An elegant and enriching ramadan celebration - Eats and Treats by Tania Rebello
TDT | Manama
The Daily Tribune – www.newsofbahrain.com
Grand golden arches with Arabesque design, high ceilings, chandeliers, and luxurious interiors define the beautiful space at this year’s Ramadan tent at the Four Seasons, Bahrain Bay. Greeted at the entrance, I made my way into the extravagant hallway where mouth-watering delicacies awaited anticipating diners. Carvery stations included gorgeous roast chicken and roast sirloin with accompanying sauces.
An appetising selection of tasty grills such as shish tawook, lamb chops and meat tikka are available too; a true delight for meat lovers. The hall features a variety of exciting live counters serving street food favourites such as nachos and tacos, saj, shawarma, bao and dumplings.
This year, they have added ramen with an assortment of mix-ins. Piping hot pizzas and pastas are also available for diners of all age groups. This Ramadan, apart from the koshari and magnificent ouzi station, I noticed that the mansaf has a well-deserved, special counter.
This Jordanian delicacy at the Four Seasons is very delicious. Several traditional Bahraini dishes had their special hall as well. Indian food section features some classics such as butter chicken and saffron rice.
The live Indian stations serve pani puri and pav bhaji. The centre of attraction is the vast variety of salads and cold mezza. The pretty presentation of the beetroot mutabal and pesto hummus piped like rosettes were eye-catching. Meanwhile, every salad had its unique identity and a burst of memorable flavours.
The fascinating dessert selection features several treats such as Arabic sweets, cheesecake, rice pudding, and much more! Live stations include Turkish delights, waffles and crepes, ice cream rolls, kunafa and one not to miss- a chocolate soufflé station! As I made myself comfortable on the cushioned seat at my table, I sipped on a chilled glass of strawberry lemonade.
It was a refreshing combination of sweet, tart and fruity flavours. It was the ideal precursor to the inviting array of food. My first choices were the shrimp with passion from the Peruvian counter (which was a huge hit), crispy crab rolls and shrimp tempura.
The crispy crab rolls were so good with a sweet crab filling covered in soft sushi rice, rolled in nori sheets, batter-coated and fried. The spicy sriracha mayonnaise added a spicy kick to the rolls. The shrimp tempura was golden brown and crispy.
My new favourite is shrimp with passion- tender cooked shrimp in passion fruit ‘tiger’s milk’. This dish is fresh and light, with a pleasing punch of passion fruit in the sauce.
I had to try Oriental Specialty Chef Tony El Khoury’s lamb chops with some his creative mezzas- pesto hummus and beetroot mutabal. The grilled lamb chops were well-seasoned with selected Arabic spices, succulent and tender. The fat was rendered down providing a delicious, meaty and fatty bite. Both mezzas were luscious, creamy and scrumptious.
I loved the smoky flavour of the eggplant that was evident in the beetroot mutabal. The generous sprinkle of paprika that seeped into the extra virgin olive oil topping, gave it a new dimension of flavour. Meanwhile, in its soothing shade of green, the pesto hummus was bursting with the pleasing essence of basil.
Pine nuts added crunch and a nutty element to round up the flavours of the hummus. If you are fond of bao, you can find a duo of chicken and shrimp baos at the hotel. The buns are kept hot and moist in steamers. I opted for a shrimp bao.
The bao was soft and tender, filled with crunchy batter-fried shrimp, picked cucumber, purple cabbage and spicy mayonnaise. Each b i t e wa s fulfilling and flavoursome. As a final bite, I relished a slice of juicy sirloin with mushroom and rosemary sauce.
The velvety sauce perfumed with rosemary was excellent with the meat. Roasted potatoes make this a gourmet dish by itself, and if you are passionate about roasted meat, this plate of food is perfect for you.
After that wholesome meal, I relished some of the stunning desserts specially crafted by Executive Pastry Chef Imad Boukly and his team. While the saffron rice pudding remains my favourite, they had cheesecake that was so creamy and delightful.
The creamy and light texture of the lemony cheesecake with pops of blueberries from the sweet blueberry compote along with the rich, buttery base had me drooling. Red choux buns had a filling of smooth chocolate custard, which paired well with the chewy choux.
The whipped cream topping and berry coulis added a tart and creamy finish to this dessert. I also recommend the chocolate soufflé because it is served hot and makes for a great dessert during the current season. Guests can enjoy iftar or ghabga in the glamorous tent or at the outdoor terrace.
The Four Seasons offers a premium dining experience with a butler-waited table. A set menu consisting of classic Arabic dishes is served, and guests can select their favourites from the open buffet. For bookings, contact 17115070 Pricing info: Iftar BD 36 net per person, Ghabga BD 39 net per person ( Includes live performance), Premium dining BD 55 per person
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