Eating Out

Blueberry fills the gap

April 24 - 30, 2019

Gulf Weekly Mai Al Khatib-Camille
By Mai Al Khatib-Camille

Gulf Weekly Blueberry fills the gap

Time and time again, the Four Seasons Hotel Bahrain Bay’s re/Asian Cuisine by Wolfgang Puck has proven its award-winning status with beautifully presented dishes, exceptional service and food bursting with explosive flavours.

Its contemporary and classic take on Asian fare inspired by the cuisines of China, Japan, Thailand and Vietnam has made it a favourite destination for those craving tastes from the Far East with a twist.

Things are definitely heating up in the five-star hotel’s kitchen yet again with Executive Sous Chef Josh Wetshtein and his culinary team cooking up some sweet and spicy breakfast and lunch options to keep diners satisfyingly full and happy throughout the coming weeks.

 “We will have a merged breakfast and lunch menu next month,” said Executive Sous Chef Josh. “We will have things like fresh blueberry pancakes and crab cake benedict with Sriracha Hollandaise sauce along with our normal fried rice, noodles and a lot of the Asian favourites that are staples on our menu such as the wagyu beef potstickers, chicken dan dan dumpling and korean fried chicken bao on the day time menu.

“Our sister restaurant CUT will be closed for the month of May but we will not deprive our customers from the Philly cheese steak which has become quite famous here. We also have a lot of new items coming on the dinner menu. When we move into our dinner service, it will have our same a la carte but with new revitalised dishes.

“We wanted to make sure that people in this particular month have some place to eat.”

He had me at pancakes! Other dishes that will surely tantalise the taste buds include fried chicken and red velvet waffles. In the evenings, the restaurant’s à la carte dinner menu will feature dishes such as Thai rice salad, Malaysian style braised lamb shank with black forbidden rice and a light and refreshing halo halo dessert.

On Saturday, my husband Sam and I, joined by sales and marketing manager Jalal Muradi and his wife Zainab, decided to put Chef Josh’s new treats to the test whilst also enjoying some of its signature dishes.

This was especially a delight for me as I had never dined at the popular restaurant that is located on the 50th floor and can seat 94 diners comfortably. I was stunned by the elegance of its interior design as well as its breathtakingly beautiful views over Bahrain Bay and the Manama skyline.

Savoury and sweet scents wafted from the kitchen making my tummy growl and grumble with glee as we waited for the helpful waiters to serve up our chosen treats.

The first meal to make its way to our table was a thick stack of blueberry pancakes with a side of echire butter and maple syrup. My heart skipped a beat when I sliced into the fluffy goodies and noticed there wasn’t just blueberries on top and around the pancakes but also within.

We joked this should have been our dessert but as all expat Americans will, in particular, testify, there’s nothing quite like enjoying a sweet start to the day and who can argue as this was such a delicious choice.

After we gobbled up the pancakes, our brunch orders began to pile in including the chef’s favourites szechuan lamb dumplings, Sichuan dan dan dumplings, bamboo fried rice, crazy noodles and black bass satay.

After sharing and devouring we unanimously agreed that the dan dan, which is organic chicken with peanut sauce, was something to rave about, as well as the lamb and Thai chili-infused fish dish.

I especially enjoyed the crispy chicken salad which featured a creamy coconut dressing and candied peanuts. I love those Thai influences.

The experience was made doubly enjoyable by the musical styling of Bahraini singer and musician Ahmed AlQasim.

The breakfast and lunch à la carte will be available from 7am to 3pm and dinner will be served from sunset to 11pm on weekdays, and sunset to midnight on Thursdays and Fridays.

For reservations, call 17115046.

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