Justin Yu

Chef Justin was born and raised in New York and lived in several places worldwide, including San Francisco, Oakland, San Jose, Honolulu, and the Middle East.

He started his career with Momofuku Group but has worked at international restaurants such as Quince and Commis. He began as Executive Sous Chef at CUT by Wolfgang Puck in Doha last year, taking over as Executive Chef in May 2019.

This is a Braised Short Rib on the bone, served with lettuce cups, rice, and steamed Bao buns. The dish comes with different add-ons like kimchi, chili garlic, scallions, and pickles. The way of displaying it is through serving the short rib on the bone – made from a one kg piece and braised for 12 hours in a nice soy-based marinade, which makes it soft and tender. "We wanted our dish to offer many ways of enjoying it, whether with side dishes, or just with rice, or even with Chinese steamed buns, and with a level of spiciness that can be adjusted to fit all tastes. It is an interactive and playful dish to eat during a gathering with family or friends".