Most-loved dishes
AI summary of what 1 dish mentions say about the food
Mark Wiens raves about the Roro and Mutton as the standout dish, capturing the venue's warm, hearty vibe. The food delivers comforting, bold flavors that leave a lasting impression.
“I start by smashing some bird's eye chilies into my bowl, then add a little salt. I grab a big piece of mutton and some of the roro — those taro leaves — and take a piece of boiled cassava to dip in. Oh man, the taro leaves are so soft and tender, they literally disintegrate on my tongue. They're nutty, almost a little fruity, and the texture is silky smooth. The lamb is infused with onions, garlic, ginger, and coriander, and it's tender. The chili at the end adds a burst of acidity. I'm blown away by the flavor — it's simple but so much flavor.”
What creators say
2 creators have covered Elvis Kana Place. Most active: Mark Wiens
- Mark WiensLoved
First Time in Fiji 🇫🇯 FIJIAN STREET FOOD - Taro Leaves, Fish Kokoda + Market Tour! · @ 13:19
Elvis Kana Place is a renowned spot in Nausori for its authentic Rourou with Mutton, a traditional Fijian dish featuring taro leaves and lamb, served with boiled cassava.
Dishes mentioned
- Rourou with Mutton
- Boiled Cassava
- Mark WiensLoved
First Time in Fiji 🇫🇯 FIJIAN STREET FOOD - Taro Leaves, Fish Kokoda + Market Tour! · @ 13:19
Elvis Kana is a highly recommended restaurant in Suva, Fiji, celebrated for its authentic Fijian cuisine. The highlight is the Roro and Mutton, a dish featuring local spinach cooked in coconut cream with tender lamb, praised for its complex flavors and silky texture. The Tahitian Chestnut (Evia) is another must-try, noted for its unique density and hearty, nutritious profile. The overall dining experience is enhanced by the fresh ingredients and traditional preparation methods, making it an institution for Fijian food.
Dishes mentioned
Roro and Mutton
I start by smashing some bird's eye chilies into my bowl, then add a little salt. I grab a big piece of mutton and some of the roro — those taro leaves — and take a piece of boiled cassava to dip in. Oh man, the taro leaves are so soft and tender, they literally disintegrate on my tongue. They're nutty, almost a little fruity, and the texture is silky smooth. The lamb is infused with onions, garlic, ginger, and coriander, and it's tender. The chili at the end adds a burst of acidity. I'm blown away by the flavor — it's simple but so much flavor.
- Tahitian Chestnut (Evia)
- Boiled Cassava
