XIE XIE is a Chinese term which in English translates into ‘Thank you’. It is the name of a relatively new restaurant in Georgetown which features more of a cosmopolitan menu, and promises to wow your senses with its exotic cuisine and cozy intimate atmosphere that is perfect for family dinners and the like. Located at Lot 159 ‘A’ Barr and Alexander Streets, Kitty, next door to the Fish Shop, Xie Xie (Shay Shay) came on the scene on August 27 last. Relating how the name was derived, proprietress Keisha Chung told us in a recent interview that her husband, who has a Chinese background, is rather true to his culture. So, while playing around with words, they came up with the term Xie Xie, which is quite simple to pronounce, and moreso fits in well with the whole concept of a restaurant.

The restaurant, though, is not all about Chinese dishes. According to executive Chef Colin Brown, who was also a part of the interview, the restaurant has different styles of cooking, some of which are Mexican, European, and Asian. Guyanese dishes are also on the menu.
Brown is Keisha’s brother and the one who manages the operations on the floor. He said the restaurant has two other chefs who are trained by another one of Brown’s sisters in the United States.

This sister works under the well known American chef Angelo Sosa, who appeared on the seventh season of the Bravo reality television show ‘Top Chef.’ “They have a consultancy firm there (in the US), where they go around and train restaurant staff. They did the training for our chefs,” Keisha explained.

Brown was also trained by his sister, apart from doing courses at the Carnegie School of Home Economics in Georgetown. It was his idea to open Xie Xie, Keisha recalled. “So when we had the opportunity to get the building, and we saw the location, we thought of it as a golden opportunity.”

In fact, Keisha said, Brown and her sister in the US are not the only ones in their family who have culinary skills. Her husband’s sisters run a Chinese restaurant in Prashad Nagar. Two other brothers have studied in the culinary field in Italy and Guyana respectively. “They can all cook…and I taste the food,” Keisha joked.
    
‘Dog Cheap on the Expensive Market’

Keisha and her brother have observed that many people stand on the outside of the restaurant and judge it to be expensive, probably because of its elegant look. They extend sincere invitation to the people to visit and compare prices, saying that their prices are not at all expensive.

“The price is good, even though we have a very nice place. People are usually wowed by the décor and the service, but this doesn’t mean that we are overpriced. We want to show people that they can come and sit in a very nice place, enjoy ambience and still pay a good price,” says Keisha.

“It’s that middle point between expensive and dog cheap. It’s a package. It’s dog cheap on the expensive market,” Keisha clarified.  

The restaurant can comfortably accommodate 60 persons for a private function, but has seating for about 30 on a daily basis. They also cater for events, and have staff to serve patrons in their seats.

The executive chef is currently working on a signature dish that would represent “Chef Brown.” But for now, he said: “I don’t have a special, because, everyday, learning something new is what we do. Every dish that we do would be special.”

A special is on for Valentine’s Day, with the restaurant offering a free glass of red or white wine with lunch for $5000, or dinner for 7000.