Set within the InterContinental at the Wharf, Kith/Kin boasts towering ceilings, floods of sunlight and fabulous water views. But it isn’t just about good looks here—the kitchen offers a bevy of surprises via West African, Caribbean, and Creole influences. Of course, Chef Kwame Onwuachi has trained at some of the country’s top restaurants, so expect nothing but special flavors and precise techniques.
King crab in a creamy yellow curry is delightfully rich; mom dukes shrimp is in a heady white wine and wheat beer sauce; and braised oxtail over coconut rice is impressive. Dessert, like the roasted, seedless (and heatless) habanada peppers filled with their own mousse and served with elderflower granité, further proves that you should sit up and pay attention.- MICHELIN guide inspectors