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Although Santa magically found his way down our villa’s non-existent chimney on Monday night and delivered some fine gifts; I received the best present of all earlier in the week; an invitation to the Four Seasons Bahrain Bay to sample its New Year’s Eve set menu.
Now becoming one of my favourite annual treats, more so than Christmas, this year it was time to sample legendary chef Wolfgang Puck’s re/Asian Cuisine on the 50th floor.
There, with some of the finest views of the Bahrain night-time skyline and its plethora of colourful lights, I was presented with the festive feast which will be available alongside the traditional a la carte offerings.
It was certainly my lucky day as I was given the chance to sample a number of appetisers, one of three main courses which will be available on the night, plus two desserts, which to me sounds like the perfect way to ring in the New Year with a culinary extravaganza for the senses!
Upon arrival, kitchen wizard and Executive Sous-Chef Josh Wetshtein and his smiling team greeted me warmly and thrust the menu into my hands, which already had me salivating before the first course landed on my table.
When it did, however, it was gone in a flash. The Beluga Caviar with Loomi Blini, Quail Egg and Crème Fraiche was a succulent treat that produced a medley of tastes in the mouth.
The Wagyu Beef Taro Fritter with Black Truffle Aioli and Scallion was a crunchy ball of goodness, piping hot and equally as sizzling on the taste buds.
Next, it was time for the Tasting of Dim Sum, which included selections of Chicken ‘Dan Dan’, Shrimp & Lobster Spring Roll, Szechuan Lamb and Wagyu Pot Sticker.
My favourite by far was the Dan Dan; a gooey ball of heaven garnished with a peanut butter sauce. How Chef Josh and his team packed so much flavour into such small a space is a secret only they can divulge; but I’d have been happy eating just those all night! The wagyu also had a flavourful punch, whilst the lamb had an authentic street food vibe to it.
Seafood is usually at the bottom of my list when it comes to choices, but there was no way I was going to let a single bite go to waste. I tried the spring roll and found it surprisingly light, especially when dipped in an accompanying sauce made from, honey, vinegar and ten spices.
As for the choice of main courses, I had to pass over the Miso Glazed Diver Scallops complete with Chinese Broccoli and Soba Noodles, as well as the Bincho Grilled Australian Wagyu Sirloin in a Yuzu Koshu Sauce, because I couldn’t resist what turned out to be the dish of the day: the Pan Seared Duck Breast!
I could fill every column inch on this page just talking about this delight, with its Haricot Verts, XO Sauce and Sweet Onion dressing. Whether it was the melt-in-the-mouth texture, the simply incredible taste that seemed to hit every taste bud at once and evoke a different sensation in each … this is worth the entry alone.
Of course, there is always room for dessert and this time was no different. First up was the Toasted Pistachio Cake with Chinese Pomelo, White Chocolate Mousse and Sichuan Pepper. Now I’m a sucker for white chocolate, so mix it with a fruity citrus flavour and a bit of heat, and you have the makings of an exquisite pudding.
However, this wasn’t to be outdone by the Chocolate Fondant, which is always a success, never mind when it is paired with Cacao Nib Tuile, Yuzu Ice Cream and Chocolate Creméux. There’s no greater sight on a plate than cutting into the outer sponge and watching hot chocolate ooze out like lava pouring out of a volcano. Simply superb!
As usual, I had to be wheeled out of the restaurant as I was too full to move. If any readers are still unsure of their New Year’s plans, then I heartily recommend re/Asia Cuisine for a perfect mix of fantastic food, stunning views, live entertainment including duo Deborah Jones and Adel, and a fizzy toast. Happy New Year!
The New Year’s Eve four-course set menu is BD45++, while the normal a la carte menu will also be available. For reservations, call 17115044.
