Opeyemi,thanks. I have always been proud to be African, but this what you highlight makes me so, PROUD to see my Mother Land in all it's Luxurious GLORY.❤❤❤❤
Opeyemi, is that a derika cup you are drinking from? In an upscale restaurant? Chai, dem don make you spend plenty money come serve you drink with pangolo cup 😂😂😂😂 Please don't tell me it's aesthetic.
Please which one is caramelized plantain? Is that not normal fried plantain I'm seeing there, how do they caramelize plantain again. Is it the English abi na me no dey informed
People don’t really get the whole point of 5 star. It’s not really in the plating but the rarity, cost, and complexity of the ingredients. I’m sorry when I heard caramelised “plantains” that everyone can get, you lost me. Where’s the top tier caviar, wagyu A4 beef, even Kobe beef would have been acceptable
22 Comments
Is that flower and gold foil am seeing in that food 😂😂😂😂
O ga ooo… Fine dining sha
The sound is not good. It's bad and humming.
Ope na flower you dey eat now😂😂😂😂😂
I love seeing Africans make Michelin versions of the cuisine. The regular way is great as well but I appreciate putting levels on it.
Longer throat
AH OGINI KWA!
Is that not kulikuli
Opeyemi,thanks. I have always been proud to be African, but this what you highlight makes me so, PROUD to see my Mother Land in all it's Luxurious GLORY.❤❤❤❤
❤❤❤❤❤❤❤❤
I don't think I can eat any of this
one b like just one piece of kulikuli
1 kulikuli. 😂😂😂 o da
Chef serve Una kulikuli?
Opeyemi, is that a derika cup you are drinking from? In an upscale restaurant? Chai, dem don make you spend plenty money come serve you drink with pangolo cup 😂😂😂😂
Please don't tell me it's aesthetic.
The woman behind you is a big chef CEO of rentachef.ng❤
Nothing wey all this people no go do all in d name of fancy.. so now people don de chop flower.. okay o
Please which one is caramelized plantain? Is that not normal fried plantain I'm seeing there, how do they caramelize plantain again. Is it the English abi na me no dey informed
This is obroni food or what??!
If i go restauent and i still come out hungry what was the point of going
Does he have a Michelin star or he’s just serving food in small portions?
People don’t really get the whole point of 5 star. It’s not really in the plating but the rarity, cost, and complexity of the ingredients. I’m sorry when I heard caramelised “plantains” that everyone can get, you lost me. Where’s the top tier caviar, wagyu A4 beef, even Kobe beef would have been acceptable