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Nestling cosily in an oriental setting, the oasis-like air of the China Garden restaurant at the Gulf Hotel provides nostalgia along with the greenery.
And preparing the renowned Chinese cuisine is chef Zhao Jianwei, himself a Chinese national.
Having arrived on the island a month ago, chef Zhao, 46, from Adliya, boasts over 20 years of kitchen experience.
Prior to coming to the island he worked in Dubai, Abu Dhabi, Korea and the Maldives.
Chef Zhao began his career on a cruiser straight after finishing his studies at a cooking school in China.
He said: "I have always enjoyed cooking, so I took it up. It involves a lot of hard work but in order to achieve something in our life, that's what we must do.
"My speciality remains Chinese. However, as every chef must have knowledge of different kinds of cuisine, I am well-versed in most Asian cuisine, including Japanese and Thai, having worked with various renowned and experienced chefs."
Through his years of experience, he has had the opportunity to serve several heads of state and politicians including the Saudi King, former UN secretary-general Kofi Annan and former American president George W Bush.
Although he loves to taste, test and try different cuisines, a strong favourite remains Japanese. He also enjoys Thai and Indian cuisines.
In his kitchen however, chef Zhao is particular about personal and kitchen hygiene and making sure that the food has the right quantity of ingredients.
For the future, chef Zhao plans to continue serving up a feast for food lovers saying: "I am not too keen on opening my own business or a restaurant when I retire as I am happier making great meals for guests."
When not whipping up meals or dashing round the kitchen, where he spends up to 18 hours a day, chef Zhao likes to go fishing or to the seaside to relax.
Here he shares one of the restaurant's most popular dishes with GulfWeekly readers.
Hammour fillet with chili and spicy sauce
Ingredients:
Hammour fish fillet 300gm
Bamboo shoots 50gm
Black mushrooms 10gm
Fresh red chilli 5gm
Spring onion 20gm
Ginger 10gm
Onion 20gm
Soy sauce 5ml
Chicken buillon powder 3gm
Szechuan chilli paste 10gm
Sugar 5gm
Black vinegar 3ml
Corn flour 5gm
Oil 100ml
Salt and pepper to taste
Marinade seasoning:
Salt 1gm
Pepper powder 1gm
Chicken powder 1gm
Soy sauce 2ml
Corn flour 2gm
Egg one
Oil 10ml
Method of cooking:
Cut the fish fillet into small pieces
Marinate the fish with the seasoning ingredients
Slightly fry the fish and strain
Heat the cooking wok, add oil, sautŽ the garlic, ginger, chilli paste and the vegetables
Add the fish, chicken stock and sesame oil
Serve
