Restaurant review: No Bite-Size Pieces at Marco Polo

Severally, I passed through Marco Polo Restaurant on Karim Kotun Street, Victoria Island, but the first time I stepped into the building was for a business meeting. I wasn’t that impressed, because it appeared like just another of its type, well, after my experience I could not pick any special thing or feeling from it all.

Although Marco Polo is aware of the sensitive nature of the restaurant, business, catering and food service in general, I think the restaurant pays too much attention to customizing everything they own. From the uniforms, badges, menu cards, table covers, crockery and cutlery. I wonder why they all kept shouting “Marco Polo!”
Customer service is on the average at Marco Polo as the waiters are considerably on call, although it seems you have to repeat the order to the waiter, at first I thought it was the particular one that attended to us. But not until I noticed the voice from the next table repeating for the second time, “How many times do I have to say that exactly?”
On the other hand, cleanliness is a big one at Marco Polo, the environs is simply charming, a good dash of colours, the colours and designs still stay clean and beautiful on the walls. The convenience is fresh and the atmosphere is just cool, for that I felt relieved. At least it’s said that a good atmosphere encourages a good dine.

There’s one thing though, Sushi at Marco Polo is simply irresistible, when I saw it, and I thought it was a crown of shame on us for dining there, but a first taste of the meal restored me back to life. Marco Polo offers a real alternative; the sushi is a welcome culinary addition to the other varieties on course, the fabulously fresh sushi and sashimi is made beautifully along with traditional dishes which makes the dining experience a fusionist affair, the menu is simply seasonal. The food was great as mentioned but my Chicken Tepanyaki was such a big chunky fillet, that I had to use a knife and fork to cut/eat it. I don't normally complain about there being too much food, but I always thought Japanese food should be small, bite-size pieces you can pick-up with chopsticks?
The intimate dining room is clean and crisp, with comfortable upholstered chairs and dark wood furniture squared up against a deep red wall. A striking tree sculpture, made from bamboo, spreads up the walls and across the ceiling, with lights dangling above the centre tables.

Hmm...I wasn't really impressed with this place at all. For a restaurant that openly boasts about winning lots of remarks, I expected award-winning food and service but the waiters and management seem to be out of the decent type. I really found this odd considering the wait-staff have a touch of snobbery. We ate beside the window to get a view of the beautiful street and the range of lovely cars parking in and out of the lot.


It seems all the things that made Marco Polo "Swell" are now gone? Now it is a typical sushi and tappanyaki on the Island. I don't write this to be mean or cruel the food is still good at Marco Polo but not what it once was. Maybe I will start eating somewhere else each Sunday since it seems there’ll always be a meeting at Marco Polo.

Number 10 Lounge is 10/10

No.10 is something of a charming underworld. Located on Saka Tinubu Street Victoria Island in a large and glittery building, this inviting and cozy restaurant feels like an intimate world away from the hustle and bustle of the ever busy Lagos loop. Lunchtime is particularly busy at this cool restaurant, where power-crowd corporate and sociable professionals rub elbows and hold court.

It was a beautiful day which had also been quite boring for me, so all I wanted to do was chill somewhere soothing – and yes, NO 10 it was, I wanted to just go in there, get a good meal and head back to Lekki – even as I also got bordered about the messy traffic on Lekki road – but it happened all differently, I was infected with pretty a huge hype that quickened my senses making me a lot easier. It was more than I expected, I got good home-fashioned cooking in lovely dishes, fantastic ambience, smiley faces, decent rest room(when I had to), colourful wall paintings, comfortable seat that allowed me relax with my meal even as I watched the TV and laughed off jokes with couple friends.

Although the restaurant stopped working a while back when the drumbeat of publicity became too low for both diners and clubbers but the restaurant which now has a fantastic décor, beautiful attendants and the coolest service around is back and offering the very best too. Yay!
That the chef at NO 10 can cook is hardly in question. To start NO 10 has quite skilled chefs. Décor at NO 10 somehow makes it possible to eat as well chill with friends in the lounge and VIP area; savour some bites as if they were sonnets, enjoy tender grilled slightly smoky fish to the plump beef burger stuffed with beef, bread, lettuce, onions, tomato, mayonnaise and topped with perfectly thick and spicy cocktail sauce as the day spins through the wheels of the excellent DJ.
It however happens that classic continental dishes with a contemporary flair have made NO 10 my favourite these days. NO 10 also offers African menu all less than N2, 000 one that gives an uncommon gastronomic experience, special offers include; Ogbono soup, Pounded yam, Oha, Semovita, Edi Kai Kong, goat meat, snails, Yam Pottage (N1, 000), Beans & Plaintain(N800)
The subdued elegance of the interior with arched walkways, murals and original art provides an intimate atmosphere that is perfect for business lunches, pre-theater dining, romantic dinners or private parties. The graffiti plastered on the wall of the lounge area is directly reminiscent of the very common things and places in Lagos; it’s one of the unique features I really love about. And the VIP area is simply splendid…No more because seeing does believe.
My choice of meal was quite simple; I opted for the tasty Jumbo Prawns(N3, 500) spiced with white pepper/ fish spice and Pasta - Spaghetti Bolognaise (minced meat, onions, tomatoes, garlic, olive oil) just for N1, 000. I would admit though that although I get to eat jollof rice like every other day that served in NO 10 is out of this world.

No 10 is owned by Nigerian soccer legend Austin "Jay-Jay" Okocha, and believe it when I tell you, NO 10's got a nice restaurant and a trendy bar. The Bar on one hand is of international standard with drinks from all continent NO 10 also has all the world-wide accepted cocktails(I can’t come to pick one restaurant I’ve been that does) and there are 10 specials combined, blended by professional bar tenders that looked stunning in fit uniforms . The restaurant on the other is a feel of the continental cuisine, with specialties like Peppered fish, Chicken based meals and out of this world finger foods and burgers. Jay Jay Okocha apparently has not just built a restaurant but he has built a hangout in which it is possible to eat well and also share a really good time with friends and family.
Now I can count on inventive dishes at warm and friendly No. 10, which raises restaurant dining to a higher level, I’ll always be glad to visit NO 10 when I need that home-away- safe feel especially with friends.

A Return to 1960

As many super-sized, ultra successful restaurants  as there are in this city, there are at least ten times as many underdogs – struggling under-the-radar spots that open and quickly close, mostly unnoticed, often with years left on their leases and no more than a few hundred meals served.These are spots that don’t get read about in the glossies. These are the places that keep the mortality rate of the restaurants business so high. In many cases, their fate is sealed from the beginning. Often times affordable rent means a locale with poor street traffic. Passionate chefs often have big dreams without the experience to back them up, or a budget for more than a green management team. And certainly there’s no cash left over for PR, or even more basic things like stylish décor.This week, I came upon a snug and charming restaurant that is unique…but it’s also one that will survive. Because this particular restaurant is fly. I speak of a jewel-toned bistro called 1960, located on an appealing street called Olunfunlola Okikiolu by the stretch of Toyin Street in Ikeja.While the street does not carry much beauty, what lies beyond the doors of 1960’s façade is. 1960 is owned by a charming man named Akin Adeoya, the CEO of Marketing Mix and Publisher of the popular marketing magazine- M2. Akin Adeoya is a formal gentleman. He can be found at his restaurant most nights, casual but smartly dressed. He welcomes every guest personally and his mission seems to be as simple as spreading joy and happiness through food and drinks.1960 restaurant is a dining haven that treats dinners like they never want them to dine anywhere else, I was quite surprised by the attention I was given by the beautiful waitress who each minute came to apologise for the delay of the menu, but I couldn’t complain because of the flavours the chef transported towards me. While I waited my meal  I couldn’t count the number of delicacies that passed  by me – apparently, this is one thing about 1960, although the meal could take more time than expected but when it comes, it’s so beautiful looking and tastefully satisfying, and that simply gave me a gastronomic experience I’ve not had in a while.I happened upon 1960 through a friend and with my other friends, Gbemi and Eniola, prolific culinarians whose opinions on matters of food I trust implicitly. We settled in on a frigid afternoon few weeks back and were quickly welcomed by a gentle waiter (in a great dark suit) he directed us to a seat at a cozy pillowed banquette opposite a dark-wooded bar lit from above by beautiful light.With 1960, Akin has created an oasis-like ode to his native land. Although 1960 comprises of the unique three – the lodge (which has the best of all that defines comfort) the bar, stocked with a wide range of wines both continental and intercontinental but the restaurant however small and simple, is also beautiful, with walls filled with beautiful paintings by great artistes.The dining is lovely and the tables are heavy solid dark wood with glass top matched with straight plush chairs. While we caught up on the past few months cup of groundnut that was presented us with our drinks as we waited patiently for our meal The beauty, warmth, serenity and sophistication of the environment at the 1960 restaurant, bar and lodge is on a completely different realm to its competitors. I specially like the lounge area at 1960 as its ideal for those special moments you need to impress a client or business partner with your good sense of class and style during lunch or dinners.Hot as it is 1960 restaurant has come to be on the list of top favourites for both diners and lodgers particularly on the mainland. And since recently, when all around Lagos boasts one restaurant or the other, good diners like me have been on the look out for places where there’s a good measure of ir-regrettable dining experience. And 1960 is one on top these places that has definitely got my taste buds savouring for more of their deliciously sauced meals in the not less than 16 degree Celsius air conditioned atmosphere. It is one chilled place that I called to be rescued from freezing.The entire concept is unique and pleasant; the food- a combination of continental and Nigerian dishes in an African style of dining that makes you feel at home – the setting; tightly arranged, colourful lantern lit wooden dining tables, wooden shutters; simple but exclusive, and the music all play to create an amiable and relaxing ambience. The décor is in cool cream with light brown accents and large collection of beautiful art works adorning every corner of the environment gives it a strong African influence.When entering 1960, I imagined a place where waiters would bombard me with skewers of deliciously prepared meals or perhaps grilled meat – on an as much as I can eat basis. Well, I wasn’t disappointed, and just like that I’ve been introduced to the redefinition of fine Nigerian cuisine and range of fine drinks sourced from all parts of the world.        Fish, conch, land crabs and rock lobster – called crawfish by the locals – have long been the bedrock of local cuisine. Although a few menus, mostly in upscale resorts even in Ikeja, feature dishes with Italian, Asian, 1960 restaurant still serves simple Nigerian fare, with a few nods to Continental influence. 1960 is not particularly dieter-friendly. Breakfast tend toward the hearty eggs, toast bread, yam and egg variety. At lunch, there are variations on a few standards; fried fish fillets served on slightly sweet buns; cracked fish which is tenderized, deep fried meat with tasteful sauce, all usually sided with local favourites like rice, but there’s also the tasty fish pepper soup that is simply tantalizing. And while dinner promises more options for the local favourites like semovita, pounded yam, fufu, garri, amala, rice, fried chicken or minced lobster fish cooked with tomatoes, garlic and onions – which seem to be the very common dishes though. It got me wondering if there really are more dishes we possess in Nigeria , just then it occurred to me that almost nothing is grown locally, so high-quality fruits and vegetables which of course will produce sweet tasteful menus are a rarity, especially right after the recent scarcity of important cooking stuffs. By the same token, I wouldn’t be surprised if all dishes aren’t available every day. The remoteness these days means meals aren’t cheap, even in the humblest spot.  1960 is a good place to go on a quieter day with a group of friends, - - as I have turned habit- get a promising meal and drink to the good life. The experience is simply orgasmic and not to mention the numerous celebrities that hang out at this great restaurant, bar and hotel.

Filleto Milano is Legendary!

I have a secret to share, a good friend of mine whom I would say has a unique taste in men once told me that if I ever desired to see the most good looking, handsome, charming and mouth watering, yes, mouth watering Labanese guys in Lagos (all at once that is), then I should visit the delectable Piccolo Mondo restaurant located on Idejo Street, in Victoria Island.

The day arrived of course, the day I thought I could hold a enough breath to glance through and through a long queue of "handsome, good looking and charming (don't these words mean same by the way?) guys". I planned my day well - early to start work early to finish, called my strong- hearthed girlfriend. At least she would analyse the guys while I analyse the menu. Well planned I thought.





We went to Piccolo on a Thursday evening, we had not booked but on arrival the staff were very welcoming and immediately took our drinks order and showed us to a nice lounge area we were served our drinks while we looked through the extensive menu. A fine looking waiter took our food order, he was extremely helpful and explained the sauces and different dishes on offer. The wildboar sausages from the specials board were fantastic, my friend had steak as the main course stuffed with cheese and topped with parma ham, I had the salmon with a mixed side salad, my friend had the Seabass which was cooked to perfection while we shared a bottle of wine.

Looking at the menu we were pleasantly surprised at how reasonable the prices were especially in comparison to some other restaurants on the island. The restaurant is tastfully decorated, warm and comfortable with proper table clothes and napkins.

It's been a while we visited but I have consistently visited because the place is so consistent, a rarity I have found in so many other places I dine in. When I visit this restaurant I feel it provides a few hours of escapism and sheer indulgence. The ambience is fantastic, discreet , candle-lit and relaxing , just the way I Iike to dine. Again a rare scenario , as so many restaurants cram in as many as they can and urge them out the doors. This place is fantastic...best fillet steak I have ever tasted, Filleto milano is legendary! I really should try something else from the menu some day but I seriously love this combination of succulent fillet, dolcelatte cheese all lovingly wrapped in a sheet of parma ham.

The staff are tentative and nothing too much trouble. (My pet hate is to be served by someone who makes no eye contact when you place your order and appears distant and unresponsive to questions regarding dishes) Here I feel special, a tasty meal and a long array of fine guys.

The only negative point I could think of is that the waiting area at the front of the restaurant is very small and people may be required to stand while you wait to be seated. Luckily, this must be one of the reasons why the service is so organised because they won't have the diner waiting there for long. I would highly recommend Piccolo for an Italian dine in an authentic, relaxed, romantic surrounding which serves top class food.

No Bite-Size Pieces at Marco Polo

Severally, I passed through Marco Polo Restaurant on Karim Kotun Street, Victoria Island, but the first time I stepped into the building was for a business meeting. I wasn’t that impressed, because it appeared like just another of its type, well, after my experience I could not pick any special thing or feeling from it all.
Although Marco Polo is aware of the sensitive nature of the restaurant, business, catering and food service in general, I think the restaurant pays too much attention to customizing everything they own. From the uniforms, badges, menu cards, table covers, crockery and cutlery. I wonder why they all kept shouting “Marco Polo!”
Customer service is on the average at Marco Polo as the waiters are considerably on call, although it seems you have to repeat the order to the waiter, at first I thought it was the particular one that attended to us. But not until I noticed the voice from the next table repeating for the second time, “How many times do I have to say that exactly?”
On the other hand, cleanliness is a big one at Marco Polo, the environs is simply charming, a good dash of colours, the colours and designs still stay clean and beautiful on the walls. The convenience is fresh and the atmosphere is just cool, for that I felt relieved. At least it’s said that a good atmosphere encourages a good dine.
Marco Polo Chinese Restaurant offers a menu of food and beverages with a distinctive taste – which depends on how active your taste buds. The restaurant which started about seven years ago started out offering the best service, but based on regular diners at Marco Polo, it has come to be a-less- than average restaurant.
Marco Polo offers three main menus; the Main menu, the Vegetarian menu and the Chef Wung’s Special menu. Because it’s a business meeting and two, it’s my side paying the bill, I decided to take it cool, Cool like, just get the usual, so I did and saved everyone my speech of ‘what I want in it and what I don’t’. But the ’opponent’ didn’t care about who was paying or not, at least it was tagged a business dinner at 7pm.
There’s one thing though, Sushi at Marco Polo is simply irresistible, when I saw it, and I thought it was a crown of shame on us for dining there, but a first taste of the meal restored me back to life. Marco Polo offers a real alternative; the sushi is a welcome culinary addition to the other varieties on course, the fabulously fresh sushi and sashimi is made beautifully along with traditional dishes which makes the dining experience a fusionist affair, the menu is simply seasonal. The food was great as mentioned but my Chicken Tepanyaki was such a big chunky fillet, that I had to use a knife and fork to cut/eat it. I don't normally complain about there being too much food, but I always thought Japanese food should be small, bite-size pieces you can pick-up with chopsticks?
The intimate dining room is clean and crisp, with comfortable upholstered chairs and dark wood furniture squared up against a deep red wall. A striking tree sculpture, made from bamboo, spreads up the walls and across the ceiling, with lights dangling above the centre tables.


Hmm...I wasn't really impressed with this place at all. For a restaurant that openly boasts about winning lots of remarks, I expected award-winning food and service but the waiters and management seem to be out of the decent type. I really found this odd considering the wait-staff have a touch of snobbery. We ate beside the window to get a view of the beautiful street and the range of lovely cars parking in and out of the lot.


It seems all the things that made Marco Polo "Swell" are now gone? Now it is a typical sushi and tappanyaki on the Island. I don't write this to be mean or cruel the food is still good at Marco Polo but not what it once was. Maybe I will start eating somewhere else each Sunday since it seems there’ll always be a meeting at Marco Polo.

BUNGALOW’S RESTAURANT – AN ALTERNATIVE TO FINE JAPANESE DINING EXPERIENCE

Bungalow’s restaurant is referred to as the hottest and most wired place in Victoria Island, but that you cannot agree with until you find time to dine within the concealed atmosphere at the Bungalow’s restaurant. Bungalow’s is home for Sushi and Teppanyaki food and I can say categorically that Bungalow’s is Nigeria’s only destination for Japanese food. With a spacious dining room that allows for group seating, official or business gathering, Bungalow’s also has one of the widest ranges of Sushibar in Nigeria, with a magnificient high-tech Teppan-yaki Area. Dining at Bungalow’s restaurant is dining on a whole new and different level.
Bungalow’s has three categories; the Bunyaki Teppanyaki menu – which provides a range of contemporary surroundings in which to enjoy authentically-prepared Japanese cuisine, Sushi menu – a menu of mouth-watering sushi prepared by the dexterous sushi chef, and the Bunbeanos – it’s something and more about coffee, cocktails and cold drinks. At Bungalow’s dining is simply orgasmic, every taste is a memory, it’s more than just dining, it’s also about the cooking itself, the chef at the Bunyaki entertains diners with his culinary expertise as he sears in the natural flavours of the ingredients in front of you at the Teppan-yaki table. Dishes on offer at the Bunyaki include; Teppan-yaki cuisine – a combination of western and eastern finesse, Sushi – which contains three varieties; Special Avocado Roll (Smoked salmon, cream chees, Avocado), The Victoria Island Roll (Crab, Avocado and cucumber), and the The Bunyaki Roll (Unagi {Frshwater Eel}, Avocado , Macademia nuts) Sashimi and Tempura – dish of fried seafood and vegetables.














Watching the chef prepare teppanyaki is an important part of the meal. The diners' plates rest on the hot teppan, assuring their food will not get cold. Teppanyaki differs from traditional Japanese cuisine in many ways. With teppanyaki, the salad is served first, followed by the main course, vegetables, fruit, and dessert. Main course consists of beef, lamb, chicken, and seafood. Salad and dessert are prepared almost like the Western-style. Unlike the Western style, but the salad at Bungalow’s is rather small and the dressing usually sweet or sour.
Ordering bunyaki at Bungalow’s is quite simple and healthy, as you can tell the ever willing chef how much of every ingredient you desire to have in your meal. You can determine the amount of seasoning oil you want in your meal as the chef prepares the menu right in front of you. The quality of teppanyaki ingredients at Bungalow’s make it a healthy choice compared to other barbecue style-cuisine around here.
Bungalow’s has re-defined the fine style of delicious food within its warm, modern and cozy environment, with a central concern of providing quality food at a value for money price. Bungalow’s also mixes and matches from small dishes of mezze, skewers of lightly marinated meats, fish, shrimps prawns and fresh succulent meat, shicken and vegetables, steamed rice, fajitas and the best fresh salad.
It was quite interesting as the teppanyaki chef involved me in his dexterous act of cookery, using his tools; a knife, a fork and two spatulas, he cuts, stirs, seasons and put each diner’s portion onto plates on the teppan, a beautiful scene of culinary experience to behold. As he prepared the meal, he served simultaneously as each menu was ready, and for each bite, it felt like leisure in dining paradise. Watching the chef prepare the menu right there is part of the dining experience that has just one major effect on you – satisfaction. While every one other diner on either side of me, I stared in amazement at this skillful chef that made every moment of my experience a beautiful one, I guess others were not that amazed as they were used to it, or perhaps they just acted so.
For starters the Milo soup (N1000) – milo paste, tofu, mirin, hondishi (stock of fish), and seaweeds had this existing taste I guess came from the quantity of flavourable ingredients used by the chef, he sure did not mince his ingredients. For something I do not understand, I do not enjoy salads, but the Vegetarian Salad (Namasai-N1600) – iceberg lettuce, mixed bell pepper, carrots, cucumber and some other thing I didn’t recognize gave me a second thought on salads. Going on like this might not be a good idea as I thought, the best option was for me to take a break, so I told the chef to hold on for a moment while I digested the first part of my dining journey. After a few minutes the Tempura came calling, with patience and respect for proper digestion I gobbed every part of the slightly fried Ebi tempura (N2, 300). Every bite was like a thrill to ‘cheese’ land.
Deserts at bunyaki is on a whole dimension of its own, the bunyaki cake – chocolate Cadbury, waffer biscuit and tofu (N1100) And for the beverage dessert, the sensei (green tea) – N350 is definitely not a bad idea.
After a second thought, I decided to have the Victoria Island Island roll, which had the calamari salmon wrap with crab cucumber mayo and togorashi which came for just N3,550 and the Seafood cocktail containing the salmon, tuna, shrimp, smoked salmon, mackerel, parsley, spring onions for N3,550 also.
Bungalow’s favourite for me is the burbeanous, a section that shares variety of drinks, from coffee (I love coffee) – iced coffee, iced caffe latte, iced caffee mache, iced caffee mashe latte, iced salmon caffee latte, Maple caffee latte, Almond caramel caffee latte, Caffee latte with soy, Royal milk with soy, tea, Royal milk tea and Maple Royal milk tea. To hot drinks – Espresso, Caffee Latte, Cappucino, Caffee Mocha, Maple Caffe Latte amongst others, and Fruit Cocktails.
When it comes to fine dining, I mean one that leaves an unforgettable memory, then Bungalow’s is somewhere to meet your expectation for quality ingredients, service and hygiene standards. Although this doesn’t fix Bungalow’s in that ‘perfect place’ or ‘five star’ restaurant level, (that I can say is yet to be accomplished in Lagos, not even Nigeria. But for a good experience of fine Japanese cuisine in a warm environment, Bungalow’s offers that on a platter of gold, no, say silver.

Long Lost Love

Hello,

I know it's been ages and owe you a huge apology, just as i owe to myself. While the past few months have been quite busy and demanding, i have everyday thought about this blog and the list of articles i have on my 'crashed' laptop which could have saved my 'lost' days. Again, i apologise.
Okay, so i'm back and this time for real, i recently started a column oln restaurant reviews in the Sunday Guardian Life Magazine. Well it's quite interesting, fun and a bit discouraging - talking in terms of customer relations, potential health hazard environs and lots like that.

This is it, i have decided and finalised with my personal assistance...lol who has agreed to post my reviews weekly, so you too can share in my restaurant or let me say dining out experiences.

So, less talk, more posts right?

Here it comes, enjoy!
Corporate What?
Remember those school essay question that started with a seemingly outlandish proposition followed by the most open-ended word in a language; “Discuss”. Well, I Just got one: Eating out now does more harm than good. Discuss.
Based on a recent experience, it’s obvious Lagos’s tendency to do everything to an extreme creates the possibility that too many spectacular restaurant will starve each other. And now, even low rollers with thin wallets, now have plenty of dining options. Like tucked away between offices on Ikosi Road is a nondescript little restaurant called Corporate Rice. I don’t much like the Corporate Rice Restaurant. I even take issue with the name. I would have never noticed it if I didn’t happen to be starving when I passed it. To be honest, I didn’t expect much. I figured it was a tourist trap that would charge high prices for only average food. After all, there aren’t too many places to grab a bite to eat between corporate offices. However I decided to give the place a try.
When I first walked in, my fears were not abated. The restaurant was empty, and the décor was nothing special either. However, I was given the choice to sit in an empty dining room with old artworks and wooden seats that one, hurt my butt, two, looked hundred-year old. There was no real entertainment; the only one that seemed like one showed local stations that could put you to slumber amidst dining. Now I was starting to get un easy. It suddenly became clear – this place was a quaint find!
Well, it does not hurt much; at least it gives me something to write about. Once seated, I started to peruse the menu – the menu consists of local cuisines of various kinds; Ofada rice, beans and plaintain, white rice, efo riro, okro soup, amala (yam flour), semovita, etc. Corporate Rice catered more for offices who request lunch and perhaps breakfast. It turns out, Corporate Rice was better known among office workers than I had realized. How do they take that stuff is quite questioning.
Of course, the real test was to taste the food itself. Being Nigerian food, I decided to share the common stuff. Let me first mention, it’s very difficult to decide on any one thing here, because the entire menu looked and sounded disturbing. Still I had to narrow it down, and so I choose three items; the famous Ofada rice, fried plantain and few assorted meats. I have been to few restaurants where you only get half of what you’re paying for. But at Corporate Rice, you simply get no value for your money. The rice was fire broiled but burnt and the sauce? Could cause a stomach rumble even just looking at it. Restaurant? No, it’s more of a cafeteria.
The worst thing about this meal was that I could feel fear setting in, considering the probability of a day of digestive illness the next day. Knowing the food was not only prepared ugly, but also every last bite tastes even worse. It was a wrong treat to a starving stomach.