Despite the somewhat cheesy name, Thai Chi is an award-winning Thai restaurant in Nairobi, said to be the only one with a native Thai chef.

Located inside the upscale Sarova Stanley Hotel, it has the same quiet elegance. The only downside is the lighting. It is so subdued that I had to resort to using my flashlight to read the menu (I do travel prepared). The “heat” index of each selection was indicated by the red chilies (methinks I’ll never be ready for three chilies).

Most Asian restaurants in Kenya are East Indian, so it’s wonderful to find a place known for its authentic Thai red and green curries with just the right amount of coconut — although they weren’t my choice.

One way that I gauge a Thai restaurant is by trying a traditional dish: Pad Thai. This is the “comfort food” of Thailand: every cook has his or her favorite version. The basic ingredients are rice noodles stir-fried with eggs and maybe tofu and flavored with South Asian staples such as dried shrimp, tamarind pulp and fish sauce. Additions include garlic, shallots, bean sprouts, lime wedges and chopped peanuts. It can be vegetarian, or include chicken, pork or shrimp. The variations are endless.

The Pad Thai here was perfection — I ordered mine with shrimp. It had a delicate coriander leaf garnish and the chopped peanuts were served on the side, so I could sprinkle just the right amount on top.

In May 2013, Thai Chi and its chef, Phansandha Phommee, won “best hotel restaurant” and “best chef in Nairobi” honors from Kenya’s Chef’s Delight Awards.

The restaurant opens daily for lunch from noon until 2:30 p.m. and again from 7 to 10:30 p.m. for dinner; entrées start about 1200 KES. Unusual for a hotel restaurant, it allows no guests under 12 years old.