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The Friday Brunch at the Four Seasons Hotel Bahrain Bay’s Bahrain Bay Kitchen is renowned for its upbeat atmosphere and exciting fare, and has decided to spruce up its selections over the coming months with a number of special varieties.
With a Spring Fair theme coming soon on March 1, followed by a St Patrick’s Day special with Irish delights on the menu on March 15 as a lead up to the occasion two days later, the venue is not afraid to switch things around and offer new twists to its winning formula.
Last week, to celebrate Chinese New Year, there were interactive live cooking stations featuring dim sum and Peking duck, whilst each table was adorned with a ‘Prosperity Salad’ to wish good fortune for the months ahead.
The sparkling venue was lit up with hanging Chinese lanterns and other traditional décor as the packed outlet smiled with festive cheer.
Considering the sheer amount of fare on offer, can you blame anyone for having the time of their lives?
The problem I always have with brunch is not knowing quite where to delve in. Do I start with the fantastic array of crunchy and crispy salads on display, or do I plough straight into the delicious carvery?
I decided for a bit of both, plumping for the Australian wagyu beef whilst piling my plate high with veggies for a rounded meal. I was almost swayed by the extensive bread selection, but I have learnt over the years to give this particular corner of the room a wide berth, lest it fills your stomach up way too fast!
The carvery was superb, with tender slices of beef, lamb and chicken with a plethora of sauces and gravy options. That was one delight I definitely came back for!
I did pass the fresh fish section and its elaborate display of Singapore chilli crab, supposedly one of the star attractions of this brunch, although as I follow a ‘seafood and avoid it’ philosophy, I left it to my friends to tell me that the taste was equally exquisite and took their word for it.
Of course, with the focus on Chinese New Year, I just had to check out the Chinese live cooking stations, and I piled my plate high with Crispy Duck Pancakes, Soy Chicken, BBQ Spare Ribs and my personal favourite, Sichuan Chicken.
There was a variety of sauces and spices to supplement the taste, and I went for a big dollop of Hoisin Sauce, which will forever be my most-loved part of the cuisine.
I of course had to make room for desserts, always one of the best aspects of brunch. These were simply fantastic too. My personal favourite was the crème brulee, with an amazing crispy surface hiding the creamy goodness underneath.
I also heaped honey cakes, crispy chocolate cakes, Tiramisu, mousses and ice cream on my plate. I barely had room for the selection of pastries, but I had to try. Had to, for the purposes of informing the public of course!
The Friday Brunch at the Four Seasons has positioned itself as one of the most popular in the kingdom thanks to the care of the hotel’s Executive Chef Hyung Gyu Kim, and the craft of Executive Sous Chef Mohammed Nazlan.
Of course, the atmosphere wouldn’t nearly be as great without the smiling, welcoming team who were always on hand to bring refreshments, clean plates and offer genuine warmth to their guests. It makes a difference, guys, so thank you!
On the way out, stopping at the chocolate fountain for a final helping of sweet goodness and to stomp my feet to the wonderful live duo performing hits both modern and classic, I promised myself I would soon have to come back for seconds.
The Friday Brunch takes place from 1pm-4pm and the price is BD30.300net inclusive of soft drinks, and BD42.400net inclusive of selected beverages. For reservations, call 1711 5500.
Check out Kristian’s YouTube video interview with the chefs by placing your smartphone over the QR Code.
