Utako’s best-kept secret is tucked away in a hotel

On the Instagram handle   @GoodFoodNaija were a number of striking photos of a variety of food. A closer look revealed that they were posted by a Facebook user who goes by the name Chefbee Ishaku. Further checks also revealed that the photogenic delicacies are from Chef Bee’s Kitchen, a restaurant tucked away comfily at 3J’s […]

On the Instagram handle   @GoodFoodNaija were a number of striking photos of a variety of food. A closer look revealed that they were posted by a Facebook user who goes by the name Chefbee Ishaku. Further checks also revealed that the photogenic delicacies are from Chef Bee’s Kitchen, a restaurant tucked away comfily at 3J’s Hotel, in Utako, Abuja. Chef Bee’s contacts are conveniently on the social media accounts, and a phone call after, a consignment of Chinese rice and chilli prawns was on the way.

The food arrived sizzling hot, and in large takeaway packs, each one about twice the size of the regular foil type. At the total price of N4,500 for both the rice, and the prawn sauce respectively, it was more than a bargain, and more of a steal. As if the price wasn’t good enough, the taste of the food was outstanding. Perfectly-balanced spices, well-cooked rice, juicy prawns, and more all combined for a culinary masterpiece in a foil pack.

A second order was made the following week, and as fast as the first one, it came. Again, sizzling hot, and cooked to perfection. This time, it was Singapore Noodles (a delicious everything-in-the-wok dish), and a delectable vegetable stir-fry affair which was done in oyster and soy sauce. Again, the chef outdid herself, showing that the first home run was certainly not a fluke.

Just last evening, an order was made for the interestingly-named ‘Rasta Pasta’ (don’t ask, I just saw it on Chef Bee’s Instagram). Yet again, sizzling hot on-time (25 minutes) delivery. A first taste revealed that a variety of spices were involved, cooked-in with the pasta, which was done not al dente (hard) like most pasta dishes tend to be. There was a smattering of vegetables, like cauliflower, broccoli, pepper, carrots, cabbage, mushrooms, all accompanying the pasta itself, with chewy chunks of chicken, all in a creamy, spicy sauce. 

And as if not tasty enough, the Rasta Pasta had an underlying gingery tang, enough to be noticed, while absolutely not overbearing. The chef later explained the name, as reflecting on the delicacy’s Jamaican origins.

The Rasta Pasta (which generously served two people with healthy appetites), again in a double-sized foil takeaway pack, cost N2,500 with an extra N200 for delivery. Unbelievable! But not as unbelievable as the restaurant’s opening time, which is from 9:00am to midnight.

It goes without saying that there will be a visit to Chef Bee’s Kitchen very soon. And another thing that is certain, is that more phone calls will be made, so that the menu will be explored further. Next on my plate? Chef Bee’s no-doubt incredible vegetable soup, with pounded yam, with a side of awesome.