“We aim to prove that West African cuisine deserves its place in fine dining by highlighting its unique flavours and culinary traditions on its own terms,” says founder Aji Akokomi. With the help of some talented chefs, he is achieving that goal and then some. The kitchen adds a creative spin to recipes from across the region – be it Ghanaian abunuabunu, Senegalese yassa or Nigerian jollof rice – whilst retaining their original flavours and showcasing prime ingredients of superb quality in total harmony. Ask for a spot at the kitchen counter for a ringside seat.