A seat at the secret table: Inside Nairobi’s most exclusive dining experience

When I received an invitation to the Nairobi Supper Club lunch at The Lake House in Tigoni last week, I wasn’t quite sure what to expect. It was my first time attending, and as I soon discovered from chatting with a few guests, I wasn’t alone; several were first-timers too. The gathering had the air of one of Nairobi’s best-kept secrets: an intimate, closed-circle affair whispered about in select circles, known only to those who are meant to know.

The setting was serene; a grand country home nestled in the lush green hills of Tigoni, a beautiful hidden gem. In the garden, guests, a mix of expatriates and well-heeled Kenyans, mingled easily, glasses of welcome wine in hand. A seat at the table cost anywhere between $100 and $150 (roughly Ksh.13,000 to Ksh.20,000), a price tag that spoke to the event’s exclusivity. This wasn’t just your ordinary lunch, it was an experience.

We started off with wine tasting, a laid-back way to ease into what would turn out to be a six-course dining experience. The air was filled with conversation, laughter, introductions, and anticipation. Soon after, we were ushered inside the house, where an elegant yet homely setup awaited. Everything from the soft linen to the superhero theme gave the room a warmth that made strangers feel like old friends.

The spotlight of the day fell on Chef Milan Waheehang, the executive chef from Hero, who had masterfully curated the six-course menu. Each plate arrived with quiet precision; delicate, balanced, and deeply thoughtful. But for me, the real showstopper was the dessert. And maybe I’m a little biased on this because I do have a notorious sweet tooth but well, it is what it is. Chef Milan called it a “superfood”: mahindi ice cream paired with a chocolate cigar. You could literally taste the corn in the ice cream. Creamy, nostalgic, and utterly unexpected. It was the kind of surprise that lingered, a memory disguised as dessert.

As we ate, cocktails flowed throughout the courses, a well needed accompaniment for the delicious work of art that had been prepared by the chef. Later in the evening, Annette, a mixologist from Hero Bar, presented her signature drink, the Chai Punch, a reimagination of Kenya’s evening tea ritual. It came with the warmth of chai spices, Singleton-infused and the coolness of ice cubes with an actual mandazi on top of the glass, playfully reminiscent of chai and mandazi. It was brilliant, familiar, yet thrillingly new.

I later on got a chance to speak to Chef Milan who summed up his philosophy simply: “People can forget me, but my main focus is to make sure the guests have a memorable experience from the food.”

Behind the Nairobi Supper Club is Mikul Shah, a man whose journey into food began far from the kitchen. “One of my passions was to always open a restaurant,” he said. “But everyone I spoke to said it was the stupidest idea ever. It’s hard, unthankful work.” As a result, he sought to create something different, a dining experience that feels like a private club, where food, wine, and conversation blend seamlessly.

What began as small gatherings of friends cooking and sharing meals evolved into a monthly event showcasing both professional and amateur chefs. Each edition turns the Lake House into a pop-up restaurant for two days, celebrating creativity, community, and the art of dining. “We try to spotlight chefs working in the industry. Sometimes restaurant chefs, sometimes amateurs, sometimes travelers,” Mikul said. “It’s about connection. It’s about good food, good wine, good conversation, and new friendships.”

Mikul noted that over time, the club has grown a loyal following, about half regulars, half newcomers celebrating something special. For some, it’s an anniversary or birthday; for others, it’s just the promise of something out of the ordinary. “For many tourists, it’s like a Michelin-star experience but at a fraction of the cost.”

The Lake House, nearly a century old, isn’t a commercial venue. It’s a home, and each supper club transforms it into something magical. The chefs often arrive that morning, turning the family kitchen into a high-pressure culinary stage. “It’s always a bit chaotic,” Mikul said amid laughter. “But that’s what makes it beautiful. We’ve had chefs test their menus here before opening their own restaurants. It’s a place where ideas come alive.”

As he recounted his favourite moments, his eyes lit up. “There was the sushi master from Singapore, our most expensive and most in-demand dinner and the unforgettable floating pop-up on the lake. That one was magical,” he recalled. “We recreated a true Japanese omakase experience. It wasn’t American sushi; it was the real thing.”

By the time I was leaving that evening, I finally understood what makes the Nairobi Supper Club so special. It’s not just about the food; it’s about community, creativity, and the quiet luxury of good company. For those lucky enough to attend, or fortunate enough to be invited, it’s an experience that lingers long after the plates are cleared; a story worth telling again and again.