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Gooey chocolate delights, rich creamy cheesecake and spicy ice cream are just a few tasty treats on hand at the Asian-fused Meisei restaurant in Adliya.
Its new dessert menu, titled The End, may be short but is definitely sweet, filled with a sugary selection of cakes and mousses inspired by the venue’s creative director of the food and beverage division, Michael Sang-Kyu Lee.
Chef Sang-Kyu Lee said: “I call my dessert menu The End because I wish my customers a happy and sweet ending to their savoury meals.
“My inspiration comes from my imagination and my peers, but most of all it stems from my childhood.
“I have created what I liked when I was a kid but adapted it to a more fine dining experience. Everybody loves cotton candy so I used that to create an intense sugar rush. I have a cotton candy machine and it’s just one of the many endless tools in my kitchen.
“I also like to add my own twist to classical desserts such as the red velvet. I have even had customers requesting it as a wedding cake. It’s all about the quality ingredients and I even make my own ice cream.”
For those that have a sweet tooth, Chef Sang-Kyu Lee and his lead pastry chef Jeannette Jalayajay, are unlikely to disappoint. For example, the cloud in the sky is a combination of cotton candy, caramel, chocolate mouse and green tea biscuit that is light, fluffy and decedent.
The wasabi ice cream is an acquired taste that is not for the faint-hearted delivering a refreshing icy punch of flavour.
The Meisei chocolate is a heavenly and healthier version of a molten chocolate cake with 70 per cent dark Belgium Callebaut and French Verona chocolate in a creamy white chocolate sauce.
The cherry bomb resembles a red candy apple but tastes of chocolate mousse with cherry compote, cherry puree and a buttery crisp.
There is also an exotic fruit platter. All dishes are priced at BD5.
For updates join the team on Twitter @meiseibahrain or the Facebook page.
