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Taste buds are being tempted and tantalised at one of the top Asian fare restaurants on the island which is now concentrating solely on delivering a unique offering of authentic Vietnamese cuisine.
Wok Restaurant’s Chef de Cuisine Hoang Minh Duong – known as Bruce to his friends – and his team of fellow Vietnamese chefs are so confident about their cooking prowess that they allow customers to take a peek at them in action through a viewing window at the dining room at the Sofitel Bahrain Zallaq Thalassa & Spa venue.
Traditional Vietnamese cooking is greatly admired for its fresh ingredients, minimal use of dairy and oil, and reliance on herbs and vegetables. With the balance between fresh herbs and meats and a selective use of spices, it is considered one of the healthiest cuisines in the world.
Chinese food can be stodgy at times and suffers from a somewhat harsh reputation of filling you instantly but leaving you feeling starving a couple of hours later. Thai food simply blasts the lining off the inside of your mouth. Vietnamese food, however, is something else.
There appears to be a more subtle use of spices and not everything is steamed or fried … you can actually enjoy South East Asian cuisine grilled without feeling guilty for having thought of it.
My new best friend Chef Bruce certainly knows how to deliver some masterful culinary creations and it’s not surprising as he has 13 years of experience both home and abroad.
“In Vietnam we enjoy our food light and refreshing but we know how to mix it,” he explained. His words needed further investigation. Apparently dishes in Vietnam appeal to gastronomes via five senses (năm giác quan): food arrangement attracts eyes, sounds come from crisp ingredients, five spices are detected on the tongue, aromatic ingredients stimulate the nose, and some meals, especially finger food, can be perceived by touching.
Where better to start than Nem Cuon Hanoi (BD5.400 - please note all prices mentioned in this review are subject to a 5 per cent government levy), a fresh spring roll with prawn, cabbage pickle, ‘Nawaar’s delight’ coriander and egg, alongside Cha Gio (BD5.500) hot deep fried prawn, chicken and vegetable spring rolls which pack a powerful punch and Tom Bao Dua (BD5.800), a tempura prawn in dried coconut.
The traditional noodle soups were a firm favourite with my 12-year-old son, Stan, and his school pal, Daniel Thornley, a wannabe chef and youngest member of an Australian family (I won’t mention The Ashes) who adore Vietnamese cuisine. We shared the chicken and beef varieties of Pho Bo Ha Noi (BD4.600).
Our main dishes were Bo Luc Lac (BD8.800), a wonderful wok-fried grain-fed beef tenderloin with special sauce and Cuu Nuong Gia Cay (BD7.400), a particular favourite with Bahraini diners because they love their grilled leg of lamb! This masterpiece came marinated with galangal, garlic, shallots and soak rice on charcoals. Simply divine.
Our sample of the poultry offerings was the Ga Tay Xao Xa Of (BD8.800) … try pronouncing that with a mouth full! The stir-fried turkey breast with spring onions, lemongrass, chili and herbs was a lot easier to swallow.
I’m a sucker for seafood and was excited about the Cha Ca La Vong (BD11.900), a grilled marinated sea bass fillet served with grain starch noodle and fresh herbs, and it did not disappoint but it was blown out of the water by the Ca Hap Xi Dau (BD10.900), the tastiest steamed baby hammour ever to pass my lips with soya, ginger, spring onions and chili. Only one word for this dish: superb.
The kids were particularly delighted with their helpings of Com Rang (BD7.500) chicken fried rice with vegetables.
They had no room for desserts which left the good lady wife, Kathryn, and me to get our chops round the Chuoi Nuong La Nep (BD3.800), a delicious grilled banana in pandan leaf with coconut syrup.
Wok Restaurant’s wooden décor and a quiet, soft atmosphere with gentle music, added to the ambience and the overall dining out experience. But the authentic Vietnamese cuisine was the real attraction.
A true case of Bruce almighty!
*To book a table call 17636363.
