Zengo Dubai at Le Royal Méridien Beach Resort and Spa has reopened with a new menu and new chef de cuisine after closing for a break over the summer.
Xiameng Liu has joined the team to oversee all culinary operations, while developing menus, and working alongside chef and restaurateur Richard Sandoval.
Born in China and raised in Sydney, Liu has 12 years of culinary experience, beginning his career in 2004, working part-time in a Malaysian restaurant in Sydney.
In 2012, he took the position of sous chef in the pre-opening team for W Guzngzhou, where he was responsible for running the all-day dining restaurant.
He then joined Spice Market by Jean-George at the W Hotel in Doha as chef de cuisine.
The new Zengo Dubai menu is inspired by the ancient spice route from Asia to the Far East. Starters include summer rolls (crab and shrimp cake with rice paper, mango and sweet peach sauce), salted edamame, vegetable spring rolls and shrimp tempura with ohba leaves and bonito broth.
From the robatayaki, there are dishes such as tiger prawns served with yuzu butter and mozzarella cheese; red snapper with hot ginger garlic sauce, coriander and chilli; and corn-fed chicken curry made with green curry paste, eggplant and water chestnut.
New desserts include lime yuzu cheesecake served with sesame sauce and crumb with burnt milk ice cream and the ‘tropical zeng’, which is seasonal sliced tropical fruits with Thai dripping salt, white miso meringue and green tea cookies.