A new Asian-inspired rooftop bar in Nairobi


Food and drinks

A new Asian-inspired rooftop bar in Nairobi


Mr. Semith Anali, General Manager of the Best Western Plus Hotel and guest at the launch of their new menu at the Asian Bar and Lounge last week. PICTURES | BOWL

A new Asian-inspired restaurant with a rooftop bar has opened in Westlands, Nairobi.

The Asian Lounge Bar is located at the Best Western Plus in the heart of Westlands and offers an Asian-inspired menu.

Asiatic, which recently launched its new menu, attracted head chef from Nepal, Ranjendra Bishowkarma, and the team traveled to key destinations around the world to take inspiration from the menu.

Dishes will feature fresh, local produce combined with “sensual taste experiences.”

Semith Anali, managing director of Best Western, said it’s a unique business for the city and their demographic is made up of stylish people over 25, who expect excellence.

“The Asian offers a place to dine, drink and dance. The interest we have received is already incredible.

On the menu are dishes made to be shared, with beautifully presented small plates and a colorful array of dim sum.

As a starter and main course, you can enjoy shrimp and celery ravioli, smoked chicken ravioli, smoked salmon and avocado uramaki and spicy mushroom and cucumber uramaki.

Stir-fried shimeji shrimp, mushrooms in exotic Asian green hoisin sauce with elephant garlic and Hakka noodles will also be on offer.

For a sweet finish, you can indulge in creative treats such as Asian Fried Ice Cream, Warm Dark Chocolate Brownie, or Lemongrass Blueberry Cheesecake. The desserts deserve an extra special mention; each is a masterpiece in its own right.

While cocktails will continue to form the core of the drinks on offer, the Asian Bar and Lounge will also emphasize a more polished approach, with an emphasis on low-intervention international wines.

Anali said the launch of the new menu would depend on the stability of the post-pandemic hospitality industry.

“If we were going to do more with the menu, we would need to get a better sense of long-term industry stability,” he said.

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