Hibiscus Festival 2009

The August school break has come upon us again, bringing with it Suva's so-called 'mother of all festivals,' The Hibiscus Festival.


Unlike past years, the weather has been kind (so far) and instead of the usual mud-pool, Albert Park is instead doing a very good impression of a dust bowl. So dry was it, that there was some confusion amongst the Lunch in Suva delegation as to whether we had accidentally arrived at the Sugar Festival by mistake.

Where the weather may have changed, the prevalance of BBQ stalls has not. The vast majority of stalls offer up the same boring combination: a lamb chop, a sausage, a bit of casava, and a bit of shredded vegetable matter all liberally drowned in the cheapest tomato sauce known to the market. Most stalls now offer a chicken option as well.


For most, the only differentiating factor seems to be the club running each stall (for example the QVS stall pictured above). Association patrons, relatives, and obliged people buy from the stall to whom they owe allegiance. All others buy from the stall that seems cleanest, nearest, or most generous.

There are a few highlights: stalls that attempted something different. Enter the first specimen: Tandoori Barbeque


Still a bit of a safe play for unimaginative punters, but giving the rest of the field a much needed kick up the behind, The Taste of Indian Muglai has seen fit to drop a bit of lemon and spice on their lamb and chicken, call it 'tandoori' and they seem to be doing rather well out of it.

Here's a little video of the process. There's no tandoor in sight, but we mustn't allow that to detract from their achievement.

Also worth a try are the Bombay kebabs from Aashnas stall (who also offer the more traditional, non-bbq form of tandoori chicken).


The kebabs are cooked out the front of the stall, on metal rods, charcoal beneath and an unusually hot Suva sun above.


The kebabs are served in a paper cup and are topped with green mango chutney.


Kania Tiko believes these to be both spicey enough and oily enough to merit a pairing with beer.

Doner kebabs have also put in a token appearance.


The wrap was a thick roti. The only sauce available was tomato. The meat was unremarkable. The salad of no consequence. And at $6 a serve, this otherwise welcome deviation from the line of bbq stalls wanders too far off the price/performance curve to be worth your while.


The Bible Society burger stall has become somewhat of a fixture at the festival.


In the past these burgers have been very good. The first year, they seemed serious about passing the taste test: mustard, relish, mayo and good tomato sauce were all part of the burger.


This $4 burger has since fallen on hard times.


A bit of lettuce, a slice of tomato, a few slivers of onion and a Foods Pacific lamb patty do not a good burger make. Reduced to a shadow of it's former self, this may now well be the worst performer on the Hibiscus dining price/performance curve.

And now, a few general comments:

First, this 'flame' falls deep in 'WTF' territory. Lunch in Suva objects to this waste of good cooking gas.


Second, it's a sad day for Fiji when carnival ice-cream cones are more expensive than a McDonald's softserve.


Finally, we leave you with this strange piece of fiction, designed (we presume) to draw the attention of young children to the sweeties.


You can click on the photo to read the large version. The 'dialogue' on the side of the stall is as follows:

Monkey:
Hey Mowgli come into the festive mood and party with me

Mowgli:
Oh! I'd love to party with u
U've got all my favourite candy floss, pop corn, sno cone and oh u also have my favourite Juice

Pooh Bear:
I hope the monkey didnt notice I took his pop corn

Eyore:
Oh i love my sno cone
yummy

Rabbit:
Hey Piglet
Will Eyore exchange his sno cone with my Candy floss

Piglet:
Well I dont know about him but i know i love my tasty Juice

What more could you possibly say about the Hibiscus Festival?

Kebab King

Suva finally has a kebab shop. How on earth a city with cosmopolitan pretensions could have survived this long without 'Turkish' food defies explanation. All this glorious city lacks now is a Subway franchise and some Mexican food. But back to the kebabs...

Kebab King attempts to be the full-service kebab shop in the style of migrant family-run shops found elsewhere on the Pacific Rim: döner kebabs, iskender kebab plates, kebab sandwiches on pide bread, falafel, tabouli, a variety of stuffed pide, and dolma all make it to the menu along with something passed off as 'Turkish pizza'.

Lamb and chicken are the meat choices on offer.


The cheapest option on the menu, the plain döner kebab, starts at $6.50 and is rather bland (lettuce, tomato, onion, meat, 1 sauce). The best way to enjoy your kebab is to take a $2 hit to the pocket and add hummus and extra tabouli. Top it off with garlic sauce (good with the chicken) or sweet chilli sauce (good with lamb) and the kebab is now a much tastier, albeit more expensive. The chicken tends toward being a little dry, so unless I see the cook slicing the chicken off the stack while I'm at the counter, I order the lamb.

Pizza is best left alone. An unseemly fascination with cheese drowns out the few other toppings.

The kebab on pide is worth a mention: it is a good, solid sandwich, but will need some extras to keep it from being too dry.

Some unevenness in staff training and kebab construction: the hummus should be applied to the flat-bread (yufka) before the salad fillings are added, not drizzled over the lettuce. There also seems to be a large variance in how much time different servers think is necessary to toast the döner kebab.

The layout of the serving area was obviously done with no reference to the sales process. The drinks fridge is located at the opposite end of the counter to the cash register. Having shuffled you along the counter toward the cashier while filling your kebab, your server is then forced to fight their way back down the counter past all the other attendants to fill any drinks orders. This process can slow down service considerably during the lunch rush.


Whilst there's nothing wrong with a kebab shop in a food court, as Suva's only kebab offering they could have done better than than the second floor in MHCC. I humbly offer that the best location for this business would be in the old Air Nauru office opposite Bad Dog's on the corner of Victoria Parade and MacArthur Street. There, nestled in the bosom of Suva's nightlife zone, they would make a royal killing if they stayed open late and competed a little with the BBQ sellers for the attention of tipsy people looking for greasy food.

Despite piling on the good karma for bringing kebabs to the city, the relatively high price point, uneven service, and a boring signature kebab conspire against the awarding of a thumbs-up to Kebab King; but they're certainly no where near thumbs-down territory. So, go forth, mix and match, and tell us what you think is the best way to remix their kebabs.

NB. They're in Nadi too. Port Denarau Marina Complex. Same offerings.

In Summary

Kebab King

MHCC Food Court, Thomson Street, Suva

Port Denarau Marina, Nadi

Phone:

3100 167, 6750 375

Opening Hours:

Mon - Sun: 9:00am - 9:00pm

Spend:

$6.80 - $12 per person