Flip through the latest issue of Gulf Weekly.
THE creative chefs at the Four Seasons Hotel Bahrain Bay have pulled out all the stops to push the power of pink across its Friday Brunch selection of cuisines this month .
There are sensational pink starters, magnificent main courses and delightful desserts all to help Think Pink Bahrain highlight the annual October breast cancer awareness campaign.
Last weekend’s launch event did not disappoint as delighted diners flocked to show their support and savour the flavour of stunning dishes which tasted as good as they looked.
It’s amazing what a little natural beetroot or rose petal colouring can achieve to get the message across and add fun to the occasion.
The first proved to be a masterful touch by converting boring white rice into a powerful pink on a delicious chicken tikka sushi roll and the latter was used to perfection to create a splash of colour to the popular Indian Lassi yoghurt drink.
Other chefs have been busy competing for the perfect pink combination too with marinated squid, salads, a cool-looking tomato crab burger and there were even pink fish ’n’ chips on display.
My stand-out dishes, however, had a natural pink element, one a special treat specially created by executive sous chef Ravneet Singh Manchandra and the other a masterful main dish.
Chef Ravneet, who comes from the Punjab, with a culinary tour taking in Singapore and Dubai, was an original member of the Four Seasons’ pre-opening team having moved across from the Ritz-Carlton Bahrain.
He dazzled my dining party with a Salmon Ceviche accompanied by avocado and vegetables, including a little pink pickled onion to keep within the theme.
It was perfection on a plate only matched by another stunning Salmon offering – one of the most succulent, marvellously moist momentous masterpieces ever to touch my lips, accomplished by being baked under a dough lid to capture the fullest flavour.
This is a second time in recent weeks I have experienced the delights of this cooking method, the last time readers may recall came in the form of a crusted biryani.
Chef Ravneet has been given a run for his money when it comes to picking up the Think Pink Badge of Culinary Honour by an impressive display from executive pastry chef Imad Boukli.
His perfect desserts looked stunning and there was a particularly outstanding raspberry fruit concoction that deserved a standing ovation. However, the good lady wife, Kathryn, had eyes only for the crème-bruleè, whilst everyone-else queued up to place orders for Chef Imad’s pièce de résistance, his signature Kunafa dish, which he was cooking live.
This perfect local dessert featuring flakes of cheese pastry soaked in syrup is sensational dished up warm with home-made Pistachio ice-cream. If there was ever a better reason to live in the Middle East, I can’t think of it. It may not be pink but it’s perfect.
The music was magical too with Mo Zowayed and Iba Al Mohsen masterful as ever with a superb set at just the right volume and vibe. I loved their version of Otis Redding’s Dock of the Bay as I looked out on to the beautiful waters of the Gulf.
As you step down up the stairs from the Bahrain Bay Kitchen to depart, don’t miss the opportunity to pick up a perfect present to make the occasion as Robert Souter, restaurant and lounge manager, has helped set up a display of Think Pink Bahrain goodies, with all proceeds from the sales going to the cause.
The Pink Brunch at the Four Seasons Hotel Bahrain Bay will be staged every Friday throughout October at BD25++ including soft drinks and BD35++ including beverages. An additional BD2 per person will be added as part of the donation towards the breast cancer awareness campaign.
Call 17115000 for more information and to book a table.
