Thursday, June 10, 2010
Ludareh Excite Fans with double performances Monthly
Thursday last week witnessed Ludareh monthly gig extension at CMD garden, Magodo. Although Ludareh was new to patrons of the garden and other guests in attendance, they could not but listen and dance to his melody with sign of delight written on their faces. According to the band spokesperson , “our presence at CMD garden is in fulfilment of our promises to our loyal fans, build more fan base, and most importantly to draw more admiration to juju music genre as we have done in the last 10 months at Martino’s open view bar, Alausa”. The band also continued with the usual gig at Martino’s open view bar on Friday which also witnessed commendable performance from the band
Wednesday, June 9, 2010
A Royale Experience...
Moderate great breakfast is that meal of the day I rarely eat. Which is a good thing considering the amount of food I consume at other mealtimes. I know, I know I should still have some sort of cereal, or fruit and yogurt, or vegan smoothie energy shake thing, but I can’t deal with that. I can barely adjust to being awake most mornings, let alone dealing with the issue of digestion. So it is coffee, direct from my kitchen with bread from Big Treat or Butterfield.
But this week, I am a changed woman. I am all about breakfast. The reason for my change of heart is not because some wonderful new man has entered my life who springs from bed every morning to make me homemade breakfasts of fluffy omelets, crispy bacon, home fries, and assorted breakfast pastries, neither is it because I now temporarily stay on the Island. No. Here in what is known as the real world, the reason I am in love with breakfast is the Café Royale, part one of this newly opened Cafe, located at the newly refurbished building opposite Chocolate Royale, on Etim Inyang Crescent, VI. I’ll be straight with you here. Cafe Royale’s breakfast menu will have you bouncing out of bed at first light, and running on over there in your wrinkled PJs, with crusty eyes, and dragon breath. I suggest washing up and brushing those teeth first, and perhaps running a comb through your matted hair though cause you might feel a bit out of place in your sheep-covered flannels at Cafe Royale if you know what I mean. This place is glamorous and elegant, and not appropriate for casual sleepwear.
I guess it was sumptuously designed by the best interior designers we have around here, the Café is a smooth, elegant chocolate-toned room with cozy tables for two and luscious banquettes for more. It is fancy, in a civilized old world New York sort of way. The original floors are made of tiny little golden tiles, and the ceilings are high, with crown moldings etched in complementary gold hues. The bar, has an illicitly romantic feel to it, even in daytime. It is a sexy and snuggly room. It felt so warm and cozy in there that I expected to walk outside and find the streets hushed with freshly fallen drops or rain. But back to the breakfast, where you probably won’t be drinking at the bar (but stay long enough and you will)—I loved i t. Whatever drama befalls the chef but I would say the meals are cautiosly prepared at Cafe Royale. The meal my cousin and I had there the other day was divine. First of all, our server, could not have been nicer. I don’t know if they hand out happy pills before service or what, but I have never had a waiter who was just so sincerely eager to make sure we were comfortable and happy. (My cousin wanted to take him home with her.) And the food he brought us just kept us in a state of constant bliss. If only life were always like this. Our breakfast feast began with the Organic Soft Boiled Egg, served in a little cast iron plate filled with crisped nuggets of bread, cousin called out for something which I didn't hear and she has promised not to say but it appeared to be thickened cream. Yes, so good for the thighs. The egg was an alabaster masterpiece—an egg as art. The white was cooked just enough, and the hot yolk ran all over the lardons, and mixed with asparagus marmalade and that savory cream sauce. I was loving it. Other egg dishes take a more rustic route. The meals here are like something from a heavenly food truck stop somewhere in the beyond here.
Two fried eggs are served in a cast iron skillet crowded with a mess of buttery roasted fingerling potatoes, mushrooms, and roasted red peppers. It’s simple and it’s darn good, especially because it is served with grilled bread so you can mop off the yolks and leave a nice clean skillet. My cousin seemed to be on a yolk-mopping mission. She was dedicated to making sure the skillet she returned to the kitchen was spick and span. As cousin continued to clean her skillet of its egg and potato contents, we got into a discussion of how exactly I was going to get over my lost chef, whose absence from my life has been really difficult to adjust to. We rehashed the relationship, the break up, and my current state of heartache. She listened to me ramble on and hugged me and told me I would be okay. Funny, I am matured and my cousin is still hugging me and telling me everything will be okay.
Pathetic? Probably. But true. She told me it would just take some time. “I know that, cousin, but the process of getting through enough time so that the hurt goes away is a total drag,” I told her. “I don’t like feeling this way, with this big hole in my life, and my heart.” Morever the chef probably does not know I still miss his absence after all this while - how long has it been by the way, 4months?. And so I sat there, with tears running down my face while she finished her eggs. I was quite a sight. Our dear waiter, looked like he wanted to come over and give me a hug. I could have used it.
Look, I hate to sound so whiny. And this one wasn’t even so bad. The last one, which I had for just a duration of 2months didn't last , we broke up the day I was informed by the Manager of the restaurant that my beloved chef had moved back to his country - I was heartbroken. At the time, I thought it was fatal. But it wasn’t. I lived through it. But even when it doesn’t feel fatal, even when it’s just a flesh wound like now, it hurts. I guess anytime you give a piece of yourself up to a creative chef, only to have the whole thing fall apart, you’ve got to find a way to get that piece back again. And that takes time. And I think I just thought this time would be different. It felt different. And then it wasn’t. And that is what hurts more than the broken heart—the dashed expectations and the missed special meals I belived were specially made for me alone. It is just really disappointing. But alas! Hey, I just a new one - yes, the chef at Cafe Royale.
Anyway, soon I was sick of listening to myself moan, and I regained my composure, and we were ready to try the next meal, Leo, a brilliant take on the bagel and lox for those who can’t deal with all that bagel but really love the stuff that comes with it. Cafe Royale's version takes a pair of thin crisp wafers of a sliced bagel and fills them with layers of house-smoked salmon, whipped crème fraiche, tomatoes, sliced hard boiled eggs, capers, and shaved onion. It’s really the best way to taste all the ingredients, because you are not overwhelmed by doughy bread. It also leaves you more room to have the French Toast which is a ridiculous exercise in excess. I could barely eat more than one bite, so I recommend ordering it, but maybe just having it to share with your table, or just to look at. The French toast, which is more like a giant flapjack, is fashioned from buttery and golden brioche that is sliced in half cross-wise, and filled with fig jam and topped with a scoop of melting hazelnut butter. One bite fills your mouth with the flavors of sweet warm butter, figs and hazelnuts. It’s fairly phenomenal. And that day, it was the breakfast equivalent of a pint of a wonderful ice cream eaten with a spoon on the couch, with no intention of returning it to the freezer. The Café Royale also serves lunch, a fun menu that includes the burger (N550) with shallot tempura and special sauce on a toasted English muffin, lacquered pork with hushpuppies, pickled jalapeno and creamed corn, and duck frisee lardon salad (N850), with crispy Chinese duck leg, remoulade, and pickled red onions. But who needs lunch? People, it’s all about breakfast. And until I have a man in an apron in my kitchen, I’ll be at Cafe Royale
But this week, I am a changed woman. I am all about breakfast. The reason for my change of heart is not because some wonderful new man has entered my life who springs from bed every morning to make me homemade breakfasts of fluffy omelets, crispy bacon, home fries, and assorted breakfast pastries, neither is it because I now temporarily stay on the Island. No. Here in what is known as the real world, the reason I am in love with breakfast is the Café Royale, part one of this newly opened Cafe, located at the newly refurbished building opposite Chocolate Royale, on Etim Inyang Crescent, VI. I’ll be straight with you here. Cafe Royale’s breakfast menu will have you bouncing out of bed at first light, and running on over there in your wrinkled PJs, with crusty eyes, and dragon breath. I suggest washing up and brushing those teeth first, and perhaps running a comb through your matted hair though cause you might feel a bit out of place in your sheep-covered flannels at Cafe Royale if you know what I mean. This place is glamorous and elegant, and not appropriate for casual sleepwear.
I guess it was sumptuously designed by the best interior designers we have around here, the Café is a smooth, elegant chocolate-toned room with cozy tables for two and luscious banquettes for more. It is fancy, in a civilized old world New York sort of way. The original floors are made of tiny little golden tiles, and the ceilings are high, with crown moldings etched in complementary gold hues. The bar, has an illicitly romantic feel to it, even in daytime. It is a sexy and snuggly room. It felt so warm and cozy in there that I expected to walk outside and find the streets hushed with freshly fallen drops or rain. But back to the breakfast, where you probably won’t be drinking at the bar (but stay long enough and you will)—I loved i t. Whatever drama befalls the chef but I would say the meals are cautiosly prepared at Cafe Royale. The meal my cousin and I had there the other day was divine. First of all, our server, could not have been nicer. I don’t know if they hand out happy pills before service or what, but I have never had a waiter who was just so sincerely eager to make sure we were comfortable and happy. (My cousin wanted to take him home with her.) And the food he brought us just kept us in a state of constant bliss. If only life were always like this. Our breakfast feast began with the Organic Soft Boiled Egg, served in a little cast iron plate filled with crisped nuggets of bread, cousin called out for something which I didn't hear and she has promised not to say but it appeared to be thickened cream. Yes, so good for the thighs. The egg was an alabaster masterpiece—an egg as art. The white was cooked just enough, and the hot yolk ran all over the lardons, and mixed with asparagus marmalade and that savory cream sauce. I was loving it. Other egg dishes take a more rustic route. The meals here are like something from a heavenly food truck stop somewhere in the beyond here.
Two fried eggs are served in a cast iron skillet crowded with a mess of buttery roasted fingerling potatoes, mushrooms, and roasted red peppers. It’s simple and it’s darn good, especially because it is served with grilled bread so you can mop off the yolks and leave a nice clean skillet. My cousin seemed to be on a yolk-mopping mission. She was dedicated to making sure the skillet she returned to the kitchen was spick and span. As cousin continued to clean her skillet of its egg and potato contents, we got into a discussion of how exactly I was going to get over my lost chef, whose absence from my life has been really difficult to adjust to. We rehashed the relationship, the break up, and my current state of heartache. She listened to me ramble on and hugged me and told me I would be okay. Funny, I am matured and my cousin is still hugging me and telling me everything will be okay.
Pathetic? Probably. But true. She told me it would just take some time. “I know that, cousin, but the process of getting through enough time so that the hurt goes away is a total drag,” I told her. “I don’t like feeling this way, with this big hole in my life, and my heart.” Morever the chef probably does not know I still miss his absence after all this while - how long has it been by the way, 4months?. And so I sat there, with tears running down my face while she finished her eggs. I was quite a sight. Our dear waiter, looked like he wanted to come over and give me a hug. I could have used it.
Look, I hate to sound so whiny. And this one wasn’t even so bad. The last one, which I had for just a duration of 2months didn't last , we broke up the day I was informed by the Manager of the restaurant that my beloved chef had moved back to his country - I was heartbroken. At the time, I thought it was fatal. But it wasn’t. I lived through it. But even when it doesn’t feel fatal, even when it’s just a flesh wound like now, it hurts. I guess anytime you give a piece of yourself up to a creative chef, only to have the whole thing fall apart, you’ve got to find a way to get that piece back again. And that takes time. And I think I just thought this time would be different. It felt different. And then it wasn’t. And that is what hurts more than the broken heart—the dashed expectations and the missed special meals I belived were specially made for me alone. It is just really disappointing. But alas! Hey, I just a new one - yes, the chef at Cafe Royale.
Anyway, soon I was sick of listening to myself moan, and I regained my composure, and we were ready to try the next meal, Leo, a brilliant take on the bagel and lox for those who can’t deal with all that bagel but really love the stuff that comes with it. Cafe Royale's version takes a pair of thin crisp wafers of a sliced bagel and fills them with layers of house-smoked salmon, whipped crème fraiche, tomatoes, sliced hard boiled eggs, capers, and shaved onion. It’s really the best way to taste all the ingredients, because you are not overwhelmed by doughy bread. It also leaves you more room to have the French Toast which is a ridiculous exercise in excess. I could barely eat more than one bite, so I recommend ordering it, but maybe just having it to share with your table, or just to look at. The French toast, which is more like a giant flapjack, is fashioned from buttery and golden brioche that is sliced in half cross-wise, and filled with fig jam and topped with a scoop of melting hazelnut butter. One bite fills your mouth with the flavors of sweet warm butter, figs and hazelnuts. It’s fairly phenomenal. And that day, it was the breakfast equivalent of a pint of a wonderful ice cream eaten with a spoon on the couch, with no intention of returning it to the freezer. The Café Royale also serves lunch, a fun menu that includes the burger (N550) with shallot tempura and special sauce on a toasted English muffin, lacquered pork with hushpuppies, pickled jalapeno and creamed corn, and duck frisee lardon salad (N850), with crispy Chinese duck leg, remoulade, and pickled red onions. But who needs lunch? People, it’s all about breakfast. And until I have a man in an apron in my kitchen, I’ll be at Cafe Royale
Tuesday, June 8, 2010
Microsoft, PIN host Alternative 2.0
Lagos, June 1 2010 – Everyone is concerned about Internet safety. The prevalence of social networking Web sites, online communities, and Internet-enabled processes is great news for individual, corporate, and government users, but the concern for safety remains paramount. Our increased dependence on the Internet for work, life, and play, is exploited daily by those who make the Internet unsafe for others. Walking into most cybercafés in Nigeria today, one can see clusters of young people gathered around public computers for the purpose of manipulating the powers of technology to defraud others and disturb the desired safety of the Internet.
This explains why Paradigm Initiative Nigeria (PIN) teamed up with Microsoft Nigeria in July 2008 to start the Microsoft Internet Safety, Security and Privacy Initiative for Nigeria (MISSPIN). “Paradigm Initiative Nigeria (PIN), an organization that connects people, institutions, and communities with the socio-economic opportunities of information and communication technologies (ICT), is proud to be the implementation partner on the MISSPIN campaign” said ‘Gbenga Sesan, Executive Director of PIN.
“One of the projects of the campaign, led by a project ambassador, led to the recording of the ‘Maga No Need Pay’ song – and the production of a video to help spread the message. The song title was introduced as part of the sticker campaign during the first edition ‘The Alternative’, MISSPIN’s public event, in 2008,” he added.
Citizenship Manager for Microsoft Anglophone West Africa, Dr. Jummai Umar-Ajijola, said, “Maga No Need Pay has become a popular phrase, both online and offline. From deep-seated comments, that ask questions about how cybercriminals can have an alternative in a nation with extremely high unemployment, to commendations going the way of Microsoft for choosing to “put its money here its mouth is” on such a relevant issue as cybercrime, there is no denying the fact that the impact of the song and video is already being felt.”
She continued, “Reaching a viewership of over 111,000 in less than 3 months, the video has demonstrated the importance of MISSPIN. As the song makes its way through local radio stations, the video gets airplay on TV and the CD continues to be distributed across various cities in Nigeria (and also the US and UK), the message of the campaign continues to ring true: young Nigerians do not need to follow the vicious path of cybercrime.”
In line with the objectives of the campaign, Microsoft and PIN are glad to announce another public event, The Alternative 2.0, where the song/video project will be presented to the public and other campaign updates will be provided. The event will hold between 9am and 1pm on Saturday, June 12, at the Main Auditorium of the University of Lagos.
“We are glad to announce that the artistes who volunteered their time to make the song happen, the multi-talented producer of the song and the director of the music video will attend the event. We already have confirmations from Cobhams (song producer), MI, Rooftop MCs, Modele, Bez, Wordsmith and Kemi Adetiba (video director)”, added Dr. Umar-Ajijola. The event will also feature a presentation by Deolu Akinyemi, MD of Generis Solutions, – on the alternatives that exist for young people who want to earn legitimate money through the power of the internet – and a special appearance by Commonwealth Prize winner Adaobi Tricia Nwaubani who will read from her award-winning book, I Do Not Come To You By Chance, a novel that is the first to touch on the subject of cybercrime in Nigeria.
This explains why Paradigm Initiative Nigeria (PIN) teamed up with Microsoft Nigeria in July 2008 to start the Microsoft Internet Safety, Security and Privacy Initiative for Nigeria (MISSPIN). “Paradigm Initiative Nigeria (PIN), an organization that connects people, institutions, and communities with the socio-economic opportunities of information and communication technologies (ICT), is proud to be the implementation partner on the MISSPIN campaign” said ‘Gbenga Sesan, Executive Director of PIN.
“One of the projects of the campaign, led by a project ambassador, led to the recording of the ‘Maga No Need Pay’ song – and the production of a video to help spread the message. The song title was introduced as part of the sticker campaign during the first edition ‘The Alternative’, MISSPIN’s public event, in 2008,” he added.
Citizenship Manager for Microsoft Anglophone West Africa, Dr. Jummai Umar-Ajijola, said, “Maga No Need Pay has become a popular phrase, both online and offline. From deep-seated comments, that ask questions about how cybercriminals can have an alternative in a nation with extremely high unemployment, to commendations going the way of Microsoft for choosing to “put its money here its mouth is” on such a relevant issue as cybercrime, there is no denying the fact that the impact of the song and video is already being felt.”
She continued, “Reaching a viewership of over 111,000 in less than 3 months, the video has demonstrated the importance of MISSPIN. As the song makes its way through local radio stations, the video gets airplay on TV and the CD continues to be distributed across various cities in Nigeria (and also the US and UK), the message of the campaign continues to ring true: young Nigerians do not need to follow the vicious path of cybercrime.”
In line with the objectives of the campaign, Microsoft and PIN are glad to announce another public event, The Alternative 2.0, where the song/video project will be presented to the public and other campaign updates will be provided. The event will hold between 9am and 1pm on Saturday, June 12, at the Main Auditorium of the University of Lagos.
“We are glad to announce that the artistes who volunteered their time to make the song happen, the multi-talented producer of the song and the director of the music video will attend the event. We already have confirmations from Cobhams (song producer), MI, Rooftop MCs, Modele, Bez, Wordsmith and Kemi Adetiba (video director)”, added Dr. Umar-Ajijola. The event will also feature a presentation by Deolu Akinyemi, MD of Generis Solutions, – on the alternatives that exist for young people who want to earn legitimate money through the power of the internet – and a special appearance by Commonwealth Prize winner Adaobi Tricia Nwaubani who will read from her award-winning book, I Do Not Come To You By Chance, a novel that is the first to touch on the subject of cybercrime in Nigeria.
22-year-old barber wins N20m in MTN Naira Splash Competition
A 22-year-old barber, Mordi Julius Kenneth, has won N20 million in the on-going MTN Naira Splash Competition. The Lokoja, Kogi State-based artisan, who was presented with his cheque by the Enugu State Commissioner for Youths and Sports, Mr Martin Idu, is the first winner of the competition's ultimate prize. Two more customers will win N20 million each as the competition progresses.
The prize presentation ceremony held at the Dannic Hotels and Resort, Enugu on Friday June 4, 2010, was attended by top government functionaries as well as former lightweight boxing champion, Mr Ike Okoronkwo.
Kenneth, the N20 million winner, could not curtail his joy while receiving his cheque. He rolled on the floor in appreciation of what God had done for him through MTN.
He recounted how he played last year in the MTN Big Score promo, but believed the Naira Splash Competition was an opportunity for him to win big. An elated Kenneth said: “I had to starve myself to raise money to be part of the competition. I was using all the money I made from my shop to buy recharge cards and play. Today, I am happy I took that decision.”
At the event, the Master Brand Manager, MTN Nigeria, Innocent Oboh said MTN is delighted to present the prizes because the company holds its customers in high esteem. “Our customers are the reason why we are in business. When we make a promise, we fulfil it,” he said.
He further said that the Naira Splash Competition offers MTN customers the opportunity of being sponsored to watch some matches of the 2010 FIFA World Cup in South Africa. “So far, 40 people have won N2 million each since the competition started in April, while 60 people have procured visas to enable them go to South Africa to watch the World Cup, among other fantastic prizes. These are ways MTN is enriching the lives of its customers” Oboh said.
Other winners who were presented with their prizes included Joseph Anyaegbu, George Nwadi, Augustine Chibuzor, Enoh Jere, Igwe Emmanuel, Udechukwu Nonso, Adebisi Odutayo and Ogunlana Olusola.
The prize presentation ceremony held at the Dannic Hotels and Resort, Enugu on Friday June 4, 2010, was attended by top government functionaries as well as former lightweight boxing champion, Mr Ike Okoronkwo.
Kenneth, the N20 million winner, could not curtail his joy while receiving his cheque. He rolled on the floor in appreciation of what God had done for him through MTN.
He recounted how he played last year in the MTN Big Score promo, but believed the Naira Splash Competition was an opportunity for him to win big. An elated Kenneth said: “I had to starve myself to raise money to be part of the competition. I was using all the money I made from my shop to buy recharge cards and play. Today, I am happy I took that decision.”
At the event, the Master Brand Manager, MTN Nigeria, Innocent Oboh said MTN is delighted to present the prizes because the company holds its customers in high esteem. “Our customers are the reason why we are in business. When we make a promise, we fulfil it,” he said.
He further said that the Naira Splash Competition offers MTN customers the opportunity of being sponsored to watch some matches of the 2010 FIFA World Cup in South Africa. “So far, 40 people have won N2 million each since the competition started in April, while 60 people have procured visas to enable them go to South Africa to watch the World Cup, among other fantastic prizes. These are ways MTN is enriching the lives of its customers” Oboh said.
Other winners who were presented with their prizes included Joseph Anyaegbu, George Nwadi, Augustine Chibuzor, Enoh Jere, Igwe Emmanuel, Udechukwu Nonso, Adebisi Odutayo and Ogunlana Olusola.
Monday, May 17, 2010
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.
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.
Monday, April 26, 2010
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.
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.
Thursday, April 15, 2010
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.
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.
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