January 2016 81 www.bahrainthismonth.com It’s hard not to get excited about dining at re Asian Cuisine by Wolfgang Puck at Four Seasons Hotel Bahrain Bay. The Austrian born, American super-star chef with a German name, is expanding his armada of fine dining eateries across the world and Bahrain now boasts three of them, including the Blue Moon Lounge and the uber posh steakhouse, CUT. After a ride in the elevator to the 50th floor we arrived at the restaurant and to, perhaps, the most spectacular views of a gloriously lit Manama. The decor is top notch, contemporary, elegantly rich and cosy. Every effort has been made to lure you towards the inner, cushier looking booths, but you will find yourself naturally gravitating towards a table next to the floor-to-ceiling glass windows. Soaking in the ambience, we were soon greeted by James Moon, the assistant restaurant director. He’s an instant friend and, like any good one, advises well. He inquired whether we would like to try something from the Wolfgang Puck cocktail programme and I’m glad we went for it. I was presented with a citrusy, jasmine-infused beverage called Crouching Tiger which was fiercely refreshing and delicious. My dining companion, who ended up taking pictures of his drink for the next three to four minutes, was trying, Rolling Fog Over Mount Fuji. Now, you must be seriously in love with your work if you name even the beverages so poetically. Along with these came spicy tuna tartare in sesame miso cones, chili aioli and shaved bonito, a remarkable dish that awakens your taste buds with a delightful mix of textures and flavours. This was a terrific teaser to what was to follow. We sampled an assortment of lobster and shrimp spring rolls, chili Dan Dan chicken dumplings, XO shrimp dumplings, steamed hokkaido scallop, tiger prawn dumpling and Maryland-style crab cakes for starters. My main course was Hong Kong-style wild salmon steamed with ginger and green onion and served with a black bean and soy sauce. My partner savoured the vegetable Assam curry with lobster and crab XO fried rice and house-made Shanghai-style noodles. I could go on-and-on about details of the textural notes and delicate layers of taste and flavours. For a special dining experience it doesn’t get any better. Dimsums were little bundles of heaven, crab cakes burst with exquisite flavours, the salmon was sublime and the Assam vegetable curry, something that I’ve never had before, was a lovely surprise and uncannily nostalgic. Just when we thought it couldn’t get any better, a Radiohead song started playing. “That’s the thing with Wolfgang; you know you’re dining in one of his restaurants with the music he chooses to play,” said James. The decadent meal was rounded off with the restaurant’s rendition of Halo Halo, pumpkin pie and chocolate caramel fondant. Wolfgang Puck and Brian Becher, the restaurant’s executive chef, deliver a steamy pot-boiler with a noir soul that impresses on all levels. And you will not spend a sizeable portion of your salary on one meal here, as rumoured. In spite of its extremely posh setting the restaurant exudes a grounded and humble attitude that’s akin to visiting an aunt, who’s excited to feed you. With a fresh menu each day, you know what you are in for but not quite. And who doesn’t like a good surprise? DINING ALSO THIS MONTH: 82 ITALIAN FLAVOURS 84 ZESTY ZONE TOP OF THE WORLD ANKITA MAMGAIN The next best thing to eating good food, is talking about it. However this restaurant is guaranteed to leave you speechless.
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