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Coversation with Chef Morten Nielsen Bojstrup at SOI

written by Andrew Onyango 21st October 2014

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“In Denmark, if you can’t cook it means you can’t break an egg. As in, it means you really can’t cook!”

Chef Morten Nielsen Bojstrup

Chef Morten Nielsen Bojstrup, Group Chef of Thai Cuisine for Dusit International, visited Nairobi’s Dusit D2 to revise the Soi Restaurant menu. Chef Nielsen is an award winning chef who left many satisfied taste buds at Nham Restaurant, London, and Sra Bua by Kiin Kiin in Bangkok. He has a distinct talent for combining modern cooking techniques with traditional flavor to produce one of a kind Thai flavors.

He was here in Nairobi sharing his 15 years of experience as a professional chef. Yummy had an exclusive one on one with him where he shared his culinary journey and some yummy news from him and his wife.

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Culinary Career 

While he was growing up, Nielsen’s mother worked in a kitchen in a Danish restaurant. She did not have a glamorous chef job, like he does now, but he learned quite a lot from observing her and tasting her cooking. However, his professional career began as a waiter in another Danish restaurant. Most people do not know this but in most restaurants abroad, waiters need to learn in the kitchen as part of their training. This was one of the first places he acquired a taste for professional cooking. He then moved up to Kiin Kiin restaurant in Copenhagen, from where his career skyrocketed. He moved up to Sra Bua by Kiin Kiin at Siam Kempinski in Bangkok and then on to Nahm Restaurant in London. From there he joined Dusit International as the Group Chef.

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What’s In This New Menu at SOI?

You have your choice of a vegetarian or non-vegetarian menu to choose from. Each menu comes with mouth-watering attractions.

Non- Vegetarian

The non-vegetarian menu comprises of a three course meal starting with Ginger and Lemongrass Spiced Pumpkin Soup with chili salmon and Thai Basil. This is paired with an excellent Rose D’Anjou wine. The main course is a Braised Beef Shank and Stir Fried Kale served in Tom Snap Nam Kon Broth paired with Zonebolem Pinotage. Finally, Basil Ice Cream with marinated pineapple and salty meringue.

Vegetarian

The vegetarian menu begins with the same Ginger and Lemongrass Spiced Pumpkin Soup with Thai Basil but without the chili salmon. This is followed by a main course of Glazed Tofu and Smokey Cabbage with Pickles and beans. Finally, the Basil Ice Cream with marinated pineapple and salty meringue.

Both the vegetarian and non-vegetarian options come with a tea or coffee option after the meal.

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Some Yummy News from The Chef

Just a month and a half ago, Chef Morten and his wife had a beautiful baby boy. The chef describes being a father as a completely involving yet deeply rewarding experience. This is absolutely fantastic news and we here at Yummy thank the Chef for coming and hope he and the family will come again soon.

Taste this amazing new menu by making a reservation on Eat Out today.

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