It’s lunchtime in Nairobi, and the city buzzes with energy. I arrive at the Kenyatta International Convention Center (KICC), a landmark in the heart of the City in the Sun.
But today, I’m not here for a conference or a meeting—I’ve come for the food. More specifically, to experience a piece of history at TinTin Restaurant, one of Kenya’s oldest, if not the oldest, Chinese restaurants.
Inside, the air is rich with the aromas of soy sauce, sizzling meats, and freshly steamed rice. But my visit isn’t just about the cuisine—I’m here to explore a unique story: TinTin may be the only Chinese restaurant in Kenya without a Chinese chef.
Joseph Gachoki, the food and beverage manager and our host for the afternoon, greets me warmly. His confident demeanor suggests years of experience. With a broad smile, he says, “Finally, you’re here. Let me take you straight to the kitchen.”
The heart of any restaurant is its kitchen, and stepping into TinTin feels like walking into an orchestrated performance of precision and expertise. The head chef, Mwema, greets me as his team moves with practiced ease, tossing ingredients into sizzling woks and layering flavors with meticulous care.
Today’s menu is a selection of familiar yet intriguing dishes: chicken noodle soup, crispy chicken wings, white vegetable rice, and the famous sweet and sour chicken, also known on the menu as “Number 29.”
As we observe the preparation, it’s clear that while the ingredients and techniques are traditionally Chinese, the hands that craft them belong to a team of Kenyan chefs.
“How does an African kitchen make authentic Chinese food?” I ask Chef Mwema, intrigued by the mastery on display. He explains that while no Chinese chefs currently work in the restaurant, the original TinTin chefs were trained by Chinese masters. “Since 1978, when the restaurant first opened, we have retained our methods. The first Chinese chefs trained a team, and ever since, we have passed down that knowledge. It’s all about retention,” he explained.
TinTin’s longevity is impressive—more than 40 years in business, surviving economic downturns, changing palates, and even the COVID-19 pandemic. “We never closed,” Gachoki said proudly. “When customers couldn’t come to us, we did takeaways. Our customers trust us.”
As I settle into my seat, the food arrives, steaming and fragrant. I pick up the chopsticks and attempt to use them—a skill that continues to elude me despite my best efforts.
Noticing my struggle, Gachoki steps in with a patient smile, his expertise clear. “The trick is to keep one chopstick steady while moving the other,” he explains. I fumble through a few attempts before finally managing a somewhat passable grip.
As I take my first sip of the chicken noodle soup, I realize this is unlike any Chinese meal I’ve had before. There’s a comforting depth to it—perhaps because I watched the careful preparation in the kitchen or because it carries the legacy of recipes perfected over generations at TinTin. Whatever the reason, it’s undeniably delicious.
Between bites of crispy chicken wings and fragrant vegetable rice, we discuss the evolution of Chinese cuisine in Nairobi. Many Chinese restaurants have opened in the city, particularly in areas like Kilimani just a few minutes’ drive from the city center, where there are many Chinese nationals. But just as quickly as they arrive, some disappear. “Competition is tough,” Gachoki admits. “But the people who truly know Chinese food—they won’t settle for just any place. If the food doesn’t meet their expectations, that restaurant won’t last.”
Authenticity, it seems, is the key to TinTin’s success. Even as new establishments open, this restaurant remains a cornerstone of Nairobi’s niche dining scene.
As we finish our meal, Gachoki shares an interesting tidbit about Chinese dining etiquette. “In Chinese culture, food is communal. You don’t take a whole plate and keep it to yourself—that would be considered greedy,” he explained. Instead, dishes are placed in the center, and everyone shares. “It’s about balance and harmony,” he added.
Our conversation drifts toward the future. With more Chinese nationals moving to Nairobi and new restaurants popping up, how does TinTin plan to maintain its legacy? “Consistency,” Gachoki answers without hesitation. “We stay true to what we do best. And when we reach 50 years, you’ll be invited for the celebration.”
Walking out of TinTin, I realized this place is more than just a restaurant—it’s a testament to resilience, adaptation, and the cultural connection between Kenya and China. By preserving tradition while embracing innovation, TinTin has carved out a unique place in Nairobi’s culinary scene, making it a true hidden gem.
