Sasha Zaidi

  • LAHORE: Long hours, English proficiency and a fair amount of elbow grease are necessary, but a lucrative career as a high-end chef in a Chinese restaurant is achievable for those willing to go the distance. Today The Nation caught up with Xuedong Zeng, a 40-year-old Chinese chef at Tai-Pan in Pearl ...

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  • LAHORE: A creative force in the kitchen, Duminda Thabre leads the pastry team with a wealth of experience. Before his move to Pakistan, Thabrew served as executive pastry chef for Baba al shams Dubai, overseeing a team that produced more than 500 desserts daily. From 2008 to 2013, Thabrew ...

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