Born and raised in Suva, Nikil Prasad never imagined that one day he would be helping preserve a legacy rooted deeply in Fijian culture and cuisine.
Today, as part of the driving force behind My Kai Restaurant, Prasad continues a dream first inspired by the late Lance Seeto, a visionary who believed Fijian flavours deserved a place on the world’s dining table.
Prasad’s journey began on Malamala Island, where he worked closely with Seeto.
It was there that the foundation of My Kai was formed — not just as a business idea, but as a passion project focused on celebrating local ingredients and traditional cooking styles.
Seeto dreamed of opening a restaurant inspired purely by Fijian delicacies, modernised for today’s diners without losing their authenticity.
To bring that vision to life, Seeto partnered with Marc McElgarath, the Managing Director of McDonald’s Fiji and together they set out to establish what would become My Kai.
Sadly, after Seeto’s passing, ownership of the restaurant was taken fully by Mr McElgarath, but Seeto’s spirit continues to live on through the food, the atmosphere and the people who run the kitchen.
My Kai’s home adds another layer of character to the franchise.
The restaurant is located in what was once the first Governor’s House of Ratu Sukuna, a historic building that carries generations of stories. Stepping inside, guests are greeted with a vintage vibe, surrounded by old photographs and pieces of Fijian history lining the walls.
It is a place where culture meets cuisine.
“The turnout from customers motivated me to continue,” Prasad said.
“Seeing people enjoy something different gives you strength to keep going.”
What truly sets My Kai apart is its approach to traditional flavours.
One of the unique techniques used in the kitchen is heating stones to squeeze fresh juice from coconuts, giving the coconut milk a richer, smokier taste.
“We heat our stones to squeeze the juice out of the coconuts, and it gives a different flavour.”
Their signature dish is ika lolo — a local favourite reimagined with vudi (plantain), ota (local greens), fresh wahoo and smoked coconut milk.
It reflects exactly what My Kai stands for bold, local and proudly Fijian.
However, the journey hasn’t been easy for the business.
One of the biggest challenges has been getting customers familiar with flavours that are different from typical restaurant meals.
“The taste is unique, and sometimes people need time to understand it.”
Another ongoing struggle is simply keeping the business rolling in a competitive market.
Behind the scenes, Prasad believes people make the difference.
The staff are well paid and motivated, and he personally trains them to maintain standards.
“When staff are looked after, they show up and perform.”
Despite facing new challenges every day, Prasad finds motivation within himself to keep pushing forward.
Looking ahead, My Kai is preparing for its next chapter, and plans are underway to open a My Kai Café in Martintar, Nadi, later this year, bringing their Fijian-inspired flavours to the west.
For Prasad, My Kai is more than a restaurant. It is a tribute to Lance Seeto’s dream, a celebration of Fiji’s identity, and a reminder that with passion and perseverance, local stories can be served on a global plate.
He advises local entrepreneurs that tourism is not a bad industry, you can choose anything you like and put your heart into it you will surely succeed, but always remember to be thankful to God.
Nikil Prasad never imagined that one day he would be helping preserve a legacy rooted deeply in Fijian culture and cuisine. Picture: MELI NAGUSUDRAU
