Rosewood Doha’s newest dining destination is a theatrical celebration of Chinese culinary artistry, from wood-roasted Beijing duck to hand-pulled noodles, dim sum and heritage teas.
Rosewood Doha introduces Koo Madame, an evocative new dining experience that brings Chinese tradition to life through the lens of elegance, craftmanship, and theatrical flair.
Inspired by the extraordinary legacy of Oei Hui-lan, also known as Madame Wellington Koo, a trailblazing icon, former First Lady of Republic of China, and a fearless jet-setter of her era, Koo Madame channels her unapologetic elegance and progressive legacy. Her story becomes the restaurant’s soul: powerful and poetic.
Set within an atmosphere that evokes 1920s Shanghai, Koo Madame feels like stepping into a cinematic dream. Designed by Bishop Design, the interiors balance velvet-lined banquettes, lacquered screens, and soft golden light to create an intimate yet glamorous setting. Every detail is carefully considered, from the lighting and textures to the exquisite Legle chinaware, chosen for its craftmanship and heritage, ensuring that the presentation for each dish reflects the same artistry found in the cuisine.
At Koo Madame, every dish is more than a recipe; it is a performance. Each culinary station is helmed by a chef devoted to their specific craft, ensuring technique, tradition, and artistry are never compromised. Dim sum is folded by hand, every pleat purposeful. Noodles are pulled à la minute, capturing the rhythm of Chinese street kitchens with precision. And at the heart of the experience is the signature wood-roasted Beijing duck, prepared over multiple days using traditional techniques that date back to the Yuan dynasty, and carved tableside in a ceremonial display of artistry. From the wok station to the barbecue counter, every preparation is executed with finesse and shaped by decades of culinary lineage, offering guests a front-row seat to Chinese culinary heritage.
The menu is a journey across the regions of China, from the delicate sweetness of Cantonese cuisine to the rich umami of northern classics and the bold heat of Szechuan flavors. Highlights include Mapo tofu with crab, slow-braised beef cheek wrapped in lotus leaf, and crispy king prawns with wasabi dressing. Dishes are layered, expressive, and deeply rooted in tradition.
Desserts offer a final note of surprise and storytelling. Oolong tea cheesecake with pear compote, black sesame lava pudding, and the signature Koo Madame’s Treasure, a sharing platter laced with symbolic hidden surprises, celebrate texture, seasonality, and cultural nuance.
Elevating the experience further is a through fully curated beverage and Chinese tea program. Bamboo-aged cocktails, rested to enhance their depth and complexity, complement the menu. The Gong Fu Cha tea ceremony is performed by a dedicated tea sommelier, introduces guests to rare varietals such as aged Shoumei, Jasmine Needle King, and Xinjiang rose buds. Each brew is steeped and served with quiet reverence of an ancient ritual, transforming a simple pour into a moment of cultural storytelling.
“Koo Madame is not just a restaurant, it is a stage for storytelling. Every plate, every pour, every gesture is intentional. It’s about honoring tradition, but never being bound by it.”
Michael Person, Executive Chef – Rosewood Doha
More than a destination, Koo Madame reveals itself as a layered journey, one that lingers beyond the final bite, leaving guests with a deeper connection to the culture, craft, and the stories that inspired it.
To learn more or plan your visit, please explore: www.rosewoodhotels.com/doha
