The Bona Fide Spectacle That Was A Taste of Expression’s 4th Edition
The Singleton partnered with Nafasi for the 4th edition of The Taste of Expression, which took place on 27th March 2026, at the Village Creative in Nairobi.
The Taste of Expression was a fine dining experience that brought together art, culture, and culinary expression as a form of identity. The elegantly dressed food lovers, taste makers and art lovers were taken through an intricate culinary journey from the Coast and Northern Kenya with Chef Kim Kiarie’s exquisite 4-course menu. Perfectly balanced and presented was the fish, camel meat and the Singleton-infused dessert. Chef Kim, known for his creativity in the kitchen, attended to every fine diner’s taste.
To start the evening, Chef Kim offered his guests the tilapia tartare on Swahili flatbread, with a vegetarian alternative of hummus and chickpea; this set the tone for what to expect. The meal was accompanied by the perfect palate cleanser, the Dufftown Sour crafted from the singleton 12years whisky. It was a sweet and sour mix with a smooth finish of cloudy chickpea nectar, offering a luscious, light, refreshing, and uplifting cocktail.
For the main course, the Chef delivered a dialogue between rugged earth, a desert expression and coastal elegance, a coast ragout expression. This perfectly balanced expression was demonstrated by the slow-cooked camel ragout, couscous, and root vegetables. The meal prep embodied The Singleton ethos of slow craft for a perfect balance. The meal was also paired with the Spey Old Fashion. According to Paul Gachoi, EABL Brand Luxury Spirits Ambassador, “the use of The Singleton 15years was all down to heritage and grace. The Spey Old Fashion celebrates the Turkana heritage, which embodies; smoothness, boldness, gracefulness and elegance,” he explained.
“Adornment dessert was an identity rendered as an ornament, sweetness, and memory,” Chef Kim described. Made with coconut panna cotta, the singleton Whisky 18years, caramel, coconut shavings and cashew praline the dessert perfectly paired with the singleton 18years Lamu Tamu cocktail further enhancing the flavours. The cocktail comprised of the singleton 18years, coconut water, honey syrup, lime juice, dash of aromatic bitters and soda water uplifted the creamy dessert to a light and refreshing tone.
The Taste of Expression was an intimate and exclusive event; a perfect harmony of culinary creativity and art, and in this edition about 40 guests enjoyed the opportunity to taste Chef Kim’s savory artistry, indulge in Paul Gachoi’s mastery, and experience Kevo Abbra’s visual art, all in one evening.
Photos: Tintseh
The post The Bona Fide Spectacle That Was A Taste of Expression’s 4th Edition appeared first on Capital Lifestyle.