as you can. WHAT DOES IT COST? Casual Dining Restaurants will offer their Entrées at UGX 15,000 and Mains at UGX 25,000. Signature dining restaurants will offer their Entrées at UGX 20,000 and Mains at UGX 35,000. WHAT ELSE? During Kampala Restaurant Week, all mains in participating restaurants, will be served with a complimentary Tusker Lite Beer for diners to enjoy more value and celebrate Kampala’s thriving dining culture with family and friends. For the more adventurous diner, Wine Pairing options are also available at the signature dining restaurants in partnership with Uganda Wines & Spirits. Signature Dining Restaurants include Seven Seas @ Sheraton, The Explorer @ Kampala Serena Hotel, Yujo Izakaya, Mediterraneo and more. Diners also have the opportunity to enjoy quick creative lunches with Coca Cola Lunch Box. Selected outlets have crafted their version of the ideal lunch dish served with a Coke. Outlets include Prunes, Olives Restaurant, Sky Lounge and more.
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KAMPALA RESTAURANT WEEK 2017 5th - 15th JULY 2017
#KLARestaurantWeek In it’s 3rd year, Kampala Restaurant Week has endeared itself into the hearts of Kampalan’s through creative dishes, exciting discounts and great value. This year, Kampala Restaurant Week runs from 5th - 15th July 2017 and sees over 40 of Kampala’s top restaurants open their doors with new menus at great prices. Kampala’s foodie elite get a chance to hop from restaurant to restaurant in a bid to experience the various flavors of Kampala on a pocket friendly budget.
KAMPALA RESTAURANT WEEK
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Bamboo Nest – Bugolobi Old portbell Road Bugolobi Casual Dining 256312276212 This bar and restaurant provides delicious, fresh, seasonal sustainable food that combines the best of African Modern and Contemporary Western and Eastern cuisine. eatout.ug/kampala/bamboo-nest-bar-and-restaurant
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Arena Sports Bar and Grill 8 Bukoto Street, Kamwokya Bar 256777531084 The first sports bar of its kind in Kampala. Boasting 5 big screens and a projector experience to your favorite sport like never before with an Activity Bar with Darts, Beer Pong, Board games and a menu with delicious chicken tenders, monster burgers and much more. eatout.ug/kampala/arena-sports-bar-grill
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Brisk Restaurant, Café and Lounge Wampewo Avenue, Kololo Multi Cuisine, Bar 256787016690 Brisk brings together a café, lounge and a bar all in one place. Enjoy a coffee in the afternoon and dinner as the sun sets over Kololo before you start your night escapades in the cocktail bar. eatout.ug/kampala/brisk
Cafe Ceylon Naguru Drive, Naguru Multi Cuisine 256792223344 A restaurant and café that serves a unique fusion of gourmet food in an artistic setting conveniently located next to Kampala Parents School in Naguru. eatout.ug/kampala/cafe-ceylon
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4 Bushpig Acacia Avenue, Kololo Bar, Continental 256772285234 Meet people from all over the world over a crafted cocktail or a bite to eat at Bushpig on Acacia Avenue. Play with the larger than life jenga installation as you wait for your meal to arrive. eatout.ug/kampala/bushpig-bar
#KLARestaurantWeek For the complete KRW guide check out www.kampalarestaurantweek.com
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Kampala Restaurant Week 2017
KAMPALA RESTAURANT WEEK
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Café Pap All Locations (Garden City Shopping Mall, 13 Parliamentary Avenue, Shell Ntinda) Continental, Cafe 256312233727 Café Pap is like a second home, come in for a quick breakfast, come back for a light lunch and then bring your friends after work. eatout.ug/kampala/cafepap-parliamentary-ave
6 Cafe Havana Mbarara High Street, Mbarara Cafe, Bar 256779494447 Gracing the skyline of Mbarara City is the new Cafe Havana Bar and Restaurant with its out standing menu selection in the heart of Mbarara. eatout.ug/mbarara/cafe-havana
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Great Indian Dhaba Wampewo Avenue, Kololo Indian 256774535390 2015 winner of Kampala Restaurant Award for Best Newcomer. Enjoy authentic Indian street food in a unique setting surrounded by rickshaws and wishing fountains. eatout.ug/kampala/the-greatindian-dhaba
Holy Crêpe 17th Apartments, Kololo American, Crepes 256754843576
8 Dolphin Suites Princess Anne Drive, Bugolobi Multi Cuisine 256752711846 Dolphin Suites is a multi-cuisine restaurant, serving famous and mouthwatering local, continental and authentic Indian dishes, right at the heart of Bugolobi. eatout.ug/kampala/dolphin-suites
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Holy Crepe is Uganda’s first creperie specializing in a variety of sweet and savory crepes paired with delicious fresh juice blends located on top of Kololo Hill. eatout.ug/kampala/holy-crepe
Kampala 28.Restaurant Week 2017
#KLARestaurantWeek For the complete KRW guide check out www.kampalarestaurantweek.com
Jinja Sailing Club Pier Road, Nile Crescent Jinja, Casual Dining 256434120222 The newly refurbished Jinja Sailing Club includes a lounge/bar, international restaurant, conference center. After enjoying a meal overseeing the Nile you can go for a boat cruises in the sunset. eatout.ug/jinja/jinja-sailing-club
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Java House Multiple Branches CafĂŠ, Continental 256753919049
Java House offers you a modern diner setting with great pastries, and a wide variety of coffees, and a broad menu of continental dishes and local cuisine. eatout.ug/kampala/java-house-village-mall
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Just Kicking Bukoto Street, Kamwokya Bar, Continental 256414530661 A friendly sports bar with a variety of ice- cold international local brewed beers and spirits alongside freshly prepared meals located close to Kisimenti on Bukoto Street. eatout.ug/kampala/justkicking-sports-bar
15 Karveli Lumumba Avenue, Nakasero Continental 256793373946 New European style cafĂŠ specializing in German Bread, French pastry and Italian gelato (ice cream). In other words, enjoy a little bit of Europe right in central Kampala. eatout.ug/kampala/karveli
14 Kabira Country Club Old Kira Road, Bukoto Continental 25620312227222 With stunning views of the greater Kampala Kabira Country Club is a great cityscape combining gracious hospitality with contemporary style, good food and pleasant surroundings. eatout.ug/kampala/kabira-country-club
#KLARestaurantWeek For the complete KRW guide check out www.kampalarestaurantweek.com
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Kampala Restaurant Week 2017
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La Patisserie Acacia Mall & Le petit Village CafÊ 256794571827 Treat your foodie soul to a delightful blend of light aromas and rich tastes. Enjoy a hot espresso with a freshly baked slice of black forest or a mouthwatering sandwich as you tear apart the day’s newspapxer. eatout.ug/kampala/lapatisserie-1
16 Kati Kati Lugogo By-Pass Indian Continental 256776810350 Think of it as an open air restaurant with a mix of African, Indian, Continental, Chinese, and fast food, not forgetting a bar and a great garden giving you that extra nice ambiance. eatout.ug/kampala/kati-kati-restaurant
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Larousse Kintu road Nakasero Cafe, Continental 256200923577 Serene ambience, incomparable service, speedy wifi coupled with hearty, healthy meals and the best coffees in town. Larousse is a great little spot at the heart of Nakasero. eatout.ug/kampala/Larousse
18 Lake Victoria Serena Kigo District Fine Dining 256313221000 Lake Victoria Serena Golf Resort & Spa with its own Marina bordering Uganda's finest Championship Golf Course offers a standout selection of restaurants perfectly located between Kampala and Entebbe. The Citadel all-day brasserie is the perfect choice for a breakfast, lunch or dinner near Kampala. eatout.ug/entebbe/serena-lake-victoria
Le Chateau Quality Hill Boutique Mall, Gaba Road Fine Dining, Continental 0256791819483 Well established in the restaurant scene since 1995, with its recent revamp the ambiance and cuisine has reached a new level.
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eatout.ug/kampala/le-chateau
Kampala 30.Restaurant Week 2017
#KLARestaurantWeek For the complete KRW guide check out www.kampalarestaurantweek.com
KAMPALA RESTAURANT WEEK
Mediterraneo Acacia Avenue Kololo Italian Continental 256414500533 An authentic Italian restaurant with one of the finest menus in town and a lovely décor with a cozy romantic atmosphere. eatout.ug/kampala/mediterraneo-restaurant
21 Liquid Silk Village Mall Bugolobi Casual Dining, Bar 256777825201
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With a new unmatched nightlife experience like no other, Liquid Silk offers an ambience to get your evening started with a wide selection of a continental dishes and great cocktails. eatout.ug/kampala/liquid-silk
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Nawab Asian Bistro Acacia Mall, Acacia Avenue, Kamwokya Indian, Pan-Asian 256706171711 Nawab’s Asian Bistro located on the rooftop of Acacia Mall is the latest addition to the Nawab family and offers a superb selection of fine Pan-Asian cuisine to eat alongside a stunning view. eatout.ug/kampala/nawab-asian-bistro
24 Nyanja Restaurant Munyonyo Commonwealth Resort, Wavamunno Rd, Kampala Fine Dining 256417716000 Uganda’s leading 5-star luxury resort provides a dining experience out of the ordinary. Serving multi-cuisine and wellness menus 24 hours a day the Nyanja Restaurant enables guests to enjoy superb cuisine at any time
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eatout.ug/kampala/nyanja-restaurant
Piato Restaurant 20 Lumumba Avenue, Nakasero Continental, International 256776975719
Olives Naguru Hill, Naguru 256702611883 Olives, located opposite The Surgery in Naguru, specialise in wood fired pizza and offers a fusion menu with a great wine selection. A great escape from the city buzz as you pass through Naguru. eatout.ug/kampala/olivesbar-and-restaurant
#KLARestaurantWeek For the complete KRW guide check out www.kampalarestaurantweek.com
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Offering a wide range of continental dishes with a bar and conference facilities, Piato Restaurant is a perfect setting a date night out or to host that special event. eatout.ug/kampala/piatorestaurant
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Kampala Restaurant Week 2017
KAMPALA RESTAURANT WEEK
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Riders Lounge Acacia Avenue, Acacia Place Continental, Bar 256707065477 Enjoy one of Kampala’s most exclusive, executive bar, restaurant and lounge right in the centre of Kololo. eatout.ug/kampala/riderslounge-acacia-place
27 Pizza Connection Garden City Mall, CBD Continental, Pizza 256772220068 Located at Garden City Mall, Pizza Connection is a hidden pearl and perfect spot to bring your friends for a meal in a casual but modern setting. eatout.ug/kampala/pizza-connection
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Prunes Wampewo Avenue, Kololo Continental, Café 256392000701 Prunes is a concept store and eatery offering homemade healthy salads, breakfast, lunches and more. A great spot to bring the family for a lunch out. eatout.ug/kampala/prunescoffee-shop
Sky Lounge Cooper Road, Kisimenti, Kololo International, Lounge 256758111132 Sky lounge is conveniently located in the heart of Kampala’s restaurant and lounge scene Kisementi. Enjoy a nice breeze alongside your meal as you overlook the buzz from the rooftop.
29 Seven Seas Sheraton Hotel, Ternan Avenue, Nakasero Fine Dining, Seafood 256414420000 The Seven Seas restaurant at Sheraton Hotel will take you straight to the ocean with an excellent selection of fish, seafood and continental. Enjoy a seafood with an Asian or Continental or explore their continental menu in an exclusive fine dining setting at the heart of Kampala. eatout.ug/kampala/the-seven-seas-restaurant-sheraton
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eatout.ug/kampala/sky-lounge
Kampala 32. #KLARestaurantWeek Restaurant
32. #KLARestaurantWeek Download your pass from www.kampalarestaurantweek.com For the complete KRW guide check out www.kampalarestaurantweek.com Week 2017
Kampala Restaurant Week 2017
Tamarai Lower Kololo Terrace, Kololo Thai, Pan Asian 256755794958 Tamarai is a Pan-Asian restaurant, Tea Bar and Lounge. The authentic ambience gives you a feel for a proper Thai dining experience right in the center of Kololo. eatout.ug/kampala/tamarai-restaurant
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32 Speke Hotel (Rock Garden & Khyber Pass Nile Avenue, Speke Road Continental, Indian 256414259221 Enjoy a tasty, freshly cooked meal served in a relaxed atmosphere that will give you one of the best restaurant experiences in central Kampala. eatout.ug/kampala/speke-hotel-khyber-pass
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The Alchemist Bandali Rose, Bugolobi Continental, Bar 256777194006 The Alchemist is the new edition to Bugolobi restaurant and bar scene. Enjoy this Unique alchemy-themed bar and eatery with a special passion for crafted cocktails. eatout.ug/kampala/thealchemist
The Bistro Cooper Road, Kisimenti, Kololo Multi Cuisine, Continental 256757247876
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35 The Avocado Restaurant Forest Cottages, Naguru Hill, Old Kira Road, Naguru Multi Cuisine 256414287308 Enjoy dining in a unique setting at The Avocado Restaurant. With its traditional ambience, you will have no doubt that you are dining in Africa. eatout.ug/kampala/the-avocado-restaurant
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The Embers 7th Street, Industrial Area Bar, Continental 256782460326
Located in the heart of Kisementi, The Bistro offers a diverse menu with exposed brick walls and blackboards creating a raw yet warm atmosphere.
Surrounded by a warehousing space, with the scent of rosemary and grapefruit vodka dances on the breeze as the icecold martini alongside mouthwatering meals and bar snacks.
eatout.ug/kampala/thebistro-restaurant
https://eatout.ug/kampala/ the-embers-bar-restaurant
Kampala 33. #KLARestaurantWeek Restaurant
33. #KLARestaurantWeek For the complete KRW guide check out www.kampalarestaurantweek.com Download your pass from www.kampalarestaurantweek.com Week 2017
Kampala Restaurant Week 2017
KAMPALA RESTAURANT WEEK
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The Food Library Hilltop Naguru (Naggulu Avenue) Continental 2567511570039 Executive Chef and mobile foodpreneur Hannat Nabadda this year sets up her famed Restaurant Week Pop Up at the Naguru Hill Top, an airy garden in a secluded neighborhood with scenic views of the city. eatout.ug/kampala/food-library
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The Explorer Kintu Road, Kampala Serena Hotel Italian 25641 430 9000 Experience a uniquely off-beat tribute to Africa's early explorers. Replicating a jungle-engulfed ruined city you dine in a scene reminiscent of ‘Raiders of the Lost Ark'. eatout.ug/kampala/the-explorer
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The Lawns Lower Kololo Terrace, Kololo African, Continental 2562041 425 0337 From its unique urban landscape, this continental restaurant serves food with fused ingredients of wild game entrees in the warm, welcoming environment and a cozy garden. eatout.ug/kampala/the-lawns-restaurant
Premier Boutique Hotel Mutungo Ring Road, Mutungo Continental 256772500011
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A cozy restaurant located at the heart of Ntinda that serves a variety of cuisines, pastries, fast food and expertly brewed coffee. The exquisite chefs will keep your palette beaming with glorious tastes as a fresh addition in the Ntinda restaurant scene.
Explore a wide selection of continental dishes from serene enchanted and intimate eden nested on one of Kampala's magnificent seven hills in Mutungo. eatout.ug/kampala/premier-boutique
Spectrum Colville Street opp Christ the King Church Casual Dining 256701655108 Up a flight of stairs, the luxurious restaurant can be accessed through the car park at the rear (Kimathi Avenue) or through the main theatre entrance (Coville Street) on the same floor with theatre La Bonita. eatout.ug/kampala/spectrum-atlabonita
Kampala 34. #KLARestaurantWeek Restaurant
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Romeo's Restaurant Ntinda Bukoto road, Kampala Multi-Cuisine 256392178654
eatout.ug/kampala/romeos-restaurant
Yujo Izakaya Kyadondo Road, Nakasero Japanese 256794289856 Have you tried Kampala’s best sushi yet? Yujo Izakaya has a rich variety of Japanese signature dishes served at the hands of experienced, well-trained chefs. eatout.ug/kampala/yujo-japaneserestaurant
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#KLARestaurantWeek Download your pass from www.kampalarestaurantweek.com For the complete KRW guide check out www.kampalarestaurantweek.com Week 2017
YUMMY
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