“Young Po Unveiled” The Fusion Vision of: Chef Khaled AlBaker
Chef Khaled AlBaker, one of the founders of Ventri Group—the masterminds behind successful concepts like Roto and Little Rubys—continues to innovate with their newest venture, Young Po. Although his career began in finance, Chef Khaled’s passion for food led him to culinary school in Miami, setting him on a path to culinary excellence. Known for his inventive approach, Chef Khaled, along with his dedicated team, has crafted Young Po, a unique fusion of Chinese, Japanese, and Korean cuisines inspired by the beloved character Po from Kung Fu Panda. The restaurant aims to create an upscale yet approachable dining experience, focusing on fun and flavor. With dishes like the Dragon Bun and Yaki Udon already winning acclaim, Young Po is set to become a standout in Kuwait’s evolving food scene. In this interview, Chef Khaled shares the collaborative journey behind Young Po, the challenges faced, and his vision for the future.
Crafting Culinary Adventures
Chef, can you tell us about your culinary journey and what inspired you to become a chef?
Honestly it came down to one thing – I love food. I studied accounting and finance and worked as an auditor and financial analyst – at no point did I ever think I was going to become a chef. With time I started cooking from YouTube and taking cooking classes – long story short I ended up in culinary school in Miami.
What drew you to Asian cuisine, and how did you develop your expertise in Chinese, Japanese, and Korean dishes?
I have spent some time in Arabic, Italian, and American cuisine – this was a passion project; the team wanted to try something new. As far as expertise – I barely had any in terms of cooking, but I knew the food and ingredients very well. We spent a year working on the menu and food with a team of chefs from around the world and we think the food is pretty awesome.
Congratulations on the successful launch of Young Po. What challenges did you face in the process of opening Young Po, and how did you overcome them?
We really took our time this time around perfecting every detail of the concept, be it branding, interior, food, service etc. In the past we might have overlook the importance of some of these things, but this time around we really did our research and put in the work.
What inspired the name “Young Po” for your new restaurant?
Ever watch Kung Fu Panda? The main character is named Po. He is a panda who is fat, lazy, and loves food – and his dad owned a noodle shop where he worked. This was the main inspiration for the restaurant.
Can you describe the atmosphere and dining experience you aim to create at Young Po?
We were looking to create an upscale yet fun atmosphere. We didn’t want to be to fine/formal. We felt it was very important to remain approachable
Can you tell us more about the concept behind offering a mix of Chinese, Japanese, and Korean dishes under one roof?
We didn’t want to be tied down to certain cuisine, I have to go here for Chinese. Or must go here for Japanese. All these cuisines share similar cooking techniques, that is wok cooking. So, we took the approach of what do we like to eat and put it under one roof. Who says I can’t have sushi and Peking duck?
Can you highlight some of the most popular dishes on the menu and why you think they resonate with your customers?
The most popular dishes are our burger – the Dragon Bun – I’ve been told repeatedly this is the best burger in town. Next, I would say the Yaki Udon – who doesn’t love Udon noodles? Then comes our Mongolian beef and Lobster on Toast, our spin on shrimp on toast.
Could you explain the idea behind the “Special Quests” category and some of the unique dishes it includes?
Most of our food is tapas style – small portions made for sharing. This category is where we highlight our specials and are much bigger portions. Currently we serve a classic Peking duck, and a Wagyu Paella which is kimchi fried rice with grilled wagyu in a Spanish “Paella” style.
What are your future plans for Young Po? Do you see any potential for expansion or new concepts?
Hopefully.
How do you source your ingredients, especially those that are essential for authentic Asian cuisine?
There are many Asian grocery stores in Kuwait now – Ginza, Singarea, Yamama to name a few. Good food needs good ingredients – they are crucial to quality and taste.
How do you see the food scene in Kuwait evolving, and what role do you hope Young Po will play in it?
The food scene in Kuwait is continuously evolving this year we have many fine dining restaurants opening I want to see if this trend will take off. We wanted to step our game up and show case what our team could do, we hope this encourages other people do the same.
Finally, what message would you like to convey to your customers and those eager to visit Young Po for the first time?
Come have fun and try a little bit of everything, you will need more than one visit.
Your message for us at CP magazine.
Thank you for your time and your interest in Young Po. Can’t wait to have you back.
