A selection of delicacies

Set in the backdrop of a lush green garden and the Gulf Hotel's swimming pool area, the China Garden restaurant remains one of the island's most popular dining destinations.

Chinese memorabilia is visible on all the walls including good luck charms, oriental silk, ceramic figures of dragons and traditional lanterns.

The venue offers a selection of delicacies from the Cantonese, Szechuan and Peking-style of cooking.

Newly appointed Chef Wang Gang arrived in Bahrain just three months ago and has already made an impression with diners by creating new mouth-watering dishes.

He said: "I am currently working on a new menu but it will include the restaurant's most popular dishes with some added sparkle.

"I am very keen on trying out fusion cuisine. Although the restaurant offers original Chinese dishes, I hope to add some fresh ideas for guests to try out."

With more than 20 years of experience, Chef Wang, 39, who now lives in Mina Salman, has an array of culinary accolades to his name. Over the years he has served dishes to kings, ministers, state heads and other dignitaries. Incidentally, his name, Wang, also means 'sultan' or 'king' in Chinese.

Chef Wang began his career in 1987 when he enrolled into a culinary school and chose the kitchen as his specialty. He said: "I had no doubts about choosing what I wanted to do because I really enjoy cooking. I grew up watching and admiring my mother cook - she was my first teacher."

Chef Wang then took up employment at his hometown in Qing Dao, China, and in 1998 took up a cooking challenge in the Gulf by joining the acclaimed Jumeirah Beach Hotel where he worked until 2005. Prior to moving to Bahrain, he worked at the Movenpick Golf Hotel in Sharm El Shaikh, Egypt.

Chef Wang specialises in Chinese food but is also skilled in producing Japanese, Thai, Singaporean, Malaysian and Indonesian cuisines.

Today he shares one of his favourite recipes with GulfWeekly readers.

Salt and Pepper Lobster (for two)

Ingredients:

Lobster meat 220 gms.

Garlic 20 gms.

Onion 20 gms.

Spring onion 20 gms.

Corn Flour 15 gms.

Fresh Red Chili 15 gms.

Five Spice 1 gm

Sesame Seed 8 gms.

Chopped Peanut 5 gms.

Salt 2 gms.

Chicken powder 3 gms.

Method:

1. Cut the lobster into small pieces and fry it until it's crispy.

2. In a pan, sautŽ garlic, onion, spring onion, fresh red chili and five spice powder, then add the crispy lobster, salt and chicken powder to taste.

3. Garnish with crispy garlic, sesame seeds and chopped peanuts on top before serving for extra flavour and presentation.