#KlaRestaurantWeek – food, fun, innovation and more and more food


I attended the #KlaRestaurantWeek launch tour while on a diet and lived to tell the tale.

My dietary planning this year did not take into account events like these, and I have made a million notes to self with calendar reminders so that the next time I think of anything diet related I first make contact with all organisers of food events to make sure there will be no repeat of the pain I am going through.

I arrived at The Bistro for the launch tour well on time, heeding the ‘keep time’ warning and quite apprehensive about the night ahead.

Over a camomile tea, I engaged in a small taco-making competition and envied the judges as they took bites out of a total of eighteen tacos made by our team! I put more feeling into the task than was required, of course, but stepped on my culinary brake pedals (amateur as the accelerator ones are) when I realised some of my team mates were new to tacos in general.

I did wish that we were required to produce Rolexes instead, even though that would have been overkill for the judges, including JJ, the amiable owner of The Bistro. After their flavourful good start, off we went to Yujo, the Japanese fusion restaurant in Nakasero.

They’ve moved to a new location, I discovered, on the road below Nakasero Primary School, and are as busy as ever in the evenings.

Their owner manager, Hanif, is as energetic as they come and for a few minutes you will forget what city you are in as he whirls around you issuing instructions and cracking jokes to go with the colours sounds and smells of Yujo.

Here, I did put down a 50gramme steak, as that fits well within my dietary measures, but during #KlaRestaurantWeek it will be a 100grammer (on the special). I missed out on the Kampala Roll (their response to the Philadelphia Roll) because of the ingredients containing things verbotten to me – but I will be back, walahi!

After that the rest of the group went to The Lawns but I wasn’t strong enough (or was wise enough not to try) to fight all that temptation, and left them to their enjoyment.

But enough about food – on this blog.

The point of the #KlaRestaurantWeek, and the reason you must all go out to the participating restaurants and take part in this culinary adventure is because it is:

1. A lot of fun: Visiting 40 (forty) restaurants in about seven days is DEFINITELY piles of fun – going by our night of just three restaurants. If you plan your week properly you can maximise everything that those restaurants have to offer by taking in the special menu items first and going in groups of friends so you all order different dishes and keep the experience lively.

2. Easy to do: Imagine that on the night of the launch we got from one restaurant to the next in good time regardless of the crazy Kampala traffic, simply by planning the journey and using the relevant back roads – even with the Fairway roundabout in the way of two of the trips. Just by planning a route in advance we cut off precious minutes of digestion time and enjoyed three restaurants in one night (that could easily be “for the price of one”…next bullet)

3. Cheap: For real! If you are clever about it and choose the specials only then you will be on a roll. Most of the meals are either Ushs10,000 or Ushs25,000, in places where during the normal days the cost of each would be about Ushs5,000 or Ushs10,000 more than that. It’s a bargain especially considering that the quantities are more or less the same decent amount you will get when the #KlaRestaurantWeek has ended and we are all pretending to be normal. Visit this page: http://thepearlguide.co.ug/kampala-restaurant-week/ for more.

4. Surprisingly pleasant: Especially finding that there are so many fine restaurants right here in Kampala! Sitting in Yujo, for instance, was like being part of one of those highly entertaining and mouthwatering programmes on the Food Channel (not the one of UBC…yet).

5. An adventure in discovery: As immediately above, but also, for instance, I discovered Yum Deliveries – a new rival of Hello Food – and Eat Out Uganda, with whom I immediately signed up. Actually, I can boast here that I am the first Ugandan to sign up for an Eat Out card, because I happened to meet the Country Manager on the #KlaRestaurantWeek tour that evening.

6. A great way to meet people: As evidenced immediately above, besides the fact that I met a number of bloggers in the flesh on that one night and will be meeting many more bloggers, celebrities, fun Ugandans, great people of all walks of life, provided I go through these restaurants during #KlaRestaurantWeek.

This week is not just about you and I going into those restaurants to eat food though;; it is also about Ugandan restaurants raising the bar to compete with the rest of the world.

Fine dining can be found in Uganda, but so can consistent good food, as many of the 40 (forty) restaurants will show. Plus, in coming years we need to see more and more ‘ordinary’ local restaurants proudly displaying the ‘Kampala Restaurant Week’ badge – including the pork joints many of us like to frequent (I miss those).

And the week gives these restaurants the opportunity to showcase innovation. At Yujo, on the night we were there, the whole restaurant went silent at one point and I looked around to catch about ten people nodding their heads as if in some foodie Mexican wave.

They were all chewing on the Katsuberry burger, and because I couldn’t take a bit I interested myself in what it tasted like.

“Mmmmmryy jnncckjkkddnnnggh,” everyone seemed to say, in their reluctance to stop eating into the damn things.

Eventually someone told me the story of how Hanif and his team went shopping for rare strawberries in a market in Kampala when they were in season, and found the most succulent and juicy offering they had ever seen on our shelves.

Snapping them up, they sped back to the restaurant to make their meal but, as Ssemwogerere’s Law dictates, someone sat on the bag of berries and squashed them flat in their kaveera. The chef was beaten, as was the entire kitchen team. But they did not despair; with some quick thinking and brainstorming, they mixed the squashed berries with aioli and voila! The Katsuberry Burger was now a gastronomic conversation stopper.

That’s innovation in food – they type of result that the #KlaRestaurantWeek aims for.

May we have many more!

(There are no photographs here because at the last food event I attended before this one, someone stole my camera…)

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