Friday, October 15, 2010
Friday, October 8, 2010
EVENTS...
Hey there, here are events for this weekend and beyond...Ensure to have a fun filled weekend
Enjoy!
THEATRE
Theatre @ Terra
The Tarzan Monologues v. VMonologue
Directed by Wole Oguntokun
Date: 10th, 17th, 24th, 31st October 2010
Time: 3pm & 6pm
Venue: Terra Kulture, Tiamiyu Savage Street, Victoria island.
ENTERTAINMENT
NAIJA RAVE SEASON 2
Date: 10th Oct
Time: 12pm
Venue: Bar Continental, 28, Isaac John , Ikeja
Contact: 08027475176, 08020957666
FILM & TV DIRECTING
Date: 10th Oct
Time: 6: 30pm
Venue: Lagos
FELEBRATION AT THE LIFE HOUSE 2010: OVERTAKE DON OVERTAKE OVERTAKE
Date: 10th Oct
Time: 4pm
Venue: 33, Sinari Daranijo Street, off Younnis Bashorun Street, off Ajose Adeogun Street, Victoria Island
BASKETMOUTH’S THE LORD’S OF THE RIBS
Date: 10th Oct
Time: 7pm
Venue: The New Expo Centre, Eko Hotel & Suites, Ademola Adetokunbo Street, Victoria Island, Lagos
Ticket: N5, 000, VIP – N20, 000, Table – N300, 000
FELEBRATION
Date: 11th Oct
Venue: The New Afrika Shrine, 1, Nerdc Road, Agidingbi, Ikeja
LOUDTHOTZ POETRY OPEN READING
Date: 14th Oct
Time: 6: 30pm
Venue: orange house, 3B Adesoye Street, Mende
MUSON CENTRE EVENTS
MUSON DAY
Date: 25th Oct.
Venue: Muson Centre, Lagos
USIC PAC/CZECH REPUBLIC CONCERTS
Date: 26th oct
Venue: Agip recital hall,
YOUTH CONCERT/MUSIQUEST
Date: 28th Oct
Venue: Shell Nigeria
DRAMA
Date: 29th Oct
Venue: Shell Nigeria Hall, Onikan
INDIGENOUS SOCIAL MUSIC
Date: 30th Oct
Venue: Agip Recital Hall, Onikan
CLASSICAL CONCERT
Date: 31st Oct
Venue: Agip Recital Hall, Onikan
CONFERENCE AND EXHIBITIONS
3RD LAGOS I.T EXHIBITION 2010
Date: On till 10th
Venue: Lagos
16TH NIGERIAN ECONOMIC SUMMIT
Date: 19 – 21st October
Venue: Transcorp Hilton Abuja
Contact: iinfo@nesgroup.org 08064382684, 08023084898
42ND ANNUAL NATIONAL CONFERENCE OF CIPM
Date: 20th – 22nd October
Venue: Abuja International Conference Centre, Abuja
Contact: 08055654994, marianzemeke@yahoo.com
NNECEA 2010 – NIGERIAN NON-OIL EXPORTS CONFERENCE, EXHIBITION AND AWARDS
Date: 27th Oct
Contact: www.necea-ng.com info@necea-ng.com
TRAINNINGS
GENNESARET RESOURCES NIGERIA LIMITED (GRNC)
Training on QA/QC pipeline and maintainace
Date: 12th Oct.
GLOBAL JOBS FAIR 2010
Date: 16th Oct
Time: 10am
Venue: Alheri Foundation Conference hall, 19, Town planning Way, Ilupeju
GIC TRAINING – MAGAGEMENT TRAINING II
Date: 26th Oct.
Time: 8:30am – 5pm
Venue: Public Service Institute of Nigeria Dutse, Alhaji Junction, Abuja
Send your events to adebuzz4u@yahoo.com , 08060022099
Enjoy!
THEATRE
Theatre @ Terra
The Tarzan Monologues v. VMonologue
Directed by Wole Oguntokun
Date: 10th, 17th, 24th, 31st October 2010
Time: 3pm & 6pm
Venue: Terra Kulture, Tiamiyu Savage Street, Victoria island.
ENTERTAINMENT
NAIJA RAVE SEASON 2
Date: 10th Oct
Time: 12pm
Venue: Bar Continental, 28, Isaac John , Ikeja
Contact: 08027475176, 08020957666
FILM & TV DIRECTING
Date: 10th Oct
Time: 6: 30pm
Venue: Lagos
FELEBRATION AT THE LIFE HOUSE 2010: OVERTAKE DON OVERTAKE OVERTAKE
Date: 10th Oct
Time: 4pm
Venue: 33, Sinari Daranijo Street, off Younnis Bashorun Street, off Ajose Adeogun Street, Victoria Island
BASKETMOUTH’S THE LORD’S OF THE RIBS
Date: 10th Oct
Time: 7pm
Venue: The New Expo Centre, Eko Hotel & Suites, Ademola Adetokunbo Street, Victoria Island, Lagos
Ticket: N5, 000, VIP – N20, 000, Table – N300, 000
FELEBRATION
Date: 11th Oct
Venue: The New Afrika Shrine, 1, Nerdc Road, Agidingbi, Ikeja
LOUDTHOTZ POETRY OPEN READING
Date: 14th Oct
Time: 6: 30pm
Venue: orange house, 3B Adesoye Street, Mende
MUSON CENTRE EVENTS
MUSON DAY
Date: 25th Oct.
Venue: Muson Centre, Lagos
USIC PAC/CZECH REPUBLIC CONCERTS
Date: 26th oct
Venue: Agip recital hall,
YOUTH CONCERT/MUSIQUEST
Date: 28th Oct
Venue: Shell Nigeria
DRAMA
Date: 29th Oct
Venue: Shell Nigeria Hall, Onikan
INDIGENOUS SOCIAL MUSIC
Date: 30th Oct
Venue: Agip Recital Hall, Onikan
CLASSICAL CONCERT
Date: 31st Oct
Venue: Agip Recital Hall, Onikan
CONFERENCE AND EXHIBITIONS
3RD LAGOS I.T EXHIBITION 2010
Date: On till 10th
Venue: Lagos
16TH NIGERIAN ECONOMIC SUMMIT
Date: 19 – 21st October
Venue: Transcorp Hilton Abuja
Contact: iinfo@nesgroup.org 08064382684, 08023084898
42ND ANNUAL NATIONAL CONFERENCE OF CIPM
Date: 20th – 22nd October
Venue: Abuja International Conference Centre, Abuja
Contact: 08055654994, marianzemeke@yahoo.com
NNECEA 2010 – NIGERIAN NON-OIL EXPORTS CONFERENCE, EXHIBITION AND AWARDS
Date: 27th Oct
Contact: www.necea-ng.com info@necea-ng.com
TRAINNINGS
GENNESARET RESOURCES NIGERIA LIMITED (GRNC)
Training on QA/QC pipeline and maintainace
Date: 12th Oct.
GLOBAL JOBS FAIR 2010
Date: 16th Oct
Time: 10am
Venue: Alheri Foundation Conference hall, 19, Town planning Way, Ilupeju
GIC TRAINING – MAGAGEMENT TRAINING II
Date: 26th Oct.
Time: 8:30am – 5pm
Venue: Public Service Institute of Nigeria Dutse, Alhaji Junction, Abuja
Send your events to adebuzz4u@yahoo.com , 08060022099
Monday, October 4, 2010
The Failsafe Option is Italian
Finding well-balanced, healthy, food that is good to eat is hard enough when you’re out prowling the streets of Lagos. But doing the same in a restaurant adds a new layer of complexity. The contents of a loaded selection of curry dishes, or a single, swirled plate at any local restaurant don’t come neatly labeled as a microwave crème brulee in the supermarket.
Cooks are fond of tasty shortcuts such as adding butter or cream to their meals perhaps to make it thicker. Worse, some restaurants aren’t all equipped to cater for the health-conscious diner. Since I started eating out, I mean, dining in restaurants - beautiful, ugly, expensive, exotic, infuriating, daunting – it’s always been one experience to the other, so here I put up my view on some restaurants I’ve been to, and although I didn’t specify their names, it is quite clear which type of restaurants serves diners well.
So, whenever I’m planning a meal out, there are certain places that I avoid, except I just want to spend my tucker time negotiating with the waiter, but not so often.
Indian
Indian food relies heavily on diary products and so earns the whole cuisine a big red warning sticker. The offending substance is clarified butter-or ghee-which is used to boil, fry and mix almost everything that comes out of an Indian kitchen. There are ways to survive an Indian restaurant, though. (a) Go for tandoori dish. Tandoori dishes are effectively dry-fried in the tandoori oven and don’t use so much ghee. They can be somewhat too dry, however, so look for a yoghurt-based sauce to accompany it. (b) Steer clear of the poppadoms. The world’s best chips are deep-fried and very porous. Try a spicy chappati instead. (c) Avoid the puddings at all costs, I warned you. (d) Eating just the vegetarian dishes is probably the worst thing to do as most are cooked in, and saturated with, ghee.
Chinese
Chinese food is a similarly troubled zone. Vegetable oil is used in the preparation of nearly everything, whether it’s deep fried or stir fried. The trouble begins with preparation. In a beef stir fry, for example, the meat is half cooked in oil before being thrown into the wok. So although the stir fry itself contains little oil, the meat is already saturated. You can however request the meat be boiled in water instead. Similar measures can be taken to reduce the fat, and therefore calorific value, of other dishes as well. This leaves the meal with less fat, as I have found out.
French
Although I’ve not really been to a French restaurant, but on two unplanned instances I got invited to breakfast at a wonderful couple’s home. I never guessed it would be an all-the-way French breakfast. My first intentions were to take a back seat for a while, but it was unavoidable, as everyone sat as one. If one had to devise a menu based entirely around beef, cheese, double cream and egg yolks, one would end up with French cooking in this style. There is unlikely to be an escape from cholesterol, salt or sugar. The other French cuisine which jumps readily to mind is nouvelle, or so she called. She said it was not so widely available; nouvelle was essentially the French interpretation of worldwide movement towards fresher ingredients, more natural and exotic flavourings, such as ginger, with the emphasis on presentation. Put simply, you will be able to find something decent to eat at any restaurant that has pretensions to modern cooking. Or has pretensions full stop.
Italian
Italian food falls into two camps: traditional and modern. Traditional cuisine relies more cream, butter and olive oil, while modern cuisine tends to use drizzles of oil and grilling instead of frying. The modern emphasis on low fat, natural, unprocessed flavours and light grilling makes it impeccably modern. The modern Italian cuts back on fat, olive oil, but it’s still very fattening. So, there’s no escape fat from the Italian cuisines. The best part of the Italian restaurant is that they often usually come up with a fruit or a light fruit-juice and water-sorbet.
Fish
Nearly every class of restaurant offers at least one fish dish, and there is also a tradition of classic British fish restaurants, like the delectable Marmundos. The rules here are pretty much the same as cooking at home. Grilled fish and boiled or steamed vegetables are about as healthy as you can get. White fish are slightly better than pink or brown-fleshed fish, although the difference isn’t that great. Shellfish score higher than fish in mineral content: oysters are particularly high in zinc, a mineral essential to sperm production.
Japanese
Japanese food is very meat-oriented. Outside of noodle bars, it’s unlikely to find a dish that has not had meat involved somewhere in its preparation. The positive side of this is the Japanese fashion for eating meat, and particularly fish, raw. Sushi is always the good part in the Japanese cuisine. Having said that it’s surprising the Japanese heart attack rate isn’t higher considering that the national hobbies are overwork and amphetamines, so perhaps the diet isn’t that bad.
Korean
Korean food is not dissimilar to Japanese, but with more meat, what’s with the meat by the way, sometimes I wonder the amount of meat we consume. Marinated barbecued beef is the Korean staple, along with pickled vegetables such as cabbage. Neither is particularly healthy.
The Choice is yours
Summarising what and where to eat is easy. Look for a handful of things: cuisine which claims to be modern, which offers fish as a main course and uses non-saturated fats to cook with. The failsafe option is Italian. Even if your dinner party consisted of your healthy self, a vegetarian, someone on a gluten-free diet and a marathon runner building up for a race, an Italian restaurant would be able to accommodate them all. Pass me the bread sticks.
Cooks are fond of tasty shortcuts such as adding butter or cream to their meals perhaps to make it thicker. Worse, some restaurants aren’t all equipped to cater for the health-conscious diner. Since I started eating out, I mean, dining in restaurants - beautiful, ugly, expensive, exotic, infuriating, daunting – it’s always been one experience to the other, so here I put up my view on some restaurants I’ve been to, and although I didn’t specify their names, it is quite clear which type of restaurants serves diners well.
So, whenever I’m planning a meal out, there are certain places that I avoid, except I just want to spend my tucker time negotiating with the waiter, but not so often.
Indian
Indian food relies heavily on diary products and so earns the whole cuisine a big red warning sticker. The offending substance is clarified butter-or ghee-which is used to boil, fry and mix almost everything that comes out of an Indian kitchen. There are ways to survive an Indian restaurant, though. (a) Go for tandoori dish. Tandoori dishes are effectively dry-fried in the tandoori oven and don’t use so much ghee. They can be somewhat too dry, however, so look for a yoghurt-based sauce to accompany it. (b) Steer clear of the poppadoms. The world’s best chips are deep-fried and very porous. Try a spicy chappati instead. (c) Avoid the puddings at all costs, I warned you. (d) Eating just the vegetarian dishes is probably the worst thing to do as most are cooked in, and saturated with, ghee.
Chinese
Chinese food is a similarly troubled zone. Vegetable oil is used in the preparation of nearly everything, whether it’s deep fried or stir fried. The trouble begins with preparation. In a beef stir fry, for example, the meat is half cooked in oil before being thrown into the wok. So although the stir fry itself contains little oil, the meat is already saturated. You can however request the meat be boiled in water instead. Similar measures can be taken to reduce the fat, and therefore calorific value, of other dishes as well. This leaves the meal with less fat, as I have found out.
French
Although I’ve not really been to a French restaurant, but on two unplanned instances I got invited to breakfast at a wonderful couple’s home. I never guessed it would be an all-the-way French breakfast. My first intentions were to take a back seat for a while, but it was unavoidable, as everyone sat as one. If one had to devise a menu based entirely around beef, cheese, double cream and egg yolks, one would end up with French cooking in this style. There is unlikely to be an escape from cholesterol, salt or sugar. The other French cuisine which jumps readily to mind is nouvelle, or so she called. She said it was not so widely available; nouvelle was essentially the French interpretation of worldwide movement towards fresher ingredients, more natural and exotic flavourings, such as ginger, with the emphasis on presentation. Put simply, you will be able to find something decent to eat at any restaurant that has pretensions to modern cooking. Or has pretensions full stop.
Italian
Italian food falls into two camps: traditional and modern. Traditional cuisine relies more cream, butter and olive oil, while modern cuisine tends to use drizzles of oil and grilling instead of frying. The modern emphasis on low fat, natural, unprocessed flavours and light grilling makes it impeccably modern. The modern Italian cuts back on fat, olive oil, but it’s still very fattening. So, there’s no escape fat from the Italian cuisines. The best part of the Italian restaurant is that they often usually come up with a fruit or a light fruit-juice and water-sorbet.
Fish
Nearly every class of restaurant offers at least one fish dish, and there is also a tradition of classic British fish restaurants, like the delectable Marmundos. The rules here are pretty much the same as cooking at home. Grilled fish and boiled or steamed vegetables are about as healthy as you can get. White fish are slightly better than pink or brown-fleshed fish, although the difference isn’t that great. Shellfish score higher than fish in mineral content: oysters are particularly high in zinc, a mineral essential to sperm production.
Japanese
Japanese food is very meat-oriented. Outside of noodle bars, it’s unlikely to find a dish that has not had meat involved somewhere in its preparation. The positive side of this is the Japanese fashion for eating meat, and particularly fish, raw. Sushi is always the good part in the Japanese cuisine. Having said that it’s surprising the Japanese heart attack rate isn’t higher considering that the national hobbies are overwork and amphetamines, so perhaps the diet isn’t that bad.
Korean
Korean food is not dissimilar to Japanese, but with more meat, what’s with the meat by the way, sometimes I wonder the amount of meat we consume. Marinated barbecued beef is the Korean staple, along with pickled vegetables such as cabbage. Neither is particularly healthy.
The Choice is yours
Summarising what and where to eat is easy. Look for a handful of things: cuisine which claims to be modern, which offers fish as a main course and uses non-saturated fats to cook with. The failsafe option is Italian. Even if your dinner party consisted of your healthy self, a vegetarian, someone on a gluten-free diet and a marathon runner building up for a race, an Italian restaurant would be able to accommodate them all. Pass me the bread sticks.
Thursday, September 30, 2010
No Bite-Size Pieces at Marco Polo
How've you been people? Here's another dining experience i heard recently. As published...Enjoy!
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.
Hope you enjoyed it....
Exercise Tip of the Day
Working on your balance will help prevent muscle cramps.
Also watch this space for events, and i mean lots of events happening over this weekend.
Okay then, enjoy the hols and pray for Nigeria.
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.
Hope you enjoyed it....
Exercise Tip of the Day
Working on your balance will help prevent muscle cramps.
Also watch this space for events, and i mean lots of events happening over this weekend.
Okay then, enjoy the hols and pray for Nigeria.
Sunday, September 26, 2010
Chidinma Emerges Winner of MTN Project Fame Season 3
Chidimma Ekile has emerged winner of the keenly contested season 3 of the MTN Project Fame. She was announced winner on Saturday at the competition's finale, which took place at the Optima Studios in Lagos, Nigeria. Ghananian, Kesse Frimpong, emerged 1st runner up, with Eyo Eminue grabbing the 2nd runner up spot, while Yetunde Orijah was named 3rd runner up. Surprisingly, Tolu Aadesina and Ochuko Ogbu-Sifo, who were crowd favourites, came fifth and sixth respectively. With this win, Chidinma Ekile becomes the 1st female winner of the MTN Project Fame music reality show. The business promoter and student drives away with a Toyota Rav4, 2.5 million naira, and a record deal. Kesse won a Toyota Corolla and 1.5 million naira; Eyo, whose win came as surprise to many, won a Toyota Yaris and a million naira; while Yetunde, aka Omo Ibadan, won a million naira. The star-studded finale saw a scintillating performance by Mo Hits artist, Dr Sid, who performed his hits; "Pop Champagne" and "Something about You" to the delight of the audience. The search for the winner of the MTN Project Fame West Africa started 10 weeks ago with 18 hopefuls vying for the coveted star prize. Past winners of the reality show, which began three years ago, include Inyanya Mbuk and Mike Anasodo.
Friday, September 24, 2010
Savour Succulent Chocolate Mousee at Saipan.
Hi there, how's your week been? Mine's been very hectic but interesting too, guess your's been fantastic as well. Well, I don't know if you guys have been reading 'The Diner' in the Sunday Life Guardian magazine. This is one of the columns i run in the Sunday Guardian, the diner shares her dining experiences - the good, the bad and the very ugly. okay, so like i mentioned in my 'The Return' note that i'll be sharing few of those articles right here...therefore i will like you to read and drop your comments. You can also share your experiences too and perhaps drop names of good restaurants you've been too. I believe that will give me more ideas on where to be..yikes!
Here it is as published:
For a while now, I’ve always heard that Saipan restaurant is not just another Chinese restaurant in Nigeria, but ‘The Chinese Restaurant’ in Nigeria. Well, I cannot really testify to that yet as I am about to confirm that, right now and now as I sit expectantly for this experience. But from first stare and observation I would say truthfully that the tranquil and stylish environment here is second to none. And while my friend here believes the food and service are first class and prices are reasonable I still feel more could be added to the glamour therein.
Saipan appears as one those places that you could say is just there but has a magnetic feel that will tempt the most seasoned diner back again and again. A friend of mine once said, “If you have not been to Saipan, you have not arrived yet.” I was actually amazed by the modern and traditional Chinese décor blended nicely together, which gives the restaurant and wine bar a unique concept in fine dining.
Quite unusual of me though, I had the opportunity of going to the kitchen; the kitchen is ultra-modern and purpose-built. The chefs looked A team, experienced, talented and like they were carefully selected from top Chinese restaurants, which if so will be applaudable as the kitchen is the heart of the restaurant. The restaurant has a grand reception hall which is overwhelming even before you step into the main bar and restaurant. And while dining, I enjoyed a breathtaking view over The Lagos skyline.
The menu at Saipan is an extensive fusion between Asian dishes and authentic Chinese cuisine. And there’s also the main bar which is known to be the longest bar counter in Nigeria and can seat 20. Well, that’s another interesting one...the check continues though. Somehow, the cool background music with the combination of lighting and decor in the bar kept giving me this intoxicating and relaxing sensation. That also I like. While I diligently sipped my chilled Coke, I surveyed the bar and noticed a wide variety of wines, spirits, beers, minerals coffee (coffee, yay!) and tea. Yes, I also tried the house cocktail ‘Saipan fusion’. Comment? Simply charging.
I recognised many of the menu items, along with some unusual offerings. We (my colleague and I) played it safe, ordering pot stickers for appetizers, followed by snow peas with water chestnuts and BBQ pork chow mein. The food was brought out quickly, wasn't greasy, and tasted great.
Derived from a beautiful, unspoiled tropical paradise island situated in the pacific ocean where tourists go to relax and enjoy themselves, thus Saipan is the restaurant for people who have a taste for class and good food, says the waiter that served us. Quite impressive, Saipan prides itself on serving light-tasting and non-spicy food, and will definitely suit those with lighter palates. The Chief Chef here lets in on their secret formula: to whip up dishes with a touch of mum's cooking, to recreate the vibe of home-cooked dishes. Sincerely, I’ve not been to a restaurant of this kind, perhaps not in the real world, maybe in one of my numerous 5-star dream fantasies.
Saipan offers large menu with traditional Chinese restaurant items and a number of unusual offerings as well as authentic and attentive wait staff. The menu has a wide range of items from; noodles to dumplings to the usual western dishes. However, the restaurant and wine bar include a selection of desserts, which could be savoured and enjoyed from a succulent chocolate mousse and strawberry cheesecake to a lovely tiramisu or lemon gateau
For the main course, the Prawn menu is the signature dish at Saipan. Fresh prawns, cooked with herbal wine and the chef's secret herbs in stock, and with a really wicked concoction. The prawns were fresh and succulent; the soup was light with a hint of herbal taste. The herbs did not overpower the soup, as the sweetness of the prawns was evident in the soup too.
Saipan has friendly waiters, waitresses and hard working owner. They are clearly trying hard to be successful, the food is decent, prices fair, making this a good bet for a quick Chinese bite before a movie.
Here it is as published:
For a while now, I’ve always heard that Saipan restaurant is not just another Chinese restaurant in Nigeria, but ‘The Chinese Restaurant’ in Nigeria. Well, I cannot really testify to that yet as I am about to confirm that, right now and now as I sit expectantly for this experience. But from first stare and observation I would say truthfully that the tranquil and stylish environment here is second to none. And while my friend here believes the food and service are first class and prices are reasonable I still feel more could be added to the glamour therein.
Saipan appears as one those places that you could say is just there but has a magnetic feel that will tempt the most seasoned diner back again and again. A friend of mine once said, “If you have not been to Saipan, you have not arrived yet.” I was actually amazed by the modern and traditional Chinese décor blended nicely together, which gives the restaurant and wine bar a unique concept in fine dining.
Quite unusual of me though, I had the opportunity of going to the kitchen; the kitchen is ultra-modern and purpose-built. The chefs looked A team, experienced, talented and like they were carefully selected from top Chinese restaurants, which if so will be applaudable as the kitchen is the heart of the restaurant. The restaurant has a grand reception hall which is overwhelming even before you step into the main bar and restaurant. And while dining, I enjoyed a breathtaking view over The Lagos skyline.
The menu at Saipan is an extensive fusion between Asian dishes and authentic Chinese cuisine. And there’s also the main bar which is known to be the longest bar counter in Nigeria and can seat 20. Well, that’s another interesting one...the check continues though. Somehow, the cool background music with the combination of lighting and decor in the bar kept giving me this intoxicating and relaxing sensation. That also I like. While I diligently sipped my chilled Coke, I surveyed the bar and noticed a wide variety of wines, spirits, beers, minerals coffee (coffee, yay!) and tea. Yes, I also tried the house cocktail ‘Saipan fusion’. Comment? Simply charging.
I recognised many of the menu items, along with some unusual offerings. We (my colleague and I) played it safe, ordering pot stickers for appetizers, followed by snow peas with water chestnuts and BBQ pork chow mein. The food was brought out quickly, wasn't greasy, and tasted great.
Derived from a beautiful, unspoiled tropical paradise island situated in the pacific ocean where tourists go to relax and enjoy themselves, thus Saipan is the restaurant for people who have a taste for class and good food, says the waiter that served us. Quite impressive, Saipan prides itself on serving light-tasting and non-spicy food, and will definitely suit those with lighter palates. The Chief Chef here lets in on their secret formula: to whip up dishes with a touch of mum's cooking, to recreate the vibe of home-cooked dishes. Sincerely, I’ve not been to a restaurant of this kind, perhaps not in the real world, maybe in one of my numerous 5-star dream fantasies.
Saipan offers large menu with traditional Chinese restaurant items and a number of unusual offerings as well as authentic and attentive wait staff. The menu has a wide range of items from; noodles to dumplings to the usual western dishes. However, the restaurant and wine bar include a selection of desserts, which could be savoured and enjoyed from a succulent chocolate mousse and strawberry cheesecake to a lovely tiramisu or lemon gateau
For the main course, the Prawn menu is the signature dish at Saipan. Fresh prawns, cooked with herbal wine and the chef's secret herbs in stock, and with a really wicked concoction. The prawns were fresh and succulent; the soup was light with a hint of herbal taste. The herbs did not overpower the soup, as the sweetness of the prawns was evident in the soup too.
Saipan has friendly waiters, waitresses and hard working owner. They are clearly trying hard to be successful, the food is decent, prices fair, making this a good bet for a quick Chinese bite before a movie.
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