At the back end of Village Market’s robust shopping and recreation centre are some rare treats, baked in a special section of Tribe. The hotel’s architectural design is jaw dropping, just like the perfect pastries that spill forth from its kitchen, which houses 11 chefs, eight of them women.

Now based in Kenya, her seventh destination, Canadian chef Sara Woods leads the rest of her crew in creating a tasty assortment of treats, including ugali cookies and a la carte desserts. From the small, state-of the- art kitchen, always kept at a favourable temperature of 18 degrees (the best for chocolate), comes so many little dishes to relish.

What’s the weirdest thing you’ve ever eaten?

Raw calamari and squid. I actually had to eat it alive. I could actually feel it moving down my throat! I worked in China for 15 years before relocating to Kenya. Raw or even alive sea food is a popular dish there. That’s my explanation for why I ate it.

Where do you celebrate your birthday?

I am usually at work. So I always try to have tomato pasta or pizza, my favourites.

What do you cook when no one’s looking?

I love vegetarian soup or butternut squash soup (some type of malenge) because these are easy. My husband is also a chef so he’s always checking what I am cooking. The soups are easy to make. I am sure I can never go wrong.

What are you famous for?

Together with the other pastry chefs, we make an array of pastries like croissants, spreads, chocolate, bread sticks, all types of cakes and cookies. But what I really love is chocolate! I am best known for making chocolate pastries, and basically anything made from chocolate. Over Easter, I made a special actual-size cockerel, entirely of chocolate. There are a million chocolate flavours, so every day is usually a chance for a new invention.

What’s the best time to have pastry?

Anytime, as long as you have an appetite! Some people eat them between meals or even as snacks. Our kitchen functions 24 hours a day. Some of our most-wanted specials are the freshly-brewed tiramisu that comes in various flavours, including Masala chai.

If you were on Death Row, what would be your last meal?

If you’re going to die, it’s only fair that you enjoy the last meal. I would have apples, foie gras and some nice red wine, because they make a great combination, something you don’t get to eat every day.

Golden rooms with soft lighting, soft music and die-hard fans. Mediterraneo – with a brother branch in Westlands and a newly-opened sister in Gigiri is a mainstay on the Nairobi restaurant scene. Beside the lovely patio garden that completes the feeling of a slice of sanctuary at the Junction, Chef Piero sits down for some straight talk on his cuisine, popular dishes and favorite place in town (besides Mediterraneo, of course!).

What’s the weirdest thing you’ve ever eaten?
In 21 years in Kenya, you’d have more than one. I would say pizza, it was really weird, more or less like chapatti. I sent it back, got another one with these same things. All of the bad things I can think of were concentrated in that pizza. The dough, the topping, and the cooking – none of it worked. So being Italian, I get the pizza that way, bah!

Where do you go to celebrate your birthday?
I went once to Sankara, in fact, I took my son, too, and I was quite happy with the service and the food. We just had a great time. It was fusion, a mix of cuisine and all the courses were good. And the service was extremely good. I like a polite ambience and waiter was quite attentive. He was always there at the right moment. Quite an achievement in Kenya.

What do you cook when no one’s looking?
I’m a good Italian, so pasta. I like a pasta called bisanzio. It’s a simple pasta, made with fresh tomato, basil, olive oil and a pinch of garlic. A quite delicate pasta.

What are you famous for?
We have many. There is something everybody knows, our lasagna. The bestseller. For the desserts, tiramisu. Bomba is a double layer of mousse white and chocolate with raspberry in it, set on a “mirror” of raspberry sauce. Don’t forget risotto by the way, this is our flagship. A customer once came here and she said, “This is the best risotto in own. Can I have the recipe?” Of course, I joked with her that she could have it for 50,000 shillings.

If you were on Death Row, what would be your last meal?
Dessert. At least it would make my end sweet. A nice, hot, chocolate brownie, sizzling. And maybe I will have a close encounter with a woman before I get away!

We’ve got the plan, just bring your moods” is the inviting tagline at Blancos Lounge and Grill. From sultry Kidum to funky Kwaito, the music playing at Blancos is as alluring as the sweet aroma of African dishes cooking in their kitchen. The sizeable restaurant has a veranda and lounge/bar area, dubbed “Clay”, “Mahogany” and “Mazera”, after the materials used to make the floor. The menu is in Swahili with English translations. George’s interest in cooking was influenced by both his mother, a caterer, and a French cookbook he purchased with his first savings while in high school. He’s been in the hotel industry for more than ten years now.