A Delicious Diplomacy, ASEAN Embassies Host Culinary Showcase In Kenya

Nairobi Tastes Southeast Asia, Highlights From The ASEAN Food Festival 2025

The ASEAN Food Festival 2025, held on 26 April at the Village Market in Nairobi, was a vibrant celebration of Southeast Asian cuisine and cultural heritage. Jointly organized by the Royal Thai Embassy and members of the ASEAN Committee in Nairobi (ACN)—including Indonesia, Malaysia, and the Philippines—the event was themed “traditional food” and aimed to raise public awareness about the rich culinary traditions of ASEAN member states. Distinguished guests presiding over the opening ceremony included H.E. Mr. Ruzaimi Mohamad, High Commissioner of Malaysia to Kenya, and Mr. Henry Wambuma, Deputy Director from Kenya’s Ministry of Foreign and Diaspora Affairs. They were joined by H.E. Ms. Morakot Janemathukorn of Thailand, H.E. Ms. Marie Charlotte G. Tang of the Philippines, and Mr. Danny Rahdiansyah from the Indonesian Embassy.

The festival drew a diverse crowd of over 300 attendees, including diplomats, expatriates, and Kenyan food lovers, who eagerly explored the ASEAN booths showcasing authentic dishes. Notably, this year marked the first participation of the Vietnamese community in Kenya in ACN activities—an important step towards greater ASEAN collaboration in Nairobi. The event was further supported by private sector partners, including Air Asia X, Indomie, Jade Concepts, and Mirage, who contributed generously to raffle draws and giveaways throughout the day. Prominent members of the Kenyan media were also present, including Go Places Media and its Managing Director, Mr. Nev Jiwani, who covered the event and helped amplify its cultural impact to a wider audience.

The Royal Thai Embassy captivated visitors with a thoughtfully curated menu representing the culinary essence of Thailand. Four dishes were presented, each offering a different taste experience: the E-saan cuisine set, Kao Grapao Gai, Khanom Tuay, and Khanom Ruam Mitr. The E-saan set featured Somtum Thai (a zesty papaya salad), grilled chicken marinated with aromatic herbs, and steamed sticky rice—embodying the bold flavors of Thailand’s northeastern region. Kao Grapao Gai, a comforting household favorite, offered stir-fried chicken infused with holy basil, garlic, and chilies, served with jasmine rice.

For those with a sweet tooth, the Thai booth offered delectable traditional desserts. Khanom Tuay, a soft cupcake made with coconut milk and pandan, brought a sweet and creamy balance to the savory mains. Meanwhile, Khanom Ruam Mitr, or “assorted friends,” served as a refreshing finale with its colorful mix of jellies, chestnut cubes, and tropical fruits like jackfruit—served chilled to counter Nairobi’s afternoon heat. These desserts showcased Thailand’s use of coconut milk and natural ingredients to create harmony in taste and texture.

Adding to the culinary experience was a live cooking demonstration by Asst. Prof. Chayanit Prampate from Rajamangala University of Technology Krungthep, who prepared Somtum Thai while explaining the delicate balance between local Kenyan ingredients and authentic Thai imports. This demonstration not only highlighted Thailand’s rich food heritage but also served as an educational moment for festival attendees. With strong participation from ASEAN communities, support from the private sector, and coverage from respected media like Go Places, the ASEAN Food Festival 2025 successfully fostered cultural exchange through food, leaving a flavorful and lasting impression in Nairobi.

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