First visit, future menu. Sirine Boudjadi heads to YUN at Waldorf Astoria Doha West Bay and gets a taste of what the city will be ordering next.
There’s always a certain thrill in trying a restaurant for the first time. But there’s an even bigger buzz when you’re tasting dishes that aren’t even on the menu yet. The kind of under-the-radar preview that makes you feel like you’re on a delicious secret mission. For my first visit to YUN, I was lucky enough to get a sneak peek at several upcoming items landing post-Ramadan, alongside some of the restaurant’s signatures. Expectations? High. Disappointment? Absolutely not.
Perched on the 44th floor of the hotel, the sky-high spot quite literally elevates dinner plans. Floor-to-ceiling windows frame sweeping views of the city and the Arabian Gulf, while the kitchen delivers a modern interpretation of authentic Cantonese cuisine. The aesthetic is meticulously curated, translating YUN’s modern Chinese restaurant and lounge flair. A warm palette of deep crimson, chocolate brown, brushed gold and soft beige sets the tone, grounded by noble materials: dark wood panelling, marble tabletops, brass accents and richly textured fabrics. And then there’s the panoramic bar, a destination in itself, crowned with a luminous ceiling installation and backed by those knockout city views.
STARTING STRONG
While waiting for the food, we take the team’s advice and try a couple of mocktails. I usually skip them. More often than not, they’re syrupy, overly sweet and a little forgettable. But not here. YUN’s mocktail menu actually holds up. These aren’t sugar bombs in pretty glassware; they’re layered, balanced and designed with the same level of care as the food. My favourite? A Night in Fengdu. Cold brew black tea, pomegranate, cranberry, citrus and blueberries. Slightly tart, subtly smoky, clean on the finish. Across the table, the Yangtze’s Genesis (slow-drip cold brew green tea with honeydew, coconut water, lime and forest honey) is just as convincing for my dining companion.
To reset our palates, the team recommends the Plum Marinated Cherry Tomato. After that, we’re ready for the starters with two of the newer additions. The Traditional Beef Bao with Chinese Olive Paste is pure comfort. Soft, fluffy bun, juicy filling, and that savoury hit from the olive paste makes it a bit more interesting than your standard bao. They’re gone quickly. The Crispy Duck Salad with Citrus Dressing brings the contrast. Fresh, crunchy greens, bits of rich duck and a sharp dressing that keeps everything lifted. It’s light but still flavour-packed.
With starters out of the way, it’s time for mains. One of the best-sellers, as we’re told, is the Sweet & Sour Chicken with pineapple, bell peppers and cashews. I didn’t try the original chicken version, but a seabass interpretation is being added to the menu alongside it, and I can see exactly why this style of dish works so well here. Glossy, tangy, slightly sweet, with pops of pineapple and crunch from the peppers and cashews.
The seabass keeps it lighter than chicken would, but you still get that crispy coating soaking up all the sauce. It’s comforting, a little nostalgic and easy to like. Part of their signature line-up, the ‘Shanghai-style’ triple-cooked beef short rib with ginger and garlic is also a must. Deeply caramelised on the outside and tender inside, it’s served with bok choy and roasted shiitake mushrooms. Very straight to the point.
A SERIOUS DESSERT MOMENT
Desserts deserve their own moment at YUN. They’re overseen by pastry chef Alessandra Banfi, whose work I’d already loved at Ledoux’s afternoon tea. Proper pâtisserie is one of the things I miss most from France. Not just something sweet at the end of a meal, but desserts with structure and real flavour. With Alexandra, I definitely get that feeling back. There’s a clear signature running through her creations: precise, refined and very ingredient-led. The Sakura Cherry Blossom is a good example of that balance. Light almond sponge layered with an osmanthus tea infusion, caramelised almonds and cherry confit: delicate on paper, but with real depth once you get into it. The Hei Jin Black Gold, built around 70% Guanaja Valrhona mousse, black sesame praline and a spiced fruit gel, leans richer and more indulgent. Even the seasonal fruit plate is treated with the same level of care. This isn’t a filler option; it arrives thoughtfully composed, paired with mango and lychee sorbet that’s clean, bright and properly refreshing after a long meal. Across the board, the message is clear: these aren’t just sweet endings added to tick a box.
I wrap up the evening with a cup of ginger, lemon and hot water. It’s quietly become my post-review staple, especially when there have been multiple courses involved. A few minutes later, I’m downstairs and back out into West Bay. The air is cool enough to linger, and the skyline at night never really disappoints. Living nearby means I get to skip the car and just walk home.
For more information or to make a reservation,
please call YUN at Waldorf Astoria Doha West Bay on 4008 9000.
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@waldorfwestbay