Kempinski may be about to lose its home in Bahrain but the major hotel group has enjoyed a memorable taste of the kingdom in more ways than one as it sets its sights on opening up a new property in the kingdom.
Reto Wittwer, president and CEO of Kempinski Hotels, issued a challenge to the group’s general managers during their annual gathering in Germany to each dish up a signature dish related and relevant to their property’s location. Puneet Singh, general manager of the Kempinski Grand & Ixir Hotel Bahrain City Centre, made a huge impression with his local fish and finely-cut cabbage offering. He said: “I was proud to prepare our signature dish Pan Fried Hammour with Sauerkraut, accompanied by Potato Purée and Mustard Chive Sauce. “The judges loved the unexpected melange of local Arabian fish paired with a very European component, sauerkraut. The ingredients balance each other perfectly and reflect both regions’ rich culinary traditions in lovely harmony.” The range of dishes on display was as varied as Kempinski’s hotels around the world. From The Tugra Testi Kebab at Ciragan Palace in Istanbul that requires ‘cracking the pot’ to the historical Lobster Bisque at Hotel Atlantic Kempinski in Hamburg created by its own maitre d’ in 1909; guinea fowl curry in the Seychelles to Hainan Chicken rice at Kempinski Hotel Haitang Bay, Sanya and Bubur Ayam chicken porridge at Hotel Indonesia Kempinski Jakarta. While 80 per cent of the general managers advanced through the ranks with a background in the food and beverage division, a number of aspiring chefs had to go back to the stove to learn to prepare the dish for their discerning and, no doubt, critical colleagues. All 70 dishes were cooked and tasted at the hotel school in Landshut. Mr Wittwer added: “Our strategic vision is for Kempinski to become an undisputed leader in the hotel and restaurant industry. Kempinski has a fine heritage in gastronomy, and this is what we want to build on. I asked our GMs to ‘walk the talk” while at the same time honouring and respecting the local culture our hotels are located in.” Mr Singh started his career in the hospitality industry in 1991 and first joined the company as an executive management trainee (food and beverages operations) in 1995. “The signature dish-cooking event was very exciting and I was really happy to be back in the kitchen,” he said. Mr Singh is currently busy dealing with a flood of interest from investors keen to keep the Kempinski Hotels brand alive in Bahrain following the shock news that the company is handing its prized twin towers back to the owners of Bahrain City Centre in the summer, as reported in GulfWeekly. Starwood Hotels & Resorts Worldwide has signed an agreement with Majid Al Futtaim Properties to launch its Westin and Le Méridien brands in Bahrain. Scheduled to debut in early July this year, the two towers currently called the Kempinksi Grand & Ixir Hotel will be split into The Westin Bahrain City Centre and Le Méridien Bahrain City Centre. However, now that Kempinski has a taste for the market too, a return is on the cards within three years. “Bahrain remains a key market for us and we’d love to be back,” said Mr Singh.
