The Mainayau Local Cuisine and Catering restaurant at FNPF Plaza in Suva has become a popular destination for authentic Fijian cuisine, marking six successful years in business. Owned by Sepesa Mainayau and his wife Volau, the restaurant offers a diverse menu of traditional iTaukei dishes that attract numerous customers.
The couple, who are both in their late 50s, spent much of their lives on Cikobia Island in Lau, where they cultivated a lifestyle centered around natural resources and local food. Raising four children, they decided to move to the capital to pursue their entrepreneurial dream, drawing from savings accumulated over the years.
Initially located in Grantham Plaza, the couple began their journey in 2019 in Raiwaqa. Mr. Mainayau expressed that their motivation stemmed from the noticeable gap in the representation of iTaukei cuisine within the local food industry. Despite facing challenges in promoting their business and managing finances, they persevered, with initial funding coming from Mr. Mainayau’s personal savings.
As their customer base grew, they found their original space in Raiwaqa increasingly inadequate, prompting their relocation this year to better accommodate demand. Reflecting on their beginnings, Mr. Mainayau noted the slow start, but as word spread about their food, customer numbers surged.
Addressing the hurdles they encountered, Mr. Mainayau pointed out the stereotype that iTaukei-owned businesses are likely to fail due to poor financial management. He emphasized that passion and dedication could overcome such biases. He further highlighted the significance of iTaukei cuisine, noting that the community heavily frequents restaurants in Fiji.
When asked about ingredient sourcing, Mr. Mainayau affirmed no difficulties in securing supplies, with the majority provided directly from their village. He proudly stated that their menu reflects traditional meals they consumed on the islands, remaining true to their origins.
Lacking formal business training, Mr. Mainayau gained insights from attending local business workshops, while his wife once worked in a restaurant, providing them with a combined knowledge base. Now six years into their venture, they view the restaurant not only as a source of income but also as a platform for promoting iTaukei culture amidst evolving societal landscapes, where food plays a crucial role in cultural preservation.
Their signature dish, fish in coconut milk, whether boiled or fried, alongside other favorites like rourou, mutton, and pork, has become a must-try for visitors. Although they offer desserts, most customers are drawn primarily to the fish in coconut milk.
Looking ahead, the Mainayau couple aims to introduce more authentic iTaukei dishes to tourists, further expanding their culinary reach.