Once again, I find myself in "restaurant central” or as it is more commonly known, Kimihurura.

My quest this time round was to explore oriental cuisine and more particularly, Thai. What better place to go than Papyrus that boasts a menu of Chinese, Japanese and Thai.

Those that have been to papyrus know that this is a decent place with good service be it dining or just going to hang out for a beer. Truth is, I’ve been here before but never to eat. My permanent stool at the bar is testament to this.

Dining here was a first and from the looks of other diners, it was a novel experience for them too. I overheard one comment that they could not make a choice from the Thai section as they had never heard of or seen these dishes before. But that exactly was the point. To discover something different.

I did not dine alone here as I asked a friend to join me. My friend was skeptical when I recommended the Alaska roll sushi as this was something she had not consumed before. I was curious too as to how fresh the salmon could be. My true desire was the Thai chicken and my guest opted for the short ribs. Three dishes representing the three cuisines served at Papyrus.

As seen in the picture, the sushi was a great presentation and the salmon was surprisingly fresh considering it must be flown in. The avocado and cucumber complimented that fresh feel and the seaweed provided a crisp bite in contrast to all the mushiness. Picking the rolls off the plate with chopsticks should have been easy but the rice was a bit sticky. This did not take away the fact that the sushi was good. Not the easiest of things to make.

I was looking for a smoky flavour in the Thai chicken and indeed it was right there. I love oriental food for its simplicity and clean taste. This stir fry variation with just a peanut sauce and basil was the real deal. The short ribs are the sort that are consumed entirely. Flesh and bone. The woody taste which I believe was derived from the soy sauce did not hit the spot though. I was hoping for a little more taste of pork.

The other let down was the waiter mixing up the rice order. I asked for garlic rice and was presented with egg fried rice. This is what happens when wait staff do not write down orders and confirm with guests.

Even for two, this was a lot of food to contend with and as is becoming the norm, I requested for the remnants to be packed.

Papyrus is a great place for family and friends to dine. Sitting on the balcony is even better for the romantic date. I felt comfortable here and the combination of good food and conversation made for a great evening. Read the menu carefully as prices vary from affordable to steep.

My advice to Papyrus. Please get a new VISA machine and all will be good.

1/4 cup soy sauce 8 cloves finely chopped garlic, 1 tablespoon minced fresh ginger root 2 tablespoons hot pepper sauce 2 pounds skinless chicken thighs 1 tablespoon sesame oil 1 tablespoon brown sugar 1 onion, sliced 1/2 cup water 4 tablespoons crunchy peanut butter 2 tablespoons green onions, chopped.

In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.

Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and saute for 5 minutes. Add the chicken parts and saute for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.

Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter.

CHEF’S RECIPE : THAI CHICKEN

INGREDIENTS

1/4 cup soy sauce

8 cloves finely chopped garlic

1 tablespoon minced fresh ginger root

2 tablespoons hot pepper sauce

2 pounds skinless chicken thighs

1 tablespoon sesame oil 1 tablespoon brown sugar

1 onion, sliced

1/2 cup water

4 tablespoons crunchy peanut butter

2 tablespoons green onions, chopped.

DIRECTIONS

In a large bowl, combine the soy sauce, garlic, ginger and hot pepper sauce. Mix well and place chicken in the bowl, turning to coat evenly. Cover and marinate in the refrigerator for at least one hour.

Heat the sesame oil in a Dutch oven over medium high heat. Add the brown sugar, stirring until dissolved. Add the onion and sauté for 5 minutes. Add the chicken parts and sauté for 5 minutes, turning to brown evenly. Pour in marinade, add the water and bring to a boil.

Reduce heat to low and simmer for 15 to 20 minutes. Add the peanut butter, stirring well, and simmer for 10 more minutes. Transfer chicken to a serving platter.

About the author

Michael Musinguzi Bageine has a decade of experience as a chef and hotel/restaurant manager having worked with illustrious establishments such as Imperial Royale Hotel, Protea Hotel (Entebbe), Steak out Bar and Restaurant, Volar club and Restaurant (Ngong Race Course, Nairobi) amongst others.

editorial@newtimes.co.rw