A Special New Taste at Nile Safari Lodge

Our kitchen team spent three days learning Thai cooking and the art of matcha

At Nile Safari Lodge, we believe the best experiences come from curiosity and a willingness to learn. In October, our kitchen and service teams welcomed Thai chef Patcharin Emaus for a hands-on cooking experience that brought new flavours to the banks of the Nile.

Discovering Thai cuisine

Under Pat’s guidance, our chefs explored the balance at the heart of Thai cooking: sweet, sour, salty and spicy, all in harmony. Together, they prepared a selection of classic dishes:

Pad Thai: stir-fried rice noodles with tofu, bean sprouts, chives, crushed peanuts and a squeeze of lime

Pineapple fried rice: fragrant rice with cashews, vegetables and fresh herbs, served in a hollowed pineapple

Tom Kha: a creamy coconut soup infused with lemongrass and fresh coriander

Crispy fish cake with green mango salad: topped with cashews, chilli and fresh mint

More than recipes, our team learned a new way of cooking. They learned to prepare fresh ingredients, layer flavours and present each dish with care.

The art of matcha

Our team also had the privilege of being introduced to the world of matcha, the finely ground Japanese green tea. Pat showed us how to tell the quality of matcha by its colour and texture, and how to whisk it to a smooth, frothy finish with a traditional bamboo whisk. She also shared creative ways to serve it, including a layered strawberry matcha latte that quickly became a team favourite.

A team that keeps growing

Experiences like this are what make our team special. Every new skill our chefs and staff learn becomes part of the experience we share with our guests. We are grateful to Pat for her generosity, patience and passion, and to our team for their enthusiasm.