Joe Sing grew up near Beijing – but he won’t be tuning into the forthcoming Olympics.

“He will be too busy cooking,” jokes Eddie Chan, a partner in the stylish new restaurant where Joe is head chef.

“People love his cooking. His knowledge of food, particularly Chinese and Asian food, is incredible. He really has a passion for it.”

That knowledge is one of the key ingredients that drives Zen Fusion, a new restaurant which opened earlier this month. The eaterie is exciting diners with its interesting mix of Chinese and Asian flavours and tastes. “That is the ‘fusion’ – Joe amalgamates the flavours” explains Eddie, who speaks on behalf of his top chef, whose English is poor.

Foods from the Sichuan province of Western China are very much in evidence at the restaurant – created from a £1millon refurbishment of the former Rio Campus nightclub – as are northern Chinese Beijing-style dishes such as salt and pepper wings. The menu features, for example, a variety of black bean sauce dishes made from a range of meats and also from fish.

Skewered satay chicken is another popular choice, as is chilli prawns – all, says Eddie “with Joe’s special twist.”

“From their names, the meals sound like traditional Chinese, but they are different,” explains Eddie. “Jo gives them a twist by adding garlic, coriander or chilli.”

The restaurant – which is clean and modern, with cream walls, black leather chairs and dark wood tables and a black granite floor – also features a variety of vegetarian dishes, as well as conventional Asian curries. “We have a talented Asian chef too,” says Eddie.

Joe, 49, worked as a chef in Beijing for two years before plying his trade in England. The capital is a well-known for its many restaurants, the history of which dates back hundreds of years to the days when chefs from all over China travelled to the city to cook for the emperor.

He has worked here for 22 years, 12 of them spent at the well-known landmark, the Imperial Chinese restaurant in Thornton Road, also run by Eddie before its closure.

Competent in cooking traditional fare from all China’s geographical areas, Joe specialises in Peking cooking.

The city is famous for its flour dishes such as breads, noodles and dumplings.

Joe lives in Great Horton with his wife and three children. “Joe’s wife is half-Indian, and is able to have a good input into his fusion cooking, with suggestions and tips,” says Eddie. “She advises him and gets other members of her family to pass on ideas too.”

The restaurant serves English-style food too and light dishes “for the health conscious we have a special fish meal, and salads with chicken or tuna,” adds Eddie.

A selection of mouthwatering desserts include fresh cream cakes, chocolate fudge cake and Black Forest gateau.

All meat, vegetables and fish are locally sourced. “All our suppliers are found within a ten minute drive of the doorstep,” says Eddie. “Joe is very keen to keep things local.”

As a head chef, Joe speaks his mind and is very much in control. “He’s a bit of a Gordon Ramsay,” laughs Eddie. “He rules the kitchen, but in a friendly way.”

Joe is also very organised, an invaluable trait in a busy kitchen. “At home he practises feng shui,” says Eddie. “He has sorted his house out, with different plants dotted about to bring a feeling of calm and wellbeing.”

Joe and Eddie are the best of friends. “We get on really well – we are like a little family here,” adds Eddie.

  • Zen Fusion, Rio Grande Buildings, Woodhead Road, Bradford. Tel: 0845 4346001