Flip through the latest issue of Gulf Weekly.
BUSINESSMEN and women can entertain clients or enjoy a bite to eat with colleagues without bursting their bank balances at one of the hottest Pan-Asian cuisine restaurants in the kingdom.
The Wok Station’s recently opened Seef operation at Platinum Tower, nestled comfortably close to the hustle and bustle of numerous bank, telecom and company headquarters, has rustled up a divine Business Lunch menu.
From Sunday to Thursday, between noon and 3pm, diners can indulge in a selection of the finest items selected off the main menu, with three courses and an endless flow of in-house Jasmin tea for a mere BD3.800.
The starter offers a choice of soup or salad. Last Sunday’s offering featured the authentic Thai shrimp soup called Tam Kha with coconut milk infused with traditional flavourings and herbs and the Wok Station’s irresistibly crunchy and tangy signature salad.
As I slurped my soup Jalal Muradi, my erstwhile colleague, who heads our sales and marketing team, tucked into the Julienne cut chicken breast, served alongside Napa cabbage, crisp noodles and carrot swirls, garnished magnificently with Mandarin orange and roasted peanuts.
Executive Chef Simon Chen, an Indian of Chinese heritage, who is putting his family’s traditional recipes to amazing effect on the menu, was celebrating his birthday with his family and taking centre stage in the open kitchen was Sous Chef Barun who has been a part of his team for more than 20 years.
It’s a joy to watch this masterful chef in action as he and the team perform their culinary wizardry in the open kitchen for all to see. This is certainly a welcome part of the lunchtime entertainment. What follows is wonderful too. The creative cuisine is colourful and, most importantly, truly scrumptious.
The diner has a glowing reputation for its dynamic dim sums and the Seef faithful will not be disappointed by the business lunch offerings. Guests get to enjoy a three-piece Dim Sum Basket and can choose from any one of three house specialties, such as Haw Gow and Kai Chai, with Water Chestnut & Corn as a vegetarian option.
Now in the shrimp zone, I settled for two Shrimp & Veggie Haw Gow delights and stole one of Jalal’s Chicken Kai Chai, featuring a decorative sweet pea on the top, pointing out that this was sharing and caring cuisine. And, he couldn’t argue when it came to the main dishes, which were plentiful and filling and made for tucking into together.
Stir-frying is a marvellous method of cooking and really lets the ingredients retain the true flavour and texture of food so the Crispy Chicken with Rice was a must from the choice of four dishes from the Signature Rice and Noodle Bowl offerings.
These were tender pieces of chicken coated with spicy soy chili sauce with complimented the cool and crunchy relish, topped with fried egg pieces that added to the taste explosion.
Restaurant general manager, Pushpak Digambar, brought Jalal’s choice, The Hot China Bowl, to the table and explained how this popular dish features soft noodles topped with sautéed vegetables and chicken with a ginger twist.
One other thing I love about eating at Wok Station is the staff serving the tables. They are smiling, helpful, attentive and informative and make you really welcome and want to come back for more.
This is a fine addition to the business lunch experience, with options that change daily, set in an ideal location for a casual, cool dining mid-week experience, inside the comfortable restaurant or on an outside table in the warm fresh air. And all this for under BD4, amazing.
I’ll raise my freely-refilled cup of Jasmin tea to that!
For more details call Platinum Tower, Seef on 77571571 or visit www.wokstationme.com
Check out Stan’s YouTube interview with Puskpak and the chef by placing your smartphone over the QR code.
