While certain dishes are popular in the region, chefs are taking it on themselves to introduce more items to showcase the full range of the cuisine. While certain dishes are popular in the region, chefs are taking it on themselves to introduce more items to showcase the full range of the cuisine.

Meet the Experts
- Xudong Zheng, Chinese chef de cuisine, Asia Live, Doha Marriott
- Ming Xieo, executive chef, Panda Express
- Lau Pak Wai, master chef, Ba Restaurant & Lounge, Fairmont the Palm
- Jeff Tan, executive chef, Yuan, Atlantis, The Palm

Would you say Chinese cuisine is popular in this region?

Xudong Zheng, Chinese chef de cuisine, Asia Live, Doha Marriott: I wouldn’t consider Chinese cuisine to be the most popular. However, I have noticed there is a growing popularity for it in the Middle East and I am very much looking forward to being a part of this movement.

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Ming Xieo, executive chef, Panda Express: We are lucky in this region that there are a large number of expats from all over the world, with equally varied tastes. Chinese food is popular in the home countries of many of these expats and therefore is popular here. Lau Pak Wai, master chef, Ba Restaurant & Lounge, Fairmont the Palm: With such diverse culture and demographics here, it is a melting pot for all varieties of cuisines. Chinese is well understood, and continues to grow in popularity.

Jeff Tan, executive chef, Yuan, Atlantis, The Palm: China is rapidly developing now and reflects its 1000 year history. It has become one of the most famous international cuisines in the world, and will always give guests a special taste and everlasting experience.

Are recipes tweaked to suit a local audience?

Zheng: The dishes I prepare couldn’t be more authentic! I love preparing Sichuan cuisine and Cantonese cuisine the most. These traditional styles of cooking have allowed me to recollect the times I spent in my grandmother’s kitchen, learning the tricks of the trade, as I believe that the best recipes are handed down through the generations. I have put my own touch and flair to these recipes and so far the guests are providing great feedback.

Xieo: We have our established dishes popular in the US and we maintain the preparation of these dishes to our standards using fresh ingredients. We have, however, introduced a number of dishes, in addition to those popular in the US, for the palates of the local communities. The execution and cooking procedure, to the kitchen equipment we use, is 100% authentic.

Wai: I would not say that menus or recipes are tweaked. We stick to authenticity in products and flavours, and through smart menu selection we are able to give the guests a cuisine in line with expectations. This also allows us to create a good bond with the guest and continue to evolve the menu options.

Tan: We constantly strive for ways to satisfy our customers, so we take into consideration feedback on local preferences when developing and perfecting our recipes. My goal is to have well-balanced menus; it is the key to our guests not only getting the best dish possible for them, but also a real piece of Chinese culture.

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