Nikil Prasad, hailing from Suva, has taken on an extraordinary role in preserving Fijian culture and cuisine through his work at My Kai Restaurant. This endeavor finds its roots in the passion of the late Lance Seeto, who envisioned a culinary space that would proudly showcase Fijian flavors on an international platform.
Prasad’s culinary journey began on Malamala Island, where he closely collaborated with Seeto. The concept for My Kai was born there, designed not merely as a business venture but as a community-focused project that emphasizes local ingredients and traditional cooking methods. Seeto aimed to create a restaurant that celebrated Fijian delicacies with a modern twist, retaining their authenticity while appealing to contemporary diners.
After Seeto’s untimely passing, Marc McElgarath, the Managing Director of McDonald’s Fiji, took full ownership of My Kai. Nonetheless, Seeto’s legacy lives on through the restaurant’s ambiance, its culinary offerings, and the dedicated team behind it.
One significant aspect of My Kai is its unique location, situated in the historical first Governor’s House of Ratu Sukuna. This building is steeped in history and offers guests a glimpse into Fijian heritage, enhanced by vintage decor that tells tales of the past.
Prasad finds inspiration in the enthusiastic response from customers. “Seeing people enjoy something different gives you strength to keep going,” he says. My Kai stands out due to its innovative methods, such as using heated stones to extract coconut juice, resulting in richer, smokier coconut milk. Their signature dish, ika lolo, combines local favorites like vudi (plantain) and ota (local greens) with fresh wahoo and smoked coconut milk — a true representation of My Kai’s bold and local culinary philosophy.
However, challenges abound for My Kai. One significant hurdle is helping customers acclimate to flavors that may differ from traditional restaurant offerings. “The taste is unique, and sometimes people need time to understand it,” Prasad notes. Additionally, operating in a competitive market has presented ongoing difficulties, but Prasad remains optimistic. He believes that the people behind the scenes are crucial to the restaurant’s success, emphasizing the importance of well-compensated and motivated staff who are trained to uphold high standards.
Looking to the future, Prasad is excited about the plans to expand with a My Kai Café in Martintar, Nadi, set to open later this year, thus bringing their Fijian-inspired flavors to a broader audience.
For Prasad, My Kai transcends being just a restaurant; it symbolizes a tribute to Lance Seeto’s vision and a celebration of Fijian identity. He encourages local entrepreneurs to embrace the tourism industry fully, imparting wisdom that passionate dedication, along with gratitude, can lead to success.
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