Robots, smart tables and Somali flavours: Eastleigh’s AK’s Restaurant is the future of dining
Blending Somali warmth with cutting-edge technology, AK’s Restaurant in Eastleigh is redefining Nairobi’s dining scene with style, flavour, and innovation.
I have passed this spot countless times — right where I alight from the matatu from town, at BBS Mall along General Waruinge Street.
Like many others, I had no idea that tucked discreetly to the left of Entrance A, beside the mall’s side and across from the furniture vendors on the ground floor, sat a culinary gem hidden in plain sight: AK’s Restaurant.
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At first glance, I assumed AK’s was just another quick-bite joint — a modest eatery offering shawarmas and chai. I could not have been more wrong.
First impressions: A hidden world inside Eastleigh
It was a regular Tuesday afternoon. The Nairobi sun hung lazily in the sky as I finally stepped through AK’s understated entrance. What seemed like a modest frontage opened up into a sleek, almost otherworldly haven.
Outside, tables sat neatly under an awning, where a gentle breeze carried the scent of sizzling meat and cardamom-spiced tea. A polite security guard greeted me with a genuine smile — a gesture that felt more personal than procedural.
The first thing that caught my eye was the AK’s sign: minimalist white lettering on a black wall, framed by a small waterfall cascading behind fresh orange and green flowers. The sound of flowing water, the scent of pastries baking, and the warmth of the welcome blended into a moment that felt quietly magical.
Inside, the transformation was breathtaking.
We were guided past a shimmering glass floor layered with blue lights, designed to look like a shallow river, giving the illusion of walking on water.
The elegant interior of AK’s Restaurant blends modern design with warm East African hospitality. (Photo: Justine Ondieki)
Above us, elegant spiral lights and glowing egg-shaped fixtures hung like constellations. The restaurant seemed to glow from within — modern yet deeply comforting.
Partitioned seating offered both privacy and intimacy. Some booths had deep navy cushions and wooden accents; others were softened with hanging greenery, cream tones, and gold detailing. It felt like a space designed for everyone — families, couples, business diners, or friends catching up over tea.
But something small on the tables caught my attention: sleek white devices, no larger than a paperback novel.
“These are our smart ordering systems; we are the only ones with them in the whole of Eastleigh. You don’t have to wave down a waiter; you just tap to call the server, place your order, or even request the bill. No need to leave your seat,” explained manager Kulmiah Kulan.
A small innovation — but a big leap for service in busy Eastleigh. And it worked seamlessly.
A vibrant platter featuring Somali rice, grilled meats, and banana slices — a signature at AK’s. (Photo: Justine Ondieki)
The manager’s vision: A taste of home, reinvented
Kulmiah joined us shortly after we sat down. Warm, articulate, and full of purpose, he shared AK’s story.
“We opened on the August 2, 2024, so we are just a year old,” he said. “Right now, this is our only branch, but we’re working on expanding, perhaps, Inshallah, to Mombasa, Nairobi CBD, maybe even Somalia.”
Named after founder Ahmed Kulan, a Somali entrepreneur based in America, AK’s is more than a restaurant — it’s a love letter to culture, innovation, and hospitality.
“Our mission is to combine East African warmth with a futuristic touch,” Kulmiah said. “We train our team not just in service, but in understanding service. Hospitality is about how you make someone feel; that, plus the standard we have placed in this space, is what defines us. We are very keen on details, however small.”
The restaurant’s décor and cuisine pay homage to Somali culture while embracing modern dining trends. (Photo: Justine Ondieki)
Robots, waterfalls, and a dining experience from the future
Descending the softly glowing staircases to the lower level felt like entering another world. A waterfall wall — under maintenance during my visit — hinted at a serene luxury you’d expect in Dubai or Singapore, not Eastleigh.
Then came the real surprise: Farah Farid, AK’s very own robot waiter.
He rolled by smoothly, carrying drinks on a tray, dressed in a “virtual suit and tie” printed on his back — a playful, almost human touch. A screen on his front and back displayed a message: “Hi, I’m Farah Farid.” His animated digital face and gentle beeps made him strangely endearing.
Efficient yet charming, Farah Farid delivered our order flawlessly — a glimpse of the future that blended effortlessly into the present.
The menu: Where cultures meet on a plate
AK’s menu is as thoughtfully curated as its design, celebrating culinary diversity across continents:
Somali classics: Laham mandi, Alesso, AK’s special ugali
Indian favourites: Malai tikka, chicken kadhai
Ethiopian delights: Firfir, shekla tibs
Italian-inspired dishes: pasta, seafood, and juicy burgers
Beverages: Somali kahawa, Karak chai, matcha milkshakes, smoothies, and wellness shots
Desserts: Salted caramel cake, Oreo fudge, Dubai chocolate cake, and basbousa
Every dish is 100 per cent halal, prepared by a multicultural culinary team from Somalia, Kenya, Ethiopia, and India — chefs cooking not just from recipes, but from memory and heritage.
The meal: A cultural feast of flavour and feeling
As anticipation built, Nawaal and her friend arrived, their pastel abayas catching the soft restaurant light. Their warmth turned the visit from a review into an experience.
Moments later, Farah Farid rolled up again — this time with milkshakes. Mine, mango, was thick, creamy, and bursting with real fruit. Her friend’s strawberry shake was bright and smooth, while Nawaal’s caramel blend smelled buttery and indulgent.
Then came the main attraction: the group platter.
Set on a wide white tray, it was a vibrant mosaic of golden rice, tender meat, fresh salads, sauces, lemon wedges, and banana halves.
I instinctively reached for a fork — but Nawaal smiled gently.
“Let me show you something,” she said.
She pressed her finger along a banana’s spine, splitting it perfectly into four.
“This is how we eat,” she explained. “The banana balances the spice, softens the richness and just brings harmony to the plate.”
She handed me a wet wipe, and I followed her lead. Eating with my hands felt surprisingly natural — joyful, even. The experience shifted; it became slower, more human, more connected.
The Somali rice was fragrant with cinnamon and cloves, airy yet rich. The biryani was bold and aromatic, layered with herbs and caramelised onions. Grilled chicken carried notes of lemon, smoke, and cumin, while the mutton melted effortlessly from the bone.
Even the fried fish added a satisfying crunch, perfectly offset by the peppery potato and beef soup poured over small scoops of rice and banana.
But the true star was the ukwaju sauce — sweet, tangy, and fiery, clinging to each grain and bite with irresistible depth.
Beyond flavour, it was the ritual that lingered — the rhythm of sharing, layering, and tasting together. “We were not just eating,” I realised, “we were honouring the food, the moment, and each other.”
By the time I noticed, my fork was still untouched. My hands — and heart — were full.
Bonus dishes: A chef’s surprise
Just as we thought the feast was over, the kitchen sent two surprise dishes — gifts from AK’s Indian chef.
First came the chicken malai tikka: tender chicken fried, coated in creamy yoghurt with subtle coriander and spices. The avocado garnish added a cooling counterpoint, paired with crisp lettuce and fries.
Then came the Chicken Kadhai — a deep red stew rich with tomatoes, ginger, garlic, and whole spices. The chicken soaked up the sauce’s warmth, paired beautifully with colourful rice. Every spoonful felt like home.
These dishes weren’t just food — they were stories, layered with culture, care, and pride.
AK’s Restaurant features smart ordering systems and a robot waiter — a first for Eastleigh. (Photo: Justine Ondieki)
Ambience: More than décor, a state of mind
Stepping into AK’s feels like entering a space designed to calm the soul. There’s no blaring music — only the low hum of voices and the gentle sound of water trickling through indoor features.
The air carries a blend of aromas: freshly baked bread, roasted coffee, and a trace of incense — comforting but never overpowering. The temperature is perfectly balanced, the lighting golden and serene.
Even the bakery corner glows softly, displaying pastries that look too beautiful to resist. Nawaal bought me a slice of caramel cake to take home — moist, rich, and the perfect ending to a remarkable experience.
At AK’s, every detail feels intentional — from robot waiters to call buttons, from banana-topped biryani to softly glowing stairs.
This isn’t just a restaurant; it’s a bridge between old and new, Somali warmth and global sophistication.
So, if you ever find yourself in Eastleigh, don’t let AK’s be one of those places you meant to try.
Walk in. Sit down. Tap the button. Order up.
And savour the experience — like you’ve stepped into something truly special.
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