Celebrate Chinese New Year with re/Asian Cuisine at Four Seasons Hotel Bahrain Bay

Published on : Friday, January 6, 2017

cq5dam-web-press-400-keepaspectratioRe/Asian Cuisine by Wolfgang Puck will ring in Chinese New Year at Four Seasons Hotel Bahrain Bay with a one-night-only dining experience that will include an array of festive dishes prepared to perfection honouring the Year of the Rooster on January 27, 2017 from 6:00 pm until 12:00 midnight.


The Night Market

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 created a one-of-a-kind menu that begins with the appetite-whetting chicken and wagyu beef soup dumplings, followed by the roasted whole duckling served with bao buns. The forever favourite 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 prepares tempting Chinese rolled ice-cream in green tea, chocolate and litchi flavours along with his sweet fruit dumplings filled with pear, tangerine and toasted sesame.


The entire evening is priced at BHD 32 per person including beverages.


The Chinese New Year Tasting Menus

From January 27 to February 8, 2017, the restaurant will offer special five or seven course Chinese New Year tasting menus in lieu of regular tasting 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 mouthwatering dessert duo to mention a few of the carefully crafted festive menus.


The menus are priced at BHD 35 (five-course menu) and BHD 50 (seven-course menu). Regular a la carte items will also be available.


Mei Yue Nights

Guests are invited to join re/Asian Cuisine’s culinary superstars on an epicurean journey every first Tuesday of the month, and experience the authentic world of the Asian street food culture spiced with world renowned restaurateur Wolfgang Puck’s modern take on traditional Asian cuisine.


During this special dining experience available all through February, March, April and May, 2017 (mei yue means “every month”), the restaurant will turn upside down, switching the regular dining tables to live cooking stations. Guests are welcome to seize the opportunity to personally meet the talented culinary team at re/Asian Cuisine – this time preparing delicious street food live behind each action station.


Source:-Four Seasons

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