For chef Asupa Leba, creating memorable meals isn’t about expensive ingredients or elaborate techniques.
It’s about telling the story of a place through its food.
The Totoya, Lau native is the culinary force behind the newly renovated Tailevu Hotel in Korovou, where she is introducing a menu inspired by the rich flavours and produce of Tailevu.
Her journey into hospitality began at the Shangri-La Fijian Resort on the Coral Coast before she refined her craft in some of Suva’s popular cafés and coffee houses.
While those years exposed her to modern dining, it was Korovou that inspired her biggest challenge yet.
“I walked around town to see what people were eating,” Ms Leba said.
“I realised there wasn’t a place where families could enjoy affordable fine dining in a beautiful setting. That’s what inspired this menu.”
That philosophy is evident throughout her carefully curated breakfast, lunch and dinner offerings.
From a hearty big breakfast to a colourful catch-of-the-day platter featuring crispy fried fish, stuffed freshwater mussels, kokoda, miti ota, tuna-filled rourou balls and eggplant fritters, every dish celebrates locally grown vegetables and freshly caught seafood.
For dinner, traditional favourites such as succulent sui served with rourou or moca, alongside fish simmered in rich coconut cream, showcase the comforting flavours that have long been part of Fijian family tables.
For Ms Leba, the menu is about more than satisfying hungry travellers.
It is her contribution to lifting the standard of dining in Korovou while creating opportunities for local farmers and fishermen whose produce fills her kitchen each day.
As Tailevu Hotel begins a new chapter, Chef Asupa Leba proves that some of Fiji’s finest dining experiences can be found when served with genuine hospitality and a deep respect for local flavours.
n Full story in The Sunday Times
Tailevu Hotel chef, Asupa Leba, prepares her famous catch of the day. Picture: JOHN KAMEA
