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Fire, flavour and fine cuts: Kenyan vs Australian beef

Chophouse in Radisson Blu.[David Gichuru/Standard]

The kitchen hums like an orchestra. Somewhere behind the gleaming counters of Chophouse, a flame crackles to life, slicing through the soft afternoon quiet.

The scent – smoky, buttery, faintly sweet, makes its way across the room before the plate does. It is not just lunch; it is theatre.

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