"Nanyang Food Journey" Themed Buffet

To further elevate guests' culinary experience, Kempinski Hotel Fuzhou has recently appointed Mr. Cheng Ziqiang, a chef with over 20 years of Southeast Asian cuisine expertise, as the new Asian Cuisine Chef de Cuisine. He will lead the team at KAI Restaurant to create diverse dining offerings. Chef Cheng places special emphasis on balancing the natural flavors of ingredients with layered spice profiles. His team has introduced over 20 Southeast Asian specialty spices including lemongrass, galangal, and pandan leaves, using authentic cooking techniques to recreate traditional flavors from various countries. In anticipation of the summer dining season, KAI Restaurant will launch the "Nanyang Food Journey" themed buffet, allowing diners to experience the tropical vibes of Southeast Asian night markets in one place. With over two decades of experience in Southeast Asian cuisine, Chef Cheng has worked at several internationally renowned five-star hotels. In his new role, he will leverage his cross-cultural culinary expertise to comprehensively revamp KAI Restaurant's existing menu. Special highlights include dozens of classic Southeast Asian dishes such as Thai Tom Yum Goong, Singapore Bak Kut Teh, Singapore Chili Crab, Laksa, Hainanese Chicken Rice, and Indonesian Fried Rice, while simultaneously upgrading the à la carte and buffet menu structures. "Fuzhou, as an emerging tourist city, shows increasing openness to international cuisines, with Southeast Asian dishes being particularly beloved by local residents," said Ms. Wang Shufen, General Manager of Kempinski Hotel Fuzhou. "We believe Chef Cheng's joining will significantly enhance KAI Restaurant's quality, allowing guests to savor authentic Nanyang flavors right at their doorstep."