Flip through the latest issue of Gulf Weekly.
One of the island's premier sporting and dining venues, The Warbler at the Ramee Baisan International Hotel in Hoora, is welcoming guests with a brand new menu and a variety of events.
Now operating under the umbrella of the Ramee Group of Hotels, Apartments and Resorts, the management is busy coming up with new attractions and dishes.
Chef de cuisine Canet Purification has been busy preparing a fresh menu adding a new section of Mexican dishes to the continental, Italian, Indian and European cuisine.
Chef Purification, 38, has 20 years of kitchen experience, 15 of which have been spent in Bahrain.
He started out in the field of hospitality with an apprenticeship programme at the Sheraton Hotel in his homeland, Bangladesh, and made his first trip away from home when he joined the Sheraton Bahrain where his elder brother is sous chef.
Prior to joining the Ramee Group, Chef Purification also worked with Le Meridien and the Intercontinental Regency and Al Shafir Intercontinental in Kuwait.
With his years of experience he has been able to master cuisines including continental, Chinese, Italian, Mexican and Indian.
He said: "I got my practice by working closely with various chefs over the years."
Aside from the new menu, the venue also offers live entertainment daily by Filipino band, G-Spot, featuring well-known award-winning singer, actress and comedian Gladys Guevarra from the Philippines.
Other musicians include soloist Duane Lao, drummer Harleck, bass guitarist Kiko, guitarist Kemji, keyboard player Romel and DJ Alvin.
On the cards for The Warbler are two new events to begin shortly - a Steak and Pie night and Saturday Midnight Madness.
The Warbler is hosting a Halloween Horror Night on Friday with live entertainment by G-Spot and DJ Alvin.
The evening will offer a four-course menu priced at BD8 per head or BD15 for a couple and there are also happy hours daily from noon to 7pm.
For the GulfWeekly, Chef Purification, above, shares one of The Warbler's favourite dishes.
Steak and kidney pie
Ingredients
(One portion)
Chopped onion 50gm
Leek and celery 50gm
Chopped garlic 20gm
Fresh beef meat 150gm
Lamb kidney (fresh) 50gm
Demi glaze (beef) sauce 1/2 cup
Salt 1/2 tea spoon
Oregano1/2 tea spoon
White pepper 1/2 tea spoon
Method
Saute onion, garlic, bay leaves, leeks and celery. Cook with cubes of beef meat and lamb kidney.
Add one and a half cups of beef stock and demi-glaze the sauce.
Then add salt, pepper and oregano and cook for 10 minutes. Garnish with French beans and lettuce and serve with French fries.
