Dish of the Month: Zengo

Zengo’s fusion food is unpredictable and subtle at the same time Discuss this article

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Zengo is a restaurant of contrasts. The interior features moody dark woods, a dramatic central staircase and even more dramatic views over the twinkling lights of the city. Walls are covered with a rough, woven fabric, food is served on slate-textured plates onto marble tabletops, while pretty, painterly blue and white Asian-motifed vases line the walls. Everything, however, blends together seamlessly. And the same can be said of the food.

Like the bar bites in Z Lounge by Zengo, celebrity chef Richard Sandoval fuses Asian and Latin flavours, but here it feels much more unexpected.

The salmon tiradito, for example, simply incorporates tropical fruits, and the yellowfin tuna maki rolls are made with almost entirely traditional ingredients, except for the additions of Sriracha and chipotle mayo. We love the twist on Peking duck pancakes, made with nine-hour slow-roasted duck, smothered in Korean barbecue sauce and piled onto pancakes made with Mexican masa flour.

But one of our favourite dishes is this Vietnamese street food-inspired coconut chicken. The meat is marinated in ginger, garlic, yellow curry paste and fish sauce before being charred and caramelised. The fragrant spices sit perfectly beside a rich, creamy coconut broth infused with sharp lemongrass and galangal, while the fresh herb salad of mint, coriander, Thai basil and chilli adds a satisfyingly fresh layer of heat.

Like the décor, it’s sharp, subtle and perfectly balanced. Just as fusion food should be.
QR155. Open Mon-Sat 6.30pm-12.30pm. Zengo, Kempinski Residences & Suites, West Bay (4405 3333).

By Sofia Vyas
Time Out Doha,

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