As soon as you walk into Sikia Restaurant at the Crowne Plaza Hotel in Nairobi, you notice the hushed ambience — especially after crossing through the bustling hotel lobby. The restaurant is set in a long room, with dark brown armchairs offset by the russet coloured carpet, white linens and oil paintings.
On a wall by entrance hang a number of awards. Sikia won the 2016 Chef’s Delight Award for the Best Contemporary Fusion Restaurant, a culinary reward based on consumer feedback. There is also one from Nairobi chapter of the Chaine des Rotisseurs; Chaine is a renowned global food and wine society that recognises establishments for their excellence in quality and service.