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At the Vins Restaurant in Adliya Saturday nights holds a special treat for the island's Filipino cuisine fans.
The menu, crafted by Chef Ramon Gomeg Pena, offers a wide range of Filipino delicacies starting with soups such as so tanghon, sopas, mami, la paz batchoy, arroz caldo, goto, iomi and tom yum.
The main course section features noodles including bihon, canton, mikiguisado and pinoy spaghetti, rice varieties such as pork fried rice, Indonesian fried rice, garlic and egg fried rice alongside adobo, asado, afritada, caldereta, menudo, tinola, tocino, ginatan, nilaga, sinigang, bopis and kare-kare.
Also on the menu are tortang talong, laing, pinakbet, lechon kawal, adohong and fried lapu-lapu. The dessert list features sweets including halo-halo, leche plan, biko, puto, ginataan bilo-bilo and siopao.
The themed night also features special salsa entertainment.
Chef Ramon, 48, from Gudaibya, has been in Bahrain for three years and has worked at the Chaise CafŽ and Dolce Vita restaurant prior to joining Vins.
He said: "I had been looking around for a break and an offer to join Vins came up. I am glad our Filipino night has been accepted very well by diners."
Chef Ramon also has kitchen experience in Saudi Arabia, Dubai and back home in the Philippines.
The international section of the menu is handled by Indian chef Suresh Kumar.
Chef Suresh, 38, from Manama, has been serving up a palatable menu ever since a friend at home in India taught him the tricks of the cookery trade.
He first came to the island nine years ago from Delhi and has been serving fresh and hot Italian dishes for diners ever since.
He explained: "On joining the Vins restaurant in 1999, I was first trained on continental and international cuisine."
The restaurant's international menu features favourites amongst which are appetisers such as stuffed mushrooms, main course selections including the traditional lasagna, penne arabiata, fettuccine alfredo, steaks, seafood platter, sizzlers and desserts such as chocolate brownies and a choice of ice cream.
The outlet also offers business lunches featuring a menu comprising chicken a la crme, penne arabiata and beef sizzlers with the option of tea or coffee.
Chef Suresh shares a favourite recipe with GulfWeekly readers.
Pan-fried prawns
Ingredients:
Prawns 1 dozen (medium sized)
Olive oil 2 tbsp
Garlic paste 1 tsp
Pepper 1/2 tsp
Lemon juice 2 tbsp
Parsley 1 pinch
Salt
Preparation:
Marinate the prawns with all the ingredients for 10 minutes. Pan fry the prawns in olive oil.
Rice:
Mushroom 2
Bell pepper 1/2
Green chilly 2
Butter 1 tbsp
Pepper 1 tsp
Rice 1 cup
Salt
Preparation:
SautŽ cooked rice with all the ingredients.
Serve hot.
