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The Four Seasons Hotel Bahrain Bay is our own island in the sun and to keep the theme alive its Arabesque-chic inspired Ramadan Tent at Al Bahrain Ballroom is full of landing bays of pure delight.
There were directional signs, the sort you often find in town centre tourist destinations, to help diners travelling around the vast expanse of culinary options.
As regulars to this award-winning dining destination, the team of chefs has dished up an array of fabulous fare. Visitors are spoiled for choice when it comes to Iftar and Ghabga outings, a clever ploy because you’ll never get through all the expansive buffet set-ups and live cooking stations in one sitting so you have to come again!
But I did give it my best shot at last Wednesday evening’s media gathering. Executive Chef Stefano Andreoli and Pastry Chef Imad Boukli and their teams have invested their combined years of gastronomic knowledge to ensure the Ramadan meals are nothing short of spectacular.
Diners are invited to break their fast with traditional Bateel Khidri dates and the diverse array of Ramadan juices and inviting soup selections.
The display of hot and cold mezze offerings is enticing, the salad bar superb and the sushi, now a Ramadan staple for the health conscious, is simply sensational. As I consider myself a connoisseur of this fine Japanese cuisine, I can confidently recommend the Shrimp Tempura, Cucumber Sesame and the Eel Cucumber rolls.
There are plenty of Bahraini options such as musakhan roll or bamia bel lahem and the Arabic mix grill selection includes Maple-glazed Chicken, majestically-marinated on a rotisserie with sage until it is tender and juicy.
The global island hopping is great fun too and if you get the chance pop on to the Italian station to the ‘live salad bar’ where the chef will cut up and present you with a Truffle or Spinach Ricotta and that Mediterranean masterpiece called Mozzarella, a cheese traditionally made from Italian buffalo milk.
You can also seek crispy chicken with lemon sauce or chicken Tom Kai Gai from the Asian section or numerous Indian classics, including a Pani Puri Street Snack Station.
And finally, make your final destination the dessert island and discover the creations of the country’s crown prince of chocolate.
Syrian Chef Imad’s passion for the sweet sensation started at a very early age. While other children were more intrigued by toy cars and busy playing football, his mind was rather revolving around the fascinating world of chocolate. “Before I used to go to sleep, I always pictured a unique shape in my mind and tried to come up with a way how it could be recreated using pure chocolate. My favourite shapes to mold in the beginning were mainly animals but it did not take too long to excel in forming desserts in more advanced shapes.”
He also mastered many Moroccan delights to help keep his beloved wife, Karima, sweet with homely comforts and the Kab El Ghazal, an almond cookie shaped like the ankle of a gazelle, was indeed a tasty bite.
Of course, there’s warming Um Ali, a bread pudding apparently created in Egypt but claimed by my Bahraini buddies as one of their own, Pears & Caramel Cake, Turkish Delights and a cracking crème brûlée … but the Chocolate Shawarma, dark chocolate ice cream and the three choice (milk, white and dark) melting chocolate fountains to cover over fruit was a stroke of genius.
When asked by the hotel’s public relations team what he considered to be the best part of his job, he paused with contentment: “That genuinely happy smile on the guest’s face.”
He did it again … I smiled all the way home.
Iftar, from sunset to 8pm costs BD26++ inclusive of soft beverages and Arabic coffee, BD12++ for youngsters aged six to 12, and children under five dine for free. Ghabga starts at 9pm and finishes at 2am, costing BD28++, inclusive of buffet beverages. Groups of 30 guests or more receive a BD3 discount per person. For reservations call 17115500.
Check out Editor Stan’s interview with Chef Imad by scanning the QR code with your smart phone or by visiting www.gulfweekly.com and our Facebook page.
