Four Seasons Hotel Bahrain Bay is all set to offer its customers a rare dining experience to mark the beginning of the Chinese New Year.
Re Asian Cuisine by Wolfgang Puck will ring in the Year of the Rooster on Jan. 27 with a one-night-only dining experience that will include an array of festive dishes.
Re Asian Cuisine’s “Night Market” will be enhanced with live-cooking stations creating an authentic live market atmosphere both in the restaurant and in the adjacent Blue Moon Lounge by Wolfgang Puck.
Executive Chef Brian Becher has created a special menu that begins with chicken and wagyu beef soup dumplings, followed by the roasted whole duckling served with bao buns. The forever favorite lo mai yurn, sticky rice with local lamb and tangerine puree, will perfectly prepare the palates for “The Five Blessings” representing the five blessings of the New Year — longevity, riches, peace, wisdom and virtue — including wagyu beef potstickers, black tiger prawn har gow, shrimp XO dumplings, beef and prawn chiu chow and vegetable dumplings.
The several live-action stations will also showcase delicacies such as the aromatic roasted duckling, Chinese New Year dumplings, crispy lamb belly and longevity noodles among other festive dishes.
To put a sweet ending to the Chinese Night Market event, Pastry Chef Pierre Chambon will prepare tempting Chinese rolled ice-cream in green tea, chocolate and litchi flavors along with his sweet fruit dumplings filled with pear, tangerine and toasted sesame.
From Jan. 27 to Feb. 8, the restaurant will offer special five-or seven-course menus that include a generous dim sum plate with chiu chow, dan dan and XO shrimp dumplings, wagyu beef pot stickers, Hong Kong-style black bass served with shitake mushrooms, filet of beef “Sichuan Au Poivre” with wok fried green beans on the side and a dessert duo to mention a few of the carefully crafted menus.
In addition guests will be offered an epicurean journey every first Tuesday of the month to experience the authentic world of the Asian street food culture spiced with world-renowned restaurateur Wolfgang Puck’s modern take on traditional Asian cuisine.