Preserving Culture Through Cuisine: The Story Behind Dolan’s Uyghur Cuisine
At Dolan’s Uyghur Cuisine in Irvine, the aroma of hand-pulled noodles, slow-simmered stews, and grilled lamb fills the air—each dish a reflection of heritage, history, and home. But behind the restaurant's rising popularity lies a deeper mission: to preserve and share a culture that many have never tasted, and few truly understand.
From USC Student to Restaurant Owner
When Bugra arrived in Los Angeles in 2015 to pursue his studies at USC, opening a restaurant wasn’t part of the plan. But after graduating in 2018, his life took a sudden turn. Due to escalating political tensions and human rights issues in his native Xinjiang region, he realized he couldn’t return home. “That situation changed everything,” he shared. “I needed to find a way to preserve my culture, to educate others—and food became that way.”
Just a year later, in January 2019, he opened the first Dolan’s location in Alhambra. Two more locations would follow in 2023, including the Irvine outpost that has quickly earned a devoted following.
More Than a Name
The name “Dolan” isn’t a marketing move—it’s a tribute. “Dolan is the region where I was born and raised,” Bugra explained. “It’s part of Central Asia, a key hub on the ancient Silk Road, and now it's in the northwest part of China. I wanted to bring that name here, where people can learn about it through our food.”
Though restaurants with similar names exist on the East Coast, Dolan’s in Irvine is Bugra’s independent project. “I chose the name to represent my roots,” he said. “It’s also easy to pronounce in English—some of our customers even have the last name Dolan!”
Signature Dishes That Tell a Story
The heart of Dolan’s lies in its menu—a bold, flavorful lineup that brings Uyghur cuisine to life. The top three dishes? Bugra didn’t hesitate.
“Number one has to be our traditional Lagman,” he said. “They’re hand-pulled noodles served with stir-fried veggies and beef. It really represents Uyghur food.”
Next is Big Plate Chicken, a more recent addition to the Uyghur food canon. “It was invented in the 1980s when Chinese people started immigrating to our region,” Bugra explained. “It’s a chicken stew with potatoes and peppers, served over wide, hand-pulled noodles. It’s hearty and full of flavor.”
And then there’s the lamb kebab—a must-have for first-timers. “Lamb plays a big role in our culinary culture,” he said. “We’re really good at it, and Uyghur-style lamb kebabs are actually very famous in China.”
If you’re looking to expand your order, Bugra also recommends the samsa, a flaky, oven-baked pastry filled with spiced meat and onions, and the Uyghur bucha, a savory meat pie popular among regulars.
A Restaurant with a Mission
For Bugra, Dolan’s is more than a business—it’s a personal calling. “Food is not just nourishment,” he said. “It’s a way to preserve our identity and traditions. Right now, Uyghur culture is at risk. Even our food is being suppressed.”
Through Dolan’s, he aims to keep that culture alive. “This is a place where our stories and traditions can continue to thrive. It’s my mission to educate people about Uyghur cuisine and raise awareness about what’s happening to our community.”
Lessons from the Kitchen
Though Bugra didn’t come from a culinary background, the restaurant world has become his second education. “Running a restaurant teaches you everything—from advertising to inventory to managing people,” he said. “It’s tough. But it’s worth it.”
He credits much of his food knowledge to his mother, who was an incredible home cook. “She made everything from scratch,” he recalled. “The stews, the noodles, the bread—those flavors are a part of me. When I cook them here, it’s like bringing home with me.”
His advice to aspiring restaurant owners? “Patience, patience, patience,” he emphasized. “The restaurant industry has one of the highest failure rates. But if you stay focused on quality and customer service, people will come. You have to give it time.”