Layers of lasagna in city hotel

Thursday, November 14th, 2019 04:39 |
Chicken lasagna served with French fries.

If you’re considering a business lunch, drinks after work or just fine dining with your favourite date, Live Inn restauarnt might just be the place for you  

Lasagna could soon become my second name. I find it, oh, so cheesy whenever it rolls slowly in my mouth. 

In simple terms, it’s a type of wide, flat pasta in the form of sheets or wide strips, possibly one of the oldest types of pasta. The meal originated from Italy.

Lasagne, or the singular lasagna, commonly refers to a culinary dish made with stacked layers of pasta alternated with sauces and ingredients such as meat, vegetables and cheese, and sometimes topped with melted and grated cheese. 

Remember sometime back when I reviewed a restaurant at Park Inn by Radisson along Waiyaki way, Nairobi? The other day they switched up their menu at the Live Inn restaurant and I got to experience a few new dishes first hand.  

King Prawn rules 

One thing that always stands out for me at this hotel is the use of bold colours when it comes to décor, the walls and the furniture in general. 

Ever heard of a restaurant with an “Instagrammable spot?” For those who love taking pictures, you might just want to check it out. The space is inviting too, up-to-date and elegant. 

If you’re considering a business lunch, drinks after work or just fine dining with your favourite date, Live Inn might just be the place to try.  

Its was drizzling and the weather was chilly during the first half of the night, which kind of dumped the mood for some of us. Since we were seated outside, they brought in the burner to keep us warm throughout the evening. But after two to three glasses of wine, who cares about rain or shine?  

For starters, I had king prawns.  Not just the usual, they were crispy prawns too. I must say the serving was generous and I thought to myself; is this really part of the main or just a starter? 

As a prawn lover, I can confirm they were not prawns in flavour, but then an awful lot of prawns have no prawn flavour either. The taste on the inside combined with the crispiness on the outside was amazing.

Next, a hot plate of creamy chicken lasagna was served. Everyone on the table could not help but want to sample my share. I don’t mean to blow my own trumpet, but I have a good taste in food.  Every time I order something, people just want to have the same. 

You are probably wondering how chicken lasagna is made, because the most common has either been vegetable or beef. Here they use shredded chicken, but the key thing is the ingredients used that make it so flavourful. Chicken, especially, needs more ingredients other than salt for flavour. 

Eaglehawk Chardonnay 

Although lasagna can have different types of cheese to it, mozzarella, cheddar and parmesan, mostly, mozzarella is what makes it creamy and buttery and the result is it melts beautifully.   

I loved how the milky richness cut through the tangy tomato sauce —another serving that was quite generous. It took me about an hour or so to finish. The only problem with lasagna is you have to eat it hot to enjoy it. 

After two glass of Eaglehawk 2018 Chardonnay, I decided to indulge in a bowl of fruits. Myself and a bunch of other foodies later went to the top floor, where we found the Attic Bar, for a night rave.  

It was on a Friday night too, so a few cocktails with a deejay on deck was in order. That’s how we enjoyed the night away. 

The wonderful view of Nairobi from the Attic Bar had a calming effect. It would have made a great pool party, but given the moody November weather, we could not beg for bikinis.  But one of these sunny days, I am gonna dive deep into that pool. 

We are learning alot from these new hotel chains in Nairobi. Don’t be left behind...  

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