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THE Ritz-Carlton, Bahrain’s new recently-appointed Executive Chef Christian Knerr is using the hotel’s range of culinary prowess to good effect over the holy month … with an added touch of Turkish delight.
Its elegant Al Khayma tent offers many inviting elements. Guests are greeted by the hand-clapping, foot-tapping music from a multi-instrumental four-piece Arabic band with male and female vocalists, an area reached by walking through a less noisy enclosure.
Horses for courses, as the saying goes, and both are within easy reach of a perfectly-pitched buffet arena, with live cooking stalls.
It’s like wandering around one of those amazing open-air food courts you often discover in major cities around the world, where people gather after shopping in souks or marketplaces.
The German chef has joined from Harrods London, where he served as the executive chef of the entire mall culinary operations. He brings with him an array of international experience taking in such destinations as Bali, Hamburg, Gstaad, Djerba and Marmaris too. His impressive CV includes a spell as executive chef at the pre-opening phase of the InterContinental Hotels Group in Dubai Festival City and he had a similar role at the Fairmont Raffles Hotel in Manila before joining the world’s poshest store.
Chef Christian has settled in Bahrain with his wife and two children, and has been instrumental in the hotel’s latest culinary offerings and the Ramadan menu. “After the wonderful experience I had in Harrods,” he said, “I realised that my passion sits in the hotel industry.”
And he’s taken to the task with boundless energy and a touch of artistry. Traditional Bahraini fare is abundant (don’t miss the exquisite Bahraini King Fish in Harra Sauce, not forgetting the Chicken Pocket Stuffed with Eggplant & Goat Cheese and the Chicken Shawarma, of course) but it appears that the kitchen teams from all the outlets at this five-star resort are out to impress their new boss, and delight those attending Iftar and Ghabgah gatherings, with a rich and diverse spread of stunning fare.
There was a touch of Thai, a taste of Mexico, Italian excellence and exotic Indian delights to be found and I had great fun maneuvering around the tables, putting a ‘little bit of this and a little bit of that’ on my plate.
Standout dishes were the Porcini Mushroom and Truffle Risotto, which I tried with much delight a few weeks back at the resort’s 80s Night promotion, and the Chicken Quesadilla and Beef Burrito had to be devoured delicately for fear of spilling the contents on my new Yves Saint Laurent tie – I wasn’t so much worried about ruining my birthday present (that could always be dry-cleaned) I was more concerned about consuming every morsel!
The good lady wife, Kathryn, took a portion of tempting Seafood Pad Thai after the mandatory plateful of sushi before heading for a slice of the Sous-Vide Angus Beef.
One thing I did notice from the various dishes of display was how quinoa was making such a big impression this Ramadan. If anything deserves to be called a ‘super-food’, it’s quinoa. Not only does it pack eight grams of belly-slimming protein and five grams of fibre per one-cup-cooked serving, it’s also one of the few plant foods considered to be a complete protein, which means it contains all the essential amino acids your body can’t naturally produce.
So guests at the Al Khayma Tent are in for a healthy treat too with Lamb Lion with Quinoa Red Onion and Fig Compote as well as Quinoa Tabouleh amongst the choices.
Talking of healthy options, in my crazed bid to get fit and lose weight in between these Eating Out reviews, I’ve cut back on the carbs and a slice of toast rarely touches my lips nowadays.
Just in the corner of my eye I spotted Chef Hanan Saliba kneading dough in a kitchen area attached to the tent and close by was a plate of Saj bread and Manakish she had earlier produced.
There’s one word to describe the texture, smell and taste … awesome.
Our culinary journey has been boosted by the arrival of two visiting chefs from Turkey, namely Isa Ekici and Irfan Demir, who conjured up some powerful pastries and ice-cream with amazing flavours on to dishes like artistes in a circus.
But an annual visit to the celebrated Ritz-Carlton Ramadan tent cannot be concluded without popping into the popular chocolate room, a dedicated space full of handmade statues and canvas, delightful desserts, chocolate walls and plenty of edible artworks as well as cocoa bean concoctions, this year themed around the storytelling of the legendary Tree of Life.
The Ritz-Carlton, Bahrain Ramadan tent – Al Khayma, boasts a rich and charming garden-inspired interior featuring iron tables topped with branches and blossoms, patio-like décor and seating arrangements and beautiful floral prints on throw pillows bringing comfort and prestige all under one roof.
Prices are Iftar at BD27++ and Ghabga at BD 29++, with corporate packages available too. For more details call 1758 6499 or email rc.bahrz.restaurant.reservations@ritzcarlton.com
Check out Editor Stan’s interview with Chef Christian by scanning the QR code with your smartphone or by visiting www.gulfweekly.com and our Facebook page.
