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Christmas is a joyful time of year when families and friends feast over tasty treats, share laugh-out-loud stories and spread merry cheer.
Winter weight is inevitable as food lovers will end up savouring every bite of festive goodness and at the Intercontinental Regency Bahrain it’s highly likely and recommended.
Put that diet on hold and opt for a five-course Christmas Eve Dinner at the hotel’s Legendz SteakHouse which is serving up traditional dishes in a luxurious and modern twist.
Executive Sous Chef David Bell and his team have put together a dinner that will tantalise the senses with its various spices, flavours and textures.
The 41-year-old Australian chef who oversees six food and beverage outlets at the hotel and has been with the five-star establishment for the past three-and-a-half years, said: “Every year we aim to create a new and unforgettable experience for our guests. Last year we had a buffet with a traditional carving station and this time we wanted to offer our diners a more luxurious style setting and dinner. We are going to serve up a contemporary Christmas experience. All the meals are traditional holiday dishes but with a modern flare. I want people to taste Christmas when they eat this dinner and have a new experience to share with their loved ones.
“Also, Legendz is known for its quality and for having some of the best steaks in Bahrain. Everything we try to do and do; we aim to give the best and be the best on the island.”
Before spending Christmas Eve with his wife Carolyn, who is also a chef and works at the British School of Bahrain where their children Thomas, 16, and Eva, 10, attend, Chef David will be cooking up a storm in the venue’s glass panoramic kitchen giving guests a peek at the delightful dinner that they will be devouring.
My husband Sam and I, joined by my workplace colleague Jalal and his wife, put the legendary dinner to the test and Chef David’s Christmas-inspired meal passed with flying colours. The experience was heightened by the minimalistic, serene setting. The venue, which can seat 45 patrons comfortably, looks a lot more different than I remember it from years ago. It has a grown-up, upscale feeling with a white grand piano, a festive tree and simple and sweet Xmas-themed centre pieces.
As we took to our seats, Chef David started off our culinary journey with his amuse bouche called Surprise by the Chef which is a roasted chicken roulade with a spiced mango chutney and cream corn puree. The juicy chicken nibble was topped with crunchy popcorn that added that extra bite and was complimented by a smooth and creamy puree. Chef David enjoys adding various textures and crunches to each dish for a more gratifying experience and how true that is. Every dish featured some kind of wafer and sauce that was delish.
The first starter was not far behind. It was an orange and cinnamon tea smoked salmon with a pear, fennel and red currant vinaigrette. According to the chef, the salmon looks raw but is cooked slightly to have a buttery texture and it will be a little sweet. When the Chef removed the lid off the plate to reveal the salmon, a gust of smokey cinnamon and orange scents wafted from the dish. It smelled and looked great and tasted divine. The salmon melted off the fork and we were all in agreement that it was a top contender. In fact, I could have gone for more.
For the second starter diners can choose between the Christmas spiced seafood chowder with Langoustine agnolotti and caviar or a Foie Gras Yule Log made with red grape gel, vanilla candied hazelnut, and gooseberry and ginger bread crisp.
We were lucky to try both. Since Chef David was unable to find Langoustine for our meal he made it with prawn but assures that the Langoustine will be available for Christmas.
He said: “I added a little bit of nutmeg to the chowder for the Christmas feel. As for the Foie Gras, I turned it into a Yule Log when normally Yule would be a cake.”
Sam and I couldn’t get enough of the creamy chowder which was velvety and cosy. The log was also good but an acquired taste if you are not used to Foie Gras. It was smooth and savoury. Nonetheless, I’d highly recommend the chowder.
The main course was delicious and a great choice by the chef. Instead of making a regular beef wellington, he replaced the beef with veal and it was tender and juicy to the last gobble. The veal was slow cooked in the oven for eight hours at a low temperature.
The pastry wrapped around the porcini rubbed veal had little stars to capture the twinkling spirit of the holidays and the buttered heirloom carrots were scrumptious. Chef David also explained to us how heirloom carrots are what real carrots look like- multi-coloured. Orange carrots are man-made. We learned something new while eating the tasty veal that was complemented by mint and parsnip wafer. Then again it’s no surprise as Legendz is known for its fantastic meat.
Dessert also did not disappoint and I wouldn’t be able to advise you which option to go for because I loved both. The White Vairhona chocolate mousse with berry compote and orange Tuille, made by pastry chef Varun Kanwal, is presented like a work of art and was bursting with sweetness. The dome of white chocolate covered a creamy centre sitting over a ginger, hazelnut biscotti, and was surrounded by tiny Mario Brothers shaped mushrooms for that fairy tale look.
The second dessert is a Christmas pudding and vanilla bean ice cream with poached apricot and vanilla bean sauce.
The pudding tasted like Christmas in my mouth and that vanilla was the icing on the pudding so to speak.
Chef David delivered on his promise and served up a fabulous feast that will not be forgotten. The dinner starts at 6pm and is B32++ with grape pairing or BD27++ including beverages.
For details, contact 17208308 or email restores.icbahrain@ihg.com
