Memories to savour

The diversity of cuisines in the friendly eating-out paradise of Adliya continues to grow and attract locals and tourists alike.

Situated behind an array of the popular pizza and pasta haven CafŽ Italia is Memories of China, a quiet, yet comfortable, destination to enjoy a rich choice of Asian delicacies.

The interior of the restaurant is striking with a contemporary design, furnishings and paintings and a lounge area on the top floor offering a perfect place to sit back and relax with friends.

Opened just a year ago, it has quickly gained a glowing reputation, and not to rest on its laurels it is set to launch a fresh new menu under the expert guidance of new Head Chef Sugiyanta.

The award-winning chef from Indonesia moved to Bahrain from Jakarta early this year to help open Memories, a new outlet which comes under the parent company Al Sharif Group umbrella at Bahrain City Centre. It will be open to the public in a couple of months.

Chef Sugiyanta, 36, boasts 18 years of culinary experience with reputed establishments including the Swiss Bell International and Crown Plaza hotels as well as Toh Lee Shark's Fin Restaurant, Season Seafood Chinese Restaurant and Pluit Seafood Chinese Restaurant.

He became renowned as one of the leading Chinese cuisine chefs in Indonesia in 2004 when he participated in the popular Indosiar TV programme Allez Cuisine. The competition attracted leading chefs from throughout the region and Chef Sugiyanta won the contest 11 times.

He said: "My parents were both farmers and they would return late from the fields so I had to make my own food before going to school.

"Hence, after my schooling, joining the hotel industry as a cook came naturally to me as I knew how to cook - all I needed to do was learn the professional techniques."

One day Chef Sugiyanta hopes to open a catering business offering fresh, home-made food for schools and offices in his hometown of Jakarta. Here he shares a recipe from the restaurant's new menu for GulfWeekly readers.

Prawns with mayonnaise and pineapple salsa

Prawns

180gm

Potato starch 40gm

Egg 1

Salt and pepper 10gm

Mayonnaise sauce:

Mayonnaise 60gm

White sugar 10gm

Milk 10gm

Sliced lemon 1

Food colour

*Mix all the ingredients until smooth.

Pineapple salsa:

Pineapple 30gm

Tomatoes 10gm

Coriander 3gm

Garlic 3gm

Salt and pepper to taste

Preparation:

Season prawns with salt, pepper, egg and potato starch. Heat oil and deep fry the prawns until crispy.

Mix the prawns with mayonnaise sauce and place it in a basket potato and pour the pineapple salsa over it.