{"id":314705,"date":"2019-12-27T06:01:59","date_gmt":"2019-12-26T20:01:59","guid":{"rendered":"https:\/\/www.saipantribune.com\/?p=314705"},"modified":"2019-12-27T06:01:59","modified_gmt":"2019-12-26T20:01:59","slug":"chinese-chef-brings-expertise-to-saipan","status":"publish","type":"post","link":"https:\/\/www.saipantribune.com\/index.php\/chinese-chef-brings-expertise-to-saipan\/","title":{"rendered":"Chinese chef brings expertise to Saipan"},"content":{"rendered":"
\"\"<\/a>
Fisherman\u2019s Wharf Restaurant executive chef Peng Hui Xiang boasts of over 20 years of culinary experience. (Contributed Photos)<\/figcaption><\/figure>\n

With more than 20 years of cooking experience, it\u2019s not a stretch to say that executive chef Peng Hui Xiang brings excellence and expertise to Fisherman\u2019s Wharf Restaurant in Garapan.<\/p>\n

A graduate of Guangzhou Provincial Tourism School, the 40-year-old father of two has had stints in China, Taiwan, Singapore, and Hong Kong before coming to the CNMI five years ago.<\/p>\n

Prior to working for Fisherman\u2019s Wharf, Xiang also worked in the kitchens of Imperial Pacific Resort, Kensington Hotel, and Tony Seafood.<\/p>\n

At Fisherman\u2019s Wharf, he leads a team of five cooks responsible for whipping up the restaurant\u2019s daily lunch buffets, the menu of which changes daily. What doesn\u2019t change is the quality and authenticity of the food. According to Xiang, they make sure that what they cook are the type of Cantonese dishes passed on for generations in their home province of Guangdong.<\/p>\n

Aside from their daily eat-all-you-can fare, Fisherman\u2019s Wharf also has ala carte offerings for lunch and dinner\u2014all cooked in a show kitchen where customers can easily see how their orders are expertly made.<\/p>\n

Xiang said he and his team are quick to use fresh local ingredients. He himself goes out to buy freshly caught seafood at the many fish stands that dot Beach Road. They also have a good relationship with the island\u2019s farmers who supplies them with their produce every day. <\/p>\n

So far, he has enjoyed continuing his culinary career on Saipan, as it doesn\u2019t only provide the ease of island living and cooking for different customers, but the tropical setting is also populated with warm people with some of the best hospitality in the world.<\/p>\n

\"\"<\/a>
Executive chef Peng Hui Xiang\u2019s spicy shrimp.<\/figcaption><\/figure>\n

Just some of the bestsellers at the daily lunch buffet include chili tofu, yellow fin soup, spicy shrimp, fish with eggplant, and the all-time favorite beef and broccoli. Depending on the day, they also offer anything from seafood to chicken, beef, dumplings, hotpot, mapo tofu, fried rice, and more. The buffet lunch comes with a complimentary iced tea and orange juice plus desserts like fresh fruits.<\/p>\n

For a limited time, the lunch buffet at Fisherman\u2019s Wharf is $10 for adults and $5 for children. With 11-12 dishes, it promises to have the most bang for your buck, Xiang assured.<\/p>\n

For the holidays, Fisherman\u2019s Wharf is also offering Peking duck and roast chicken Cantonese style. <\/p>\n

Fisherman\u2019s Wharf is located in the tourist district of Garapan. It\u2019s open from 10:30am to 2pm and 5:30pm to 10pm daily.<\/p>\n

The restaurant comfortably sits 100 but can accommodate up 180 diners. It is also open for private parties and corporate functions. For more information and reservations, call 285-6134.<\/p>\n","protected":false},"excerpt":{"rendered":"

With more than 20 years of cooking experience, it\u2019s not a stretch to say that…<\/p>\n","protected":false},"author":15,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-314705","post","type-post","status-publish","format-standard","hentry","category-business"],"_links":{"self":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/314705","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/users\/15"}],"replies":[{"embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/comments?post=314705"}],"version-history":[{"count":0,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/posts\/314705\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/media?parent=314705"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/categories?post=314705"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.saipantribune.com\/index.php\/wp-json\/wp\/v2\/tags?post=314705"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}