Celebrity chef Hilda Baci’s Lagos restaurant ‘MyFoodbyHilda’ faces public scrutiny following a customer’s detailed account of experiencing food-related illness after dining at the establishment. The customer, who shared her experience through social media, reported spending N58,000 on a meal that allegedly resulted in digestive complications for herself and her dining companions.
The patron’s account provides a mixed review of the establishment, praising the restaurant’s ambiance and staff professionalism while raising serious concerns about food safety. According to her testimony, she ordered native rice and moimoi, dishes that initially impressed her with their quality and presentation, earning a favorable 7/10 rating for flavor. The native rice, particularly noted for its generous inclusion of snails, eggs, and fish, initially met her expectations.
However, the dining experience took an unfortunate turn when both she and her friend’s husband reportedly developed gastrointestinal issues the following day. The customer specifically noted that the native rice was the only meal she consumed that day, drawing a direct connection between her illness and the restaurant visit.
The incident has sparked significant online discussion, particularly given Hilda Baci’s prominent status in Nigeria’s culinary scene. The chef, known for her record-breaking cooking marathon and contributions to Nigerian cuisine’s international recognition, has built a reputation for excellence in food preparation and presentation.
Despite the concerning health implications, the customer’s review maintained a balanced perspective, acknowledging positive aspects of the establishment. She specifically praised the restaurant’s atmosphere, describing it as “well put together,” and commended the staff’s professional service. The pricing structure, while noted as being on the higher end for fast food, was described as reasonable rather than excessive.
This incident raises important questions about food safety protocols in high-end restaurants and the challenges of maintaining consistent quality standards in Nigeria’s growing culinary scene. The substantial meal cost of N58,000 particularly emphasizes customer expectations for both quality and safety at premium dining establishments.
The customer’s experience highlights the delicate balance between maintaining traditional cooking methods and ensuring modern food safety standards, especially when serving dishes like native rice that combine multiple ingredients. The inclusion of various proteins and traditional preparation methods requires careful attention to food handling and temperature control.
Food safety experts note that incidents of food-borne illness can occur even in well-maintained establishments, emphasizing the importance of robust quality control measures and regular health inspections. The combination of traditional cooking methods with modern restaurant operations presents unique challenges that require careful management and oversight.
The public response to this incident reflects growing consumer awareness and expectations regarding food safety standards in Nigeria’s restaurant industry. Social media platforms have become powerful tools for customers to share their dining experiences, potentially impacting restaurant reputations and encouraging higher standards of food safety and customer service.
The incident serves as a reminder of the responsibilities that come with operating a high-profile restaurant, particularly one associated with a celebrated chef. The expectations for such establishments extend beyond mere taste and presentation to encompass comprehensive food safety measures and consistent quality control.
As Nigeria’s restaurant industry continues to evolve and attract international attention, incidents like this underscore the importance of maintaining rigorous food safety standards alongside culinary innovation. The balance between traditional cooking methods and modern food safety requirements remains a crucial consideration for restaurants aiming to provide authentic Nigerian cuisine in a contemporary dining setting.
The situation represents an opportunity for the restaurant industry to review and strengthen food safety protocols while maintaining the authentic flavors and experiences that customers seek. It also highlights the role of customer feedback in driving improvements and maintaining accountability in the food service sector.
