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The first time I ventured into the desert to check out the Far Eastern cuisine being conjured up at the Al Areen Palace & Spa’s specialist dining destination I was mightily impressed.
I just cannot believe two years have flown by since I last stepped through the doors of Keizo, a restaurant situated at the furthest point from the entrance to this stunning resort.
Recent refurbishment investment has truly paid off and it’s a joy jumping into the back of an electric kart at the car park and being driven past the villas, elegantly-lit waterways and a fiery furnace centerpiece to the enchanting castle-like outlet.
The Szecowka family (yes, the good lady wife Kathryn and I even managed to entice our teenage children to join us) were warmly welcomed by assistant outlet manager Arpan Bhattacheerjee and Executive Chef Janardan Das before being placed in the hands of a wonderful waiting duo called Rio and Apple.
And they all pointed me in the direction of Keizo’s Chef Joel M Decena who, when we first met, I described as ‘a true master of presentation’. You may recall, he was an impressive acquisition to the Al Areen team from the Grand Heritage Hotel & Spa in Doha, where he held the position of specialty sushi chef.
I sneaked into the kitchens to say a quick ‘hello’ as he delicately prepared a selection of Rainbow Maki which he knew I wouldn’t be able to resist. One raw fish offering with rice came with a hint of soft cheese which was simply sensational.
His take on Asian fusion cuisine was good before but, please take note, it’s somehow even better now and even the names of the dishes on the menu set the heart beating brightly … take Drums of Heaven, for example, Stan Jnr’s star choice for an appetiser of marinated chicken wings served with sweet chili sauce.
The prices are just as impressive too for such a five-star fine dining establishment with prices starting from a mere BD1.800 and even signature dishes at BD5.800.
In between courses, we were entertained by Rio and Apple who delivered refreshing strawberry and passion fruit juices to our table, continually bowed Japanese style like a double comedy act and Rio even pulled off a marvellous magic trick with a napkin. These guys are star performers!
Imogen’s all-time favourite choice from the Wok station, Ho-Thaw-Ch-Yah, also known as crispy roast duck, was described as ‘delicious’ and Stan Jnr tore into his grilled lobster like there was no tomorrow.
Kathryn’s Seafood Sizzler was equally satisfying but I have to admit little could beat my gem of a dish labelled as the Fillet of Reef.
This perfectly-cooked hammour came with a selection of vegetables including exquisite asparagus and a mighty mushroom which gave me an opportunity to mention my latest culinary gag to my family … Q: Stan, why do you like mushrooms so much? A: Because I’m a fun guy! Get it?
This fish dish is made memorable by a tremendous tonkaksu sauce, prepared carefully by Chef Joel … none of that bought in bottled stuff for this man! It’s made from his own recipe which I believe includes a specially-balanced blend of apple, onion, tomato, carrot and soy sauce combination and it is simply sensational.
This is a diamond dish set in the desert.
Kathryn, known as the queen of the crème brûlée, ended the night with her dessert of choice as did the children but, feeling rebellious I made for the Mango Cheese Cake, soft in texture with a superb crumbly base.
With Eid around the corner this delightful restaurant, situated on a man-made island with an outside terrace too for cooler nights, will be staging a variety of entertainment to match the cuisine and ambience such as a jazz band, with violinist, guitarist, pianist and singer. Don’t forget to ask Rio to show you his napkin trick too!
For more information and to book a table call 17845000 or visit: https://goo.gl/C9v4qf
• Leisure Guide: Pages 8 & 9
• See Chef Joel’s interview with Stan by scanning the QR code or by visiting www.gulfweekly.com or our Facebook page.
