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The Formula One weekend always brings special treats, whether it’s fantastic race action, meeting celebrities around the paddock or having a blast at the numerous concerts and parties around the island.
This year pushed the boat out even further, however, with the visit of Chef Matt Hurley at Wolfgang Puck’s re/Asian Cuisine on the 50th floor of the Four Seasons Hotel Bahrain Bay.
The culinary mastermind behind CUT by Wolfgang Puck in Las Vegas touched down in the kingdom last Thursday to lend his unique perspective on Asian food with a special five-course menu.
With some of the finest views of the Bahrain night-time skyline and its plethora of colourful lights, it was the perfect entrée to the kingdom’s biggest weekend.
It was certainly my lucky day as I was given the chance to sample Chef Matt’s delights, with assistance from kitchen wizards Executive Chef Brian Becher, Executive Sous-Chef Josh Wetshtein and Executive Pastry Chef Pierre Chambon.
The first course was a Black Bass Crudo with Fragrant Herbs, Yuzu and Hot Oil. This was a succulent treat that produced a medley of tastes in the mouth.
The Wagyu Beef Sashimi with Enoki Mushrooms, Ginger and Lapsang Tea Broth was sizzling on the taste buds, with the broth bringing out the flavours of the lightly-seared meat.
As for the choice of main courses, I was pleasantly surprised by the Pan Roasted Sheri Fish with Jujube, Sticky Rice and Yellow Thai Curry Sauce. Seafood is usually the bane of my palate, but the sauce was sweetly incredible, and the texture of the fish was perfect for someone who prefers tenderness than flakiness.
As always when it comes to Asian food, the pièce de résistance was the Pan Seared Duck Breast with Red Miso, Braised Eggplant and Flax Seed Crust.
I could fill every column inch on this page just talking about this delight, which always seems to be the winner whenever I sample the restaurant’s wares. Whether it was the melt-in-the-mouth texture, the simply incredible taste that seemed to hit every taste bud at once and evoke a different sensation in each … every bite was one to savour.
Of course, there is always room for dessert and this time was no different. First up was my personal favourite, the Yuzu Curd with Citrus Sorbet and Meringue. Now, I love a citrus dessert as a nice change, and this had an outstanding tang to complement the thin, crispy meringue.
This was closely matched by the 10 Spiced Chocolate Layer Cake with Sichaun Pepper Ice Cream. Chocolate cake is always a success and this was no different with the variety of spices leaving a tingle on the tongue, although if I was to be hyper critical, the ice cream could have done with some more flavour.
Ultimately, the stunning action on track was matched by the equally outstanding work done in the kitchens of Re/Asia. Bravo to the team!
For reservations, call 17115044.
