The star hotels

119 the star hotels 1


The star hotels


So Nairobi has unravelled a new 5 star hotel by the name Villa Rosa Kempinski. The hotel is located on Chiromo Road towards the up market Westlands area. Clearly, even from its name and the kind of lighting at the front porch this is not a hotel for persons with 2 dollars to their name. Whilst on the busy Waiyaki way, one can catch a glimpse of the fancy area. It is a palatial hotel- in every sense of the word.

Talking of star hotels reminds of me of one experience I had back in the day. Well this was in probably a two star or maybe three star hotel called Ole Sereni located on the busy Mombasa highway. I had the chance to dine there on one particular evening in the company of a close friend. Having been born and raised in Nyeri, I had not yet had the chance to eat in a hotel where food is served in two courses at the very least. So we get in, and we are offered some soup (I think it was mush room soup) and pieces of tiny bread (layman’s language). Then we were asked to order for the main meal. Poor village girl-all I knew was that I wanted chicken. I looked to “kuku choma” or “kuku fry” but the kind of prints on the menu made me feel like I am ordering in a Chinese restaurant. I finally settled on fried rice with chicken tepanyaki and teriyaki sauce-my consolation being that it had something to do with rice and chicken. When the food was served, my village mind argued out that I should pour the contents of the 3 plus plates onto the large plate on which they had been served. This would save me much time as I would have everything of the rice and stew with a single spoon scoop. My friend was quick to tell me that the big plate was a tray! Thank heavens he told me that before I could make a fool out of myself, and needless to say, the food ended up being too spicy for any non-Indian to enjoy!

A story is told of a lady who was taken out on a coffee date. Oblivious to the new environment, the girl acted knowledgeable and ended up inserting the sugar bag in tea thinking that its contents would dissolve in the tea as does a teabag! Hilarious!

It is always advisable to “watch and learn”. If you are taken out to these fancy hotels, let they who took you be in the lead. You can observe what they are doing and if it seems to make sense-then it’s probably the right thing to do.

Back to Kempinski, there was a discussion on radio that the hotel has a bottle of wine that sells for a cool 1 million Kenyan shillings! Imagine that!! Credible source say that a tot (for those who drink) sells for 20,000 Kenyan shillings. I tend to argue like the hustler I am- that’s a month’s rent going down in one gulp! Curiosity got me to Google how much it would wring off you to spend a night at the hotel. The results were: a whooping 30,000 Kenyan shillings for a normal suite and (brace for this) over 900,000 Kenyan shillings for the presidential suite. Those are two cars!!!!

Like I said Hotel Villa Rosa Kempinski needs more than 2 dollars to your name!

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Born in the culinary-rich city of Kisumu, along the shores of Lake Victoria, Cynthia Kendeli's passion for Food & Beverage was almost predestined. Her earliest memories revolve around the bustling fish markets and aromatic eateries of her hometown, and it was this backdrop that kindled her love for food and its cultural significance.

However, Cynthia's interests were dual-pronged. The political landscape of Kenya, with its dynamic shifts and intricate tapestry, also captivated her. This blend of culinary love and political intrigue paved her path to one of Kenya's leading universities, where she pursued degrees in both Food Science and Political Science.

Throughout her academic journey, Cynthia stood out for her unique ability to interweave two seemingly disparate subjects. She penned articles that delved into the socio-political impacts on Kenya's food and beverage industry, exploring topics ranging from local farm policies to international trade agreements.

After graduation, Cynthia quickly established herself in the world of journalism. Her writings, which appeared in national newspapers and magazines, bridged the gap between culinary enthusiasts and political aficionados. With every article, she managed to underscore the intricate relationship between politics and what ends up on the plates of Kenyans.

Her investigative pieces, particularly those that highlighted the interplay between governmental policies and the food & beverage sector, have earned her accolades both nationally and internationally. Cynthia's work does not just inform; it prompts discussions, incites debates, and often leads to tangible change in policy-making circles.

In addition to her journalistic endeavors, Cynthia Kendeli actively participates in food festivals, political debates, and educational seminars, serving as a bridge between the culinary world and the political arena.

Today, as a celebrated voice in both Food & Beverage and political journalism, Cynthia Kendeli continues to satiate the appetites of readers keen on understanding the confluence of culture, cuisine, and politics in Kenya.

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