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The Four Seasons Hotel Bahrain Bay knows how to elevate humble street food staples and serve them in a fine dining restaurant. That’s what my companions and I discovered during the Four Hands Dinners, which have made a comeback this year after a successful last season.
American Bar and Grille at Borgata Hotel Casino and Spa executive chef Aram Mardigian joined hands with Four Seasons Bahrain’s executive chef Brian Becher to serve up a special dining experience at re/Asian that featured creative interpretations of fun Southeast Asian street food, and the day before at CUT by Wolfgang Puck.
“One of our main motivating factors behind events like this is offering our guests something different,” Chef Brian told GulfWeekly, adding that it’s just as exciting for the staff who get to learn and do something new.
The Four Hands Dinners with Chef Aram marks
the start of a series for this year.
“I was excited right off the bat,” the culinary creative based in New Jersey revealed. “It’s any chef’s dream to travel around the world and understand different cultures. I enjoyed exploring the local fare such as the traditional Bahraini breakfast. I also visited the local fish market, which was a great experience.”
Chef Aram’s cooking is largely influenced by his partly Italian roots that originate in Calabria. And, Calabrian sausages were one of the highlights of the Four Hands Dinners hosted at CUT, which also featured other crowd-pleasers such as Wagyu Beef on Weck, a New York-style roast beef sandwich originating in Buffalo, and Argentinian Choripan, a traditional grilled chorizo sandwich.
My foodie friends and I enjoyed re/Asian’s dim-lit ambience, which instantly put us at ease. I could hear chatter spaced with laughter throughout the fully-booked restaurant. We sat at a table close to the window, with sweeping views of Bahrain from the 50th floor.
As we were warming up with peppy numbers by the DJ, we were served a flavourful concoction infused with Japanese tea, which got our motors running, gearing us up for the feast ahead.
We had to try out some appetisers on the menu, specially crafted for this event by Chefs Brian and Aram. We selected the Prime Beef Kimbap, a parcel of refreshing, colourful pickled vegetables and silken tofu. We also ate the Crispy Lamb Belly, tender meat coated in a sticky and slightly sweet five-spice glaze, which complemented the protein.
Chef Brian stopped by our table for a friendly chat, revealing his long-time friendship with Chef Aram since 2007 and calling him the ‘undisputed king of sandwiches and sausages’. We concurred on the first bite of the Grilled Chicken Kimchi Sausage recommended by him. Springy and encased in a crispy skin, they were a burst of herby goodness, further elevated by the ‘awesome’ sauce on the side. While we enjoyed eating them with sticky rice, they were a delight all on their own too.
The Whole Roasted Sea Bream, one of our mains, was a unanimous hit at the table. Chefs Brian and Aram did a fantastic job of infusing this characteristically clean tasting protein with potent flavours, which didn’t overpower. The subtly sweet and sticky Hunan sauce clung to the fish, which had a satisfying meaty texture, and the crispy, earthy eggplant ribbons, offered another flavour dimension.
We also tried, what I can say is, the richest steak I’ve ever eaten. The Japanese A5 Wagyu beef with just the right ratio of fat to meat was cooked to perfection and melted in our mouths. The umami flavour complemented the bloody juices and the side of rustic sweet potatoes.
Our meal was paired with premium red grape, which we continued to sip on as we waited for dessert, a selection of the Coconut Sticky Rice with fresh mango and a quenelle of Fresno chilli ice cream. Reminiscent of the streets of Southeast Asia, this dish was equal parts decadent and divine. The Vietnamese Banana Cake garnished with a nutty sesame tuile and piped whipped white chocolate was art on a plate.
The proactive and friendly service added three stars, or should I say seven, to a fascinating culinary journey. I look forward to returning for the next Four Hands Dinners and can’t wait to find out what’s in store.
For reservations, call 17115044 for CUT and 17115046 for re/Asian.
