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Samuelson, known for introducing African spices to Western dishes, is using the continent's culinary traditions to expose Africa to a wider audience.
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Along with classic western dishes including T-bone steak, elk fillet and steelhead trout, the restaurant also has vegetarian options, and the food is regionally sourced whenever possible.
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They also incorporated Western techniques such as baking, developing now-classic dishes like baked pork buns and sweet egg tarts.
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More than 200 years of Spanish colonialism, a Western-Pacific heritage and the current American control are stirred together for a number of unique local dishes, like the Chorizo Breakfast Bowl.
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