From family kitchen to fine dining, Kelvin Cheung on food and homegrown restaurants

Last updated: May 01, 2026 | 14:00

Chef Kelvin Cheung on broth, potstickers, and Dubai’s changing dining scene Gulf News

The chef and partner welcomed us in a playful Cookie Monster apron that subtly broke the formality of the setting, before settling into a conversation that moved between memory, craft and the evolving rhythm of Dubai’s dining scene.

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Rooted in routine

For Chef Kelvin, food starts with habit and memory. Growing up in a Chinese household, meals followed a consistent structure: vegetables, protein, rice and always a broth.

“It was an integral part of our daily meals,” he says. “With every dinner, we’d have vegetables, a protein, rice, and then this broth.”

He links it back to traditional Chinese medicine and its focus on nourishment and balance. That practice continues today.…