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The Far East is known for many things like spirituality, rich culture and, most importantly, exotic fare that delights the senses, writes Mai Al Khatib.
Having never travelled to China I have had to settle for exploring different Asian-inspired dishes in Bahrain. After sampling a range of Oriental cuisine across the island it is official - you would have to be crazy not to fall for David’s Stir Fry Crazy restaurant in Adliya.
The two-storey villa, tucked away in a quiet residential area, has been transformed into a contemporary Asian eatery serving up an array of delicious home-style Chinese dishes combined with south-eastern influences.
David Huang, owner and founder of the island’s newest hot spot, has been cooking in and managing a variety of Chinese restaurants in Bahrain since 1988. In 2009, he decided to open his own eatery in Riffa, a quaint destination for quick eats and take-outs.
After witnessing an overwhelming response, David made plans to launch a larger restaurant in Adliya offering authentic dishes in a lively family atmosphere. Last December, David and his wife Anne’s dream finally came true. Now he can seat around 200 diners comfortably in a modern-style venue filled with delectable plates that will tantalise the taste buds, taking Chinese cuisine to a whole new level.
The 46-year-old, from Juffair, said: “Our Riffa restaurant was very crowded and still is popular in the area. I wanted to create a lively, interactive dining experience with authentic and contemporary Chinese food that is also combined with influences from other parts of Asia.
“David’s Stir Fry Crazy offers the whole package, good food made with fresh ingredients, good customer service, an energetic atmosphere and great value.
My family and I have been following David from one restaurant to another over the years. No we are not stalkers; we just know that wherever David goes, great food follows.
Aside from the wooden beams and earth tone seating arrangements, the venue also features a swanky lounge area with white sofas and art work.
After admiring the warm ambiance and interior, my table started to fill up with sweet and savoury fare so beautifully presented that I almost didn’t want to touch it. My evening kicked off with grilled chili prawns with fresh mango salad and imperial crabstick salad that can best be described as ‘fresh’. I would never have put prawns and mango together but the combination of spicy and sweet were a match made in heaven.
As soon as I finished my salad, a large plate of beef ribs appeared and that was when I began to drool. They were tender and juicy, dripping in a sweet barbecue sauce.
Next was dumplings stuffed with prawns and Asian chives. That went really well with the sweet chili sauce on the side, although my fiancé, Sam, who happened to be dining with me would disagree. He went for the chili paste all the way.
Not getting a breather from the fast service, Chef Wang then showed up with David’s popular Peking Duck. The duck is a limited dish, with only two served a day and four a day on the weekends. This is a dish that should not be missed, so make sure you get that order in early.
Chef Wang sliced up crispy and juicy pieces of the duck and another server brought over a steamed basket with pancakes, some condiments and the in-house secret sauce. That was a favourite at the table, followed by the ‘tree-climbing squirrel fish’ otherwise known as Hamour. I had never eaten fish like this before. The Hamour was on its back with its fins up in the air and with tasty titbits in the centre.
Just when I thought I had no more room in my stomach, David brought over lettuce wraps with crispy beef and skewered prawns topped with peppercorn sauce.
Three customers can easily eat themselves full for around BD30 with appetisers starting at BD3. Personally, I love that David meets his diners sharing stories and making jokes. He adds a personal touch to the dining experience, not to mention his team of 20 that also bring life to the venue.
