In the heart of Qatar, a new culinary gem has emerged, diversifying the flavours of the Middle East with a new take on South Eash Asian cuisine. Enter Yun, a new luxury dining experience that has swiftly risen to prominence, earning the prestigious title of Best New Restaurant in the Middle East. At the helm of this gastronomic marvel is Joost Folkers, the visionary concept creator whose innovative approach has redefined the dining experience in Qatar. In this exclusive interview, Folkers delves into the inspiration, challenges, and triumphs behind Yun, offering a glimpse into the artistry and passion that drive this remarkable culinary destination.

What inspired you to create Yun and focus on authentic Cantonese and Taishanese cuisine in Doha?

Our hotel owner instilled the wish to create a one-of-a-kind Chinese dining destination based on their dining experiences in Hong Kong and China. I lived in Hong Kong for many years, worked across all levels of its dining concepts, and was meticulously trained in Chinese dining operations. Additionally, I had extensive exposure to various dining destinations in Southern China. Using this passion and knowledge base, along with Yun’s chef Victor Zhong, supported by our previous hotel executive chef Thomas Jakobi, and with the eastern hemisphere dining experience of our hotel general manager Andreas Jersabeck, I began to mold Yun’s personality. The key characteristics include authentic techniques of Chinese culinary history, modern street-style play, genuine passionate storytelling, all in a modest and jubilant ambiance.

Can you tell us about the concept behind the menu and how it blends traditional Chinese flavors with contemporary twists?

Creating Yun required a blend of aesthetics, mythical storytelling of the heavenly maiden Zhi Nü, and experiences from upbeat speakeasies and modern Hong Kong/Shanghai dining innovations. We strive to stay true to the foundation of globally known Chinese dishes, such as historic Peking Duck, Xiao Long Bao, Slow-Cooked Short Rib, and Mango Sago Pomelo pudding. I have always been intrigued by the hidden gems of dining venues in Hong Kong, Macau, and Shanghai, and love the magic of mythical dining destinations like Lijiang, Beijing, and Nanjing.

Its personality ensures that authentic and centennial techniques of Chinese dining are embraced, yet presented in a refined street-dining experience.

How did you come to choose Chef Victor Zhong as the Executive Chef, and what unique qualities does he bring to the restaurant?

Chef Victor and our hotel Executive Chef Thomas Jakobi had both collaborated separately with renowned chef Jereme Leung. Chef Victor showed us that he is a driven and humble young talent, uniquely advocating authentic techniques with a modern flair. Coming from Chengdu, central western China, and southwestern Sichuan, he ensures that Yun embraces various regions of China’s massive culinary arts, not just southern destinations.

The grand opening featured traditional performances, art, and a glamorous 1930s theme. How do these elements reflect the restaurant’s overall vision and dining experience?

The aesthetics were created by our hotel owner and designers, featuring smooth auburn red walls, woven wall features, and dim-lit brass lighting, which portray common earthy colors and materials in China for centuries. Along with Yun’s concept of authenticity, 1930s southern China dining, play, and pleasure, we embraced common entertainment from that era. Oiled paintings, the Shanziwu (Chinese fan poetic dance), and the Guzheng (Chinese zither instrument) were common performing arts in the 1930s, seamlessly complementing the venue’s grand opening and future dining events.

How does the location of on the 44th floor of the Waldorf Astoria Doha West Bay contribute to the dining experience?

Yun in Chinese means ‘cloud’ or ‘born in the clouds’. The location blends with the story of Zhi Nü, who could only visit her loved one once a year across the Milky Way, using clouds to spin seamless robes of brocade. Being at the top of the Waldorf Astoria Doha West Bay, we are often dining among the clouds, with dishes and drinks uniquely coming to life. As a speakeasy, we are a hidden gem in the clouds, featuring an amazing bar with a vast range of mocktail and cocktail creations, topped with a stunning sky-view of Doha.

What are some signature dishes at Yun that you believe will set it apart from other Cantonese restaurants in the Middle East?

Our Forbidden City Peking Duck is a signature dish, delivered with a table-side storytelling experience. The pancakes come with honeydew melon julienne, adding a sweeter kick in hotter temperatures. The duck dish continues with duck fried rice en-croute in a clay pot to trap the aromatic wok hey. Additionally, our Dim Sum assortment showcases traditional dim sum with hints of fun in taste and colors.

My favorite is the Xiao Long Bao, a complex dumpling that, when prepared right, provides a rich lasting experience. We also have our three homemade sauces: XO with dried scallops, Chiu Chow chili, and street-style ginger-garlic-soy.

How do you plan to maintain the authenticity of Cantonese and Taishanese cuisine while catering to the diverse palate of an international clientele?

From the start, every service and kitchen team member was trained from scratch by Victor and me. We shared what Cantonese and Taishanese dining entails and how Yun’s operations differ from other culinary types. A true dining experience must be delivered with heart and soul, so the service team was empowered to be themselves, confident in their knowledge, and to ‘own’ Yun as their own house. This foundation ensures consistency in authenticity and keeps the restaurant’s personality alive. Being agile in creating dishes and drinks, and having a multi-national Asian team with an Asian palate, gives us humble confidence in maintaining our standards.

What are your future plans and how do you see it evolving within the dynamic dining scene of Doha?

For now, our focus is on ensuring consistency in Yun’s dining personality, delivering what makes it shine, and being agile yet confident in our creation. We plan to offer an authentic casual Yum Cha brunch on weekends and commence customized private dining evenings. We also aim to expand through catering, bringing a unique dining experience to guests’ homes or work environments.

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