There are dinners where guests eat, and then there are evenings where every course feels like a conversation. Chef Marcelino Dgedge’s Chef’s Table at Kardamom & Koffee belonged firmly to the latter.
Held on Saturday night under warm lighting, softened jazz, and the gentle rhythm of clinking glassware, the experience drew Kampala’s cultured crowd; art collectors, diplomats, media personalities, and culinary enthusiasts gathered around a table where food was both subject and storyteller.
What unfolded was less a formal fine dining service and more an intimate culinary exchange. Chef Marcelino, whose influences span Mozambique, Italy, Johannesburg, Nairobi, and now Kampala, moved between courses engaging guests directly—breaking down techniques, inspirations, and his encounters with local markets.
“The nice thing about cooking in Kampala was the quality of the vegetables,” he shared. “I fell in love with the produce here. I wanted to showcase humble ingredients in a contemporary way rather than focus on luxury.”
One standout course featured beef with a peanut reduction and sweet potato textures, a dish built from just three core ingredients but layered with surprising depth. The peanuts were transformed into a silky milk, reduced into a curry-like paste, while the sweet potato appeared as both a smooth purée and crisp shards for contrast.
Another memorable moment came with the fish course—one that the chef admitted made him nervous. “It’s a difficult technique because you never know exactly what’s happening inside,” he explained candidly. That honesty became part of the experience. Guests weren’t just eating; they were stepping into the uncertainty and artistry behind each plate.
The finale arrived as a coconut-forward cassava pudding inspired by Mozambican comfort cuisine—slow-cooked with cinnamon, vanilla, and coconut milk until velvety. It was warm, nostalgic, and elegantly balanced. (Lapyem remark: A dessert that didn’t shout, but lingered.)
Complementing the menu was a thoughtfully curated cocktail and whisky pairing led by mixologist Okot Preston. Here, pairings were not an afterthought but part of the narrative.
A standout pairing featured The Singleton 12-Year-Old whisky alongside coconut gelato. Preston highlighted the whisky’s vanilla notes, honeyed sweetness, orchard fruit, and subtle oak, elements that mirrored and elevated the dessert’s creamy profile. The result was seamless, allowing the whisky to complement rather than dominate.
In many ways, that understated elegance defined The Singleton’s presence throughout the evening—not loud, but quietly enhancing every moment of connection and discovery.
The dinner coincided with World Whisky Day celebrations, adding another layer of occasion. Speaking at the event, the Singleton Brand Manager noted the growing appetite for such curated experiences in Kampala.
“We are seeing consumers appreciate more intentional moments, where food, craft, and conversation come together naturally,” he said.