Jumeirah NanjingLu Chao

Chef Leo Zhang has carved a niche by injecting traditional Asian dishes with idiosyncratic flavours, in a compelling blend of progress, innovation and nostalgia. While he stays true to authentic local cooking, he adds a dose of creative interpretation to every dish. One of his favourite methods explores Wok Hei, a near-mythical art form in Cantonese cuisine that translates metaphorically as ‘The breath of the wok’. The technique creates smoky aromas by burning oil droplets in mid-air – essentially elevating stir fry to the next level.